Okay, so I know vegan mac and cheese has been done before. I mean, who wouldn’t want to make a vegan version of America’s favorite comfort food? But when I told my husband that I wanted to do a vegan version of mac and cheese, he was like “who’s Mac?”. Apparently America’s favorite comfort food hasn’t made it over to this side of the pond yet. So this recipe is for my Spanish peeps who may not be familiar with the magic of vegan mac and cheese.
There are lots of different ways to do vegan mac and cheese: vegan cheeze, cashew cream, and this one that I’ve seen kicking around the internet using pureed potato, carrot and onion. The problem I have with that recipe is the nearly half cup of margarine. Ewww, is that really necessary? I love the rich creaminess of avocado and it adds just the right amount of natural fat to this recipe
So you may be thinking, doesn’t that turn the sauce green? Yes, it does and that’s what the turmeric is for. You don’t have to use turmeric if you don’t mind a slight green tinge to your mac and cheese, or you can use anywhere from a half to a full teaspoon of turmeric until you get the colour you want. Contrary to what a lot of chefs say, you can taste turmeric so I would suggest adding a little at a time and tasting it along the way. The sauce will get progressively more neon orange the more turmeric that you add, but don’t worry, once you mix it with the pasta it will look decidedly less radioactive and more like something you want to eat.
Amount Per Serving: Calories: 434 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 722mg Carbohydrates: 68g Net Carbohydrates: 0g Fiber: 8g Sugar: 4g Sugar Alcohols: 0g Protein: 16g