We have had our fair share of vegan mac and cheese dishes. Admittedly, most have been quite disappointing. The consistency and flavor ends up wildly different than traditional mac and cheese made with animal products. While, we are typically fine with a that, we were determined to develop a recipe that our non-vegan family craved!
We are proud to announce that this delicious vegan mac and cheese recipe has a great consistency and flavor. It meets the palette standards of vegans and non-vegans! It’s not too wet, not too gooey, not too dry, and it’s just right!
2 T nutritional yeast
1 t salt
1/4 t pepper
1/4 t paprika
1 T minced garlic
2 T olive oil
1/2 t garlic powder
2 cups oat milk
8 oz vegan cheese
2 packs macaroni pasta (2 lbs)
Peas & carrots (optional)
Cook the macaroni pasta in a large pot. Drain and place to the side. If you prefer, you can save 1 cup of the pasta water for your sauce.
Cook the peas and carrots in a small sauce pan. Drain and place to the side.
In a separate medium saucepan, simmer olive oil and spices until fragrant. Be sure not to burn. You can add up to 1/4 cup of water as needed.
Add the milk and cheese. Cook until melted and the sauce starts to slightly boil.
Combine the pasta and sauce together into the large pot and stir until we’ll combined.
Add in the vegetables if desired.
Top with salt, pepper, paprika and nutritional yeast.