Plant-Based Mac & Chz 💚
I added the in-progress recipe below!
Since I used brown rice macaroni, I'm glad I remembered to store the pasta separately from the chz sauce from the tip posted by @the_littlest_chickpea recently. It reheated perfectly.
I want this plant-based chz sauce to be quick, simple, and tasty. It's largely based on a video I saw in 2011 from Soul Vegetarian Diner in Atlanta that boasted a wicked vegan mac & cheese. How awesome are they to share their hit recipe?! (You can still find it on YouTube by searching "eat atlanta how to make mac and cheese". Look for the chef in the yellow shirt that's bursting with positive energy!!). I'm not doing the oven bake today, especially with brown rice pasta (I tried that once and.. Squishville!). I just heat the sauce with the pasta and as soon as it's hot, the raw garlic is tamed and it's ready to eat eat eat!
I was able to reduce the salt by adding sour and tang, and most of the soy milk and soybean oil are replaced with the more whole food soy: soft tofu! I bumped up the mustard since we don't have all that oil and salt to carry the flavors. And the next time I make it, I'll probably drop the lemon juice and wwv to 2 tsp each.
📌 Chz sauce (v2.0) — blend the following:
16oz block soft tofu
1/4 cup unsweetened soy milk
2 tbsp prepared yellow mustard (e.g. French's)
5 cloves garlic
3/4 cup nooch
1 tsp paprika
1 tbsp lemon juice (see notes above about future reduction)
1 tbsp white wine vinegar (see above)
3/4 tsp sea salt
1/4 tsp white pepper
This is a good amount for 8oz dry pasta, cooked. EDIT (1/17/2024): I used 10oz dry pasta total and I'm not sure if I'll change it anytime soon. I also got feedback it might be a bit spicy, my garlic is kind of mild compared to some. I would suggest adding fresh garlic to taste and cooking the sauce a bit if it's too spicy.
#plantbased #veganrecipeshare #powerfood