The best vegan mac and cheese you will ever have! Serve it while hot and grind lots of fresh pepper over the top!

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat non-dairy butter in a 10-inch non-stick saucepan over high heat. Pour in water when butter has completely melted. Add pasta, reserving included sauce packet. Bring to a boil; let boil until most of the water has evaporated, about 5 minutes. Pour in soy milk; reduce heat to medium-low.

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  • Stir in reserved macaroni sauce packet rapidly using a whisk to mix smoothly. Let simmer until thickened, 10 to 15 minutes.

  • Mix in vegan cheese, non-dairy yogurt, lemon juice, and salt. Stir until cheese has melted and mixture is thoroughly combined.

Cook's Notes:

You can use lime juice instead of lemon, if desired.

You can use almond or cashew milk instead of soy milk, if desired.

Nutrition Facts

649 calories; protein 15.6g; carbohydrates 74.5g; fat 33.1g; cholesterol 12mg; sodium 1150.4mg. Full Nutrition
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