Recipe: Mac & Cheez (vegan)

My nearly-5 year old has become increasingly sensitive to dairy again, over the past few months. I have no idea why, except that she is very sensitive in lots of areas right now, what with all the hormonal and developmental shifts that happen to little kids at this age. That her gut is responding to all the emotional upheaval does not surprise me; our bodies are very complex machines!

She is very sad that she can’t have dairy, so tonight for a treat I whipped up a batch of SusanV’s famous “Cheeze” sauce.

I wasn’t quite sure how it was going to go over. Miss Priss used to love nutritional yeast flakes (we call it “Orange Stuff” and she’d sprinkle it on everything!), but in the past year she has shown a great disdain for it.

I was extremely gratified when she announced that it was indeed “The very best mac ‘n cheese I’ve ever eaten, Mommy! Wow!” (Don’t you love 4 year olds and their hyperbole?!)

The 18 month old, who eats like a butterfly on a good day, scarfed up two bowls of it - probably the most of anything she’s eaten in one sitting for weeks! I enjoyed it immensely as well.

It’s not really cheese, of course. But it fulfills that comfort food craving for something gooey, warm, and savory. I’m definitely making this again.

Mac ‘n Cheeeeeez

(adapted from FatFreeVegan)

1 c water
1 c plain, unsweetened soy milk (or other non-dairy milk)
3/4 cup nutritional yeast (huh?)
3 TB arrowroot (or corn starch)
1 TB apple cider vinegar (the original recipe calls for lemon, so that would work)
1 tsp salt
1/2 tsp garlic powder
2 tsp dijon mustard
1/2 teaspoon paprika
1/4 tsp cumin
2 tablespoons tahini
1 teaspoon mellow white miso (or additional salt)

Combine all the ingredients together in a shallow sauce pan and whisk over medium heat until mixture boils and thickens. Serve on noodles or eat directly out of the pan with a spoon. I won’t tell!

Hey Laura, I think... Recipe: Mac & Cheez (vegan)

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