Classic Vegan Mac'n'Cheese
This mac'n'cheese recipe is perfect for when you're craving the ooey, gooey classic cheesiness that comes from vegan cheese shreds and vegan butter. This dish is super easy to make and comes together in under 30 minutes.
Servings: 4 servings
Ingredients
- 8 oz your favorite pasta
- 2 tbsp vegan butter
- 1 cup vegan milk
- 1 package vegan cheese shreds
- 2 tbsp nutritional yeast
- ½ tsp lemon juice
- dash of salt to taste
- sundried tomatoes optional, as garnish
Instructions
- Cook the pasta according to the package instructions.
- In a large pan, melt the butter over medium heat when the past has about 4 minutes left.
- When the pasta is done, remove it from the heat and scoop the pasta from the water using a slotted spoon to place it in the pan with the melted butter. Reserve the pasta water.
- Stir the pasta and melted butter continuously for 2-3 minutes, ensuring that the pasta is completely coated in the butter.
- Pour the milk into the pan, then add the shredded cheese. Cook covered until the shreds are melted and combined with the milk. Stir frequently.
- Once the shreds are melted, add the nutritional yeast and lemon juice and mix to combine. You might notice that the mixture is not quite smooth and creamy yet - to get it to the right consistency, add a bit of the reserved pasta water at a time and stir it in well. The cheese sauce should look smooth when done.
- Lastly, add salt to taste and garnish with sundried tomatoes if desired. Serve warm.
Notes
This mac'n'cheese can be stored in the fridge for 3-4 days. Reheat on the stove or in the microwave.