Mac and cheese has always been one of the all-time classic comfort foods, and we’re certainly not here to disagree. Full of flavour, fast, and filling, it’s one of those foods best enjoyed while curled up on the couch with your favourite film, and one bowl is never enough.
The only problem? Multiple bowls of mac and cheese can end up putting you to sleep before the credits roll.
Until now! Enter 2zb’s ‘Mac & Ease’ – a decadent, satisfying, velvety-smooth plant-based mac and cheese recipe that has no dairy, nuts, or gluten, and virtually no fat.
What it does have is completely plant-based ingredients that won’t weigh you down, taste great, and pack enough energy to make movie night a double-feature.
- Hand-held blender or food processor
- Measuring cups and spoons
- Two elements
- Small saucepan
- Large pasta pot
- Strainer or colander
- Two small bowls
- Stirring spoon
- 1 bay leaf
- 2 teaspoons Dijon mustard
- 2 tablespoons yellow miso
- 1 cup nutritional yeast (Bob’s Red Mill, Bragg, and Lotus are our favourites)
- 2 tablespoons onion powder
- 1 teaspoon paprika
- 1/4 teaspoon nutmeg
- 2 tablespoons tapioca flour or cornstarch (‘cornflour’ in NZ)
- About 1/4 head of large cauliflower (to provide 2 cups of cauliflower grated)
- 2 cups of water
- 500g of macaroni
- Grate 2 cups of cauliflower (about 1/4 head of large cauliflower)
- Put the 2 cups of water, cauliflower and bayleaf into small saucepan – turn heat to high
- Fill large pot with water for your macaroni and turn on to high heat
- Bring water, cauliflower, and bayleaf to boil and then turn heat to medium/low and simmer for 10 minutes
- While cauliflower and bayleaf are simmering, and your pasta water is heating…
- …in a small bowl, mix together the nutritional yeast, onion powder, paprika, nutmeg, and tapioca flour
- After cauliflower and bayleaf have simmered for 10 minutes, remove the bayleaf and turn down heat to very very low
- At this point your water should be boiling so add your macaroni – give it a few stirs in the first minute of cooking to avoid it sticking together
- Stir the yellow miso and dijon mustard into the cauliflower mixture until dissolved
- Slowly sprinkle in the yeast/onion/paprika/nutmeg/tapioca mixture into the cauliflower mixture adding a little bit at a time so as not to create any undissolved lumps
- Once all sauce ingredients have been combined, use a hand-held blender or add entire mix to a food processor and blend thoroughly until creamy-dreamy smooth
- Continue to simmer “cheese sauce” on very low heat to reduce if needed, or stir in ONE SINGLE tablespoon of water at a time to thin sauce to achieve perfect consistency.
- Continue boiling macaroni until firm to the bite (al dente)
- Add two tablespoons of the pasta water (prevents sticking) to your pasta serving bowl before you strain your pasta – then strain pasta well, pour into your large pasta bowl and give it several quick tosses to ensure it isn’t sticking
- Pour that velvety sauce over your macaroni, stir well, and partake in the decadence that is 2zb’s ‘Mac & Ease’
Some people like to bake their Mac & Ease in the oven with breadcrumbs afterwards – others love lots of black pepper on it – then there are those that like to drown it in ketchup or sriracha. Whatever your taste, Mac & Ease always loves a bit of personality and quirkiness, so go hard!
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