Vegan Mac And Cheese (No Nuts Or Tofu!)
This vegan mac and cheese recipe is quick, creamy, and delicious. Ready in minutes, it’s the perfect comfort food for those craving dairy! No nuts or tofu.
Ingredients
- 8 ounces macaroni noodles dry
- 1/4 cup vegan butter
- 1/4 cup flour
- 2 cups soy milk or plant based milk of choice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups vegan cheddar cheese shredded
Instructions
- Bring a pot of salted boiling water to a boil. Once boiling, add the pasta and cook until al dente.
- In a separate pot, add the butter and place over medium heat. Once melted, add the flour to make a paste. Slowly, add the milk until a thick sauce remains. Add the salt and pepper then fold through the cheese.
- Drain the pasta and add to the saucepan with the cheese sauce. Mix until combined.
Notes
TO STORE: Place the leftover mac and cheese in an airtight container and store it in the refrigerator for up to 3-5 days.
TO FREEZE: Cool the cooked mac and cheese before adding it to the freezer-safe containers to freeze for up to three months.
TO REHEAT: Reheat in the microwave for 30-40 seconds, or in a non-stick saucepan.
Nutrition
Serving: 1servingCalories: 277kcalCarbohydrates: 33gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 502mgPotassium: 153mgFiber: 2gSugar: 2gVitamin A: 502IUVitamin C: 4mgCalcium: 109mgIron: 1mg
Tried this recipe?Let us know how it was!