Vegan Mac and Cheese
Easy and versatile Vegan mac and cheese that doesn't require any cashews or nutritional yeast! Tastes super cheesy and delicious!
Servings: 6
Ingredients
- 1 lb pasta shells
- 3 Tbsp Vegan butter
- 2 cloves minced garlic
- 3 tbsp flour
- 2 cups unsweetened almond milk (cashew, oat, or soy milk might work well too!)
- 1 tsp apple cider vinegar (or 1 tsp lemon juice)
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.5 tsp ground turmeric
- 0.5 tsp lemon pepper or pepper
- 0.5 tsp salt
- 0.5 tsp ground ginger (optional)
- 0.5 tsp ground sage (optional)
- dash cayenne powder (optional)
- 1/4 cup Vegan mayonnaise
Instructions
- Add 1 tsp apple cider vinegar to 2 cups of almond milk. Give it a quick stir and set it aside.
- Cook your pasta according to its directions.
- While the pasta cooks, get a large pan heated up on medium. Add 3 Tbsp Vegan butter. Once it's melted and bubbly, add 2 cloves garlic and stir it quickly. Cook for about 1 minute, taking care not to burn it.
- Add 3 Tbsp flour into the butter and garlic. Whisk it well for about 1 minute.
- Add the almond milk into the pan, roughly 1/4 cup at a time. Whisk constantly to get the clumps out. Wait about 30 seconds before each milk addition. After all milk is added turn heat to low.
- Add 1 tsp onion powder, 1 tsp garlic powder, 0.5 tsp ginger, 0.5 tsp turmeric, 0.5 tsp lemon pepper, 0.5 tsp salt, 0.5 tsp sage, dash of cayenne, and 1/4 cup Vegan mayo. Stir well and cook for another 5 minutes.
- Add cooked pasta into the sauce and stir it up. Then dig in!