The Best Vegan Mac You Will Ever Have recipe

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Ingredients

3 ½ tablespoons non-dairy butter, cubed
1 ¾ cups water
1 (6 ounce) package vegan mac and cheese (such as Annie's® Homegrown Organic Vegan Mac, Creamy Sauce)
¾ cup soy milk (such as Silk®)
⅓ cup shredded vegan Cheddar-flavored cheese (such as Daiya®)
½ cup plain non-dairy yogurt (such as Kite Hill®)
3 tablespoons lemon juice
1 pinch salt

Nutrition Info

649.4 calories
carbohydrate: 74.5 g
cholesterol: 12 mg
fat: 33.1 g
fiber: 3.9 g
protein: 15.6 g
saturatedFat: 11.8 g
servingSize: -
sodium: 1150.4 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

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

Recipe Yield

2 servings

Recipe Note

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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