Vegan Macaroni & Cheese

It’s World Vegan Day.

Although veganism has been around for thousands of years, the term was made popular in the 1940s, 100 years after the Vegan Society was formed in the UK. In 1988 the definition was expanded from simply what was eaten to include not using animals for any purpose – food, clothing, etc.

Recent years have shown studies that indicate eating less animal product is better for our bodies and the environment.

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So today is a good day to give veganism a try. Once you’ve tried it, you’ll find it’s not only easy, but also delicious!

Here’s How to Do it:

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I bought all my ingredients at Whole Foods. Trader Joe’s would likely have everything as well.

Start by cooking the pasta. Be sure to save out 1 cup of the pasta liquid for the sauce.

Melt 2 Tablespoons of the butter in a heavy sauce pan. Add the flour and cook, stirring frequently until it starts to lightly brown.

Using a whisk, slowly stir in the cream and simmer gently until it begins to thicken.

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Remove from the heat. Add the pasta and the remaining butter to the sauce. Mix well.

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Add salt and pepper to taste (I used sea salt and fresh cracked pepper).

Stir in the cheese and transfer it all to a casserole dish.

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Bake at 350° for about 30 to 35 minutes, or until the cheese is fully melted and lightly brown.

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Remove from the oven and top with the smoked paprika.

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Serve hot!!

© Copyright 2021 The Lazy Gastronome

Vegan Macaroni & Cheese

Eating vegan is good for our bodies and good for the environment. This recipe is a great way to start eating less animal product.

Course: Main Course, main dish
Cuisine: American, vegan
Keyword: casserole, cheese, comfort, macaroni, pasta, vegan, vegetarian
Servings: 4 servings
Author: HelenFern
Ingredients
  • 3 cups cooked, egg free macaroni (brown rice pasta is usually vegan)
  • 3 Tablespoons vegan "butter" (earth balance is a good choice)
  • 1 Tablespoon all-purpose flour (use gluten free to make tis FG as well as vegan)
  • 1/2 cup pasta water
  • 1/2 cup plant based cream or half and half (be sure it is not sweetened)
  • 2 cup shredded "cheddar" plant based cheese
  • salt and pepper to taste
  • smoked paprika for the top
Instructions
  1. Start by cooking the pasta. Be sure to save out 1/2 cup of the pasta liquid for the sauce.

  2. Melt 2 Tablespoons of the butter in a heavy sauce pan. Add the flour and cook, stirring frequently until it starts to lightly brown.

  3. Using a whisk, slowly stir in the cream and simmer gently until it begins to thicken.

  4. Remove from the heat. Add the pasta and the remaining butter to the sauce. Mix well.

  5. Add salt and pepper to taste (I used sea salt and fresh cracked pepper).

  6. Stir in the cheese and transfer it all to a casserole dish.

  7. Bake at 350° for about 30 to 35 minutes, or until the cheese is fully melted and lightly brown.

  8. Remove from the oven and top with the smoked paprika.

    Serve hot!!

Recipe Notes

 

© Copyright 2021 The Lazy Gastronome

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Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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2 Responses to Vegan Macaroni & Cheese

  1. This still sounds like a delicious version of mac-n-cheese even if it is vegan. I haven’t found too many items that are vegan that sound good to me.

    • HelenFern says:

      If you’re looking for the full dairy version, it will be different. Like the difference between pork and turkey bacon. They aren’t really interchangeable, but on their own merit, they are both tasty. Same thing with vegan. I hope you’ll give it a try and tell me what you think!

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