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The Astrologer Daily: June 8th, 2012

Creamy Baked Vegan Macaroni and Cheese

by Jenny Engel and Heather Goldberg, Spork Foods

Spork Foods Recipe

vegan macaroni and cheeseThis mac ‘n cheese is a most popular dish! It goes over well with everyone, not only vegans, and has even converted a few non-vegans on the spot. For a really cute presentation, bake it in individual, brightly colored ramekins, and give each of your guests their own scoop of heaven.

Serves 4-6


6-8 cups of water for boiling, salted

12 ounces of quinoa or spelt elbow macaroni


1/3 cup non-dairy butter

1/3 cup unbleached all-purpose flour

2 ½ cups unsweetened almond or soy 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

1/2 cup homemade bread crumbs (Recipe in Note)


Preheat oven to 350°F.

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

For the cheese sauce: Heat a medium (4-quart) pot over medium heat. Add non-dairy butter and flour.

Whisk together to form a paste, creating a roux. Add almond or soy milk, nutritional yeast, sea salt, black pepper, garlic, miso paste, lemon juice, and mustard. Cook for about 7 minutes, stirring constantly, until cheese sauce looks thick and creamy.

Once macaroni is finished cooking, drain and add to pot with cheese sauce. Mix thoroughly to coat. Place mixture in a greased 8 x 8 baking dish, or 6 personal ramekins or cocottes, and top with homemade bread crumbs (recipe in NOTE below).

Bake for about 30-35 minutes, or until bubbles appear in center of dish. Serve right out of oven.

NOTE: Homemade breadcrumbs are easy! Just place 2 pieces spelt bread (roughly chopped) on a baking sheet in a preheated 350°F oven. Drizzle with 2 teaspoons extra-virgin olive oil, ¼ teaspoon sea salt, ¼ teaspoon finely ground black pepper, ½ teaspoon garlic powder, and ½ teaspoon dried basil or oregano, and toss to coat. Bake for 7–9 minutes, until crisp.  Pulse in a food processor until fine.


FOR YOUR SMARTS : The word macaroni comes from the Italian phrase “Ma caroni!” meaning “How very dear!” – because this style of pasta is so petite, it makes everyone happy.

FOR YOUR PARTS : Just embrace nutritional yeast.  And when you purchase it (to get your B-12s

and tons of other vitamins) be sure to buy high grades, sometimes called “primary,” which are usually grown on sugar beets or molasses.

How to Connect

Spork-Foods_CookbookConnect with Jenny Engel and Heather Goldberg of Spork Foods by visiting or clicking on their book cover (which by the way is an excellent resource for a conscious diet).

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