Baked Macaroni and “Cheese”
Recipe by Susan Voisin
You won’t fool non-vegans with this, but if you’re used to nutritional yeast “cheese” sauces, you’ll love this soy-free dish.
2 cups uncooked macaroni
1 can great northern beans (drained and rinsed)
6 tbsp. nutritional yeast (not brewer’s yeast)
1/2 cup canned diced tomatoes (see note)
1 tbsp. lemon juice
1/2 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt (optional)
1 tsp. any type of prepared mustard
1-2 tbsp. tahini (optional)*
ground black pepper, to taste
Preheat oven to 350.
Cook macaroni in a pot of boiling water, according to package directions. While it is cooking, combine the remaining ingredients (except paprika) in food processor or blender. Blend until very smooth and creamy.
Combine macaroni and sauce in a oiled or sprayed baking dish. Sprinkle lightly with paprika and bake in oven until bubbly, about 15-20 minutes.
*The tahini adds fat but increases the creaminess and cheesiness.
NOTE: Different styles of canned tomatoes give this dish different flavors. For a spicier recipe, use tomatoes with jalapenos. For a very spicy dish, use salsa instead of diced tomatoes.
Sauce based on the Nacho Cheez sauce in this recipe.
Nutrition (per serving, without tahini): 251 calories, 12 calories from fat, 1.5g total fat, 0mg cholesterol, 398.9mg sodium, 359.8mg potassium, 46.2g carbohydrates, 4.7g fiber, 1.7g sugar, 15g protein, 4.4 points. One tablespoon of tahini adds 15 calories and about 1 gram of fat per serving.