The Best Vegan Mac and Cheese

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I love macaroni and cheese. When I first went vegan I followed the recipes that contained potatoes and carrots. I mean I even have two recipes, one made from cauliflower and one made from potatoes and cashews. Those are good don’t get me wrong but we can do better. If you are looking for restaurant quality, creamy, gooey mac and cheese then this one is for you. When you make this one you are never going to want to eat mac and cheese anywhere else, trust me.

RECIPE VIDEO
Feel free to use any plant milk you like. I always prefer almond milk but just make sure that whatever you use is unsweetened and no flavor. Nobody likes their mac and cheese with a hint of vanilla. You can use any cheese you like you just want two kinds of vegan cheese. I used mozzarella and American but any cheese you have is great! Especially things like cheddar, swiss, provolone even jack or smoked gouda! If you want this to be gluten free just gluten free all purpose flour, gluten free pasta and gluten free breadcrumbs.

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Ingredients
8 oz of pasta of choice
2 tbsp vegan butter
2 tbsp flour
1 1/2 cup almond milk
1/4 cup vegan cream cheese
1/3 cup vegan mozzarella
1/2 cup vegan American or cheddar
1/2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp paprika
Dash of black pepper
Optional: dash of turmeric for color

1/3 cup panko breadcrumbs
1 tsp vegan butter, melted

Method
In a pan melt 2 tbsp of vegan butter. Once it is melted, add in flour and 1 cup of almond milk. Whisk together on medium heat until a smooth, thick liquid has formed. Then add in vegan cream cheese and whisk until it has melted. Next add in the vegan mozzarella, vegan American, nutritional yeast, garlic powder, salt, paprika, pepper and turmeric if you like. Only add a small amount of the turmeric because it will change the flavor. Finally, add in the other 1/2 cup of almond milk. Continue to cook on a medium low heat until everything is melted and smooth. Once your pasta is done cooking add in the pasta and mix together. TIP: I like to save some of the starchy water from the pasta to help the sauce stick to the pasta better. So if you like add about 3 tbsp of starchy water. You can eat it just like this or you can sprinkle on breadcrumbs and the vegan melted butter. Broil in the oven for about 10 minutes until it is golden brown on top. The sauce is very creamy so the pasta doesn’t get dried out from the broiling. Then enjoy!

Serves 3-4 people.

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