Plant-Based Mac & Cheese 💛
I used jumbo elbow pasta and a small bowl. This is based on @theplantpowercouple's recipe that uses soft or silken tofu (on their site it's called 'Nut Free Vegan Mac and Cheese'). It's a very good no-frills recipe, which we need more of these days. Blend, mix, heat: 💥
I used half the granulated onion & half the chickpea miso. I think these are reasonable for plant-based cheesy applications, but I don't like them to dominate, AT ALL! I upped the garlic to 5 cloves, and you should too ☺️ and used 1/2 tsp annatto powder instead of tomato paste just to try that. The only other change I made, and yes, I am aware this is hugely significant, is that I used half the pasta. I often use half the pasta.
I'm not saying anyone else should use half the pasta, but I'll explain why I do. I cook just as much for leftovers if not for the original meal. Especially when you cook without added oil, fat, or butter, there's no protective sheen being added to the noodles to slow down absorption. So, as they rest, they really soak up that sauce, which is why it's very important to cook them al dente (or even molto al dente, ESPECIALLY if you're using brown rice pasta). That's why I included that last photo, that's about 30 mins after cooking, they've settled into a darker, drier, yet still creamy state. Half the pasta.
#plantbased #veganmacandcheese #lowfat #nooil