Miso Mac (But No Cheese)
This recipe is all miso mac, but no cheese. It's a copycat Annie's Mac n' Cheese recipe that is easily made dairy-free, vegan and takes minutes to make. This is my ultimate comfort food recipe and I love it as an easy weekday meal.
Ingredients
- 1 cup plant based milk of choice
- 1/2 cup vegetable stock
- 4 tablespoons butter or vegan butter
- 4 tablespoons all-purpose flour
- 2 tablespoons white miso plus more to taste
- 16 ounces pasta shells 1 box
- salt to taste
For the furikake topping
- 2 sheets nori crunched up
- 2 teaspoons white sesame seeds
- 1 teaspoon black sesame seeds
- 1 teaspoon coconut sugar
- 1 teaspoon salt or MSG
Instructions
Start with the furikake topping:
- Crumble together the nori and toss with the sesame seeds, coconut sugar and salt. Spread this evenly on a baking sheet and toast at 350°F for 5-7 minutes or until the sesame seeds are slightly brown.
- Set this aside.
For the miso mac:
- Combine the milk and stock in a small measuring cup and whisk them together. Set aside.
- Bring a large skillet or dutch oven to medium-low heat and melt the butter. Once the butter is fully melted, add the flour and stir to combine.
- The butter and flour will combine into a chunky paste. Keep stirring and toasting this on low heat to help cook out the raw flour, about 2 minutes.
- Add in the miso and stir to combine with the butter and flour, it should be a loose cookie-dough texture.
- During this time, set a large pot of water to boil. Salt the water generously and begin cooking the pasta to al dente per package instructions.
- Go back to the sauce and add 1/4 cup of the stock and milk mixture at a time, whisking constantly until you form a smooth sauce. Continue adding 1/4 cup of the milk and stock at a time until the sauce is thick but smooth.
- When the pasta is done cooking, use a slotted spoon to scoop it directly into the skillet with the sauce. Stir to combine.
- Plate the pasta, top with the furikake seasoning and serve!