Spork Foods: Creamy Baked Macaroni and Cheese with a Spelt Bread Crumb Topping

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:

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  • 6 to 8 cups water for boiling, salted
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  • 12 ounces quinoa or spelt elbow macaroni

Cheese sauce ingredients:

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  • 1/3 cup non-dairy butter
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  • 1/3 cup unbleached all-purpose flour
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  • 2-1/2 cups So Delicious almond milk
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  • 2/3 cup nutritional yeast flakes
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  • 1/2 teaspoon sea salt
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  • 1/2 teaspoon finely ground black pepper
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  • 2 cloves garlic, finely chopped
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  • 1 tablespoon light miso paste
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  • 1/4 cup fresh lemon juice
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  • 2 teaspoons mustard, stone ground or German

Bread crumb ingredients:

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  • 2 slices organic spelt bread, roughly chopped
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  • 2 teaspoons neutral tasting high-heat oil
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  • 1/2 teaspoon garlic powder
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  • 1/4 teaspoon sea salt
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  • 1/2 teaspoon finely ground black pepper
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  • 1/2 teaspoon dried oregano
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  • 1 teaspoon agave nectar
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  • 1 teaspoon fresh lemon juice

Directions:

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  1. Preheat oven to 350 degrees F.
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  3. Bring salted water to a boil in a large (6-quart) pot. Add macaroni and cook as described on package, 7 to 9 minutes.
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  5. 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.
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  7. 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.
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  9. Pulse bread mixture in a food processor until bread crumb consistency is reached, and set aside.
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  11. 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.
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  13. Bake for 30 to 35 minutes, or until bubbles appear in center of dish. Serve warm from the oven.

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