Ingredients:
* 400g macaroni pasta
* 2 cups unsweetened almond milk (or any plant-based milk)
* 1 cup vegan cheese, shredded
* 1/2 cup nutritional yeast (for added "cheesy" flavour)
* 2 tbsp vegan butter
* 2 tbsp all-purpose flour (to make the roux)
* 1 tsp garlic powder (for extra depth of flavour)
* 1 tsp onion powder
* 1/2 tsp smoked paprika (plus extra for garnish)
* Salt and pepper, to taste
* Fresh parsley, chopped (for garnish)
Method:
1. Bring a large pot of salted water to a boil and cook the macaroni until it’s al dente, according to the package instructions. Drain and set aside.
2. In a large saucepan, melt the vegan butter over medium heat. Whisk in the flour to create a roux and cook for about 2 minutes, ensuring it doesn’t brown. This forms the base of the creamy cheese sauce.
3. Gradually whisk in the almond milk, stirring constantly to prevent lumps. Continue cooking until the mixture thickens slightly, around 3-4 minutes.
4. Add the shredded vegan cheddar, nutritional yeast, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Stir continuously until the cheese has melted and the sauce is smooth and creamy. If the sauce appears too thick, you can add a little more almond milk to reach your desired consistency.
5. Stir in the cooked macaroni, ensuring every piece is well coated with the luscious vegan cheese sauce.
6. Transfer to a serving dish and sprinkle extra smoked paprika on top for a touch of colour and heat. Garnish with fresh parsley for a pop of green and serve hot.
by Whiterabbit2000
1 Comment
[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-mac-and-cheese)
Ingredients:
* 400g macaroni pasta
* 2 cups unsweetened almond milk (or any plant-based milk)
* 1 cup vegan cheese, shredded
* 1/2 cup nutritional yeast (for added “cheesy” flavour)
* 2 tbsp vegan butter
* 2 tbsp all-purpose flour (to make the roux)
* 1 tsp garlic powder (for extra depth of flavour)
* 1 tsp onion powder
* 1/2 tsp smoked paprika (plus extra for garnish)
* Salt and pepper, to taste
* Fresh parsley, chopped (for garnish)
Method:
1. Bring a large pot of salted water to a boil and cook the macaroni until it’s al dente, according to the package instructions. Drain and set aside.
2. In a large saucepan, melt the vegan butter over medium heat. Whisk in the flour to create a roux and cook for about 2 minutes, ensuring it doesn’t brown. This forms the base of the creamy cheese sauce.
3. Gradually whisk in the almond milk, stirring constantly to prevent lumps. Continue cooking until the mixture thickens slightly, around 3-4 minutes.
4. Add the shredded vegan cheddar, nutritional yeast, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Stir continuously until the cheese has melted and the sauce is smooth and creamy. If the sauce appears too thick, you can add a little more almond milk to reach your desired consistency.
5. Stir in the cooked macaroni, ensuring every piece is well coated with the luscious vegan cheese sauce.
6. Transfer to a serving dish and sprinkle extra smoked paprika on top for a touch of colour and heat. Garnish with fresh parsley for a pop of green and serve hot.