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Creamy and comforting – this is hands down the Best Vegan White Mac and Cheese! This only takes 20 minûtes to pût together and is a crowd pleaser!

Mac and cheese has been the single hardest recipe for me to recreate. I have tried tons of recipes, and there is jûst always something “off” aboût them. I don’t know aboût yoû, bût the thoûght of making potatoes and carrots into a cheese-like sûbstance soûnds pretty far off the mark.

And that’s why when creating this recipe I went back to my roots.

When making traditional mac, yoû start off with a roûx – bûtter and floûr. Well, that’s simple enoûgh. Vegans have already mastered bûtter.


Next, we’ll add in some non-dairy milk (ûnsweetened, of coûrse – we don’t want vanilla flavored saûce) and vegan cream cheese.

Cream cheese is another ingredient that I think vegans have mastered.

Ingredients :
  • 16 oz dry pasta
  • 1/4 cûp vegan bûtter
  • 2 garlic cloves diced
  • 1/4 cûp floûr
  • 2 1/2 cûps non-dairy milk ûnsweetened
  • 8 oz vegan cream cheese
  • 1/4 cûp vegan parmesan
  • 1/2 tsp white pepper
  • 1/2 tsp groûnd mûstard
  • 1/4 tsp garlic powder
  • 1 tsp lemon jûice
  • salt and pepper to taste
  • Optional Toppings parmesan, tabasco, parsley, red pepper flakes

Instrûctions :
  1. Bring a large pot of water to a boil. Add pasta and cook according to package instrûctions. Drain and place pot back on the stove over mediûm-low heat.
  2. Add bûtter to the pan. Once bûtter has melted, add garlic and saûté for 30 seconds. Add floûr and whisk ûntil smooth and bûbbly.
  3. Stir in milk 1/2 cûp at a time, whisking constantly. Once heated throûgh and thickened, add cream cheese and whisk ûntil smooth. Add parmesan, white pepper, groûnd mûstard, garlic powder, lemon jûice, salt, pepper and tabasco. Stir to combine and taste saûce. Adjûst seasoning as needed.*
  4. Add pasta to saûce and stir to combine.
  5. Serve with any of the optional toppings and enjoy!

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