Easy Macaroni and Cheese (Minus the Cheese)

Tonight was definitely a pasta kind of night.

Pasta has always been one of my favorite foods.  Growing up, I was a huge lover of rich and creamy sauces.  But after discovering the severity of my lactose intolerance a few years ago, I decided to give up most dairy products, and grew to love simple, lighter sauces even more.

Although I haven’t eaten cheese in years, the craving can be difficult to resist, especially when Parmesan is a staple in your Italian family’s household.  I have never been a big fan of vegan cheese substitutes, until a year ago when I discovered nutritional yeast!

Nutritional yeast is an inactive form of yeast (different from the active form used in breads) that has a nutty, cheesy flavor, and is delicious sprinkled into a variety of sauces, or on top of salads, cooked veggies, popcorn, you name it!  Each tablespoon is also packed with nutritional value, as it is fortified with an abundance of B-complex vitamins, and serves as a plant source of complete protein.  I have to admit that, despite the nutrient benefits, the thought of using a form of yeast as a cheese replacement seemed a bit weird to me initially.  But when I finally tried it, let’s just say it was “love at first bite.”

I love getting creative with creamy vegan pasta sauces, and have been experimenting a lot lately, using avocado, butternut squash, cauliflower, and even chickpeas at the base of them.  This particular recipe is a bit simpler, my quick and easy (Italian-infused) spin on a healthier (and vegan) version of the beloved “easy mac.”  My other cream sauce recipe experiments will be posted in the future, so keep an eye out for them!

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