Yes, there is homemade vegan mac and cheese!

Enjoy a delicious new version of a childhood favorite. This vegan cheese sauce also makes a rich and creamy topping for broccoli, asparagus, potatoes, and other vegetables. It’s rich, tangy and completely satisfying! I want to give a special thanks to Laura Theodore, the Jazzy Vegetarian, for sharing her quick and easy sauce-thickening tip. This quick and easy vegan mac and cheese recipe is perfect for Meatless Monday or any day of the week :) Reprinted with permission from It’s Easy to Start Eating Vegan by Rebecca Gilbert. Now available for Kindle too!

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Mac and Cheese

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Servings: 4

Shared by: Rebecca Gilbert

Ingredients

• 2 ounces dry macaroni
• 1 ½ cups unsweetened non-dairy milk* I use So Delicious unsweetened coconut milk in the green package.
• ¾ cup nutritional yeast
• 1 teaspoon dijon mustard
• 1 ½ tablespoons whole wheat flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon curry powder
• ¼ teaspoon garlic powder
• Parsley chopped for garnish

Instructions

• Cook the macaroni according to the instructions. While the macaroni is cooking, prepare the sauce.
• Add all sauce ingredients to a pot except the flour and parsley. Use a whisk to combine well. Cook over medium heat and bring to a boil.
• Now it’s time to thicken the sauce. Add 3 tablespoons of cold plant milk plus 1½ tablespoons of whole wheat flour into a glass jar with a tight fitting lid. Shake vigorously to combine. Add mixture back to sauce. Stir with a whisk to eliminate any lumps. Reduce heat to simmer and cook for about 5 minutes, stirring constantly, until sauce reaches desired consistency. If sauce gets too thick, add more milk.
• Transfer macaroni to serving bowl. Pour cheese sauce over macaroni. Garnish with parsley.

Hope you enjoy this easy vegan recipe!

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