Did You Know That June Is National Dairy Alternative Month? Giving Us Reason To Celebrate The Dairy-Free Theme, Jenny Engel And Heather Goldberg, Co-Founders And Sisters Of Spork Foods Share Their Amazing Comfort Food Recipe For Mac And Cheese From Their

Did you know that June is National Dairy Alternative Month? Giving us reason to celebrate the dairy-free theme, Jenny Engel and Heather Goldberg, co-founders and sisters of Spork Foods, an LA-based vegan cooking school, share their amazing recipe for mac and cheese from their vegan cookbook Spork-Fed. When you're craving serious comfort food, dig your fork into this delish dish! 
Did you know that June is National Dairy Alternative Month? Giving us reason to celebrate the dairy-free theme, Jenny Engel and Heather Goldberg, co-founders and sisters of Spork Foods, an LA-based vegan cooking school, share their amazing recipe for mac and cheese from their vegan cookbook Spork-Fed. When you're craving serious comfort food, dig your fork into this delish dish! 

Creamy Baked Macaroni and Cheese with a Spelt Bread Crumb Topping

Serves 4 to 6

Pasta ingredients:

  • 6 to 8 cups water for boiling, salted

  • 12 ounces quinoa or spelt elbow macaroni


Cheese sauce ingredients:

  • 1/3 cup non-dairy butter

  • 1/3 cup unbleached all-purpose flour

  • 2-1/2 cups So Delicious almond milk

  • 2/3 cup nutritional yeast flakes

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon finely ground black pepper

  • 2 cloves garlic, finely chopped

  • 1 tablespoon light miso paste

  • 1/4 cup fresh lemon juice

  • 2 teaspoons mustard, stone ground or German


Bread crumb ingredients:

  • 2 slices organic spelt bread, roughly chopped

  • 2 teaspoons neutral tasting high-heat oil

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon sea salt

  • 1/2 teaspoon finely ground black pepper

  • 1/2 teaspoon dried oregano

  • 1 teaspoon agave nectar

  • 1 teaspoon fresh lemon juice


Directions:

  1. Preheat oven to 350 degrees F.

  2. Bring salted water to a boil in a large (6-quart) pot. Add macaroni and cook as described on package, 7 to 9 minutes.

  3. For the sauce: Heat a medium (4-quart) pot over medium heat. Add butter and flour. Whisk together to form a paste, creating a roux. Add almond or soymilk, nutritional yeast, sea salt, black pepper, garlic, miso, lemon juice and mustard. Cook for about 7 minutes, stirring constantly, until sauce is thick and creamy.

  4. For the bread crumbs: Place bread on a baking sheet. Drizzle with oil and sprinkle with garlic powder, sea salt, black pepper, oregano, agave and lemon juice. Toss to coat and bake for about 7 to 9 minutes or until crisp.

  5. Pulse bread mixture in a food processor until bread crumb consistency is reached, and set aside.

  6. Once macaroni is finished cooking, drain and add to pot with sauce. Mix thoroughly to coat. Place mixture in a greased 8-inch baking dish, or 6 personal ramekins or cocottes, and top with homemade bread crumbs.

  7. Bake for 30 to 35 minutes, or until bubbles appear in center of dish. Serve warm from the oven.


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