Easy, creamy vegan mac n cheese that tastes like the real thing
Course Main, vegan
Cuisine American, Vegan
Keyword elbow macaroni, vegan, vegan cheese
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 6people
Calories
Ingredients
2cupsdry elbow macaroni
1tablespoonEarth Balance butter
2tablespoonsViolife cream cheese
3tablespoonsJust Egg (plant-based egg substitute)
1¼cupsUnsweetened Ripple milk(may need more)
1¼cupsMiyoko's shredded Farmhouse Cheddar (see note)
Instructions
Bring a large pot of salted water to a boil.
Cook pasta until al dente. (it should be a little firm)
Drain and return to low heat.
Stir in butter and cream cheese until completely melted.
Stir in egg and milk.
Stir in cheese until melted. (Increase if needed just to melt all of the cheese)
Season with sea salt or seasoned salt & black pepper to bring out the flavors. (see note)
Serve immediately. (If cheese sauce gets to thick add a little milk to thin it out)
Video
Notes
Vegan Cheeses: Feel free to use a variety of vegan cheeses. The brand listed is the one that won my taste test for the best vegan cheddar cheese.Seasoning: Season this vegan mac and cheese with the same seasoning you'd use for regular mac and cheese. I prefer just a little seasoned salt, sea salt and cracked black pepper. You can also add mustard powder, garlic & onion powder or paprika if that's your thang.