Ever since I tasted the super delicious Mac N Cheeze at Kindfood in Burlington, ON, I have wanted to emulate this same dish at home. I think I've come pretty close here, and even though it isn't identical, it was definitely a success! While the one at Kindfood is completely gluten-free, I chose to use some regular wheat flour in this recipe, though I did pick out some brown rice noodles to try. The recipe that I found online that seemed most like the one I tried at the restaurant was from Vegan Yum Yum, although I did modify the recipe a little bit.
Ingredients:
1/3 cup Earth Balance
1/4 cup all purpose flour
2 1/2 tbsp tamari
1 tbsp lemon juice, fresh
1 tbsp sweet/white miso
1 tbsp tahini
1 tbsp tomato paste
1 tsp paprika
1 tsp Dijon mustard
1 1/4 cup soy milk (or other non-dairy milk)
1/3 cup nutritional yeast
salt and black pepper, to taste
Heat the saucepan and add the Earth Balance. Once it is melted, add the flour and whisk constantly until a paste forms. Don't let your pot get too hot. Add tamari, lemon, miso, tomato paste, paprika, Dijon, and whisk. Slowly pour in the soy milk, whisking constantly. Add the nutritional yeast and mix. Cook until it thickens up for about 5 minutes. Add salt and pepper.
Cook a package of macaroni or other shaped pasta, and toss with the sauce. Top with Daiya cheddar cheese and whole grain bread crumbs. Bake at 400 degrees for 20-25 minutes.
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