Baked Macaroni and Cheese

I have your new favorite vegan mac and cheese recipe right here. In this recipe, we are using processed vegan cheese, so this is definitely a holiday/cheat meal. Using my favorite vegan cheese to make a bechamel sauce, this macaroni and cheese is perfect to make for the vegan and non-vegans.

I am so confident in my vegan macaroni and cheese, that I recommend you make it for a party and do not tell anyone it is vegan, let them enjoy and then hit them with the news! You can be vegan and still enjoy a great baked macaroni and cheese.

Vegan macaroni and cheese is one of those dishes that it seems like many people can’t get right. I’ve had so many terrible versions where the cheese won’t melt, the dish is too dry and lacks flavor.

The key here to make sure your “cheese” melts is to make a bechamel sauce. On a medium-low stove pot add ½ cup of butter to the pot and allow to melt down. Slowly begin to add ½ cup of all purpose flour and whisk together till the clumps are gone. Add in 1 container of Tofutti cream cheese & 2 cups of plant-based milk, whisk together creating a bechamel sauce. Then begin adding your seasonings and cheeses.

INGREDIENTS:

16 oz (1 BOX) ELBOW OR CAVATAPPI PASTA

1 PACK OF VIOLIFE CHEDDAR BLOW CUT INTO CUBES

½ PACK OF VIOLIFE PROVOLONE SLICED CHEESE

1 PACK OF VIOLIFE MOZZARELLA (SHREDDED)

1 PACK OF VIOLIFE CHEDDAR (SHREDDED)

½ CUP OF PLANT-BASED BUTTER

½ CUP OF ALL PURPOSE FLOUR

1 CONTAINER OF TOFUTTI CREAM CHEESE

4 CUPS OF ROOM TEMPERATURE PLANT-BASED MILK (UNSWEETENED)

PANKO BREAD CRUMBS

SEASONINGS:

ONION POWDER

GARLIC POWDER

BLACK PEPPER

ALL PURPOSE SEASONING

NUTMEG

VEGAN WORCESTER SAUCE OR SOY SAUCE (COCONUT AMINO ACIDS)

INSTRUCTIONS:

Boil pasta, strain, season with all-purpose seasoning and set aside. Preheat oven 475 Farenheit 240 degrees Celsius.
On medium-low stove pot add ½ butter to the pot and allow to melt down.
Slowly begin to add ½ of all purpose flour and whisk together till the clumps are gone.
Add in 1 container of Tofutti cream cheese & 2 cups of plant-based milk, whisk together creating a bechamel sauce.
Add seasoning into sauce: onion powder, garlic powder, black pepper, smoked paprika, few drops of Worcester sauce/Soy sauce and pinch of nutmeg.
Gradually begin adding all cheeses to sauce, allowing the cheese to incorporate and melt into the sauce. (Optional: before adding pasta into the sauce, set a bit of sauce to the side to top the macaroni, this will serve as your top layer of cheese).
Slowly add cooked pasta into the sauce and mix together till pasta is coated w/sauce then transfer to a greased baking dish.
Top w/panko bread crumbs. Bake for 40-45 minutes.

Recent IG Posts