Vegan Mac n' Cheese
Updated: Jan 20
Vegan Mac n' Cheese better than Mom used to make!
There's not much to say about this dish other than it's friggin amazing and comforting. We're using my Vegan Cheese Sauce and dousing some pasta in it. There's no nuts or carrots or potatoes in this recipe (not that there's anything wrong with that!) and you won't need a blender. You can customize this to your heart's content, add soyrizo, onions, jalapenos, you name it!
It's totally optional, but for a smokier, spicier sauce, add the chipotles in adobo. My Texas girlfriend says it's very reminiscent of Queso that way! And what's better than Queso Mac?
Makes 4 Servings
8 oz pasta (Elbow Mac or Cavatappi)
1/4 cup vegan butter
3 Tbsp Flour
2 cups plant-milk
8 oz vegan cheese shreds
2 Tbsp nutritional yeast
1/2 tsp garlic salt
1/2 tsp turmeric
1 tsp smoked paprika
1/4 tsp cumin
1/4 tsp umami seasoning (optional)
2 Tbsp chipotle in adobo sauce (optional)
Salt & pepper to taste
Cook pasta according to package instructions.
Melt butter in a pan over medium heat.
Add flour a tablespoon at a time and whisk in between each tablespoon. Once all flour has been added whisk thoroughly and cook for 1 minute.
Add plant milk 1/2 cup at a time and whisk in between each 1/2 cup. Bring to a simmer.
Add vegan cheese and stir until melted.
Add all the seasonings and adjust to your taste.
Combine cheese sauce with pasta and serve immediately.