So over the last few weeks I have been going to see a naturopath and it seems the I have a dairy intolerance, which is great for my body but very sad for my cheese addiction. I have been morning the melty, delicious stuff ever since. Anyways I know there are lots of great dairy free recipes so I made this mac & yeast pasta for the second time, and it was very creamy and satisfying. Here is the link for the website I got the recipe from, its called vegan yum yum!
Mac and Cheeze (Yeast)
By Lolo @ Vegan Yum Yum
1/3 Cup Earth Balance Margarine
1/4 Cup All Purpose Flour
2 1/2 Tbs Low Sodium Tamari or Soy Sauce
1 Tbs Lemon Juice, fresh
1 Tbs Sweet/White/Mellow Miso
1 Tbs Tahini
1 Tbs Tomato Paste (not sauce!)
1 1/4 Cup Soy Milk
1/3 Cup Nutricional Yeast
1 Pinch Salt
Black Pepper, to taste
Begin by heating a sauce pan and adding the earth balance. Once melted, add flour and whisk vigorously until a smooth paste forms, called a roux. Be careful not to add flour to a pan that is very hot, or your roux will be lumpy and you’ll need to start over. If you mix in the flour as soon as the margarine is melted and you should avoid any problems.
To this paste, add tamari, lemon, miso, tahini, and tomato paste and whisk until well incorporated. The mixture should still be paste-like. Then slowly pour in the soymilk, whisking constantly, until it is completely incorporated. Add the yeast and mix well. Cook the mixture until it thickens, whisking often. This should take approximately 5 minutes, but it’s flexible. Add salt and pepper to taste. Our over any cooked pasta you like!