Description
A simple and rewarding recipe for creamy mac and cheese using vegan ingredients, perfect for comfort food lovers.
Ingredients
Scale
- 4 cups macaroni
- 2 tablespoons vegan butter
- 10 ounces vegan cheddar, finely cut
- 1 cup almond milk
- 1 batch vegan parmesan cheese
- 7 ounces vegan cream cheese
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Boil a large pot of generously salted water. Add macaroni and cook according to package directions until al dente. Drain and set aside.
- In the same pot, melt vegan butter over medium heat. Add garlic powder and onion powder, stirring until fragrant.
- Add vegan cream cheese to the pot, stirring until melted and smooth. Gradually whisk in almond milk until velvety smooth.
- Reduce heat to low and add vegan cheddar cheese, stirring gently until melted and glossy. Adjust consistency with more almond milk if needed.
- Taste and season with salt and pepper. Stir in smoked paprika if using. Fold in the drained macaroni until fully coated.
- Transfer to a serving dish and sprinkle with vegan parmesan cheese. Serve warm.
Notes
For variations, consider adding cooked veggies like spinach or spice it up with jalapeños. For a baked version, top with extra vegan parmesan and bake at 350°F (175°C) for about 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg