Creamy Mac and Cheese
This Creamy Vegan Mac and Cheese is the perfect addition to your Thanksgiving spread. It’s rich, cheesy, and satisfying, with a velvety sauce that coats every shell. Dig in and enjoy the creamy goodness- no dairy needed!
Creamy Vegan Mac And Cheese
Ingredients
1 lb package of pasta (I used shells)
1 cup almonds
½ cup cashews
¼ cup nutritional yeast
1 t garlic powder
2 cups unsweetened soy milk
1 T apple cider vinegar
1 8 oz block Miyoko mozzarella
1 7 oz pack Daiya cheddar shreds
1 t garlic powder
1 t paprika
1 t black pepper
½ t salt
1 T dijon mustard
3 T vegan butter
3 T flour
Directions
Preheat the oven 350°F.
Boil and salt water for pasta. Cook pasta according to package instructions.
To make vegan parmesan for layering and topping, blend almonds, cashews, nutritional yeast, and garlic powder into a coarse powder. Do not overblend.
Shred block cheese by hand and combine shredded cheeses. Divide half into another bowl. Repeat for the spices and the milk.
Into one half of the milk, add the apple cider vinegar and whisk to combine. By the time you’ll need it, it will be a bit bubbly, and create a similar flavor to buttermilk.
Make your roux by melting butter in a pan over medium heat. Then, add flour and half the seasonings. Whisk to combine and form a thick paste, about 1-2 minutes.
Add the buttermilk and whisk until thick. Then, add the rest of the milk, seasonings, and dijon. Stir to combine. The more milk, the thinner the sauce. Keep adding milk until you reach your desired consistency.
Add half of the cheese blend slowly (not the homemade parm) into the pan and stir until melted. Fold in macaroni shells until coated. Remove from heat.
In a greased baking dish, add a layer of macaroni and then sprinkle a layer of the homemade parm and the shredded cheese mixture Repeat layers and cook for 25-30 minutes. Broil for 3-4 minutes until the top is browned.
Serve hot and enjoy!
