Vegan Mac and Cheese

Mmmmm, I don’t know why I was drawn to this recipe initially, other than I FREAKIN LOVE MACARONIC AND CHEESE.

I love the 800 calorie a serving Stoffers frozen mac and cheese. I love the fluorescent orange Kraft mac and cheese (however I prefer the “shapes” version the most, dinosaurs, spongebob, etc). A treat is Annie’s brand Whole Wheat Shells and White Cheddar boxed macaroni, mmmm. Absolutely loved that stuff.

But, as stated, mac and cheese is usually chock full of fat and cholesterol.

This recipe is low on saturated fat, “meh” on protein, and has ZERO cholesterol.

Okay, mild rant on cholesterol . . . it’s not as bad as everyone says it is, so take a chill pill. Breast milk for goodness sake has copious amounts of cholesterol in it. . . actually on second thought I’ll tackle cholesterol another day.

Back to the recipe.

First of all, this is far from original for me. I’ve tried other vegan mac and cheese recipes with nutritional yeast, cashews etc, but my favorite HANDS down is Hannah Kaminsky’s from her blog BitterSweet. I won’t use her pictures (which are GORGEOUS by the way) and I won’t post her recipe either. But you can access it from here.

My changes: Double the tumeric, use 1 cup instant mashed potatoes rather than the 1 cup yukons. I also omit the oil, it’s a texture/consistency thing, add it in if you want the consistency, but I don’t miss it or the caloires.

You really do need a food processor for this recipe. Yum. Seriously my favorite comfort food ever.

And nutritional yeast? It’s a dream. Love that stuff, anytime I’m making something and I want it “cheesy” I just add a few TB of it, does the trick everytime. Kind of challenging to find. I purchase it in the bulk sections of health food stores, Co-Ops, Whole Foods, Main Market . . . how I wish Trader Joe’s would carry it, but it is a little obscure, even for TJs.

When I buy it, I buy a lot, so I don’t have to hunt it down another day. 

At the end of the day is this REALLY all that better for you? Well, I did the calculations following the recipe WITH my changes (omit the oil etc) and this is what I found. Here is one “unit” of Kraft Easy Mac

And here is one LARGE serving of the Vegan Mac and cheese (this is calculated on my own using FDA data for nutrition facts)

Pretty much better all the way around. Of course, bear in mind this is macaroni and cheese, it has tons of sodium and carbs in it. So, still probably not an every day food. But pretty darn reasonable. And not bad on the tummy either. Oh, I forgot to mention it has tons of vitamins in it, since you actually use the water you cook the carrots and onions in, and nutritional yeast has lots of vitamins in it. Here is the rest of the nutrition data.

Dang! Look at that! Pretty great I think.



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