Mung Bean ‘Eggs’ or Vegan Cheese Sauce

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This is part 2 of the previous blog post you can see here  JustEgg-vs-mung-bean-egg-using-vegan.html When I wrote the last  post I didn’t have black salt. I received my order from Amazon a few days ago. Black salt makes things taste like eggs and it also great for bloating, and I personally like the taste.  This time I put the soaked mung beans, seasonings a little oil and some water in the magic bullet. I think I put too much water. Last time I whipped the mixture with a fork before cooking it in the pan. This time I poured from the blender into the pan.  While it was cooking I thought this method would make a good vegan cheeze sauce. Just change the seasonings and thin it out with plant milk add vegan cheese. I only had baby bell cheese and coconut almond milk which wasn’t the best for a cheese sauce so i didn’t add much just enough to see if it would work. I will likely try to make a mung bean cheeze sauce in the future.  I had already added seasoning to make the mixture taste like

Vegan macaroni and cheese



 

I was expecting to have a meal kit delivery from vegano foods but there was a delivery problem. This leaves me with no groceries or meal plan for the week. I decided it is time to use some of the ingredients I have in my apartment. 

I had a box of daiya alfredo I used the sauce a long time ago and never used the brown rice pasta. I have a few types of vegan cheese so perfect to try vegan Mac and cheese. 


This is the first time I have tried Sproud plant milk it’s pea based and thick so I thought it would be good for the sauce. Step one was adding melt vegan butter to the pan. Then around one cup of milk. Then spices I used curry powder, black pepper, cayenne pepper. I added a tablespoon of vegan sour cream to help thicken the sauce. After incorporating added half a cup each of vegan Parmesan, vegan cheddar, vegan mozzarella. 

It melted well but it was salty. I added more milk, spices, and some water to fix the taste. 



I had coated some of the pasta in olive oil, curry powder, nutritional yeast, cayenne, salt and pepper. I put it in the airfryer at 350 for ten minutes to make pasta chips for a topping. 

It turned out so creamy and delicious. The crunch of the pasta chips matched so well with the creaminess of the Mac and cheese. Sometimes vegan products have a different after taste than non vegan. This doesn’t have any I would believe it was non vegan if I didn’t make it. It is so good I hope you make this recipe. 


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