Vegan Dill Pickle Mac and Cheese
Author:Vegan Dill Pickle Mac and Cheese - Yep, this one's for all the dill pickle lovers! With dill pickle juice in the cheese sauce and chunks of pickle throughout, it's bursting with cheesy, tangy, dill pickle flavour and only takes about 20 minutes to make on the stovetop, with a quick broil for a nice gooey, golden top!
Ingredients
- 1lb (453 grams) elbow macaroni
- 3 tablespoons vegan butter
- 6 tablespoons all-purpose flour , plain flour in the UK
- 3 cups (720 ml) dairy-free milk , unsweetened & unflavoured
- ½ cup (120 ml) dill pickle juice , from the pickle jar
- 7 tablespoons nutritional yeast
- 2 tablespoons dijon mustard or white miso
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 1¾ packed cups (200 grams) vegan cheddar cheese shreds (1¼ cup in sauce ½ cup for top)
- 1½ cups (270 grams) chopped dill pickles (unsweetened) plus some extra slices for the top
INSTRUCTIONS
- Bring a large pan of water to a rolling boil then cook the macaroni until tender as per the directions on the packet. It usually takes about 8 minutes.
- While waiting for the water to boil and the macaroni to cook, add the butter to a medium saucepan. Melt over medium heat then add the flour. Whisk together well and let it cook for 1 minute to remove any raw flour taste. Slowly add the milk whisking really well as you go to work out any lumps.
- Now add the pickle juice, nutritional yeast, mustard or miso, onion powder, garlic powder, salt and pepper. Whisk together to combine everything, then keep stirring or whisking until thick and creamy. It should easily coat the back of the spoon.
- Turn the heat down to the lowest setting and add the cheese shreds. Stir until they have melted then add the diced pickles. Stir again to combine. Keep it warm on the lowest heat setting while you get the macaroni ready.
- Drain the macaroni then pour it into a heat-proof dish (that holds at least 2.5 litres or is about 10.5 x 7.5 inches or larger. Even a 9 x 13 is fine). Pour over the pickly cheese sauce, stir to combine then level it out.
- Dot the top with pickle slices (as many as you like), then sprinkle over the remaining cheese. If you've got a water spray, spray the cheese really generously with water. It's a trick that helps it melt really well!
- Broil (grill in the UK) until really golden brown and bubbly then serve.
NOTES
Store leftovers in the fridge for up to 5 days. Reheat in a low oven or in a microwave.
If making in advance or oven-baking, add an extra cup (240ml) of dairy-free milk when making the sauce. It will be thinner when you cook the sauce, but by the time it's stored and baked, it will be perfect.
NUTRITION
Serving: 1serving | Calories: 541kcal | Carbohydrates: 78g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Sodium: 1236mg | Potassium: 574mg | Fiber: 7g | Sugar: 3g | Vitamin A: 609IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 3mg
