Posting about this on another thread made me soooo long for it. Does anyone have a good recipe that doesn't use nutritional yeast or at least not a lot of it? Any help would be greatly appreciated!
defectgrrrl
Sorry, all the ones I have that I like use quite a bit of nutritional yeast. I have one that uses cashews and red bell peppers, but I really didn't care for it.
Yo-ho-ho! I just made some last night. It uses some but not a whole lot.
It's adapted from my cooking bible, the Joy of Cooking. The Chreese contains nutritional yeast, lentil flour, mustard, and other seasonings. You can make this recipe without chreese, just add a a few TB more flour to thicken it. Or use half the chreese and half more flour.
Ingredients:
1 pound package of pasta (penne, elbows, etc.)
1 package of Vegan Gourmet Monterey Jack cheese
1/3 C Road's End Organics cheddar Chreese mixture
2 C non-dairy milk
a bunch of vegan margerine (I prefer Earth Balance)
3 TB all-purpose flour
1/2 medium onion
2 bay leaves
1/4 tsp sweet paprika
tabasco
a tiny bit of ground sage
salt and pepper
1/2 C breadcrumbs
Pre-heat oven to 350. Cook pasta as usual. While it's cooking, mince the onion. Grate the cheese. Heat a large saucepan up with a few TB margerine, then add the flour. Stir, then add the non-dairy milk. Then add the onion and spices. Cook for 10 minutes stirring often, then add the cheese, let it melt, then add the Chreese and whisk until thick and creamy. Sometimes I melt the cheese in a separate pot first. Put pasta into large baking dish. Add the mixture and salt and pepper. Then put a little more margerine into the pan until it melts, add the breadcrumbs, mix until coated, and sprinkle on top of pasta.
Bake about 30 minutes, then pop under the broiler (while watching) for a few minutes so the breadcrumbs brown.
Welcome to heaven!
I buy the chreese mixture in bulk from Road's End Organics. Shipping is insanely expensive so you'll want to order several bags at a time. If you want to try this out before going to such expense, you can find little boxes of Mac n Chreese in the pasta aisle at the health food store. Use two of the packets (one per box) for the whole recipe, or just one if you are making a half amount. But I can almost guarantee you'll want to make it again. And again. And again!
You can also make it on the stovetop, omitting the breadcrumbs and just pouring the milk/cheese mixture on top of the pasta.
It's adapted from my cooking bible, the Joy of Cooking. The Chreese contains nutritional yeast, lentil flour, mustard, and other seasonings. You can make this recipe without chreese, just add a a few TB more flour to thicken it. Or use half the chreese and half more flour.
Ingredients:
1 pound package of pasta (penne, elbows, etc.)
1 package of Vegan Gourmet Monterey Jack cheese
1/3 C Road's End Organics cheddar Chreese mixture
2 C non-dairy milk
a bunch of vegan margerine (I prefer Earth Balance)
3 TB all-purpose flour
1/2 medium onion
2 bay leaves
1/4 tsp sweet paprika
tabasco
a tiny bit of ground sage
salt and pepper
1/2 C breadcrumbs
Pre-heat oven to 350. Cook pasta as usual. While it's cooking, mince the onion. Grate the cheese. Heat a large saucepan up with a few TB margerine, then add the flour. Stir, then add the non-dairy milk. Then add the onion and spices. Cook for 10 minutes stirring often, then add the cheese, let it melt, then add the Chreese and whisk until thick and creamy. Sometimes I melt the cheese in a separate pot first. Put pasta into large baking dish. Add the mixture and salt and pepper. Then put a little more margerine into the pan until it melts, add the breadcrumbs, mix until coated, and sprinkle on top of pasta.
Bake about 30 minutes, then pop under the broiler (while watching) for a few minutes so the breadcrumbs brown.
Welcome to heaven!
I buy the chreese mixture in bulk from Road's End Organics. Shipping is insanely expensive so you'll want to order several bags at a time. If you want to try this out before going to such expense, you can find little boxes of Mac n Chreese in the pasta aisle at the health food store. Use two of the packets (one per box) for the whole recipe, or just one if you are making a half amount. But I can almost guarantee you'll want to make it again. And again. And again!
You can also make it on the stovetop, omitting the breadcrumbs and just pouring the milk/cheese mixture on top of the pasta.
oooh i hated the mac and chreeze!
i made this one once, but it uses 1 c. of n.y. http://www.cok.net/lit/recipes/lunch.php#mac - it's good but i had to add peas to enjoy mine
i made this one once, but it uses 1 c. of n.y. http://www.cok.net/lit/recipes/lunch.php#mac - it's good but i had to add peas to enjoy mine
My recipe uses a bit of that same Chreeze powder combined with vegan cheese and other tasty ingredients. I don't like the chreeze on its own with pasta. but combine it in this recipe and you'll be in heaven!
And you can make the recipe without the chreeze if you like. But I suggest trying it with it first.
And you can make the recipe without the chreeze if you like. But I suggest trying it with it first.
Believe it or not, my friend made vegan mac and cheese for me when I was pregnant and it was soooooooo good especially since I was having major craving for mac and cheese (I was vegan then). I don't know the exact proportions but you can definitely experiment. She used coconut milk (the regular kind), plenty of dill, onions and sea salt. She cooked the macaroni, mixed the milk and seasonings in and topped it off with bread crumbs then baked it. It was delicious and very close to the real thing. It satisfied my craving. Oh, and I can't stand the taste of nutritional yeast and those vegan cheeses so I usually stay far away!
There's a recipe in 'Fresh from the Vegetarian Slow Cooker' that uses white beans, miso and mustard. I really liked the taste of that one, but it wasn't my favorite texture-wise. Because it was made from pureed beans, so it was... beany-textured.
My favorite is the one described below. There is some nutritional yeast, but not a lot. I like this *much* better than Chreese:
http://eatair.blogspot.com/2005/11/mac-and-cheese.html
My favorite is the one described below. There is some nutritional yeast, but not a lot. I like this *much* better than Chreese:
http://eatair.blogspot.com/2005/11/mac-and-cheese.html
Okay I have the best, easy, vegan mac and cheese recipe with no nutritional yeast. My kids literally jump up and down when they know I'm gonna make this and it takes just minutes and a few ingredients.
Ingredients:
1 box of spelt macaroni (or any mac you want)
1 block of Vegan Gourmet Cheese, cheddar flavor, cubed
Splash of non-dairy milk
Cook the macaroni according to package instructions. Drain and put in a serving bowl.
The last 5 minutes that the mac is cooking, you want to make the cheese sauce. In a small saucepan, add a splash of non-dairy milk, then the cubed cheese. Cook on medium-high heat, stirring often, until it's melted, bubbly and delicious. Before the skin forms on the top, pour this sauce over your macaroni. Serve immediately. There will be no leftovers.
![Image]()
Happy kids in less than 15 minutes.
Ingredients:
1 box of spelt macaroni (or any mac you want)
1 block of Vegan Gourmet Cheese, cheddar flavor, cubed
Splash of non-dairy milk
Cook the macaroni according to package instructions. Drain and put in a serving bowl.
The last 5 minutes that the mac is cooking, you want to make the cheese sauce. In a small saucepan, add a splash of non-dairy milk, then the cubed cheese. Cook on medium-high heat, stirring often, until it's melted, bubbly and delicious. Before the skin forms on the top, pour this sauce over your macaroni. Serve immediately. There will be no leftovers.
Happy kids in less than 15 minutes.
What the heck is chreese? I must admit I've been around the vegan block but never in my life have I heard of it.
Erin- Thanks for the recipe. I never thought of just using that cheese. We'll give it a go this weekend. (BTW I love your book and have shared it with family so that they can be okay with our raising the kiddos vegan)
Erin- Thanks for the recipe. I never thought of just using that cheese. We'll give it a go this weekend. (BTW I love your book and have shared it with family so that they can be okay with our raising the kiddos vegan)
Quote:
Hi there...I responded to the other thread too but thought you might like to see it here:
I've made many successful vegan mac n cheese type dishes using the Vegan Gourmet cheeses. Some flavors have brewer's yeast and some don't (if you are avoiding yeast). You can read their nutritional info/ingredients on the website and even order there if you can't find it locally:
http://www.imearthkind.com/index.html
This stuff is also great on homemade pizzas.
Mel.
Originally Posted by defectgrrrl Posting about this on another thread made me soooo long for it. Does anyone have a good recipe that doesn't use nutritional yeast or at least not a lot of it? Any help would be greatly appreciated! |
I've made many successful vegan mac n cheese type dishes using the Vegan Gourmet cheeses. Some flavors have brewer's yeast and some don't (if you are avoiding yeast). You can read their nutritional info/ingredients on the website and even order there if you can't find it locally:
http://www.imearthkind.com/index.html
This stuff is also great on homemade pizzas.
Mel.
Roadsendorganics.com makes chreese. It's a powdered "cheese" mixture of nutri. yeast, mustard, lentil flour, various spices, etc. that you can make by mixing it with melted butter or oil, or add it to Vegan Gourmet cheese (which makes it thick and creamy and cheesy and so much better than either of them alone). They sell it in boxes with pasta like Annie's mac n cheese does (they have gluten-free ones, too) or you can buy the powder in bulk like I do and use it for cooking.
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