Gluten-Free Vegan Mac 'n' Cheese
2 to 3 cups boiling water
1/2 cup soy margarine
1/2 cup brown rice flour
1/4 teaspoon of salt (I used more because I'm a salt freak!)
1 to 2 teaspoons garlic powder
Dash of turmeric for color
1/2 cup of nutritional yeast
1 box of gluten-free brown rice pasta, cooked
1. In a kettle or pot, bring 3 cups of water to a boil. In a large frying pan, melt the margarine. Whisk in flour until it is all mixed together and bubbling. You can add more margarine if needed. Slowly add the boiling water and whisk in as you go, paying attention to the thickness. If you have ever made gravy, it should look about the same.
3. Whisk in the salt, garlic powder, and turmeric. Keep whisking in water until it has the consistency of a nacho cheese sauce. Note that I didn't use all 3 cups of the water and just kept adding it until reaching the proper consistency.
4. Whisk in the nutritional yeast in small amounts. Let boil for about 2 minutes and then toss with pasta. Yummy!
Source of recipe: Playing around in the kitchen, looking over about six recipes!
SO HOW'D IT GO?
Thank you! I have been away from VegWeb for a while, but it was nice to come back and see a review of my recipe! :)
I can't believe this hasn't been reviewed before--this is excellent! When I first mixed the water with the butter/flour mixture I thougt I must have screwed up because the sauce would be way too watery, but after whisking a bit it thickened right up. I added some steamed broccoli and diced tomatoes to get some veggies in there.
Great recipe--thanks!