Try these delicious Creamy Vegan Macaroni and Cheese. Try this super creamy plant-based mac & cheese! Filled with flavour and smooth taste without the use of dairy products. Click here for full recipe.

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Ingredients
Instructions

Creamy Vegan Macaroni and Cheese

Pasta
Dinner
Easy Recipes
American
Plant-based

Try this super creamy plant-based mac & cheese! Filled with flavour and smooth taste without the use of dairy products.

35 mins

2 persons

Ingredients

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    Instructions

    • Preheat the oven to 180°C.

    • Bring a pot of slightly salted water to boil and add the pasta. Cook the pasta as instructed on the package, drain it and set aside.

    • While the pasta cooks, melt the plant-based butter in a large skillet or pot on low heat.

    • Add flour and stir for 1-2 minutes over a medium heat until well combined and the flour is no longer raw.

    • Add plant-based milk slowly while whisking, then cook over medium-high heat for approximately 6 minutes until the mixture thickens and starts to bubble slightly. Stir often and don't forget to scrape the bottom of the pot to prevent the sauce from burning.

    • Stir in the plant-based cheddar and whisk until melted. Next, season with salt and pepper.

    • Turn the heat off and add the drained pasta to the sauce.

    • Pour the mixture into a greased 20 x 20 cm oven tray, then bake in the oven for 20-25 minutes until browned and bubbly. If you prefer it extra creamy, you can skip the baking stage.

    • The final, but also very important, step is to sprinkle with chopped parsley before serving. Enjoy!

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    emborg
    35 mins
    2 persons

    Creamy Vegan Macaroni and Cheese

    Try this super creamy plant-based mac & cheese! Filled with flavour and smooth taste without the use of dairy products.
    Creamy Vegan Macaroni and Cheese - Emborg


    2 persons

    Ingredients

      Add to shopping list

      Instructions

      • 1. Preheat the oven to 180°C.

      • 2. Bring a pot of slightly salted water to boil and add the pasta. Cook the pasta as instructed on the package, drain it and set aside.

      • 3. While the pasta cooks, melt the plant-based butter in a large skillet or pot on low heat.

      • 4. Add flour and stir for 1-2 minutes over a medium heat until well combined and the flour is no longer raw.

      • 5. Add plant-based milk slowly while whisking, then cook over medium-high heat for approximately 6 minutes until the mixture thickens and starts to bubble slightly. Stir often and don't forget to scrape the bottom of the pot to prevent the sauce from burning.

      • 6. Stir in the plant-based cheddar and whisk until melted. Next, season with salt and pepper.

      • 7. Turn the heat off and add the drained pasta to the sauce.

      • 8. Pour the mixture into a greased 20 x 20 cm oven tray, then bake in the oven for 20-25 minutes until browned and bubbly. If you prefer it extra creamy, you can skip the baking stage.

      • 9. The final, but also very important, step is to sprinkle with chopped parsley before serving. Enjoy!