Nacho Mama's Vegan Mac Casserole
Ingredients
1/2 cup nutritional yeast
1/2 cup soy cream sauce base
Noodles, any variety (we like elbow mac)
1/2 brick of soy cheese
2 pieces of very toasted bread
3 dashes of soy sauce
1/3 cup unbleached flour
When all is said and done, you will have a creamy, cheesy-tasting vegan casserole with a crunchy topping that's sure to please even those pesky omnivores.
Directions
Feel free to use whatever flavor of cheese you want (we use a blend of American and Swiss), and cook about enough noodles to feed two adults for dinner and still leave a snack for lunch. I rarely measure anything in this recipe so be sure to make your own adjustments... I could be a little off!
Pre-heat oven to 350 degrees after you have started the noodles to boil. The mixing only takes about 10-15 minutes so the oven should be ready when you're done.
Mix the cream sauce, and yeast in a pan until it boils, and add flour slowly. It will clump if add too fast or don't stir enough.
Remove from heat and sprinkle in a bit of soy sauce until consistency is a thin cream.
Layer bottom of greased brownie size pan with noodles, and pour half of sauce mix and half of the cheese over it. Add the last of the noodles and a little more of the sauce and the last of the cheese. On the top drizzle the last of the sauce and crumble tiny bits of toast over the top.
Cook for 30 minutes, or until toast is very dark but before you can see top most noodles starting to dry out.
Additional Notes
There is NO DAIRY in this cheesy tasting casserole and it's marvelous!
