Post Punk Kitchen Forum

My favourite is Vegan Dad's (here), but baked with bread crumbs on top. It's cashew/nooch/tofu based.

happy healthyish mac & cheese (my fav, but the recipe was in the old board, so)

I like the VegNews one too. And jdfunks' version of New Farm. http://getsconedpdx.com/2010/11/05/glut ... andcheese/

anyone remember who had post this recipe in the old board? it was forking good, carrots, beans, and what else ...

In a fit of inspiration (and due to a strangely stocked day before pay-day pantry) I blended together the best faux cheese sauce I've had since going vegan. It was inspired by the two regular "cheese" sauces used in our house the vegnews mac 'n cheese and the white bean "mornay" from Vegan Planet. Anyway it turned out so well I have to share:

2 largeish carrots
1 cup stock (mine is made with a lot of onions and celery - you may want to add onion to the cooking carrots if your stock is out of a packet or low on onions)
1 Tbl soy sauce (we use a slightly watery tamari so you may want less if yours is stronger)
1 tin white beans (drained)
1/4 cup of nooch
1 Tbl tahini (mine was unhulled)
1 & 1/2 white miso (mine is the chickpea and rice sort)
1 tsp dijon mustard
1 tsp onion powder
1 tsp white pepper
1 clove diced garlic
Rice milk as needed

Chop carrots add to a large microwave safe bowl with stock and soy sauce. I then cover the bowl and microwave the carrots and stock for about 2-4 minute on 1000w - you could also just cook them on the stove top if you don't microwave or don't have a cover.

Add stock and veggies to the blender with all of the other ingredients and start blending. Add rice milk as needed to get a smooth consistency - I was experimenting and didn't measure this I would say it was between 1/4 and 1/2 a cup.

Now use as you would cheese sauce - we put it in macaroni cheese but I think it would work well on pizza or lasagna and we will be trying out both soon.

I think you could make this soy-free is you had soy-free miso and just excluded the soy-sauce (if you have salty stock you may want to do so anyway). I think we got the spices just right for us as it was strangely cheese like to both of us - maybe a bit less miso/soy sauce next time. The thing that really made it work as a "cheese" was the astringency of the miso, the creamy bitterness of the tahini then the sweetness and texture of the carrots and beans. The creamy protein richness of the beans meant that it didn't need oil or margarine to make it satisfying but the tangy sweet orangness of the carrots made it more convincing as a cheese rather than a hummus type thing (which is my usual issue with bean bases faux cheese). You could remove the nooch but I would recommend trying it with if you can as it does add something AND even if you hate nooch you can't really taste it with all the other flavours. Also, I would omit the pepper entirely rather than replacing with black - the nuttyness is more important here than the pepperiness.

I really think everyone should give it a go - especially if you're feeling a bit under the weather - comfort food with the added bonus of veggies, beans and much less fat than most mac & cheeses (even the vegan ones). We defiantly have a new family favourite!

Google cache is your friend!

but with peanut butter instead of tahini

I want to like all these, but I hate nooch. . . so, I'm out of luck.