Now, even though I am a vegetarian and I will eat milk, eggs, and honey, I’ve been choosing vegan alternatives to save the headache of figuring out what might be hidden in my food. If you want to use milk-based cheese, by all means; just keep the ingredient rennet in mind when selecting your cheese.
- Vegan cheese (Cheddar or Mozzarella)
- Tomatoes (canned or fresh)
- Pasta (I prefer Rotini for my mac and cheese; reminds me of Boston Market’s)
- Unsweetened Soy Milk (I chose EarthBalance)
- Salt (I use McCormick Sea Salt Grinder)
The Vegan Gourmet Cheddar Cheese I picked up from Whole Foods to use on for some nachos a few days back is best if used within 3-5 days. It didn’t take me long to figure out what to do with such a good sized portion of cheese; I dug out a box of Rotini pasta from my pantry and tossed it on the stove to heat. (Okay, tossed it in a pot of boiling water, if you want to get technical.)
If you’re serving only yourself, measure out only what you need. I prepared 3 ounces, which is 1 and half servings (315 calories) and more than plenty since I ended up eating it for lunch and dinner.
Since I also had half a can of Del Monte Diced Tomatoes with Garlic & Onion (80 calories) left from my Pita Pizza, I decided to heat them up in a pot as well. Then I cut 3 servings of the vegan cheese (all of 150 calories for the 3 ounces) into cubes and tossed them into the pot with the heated diced tomatoes. After mixing the cubes around a little and adding 1/4 cup unsweetened soy milk (20 calories) and some ground sea salt, cover for a few minutes to let the heat build up and really melt the cheese.
Lastly, just drain the pasta and spoon into the pot of cheesy tomatoes. Stir, then plate. Let sit for a few minutes to cool and congeal a little.
If you would rather use fresh tomatoes, by all means. Just dice up the tomatoes and heat so they’re tender (the microwave is fastest).
Heat the cheese and soy milk in a pot together, covered and stirring occasionally, until the cheese is melted. Then add in both the tomatoes and pasta. Since I poured in the liquid from the canned tomatoes, I didn’t really need so much soy milk. If you’re going with fresh tomatoes, add the milk to make the topping liquidy enough to cover both the pasta and tomatoes.