Mac and cheese is a great comfort food, and my favourite vegan version of it is Sundried Tomato Mac & Cheeze from Post Punk Kitchen. It makes a savoury, filling sauce that packs a lot of flavour with just a few ingredients.
Savory Sundried Macaroni
Course: Main DishCuisine: VeganDifficulty: EasyServings
3
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesMac and cheese is a great comfort food, and my favourite vegan version of it makes a savoury, filling sauce that packs a lot of flavour with just a few ingredients.
Ingredients
450ml or 15oz coconut milk
¾ cup sundried tomatoes ( used the type that comes in oil and drained the oil)
2 tbsp red miso
½ cup nutritional yeast
2 tsp onion powder
450g or 1lb macaroni
2 tbsp salt
1 green onion (optional)
Directions
- In a blender, blend the coconut milk, sundried tomatoes, miso, nutritional yeast and onion powder to create the sauce.
- Bring 5L or 5 quarts of water to a boil in a large pot. Add salt.
- Add macaroni and stir. Cook for about 8 minutes (or as recommended for your particular macaroni).
- Drain the noodles in a colander.
- Mix the drained noodles and sauce in the pot and heat on medium heat.
- Serve in a bowl with a sliced green onion garnish.
2 comments on “Savory Sundried Macaroni”
Mac and cheese is a great comfort food, and my favourite vegan version of it makes a savoury, filling sauce that packs a lot of flavour with just a few ingredients. apollolemmon.com/2022/08/04/sav…