Growing up in my non-vegan house hold, my mom’s baked mac and cheese was always one of my all-time favorites, but after going vegan, me and macaroni and cheese had to go our separate ways and for 3 long years, I never was able to find a really good vegan alternative; that is until I made this recipe. Now in the past, I had played around with a few vegan mac and cheese recipes, but I never fell in love with any of them... I always felt like my vegan mac and cheese lacked flavor, and because I used cashew nuts for the cheese sauce, it was very unfriendly to those with nut allergies, plus the nuts made it a little too fattening and way too heavy for my delicate digestive system, so I had to regroup. so with the weight of the vegan world on my shoulders to find a good mac & cheese recipe, I set off to do the impossible, and after weeks of playing around with different ingredients, I finally did it and it turned out to be super easy and good!!! So, without further ado, here’s what you’ll need to make your very own bomb a** vegan mac and cheese that is nut free, soy free and nutritional yeast free!!!!!
Ingredients:
2 ½ cups of dry macaroni pasta of choice
7 ½ cups of water to boil pasta
1 ¼ cup of water for cheese sauce
The juice of 1 half of a lemon
1 tablespoon of vegan butter (optional)
Salt and pepper to taste
(1) 7 oz package of Follow Your Heart brand Smoked Gouda cheese slices (I found mine at a local health food store but you should be able to find it at whole foods or any other grocery store that carries vegan cheese alternatives.
Directions:
Bring to a boil 7 ½ cups of water and then add 2 ½ cups of dry macaroni pasta. Cook pasta until desired tenderness is achieved (about 10-15 mins).
While pasta is cooking, chop vegan cheese into cubes.
When pasta is ready, drain it and rinse and pour it back into the pot.
Over medium heat, add 1 tablespoon of vegan butter or oil of choice, along with 1 ¼ cup of water into pot of pasta.
Add vegan cheese cubes into pot of macaroni and stir until all cheese has melted and you are left with a creamy consistency.
Add the juice of half a lemon into pot of macaroni and cheese and stir for even distribution.
Add salt and pepper to taste and BOOM!!!! You just made the most bomb vegan mac and cheese ever!!!!!
I hope you guys enjoyed this recipe and I cannot wait to see how yours turns out!! And don’t forget to spread the wealth by sharing this recipe with all of your vegan, vegetarian or lactose intolerant friends!!! ENJOY!!!!
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