Who doesn’t have a comfort food? Like so many other kids around the world, I liked Kraft Dinner. Unfortunately, it did not like me. It made me so sick I couldn’t eat it. Luckily, I have an amazing, Italian mother who makes the best pasta dishes, so I didn’t miss it very much. However, there was always something intriguing about creamy, cheese-covered pasta.
I am dedicating this post to my little sis. She was the queen of microwaveable KD as a kid. She always had to make it in the same bowl and eat it with a wooden spoon because it supposedly “tasted better that way”. So when I was photographing, I made sure to have a wooden spoon in the picture just for her! I love you, my quirky, little sista!
This dish is just so good! It doesn’t matter if you’re vegan or not. I put “optional” in brackets for certain ingredients because this recipe is so versatile. Try your favourite spices and see how it turns out. I love rosemary, but it can be overpowering if you don’t like the taste. Try sage or basil instead! Don’t have honey mustard? Try using dijon mustard. I am constantly trying new things with this recipe. So, get your creative hat on and get cookin’!
15 minute Vegan Mac ‘n’ Cheese Sauce
Makes about 2 cups
- 1 tbsp Earth Balance or olive oil
- 1 cup almond milk
- 1.5 tbsp arrowroot starch
- 5 tbsp nutritional yeast
- 2 sprigs of fresh rosemary (optional but recommended)
- 1 tsp garlic salt
- 1/2 tsp onion powder
- 1 tbsp honey mustard
- 1 tsp tumeric
- 1 pinch saffron (optional)
- 1 heaping cup pumpkin purée
- 1/2 tbsp red peper flakes (optional)
- salt and pepper to taste
- Melt Earth Balance (butter) or heat oil over medium heat. Once heated, add almond milk.
- Sift in arrowroot starch and whisk. Try to avoid clumps. Whisk in nutritional yeast, mustard, turmeric, onion powder, garlic salt and saffron.
- Stir and allow to thicken. Once sauce has developed a thick consistency, add pumpkin purée. Stir until heated through. Add salt, pepper and chilli flakes according to taste.
- Serve immediately with brown rice pasta or store in the fridge for a busy day when you don’t have time to cook. Will keep for 5 days.
- For a nut-free option, try soy or rice milk!
- If you are allergic to yeast, add a bit more salt and pepper and have a lovely pumpkin alfredo.
- I love adding spinach and peas to this as well!