Today was the big experimentation day. In an exercise in sheer ridiculousness, I made 4 different cheesy sauces. Two were from the 11 I posted, one was suggested in a comment, and one was my own invention.
Behind the cut, you'll find the four recipes and my comments on them. Nothing tasted exactly like Kraft Dinner, but two of them were pretty darn close!
-1 LB noodles
-1 1/4 Stick butter/margarine
-3/4 Cups flour
-4 Cups (boiling) water
-1 Fluid oz Soy Sauce
-1 Tablespoon Garlic Powder
-1 Tablespoon salt
-4 Tablespoons Paprika
-Sprinkles of Turmeric
-1 1/4 Cups Nutritional Yeast
-Melt butter on low heat
-Whisk in flour
-Whisk in boiling water until thick like glue (this takes a little bit so be patient)
-Whisk in soy sauce, garlic powder, salt, and turmeric
-Whisk in Nutritional Yeast
-Mix in Paprika
I accidentally added twice as much flour as I should have, so then I needed a lot more water, and I also added some more salt and a bit of sugar, which was a mistake... Overall, the flavour of this one was okay except for me screwing it up, although it was a tad bland, but my biggest problem was that the soy sauce made it a really disgusting colour. blech.
1 1/4 cups water
1 cup plain soymilk
1/2 cup nutritional yeast
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons raw cashew butter
1 teaspoon white miso
I made a couple of small alterations; I didn't have miso so I just added a bit more salt, and I used raw ground almonds instead of the cashew butter. To me, this one just tasted like nutritional yeast. blech.
1/2 cup nutritional yeast flakes
1/2 cup flour
1/2 tsp light miso OR 1 tsp salt
1/2 tsp garlic powder
1/4 tsp sweet paprika
2 cups soymilk, rice milk, or water
1/4 cup margarine or oil
1/2 tsp prepared yellow mustard
8 oz elbow macaroni (or any shape pasta), cooked and drained
Mix dry ingredients in a saucepan.
Whip in 'milk or water.
Cook over medium heat, stirring constantly, until it thickens (about 5 - 8 minutes).
Remove from heat.
Whip in margarine and mustard, and miso (if used).
Add more 'milk or water if mixture is too thick.
Add hot, cooked macaroni, and mix well.
In this one, I doubled the amounts of paprika, milk, and mustard, and also added some turmeric. When I was tasting the sauce on its own I thought it was a little bland, but when I actually put it on macaroni it was really pretty darn close to KD! yay! I wonder if it was because I let it sit for a while and then went back to it later. I think doubling the mustard was a mistake though.
Fourth try (my version):
2 T. margarine
1 1/2 T. flour
1/4 tsp turmeric
1/2 tsp paprika
1 1/3 C unflavoured unsweetened soy milk
1/4 tsp lemon juice
1 T. nutritional yeast
1 T. raw ground almonds
1/2 tsp prepared yellow mustard
1/2 tsp salt
Melt the marge in a saucepan and whisk in the flour and spices. Gradually add the soy milk, stirring until it's all smooth and thickened, and then add everything else.
I think I did a pretty fine job here; it tasted remarkably like KD. My boyfriend came over and tasted the first, third and fourth ones, and he agreed that this one was closest to KD, but he thought it was still a little bland. I think that's due to the fact that he's the type of person who puts a teaspoon of sauce on a whole bowl of pasta, and also that he probably wanted ketchup on it. Also, he hasn't had real KD in like 9 years since he went vegan, and I on the other hand am not vegan at all, and had KD a couple of months ago, so personally I'd trust my opinion more than his. ;)
Of course, now my problem is that I have like 3 litres of cheesy sauce in the fridge... I have no idea what I'm going to do with it all. :P Casserole, anyone?