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Recipes // Main Dish Pasta // Vegan Mac & Cheese

Vegan Mac & Cheese

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By Mee Tracy McCormick

Serves 5-6

Ingredients:

  • 16 ounces of dried gluten free penne pasta or whole wheat pasta
  • 3 tablespoon of earth balance dairy free butter
  • 3 cups of Daya Cheese
  • 2 cups of non-dairy milk (I like coconut milk b/c it has great natural fat)
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon of non-dairy cream cheese
  • 1 tablespoon of diluted miso paste in 1/4 cup of pasta water
  • Pinch of sea salt
  • Pinch of cayenne
  • Pinch of paprika

Directions:

  1. Cook pasta according to directions on the package. Set aside 1/4 cup of pasta water when you strain your pasta– you will use this to dilute your miso paste in the end.
  2. In a non-chemical non-stick pan melt your non-dairy butter, add daya cheese, coconut milk, nutritional yeast & non-dairy cream cheese. Cook down until melted stirring non-stop. Lower your heat and add in the diluted miso paste mixing it in.
  3. Pour cheese sauce over pasta and blend together. Top with cayenne, paprika & chives.

*You can also blend your macaroni and cheese sauce together into a baking dish, cover with gluten free bread crumbs or regular breadcrumbs and bake for 15 minutes at 350 degrees or until breadcrumbs are golden brown.

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