If you’re like me, you crave vegan comfort food from time to time… And mac ‘n cheese is often at the top of my list for a meal to satisfy such a craving!
Speaking of cravings, we did a fabulously fun and actionable episode about cravings on the Vegan Life Coach Podcast (episode 13) in case you feel powerless over your food cravings and could use some guidance.
I just got my hands on this new product from the makers of Noochy Licious (my nutritional yeast of choice that I buy in bulk HERE) called Smokylicious.
I was a bit skeptical at first, as I’m not a big fan of flavors that try to mimic meat, and “No Bacon Flavor” is written on the bag, so I just wasn’t sure.
I decided to give it a shot however, and use it in place of the original flavor in the vegan mac ‘n cheese recipe I often use when I’m craving comfort food.
BOOM! It turned out so well that I feel called to share it with you!
This is adopted from a recipe called “Best Mac & Cheese” from VegNews, and 
I’m calling it Smokylicious Mac ‘n Cheese. I like to roast broccoli as the side dish, and save a bit of the cheese sauce to drizzle over the broccoli as well.
Please note that while this is a fairly healthy vegan macaroni and cheese recipe compared to many others, it is not oil-free, as it contains some vegan butter. I have not tried to make this dish without the butter, or with a substitute for the butter YET.
I love using ORGANIC legume-based pasta (e.g. Chickapea Organic Chickpea Pasta) because it is higher in protein, and, with the Smokylicious, which contains 3 g protein per Tablespoons, we end up with plant protein-packed meal (which, in combination with a consistent strength training routine like the one I’ve been doing, is aligned with the goal of building/maintaining a strong, lean, physique).
*Time and energy-saving tip: I sometimes make a double portion of the vegan cheese sauce, and freeze it in large ice cube trays, giving me the option to take a single serving out of the freezer to thaw as needed to add to a baked potato for example.
Smokylicious Mac ‘n Cheese (Vegan)
Cook al dente, drain, and rinse with cold water:
- 1 package (8 oz) organic legume pasta or pasta of choice
Simmer in saucepan about 20 minutes until tender:
- 2 Tablespoon shallots, peeled and chopped
- 1 cup potatoes, peeled and chopped
- 1/4 cup carrots, peeled and chopped
- 1/3 cup onion, chopped
- 1/4 cup Smokylicious nutritional yeast
- 1 cup water
Blend:
- 1/4 cup cashes, soaked 1+ hours, rinsed, and drained
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2 teaspoons salt
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon lemon juice
- 2 Tablespoons melted vegan butter (e.g. Miyoko’s)
- 2 Tablespoons unsweetened flax milk or plant-milk of choice
Add cooked veggies and cooking water and blend until smooth.
In a large saucepan, toss pasta and about 3/4 of the cheese sauce and heat on medium, stirring regularly until hot.
Use the rest of the cheese sauce to drizzle over roasted broccoli as a side dish, or save in the fridge or freezer to use later (great for a loaded baked potato as well).
Eat mindfully and enjoy the hell out of every bite of this delicious vegan mac and cheese!!
Ella Magers, MSW
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