![]() It’s such a classic dish that I can never get sick of. ![]() I’m definitely not opposed to those versions but there is something special about a stovetop mac and cheese. I know some people really love baked mac and cheese. Vegan cheddar cheese shreds I used Violife but feel free to use any brand you prefer. Vegan butter and non dairy milk for added creaminess Seasonings – garlic powder, onion powder, and salt If not, just soak them for an hour before blending.ĭijon mustard, liquid aminos, and miso pas te These give this mac and cheese the extra punch of flavor we’re looking for. No soaking needed if you have a high powered blender. A great thing about the shells is they trap some of that gooey sauce inside and don’t we love that?!?!Ĭashews When blended, they add another level of creamy goodness. ![]() Pasta I used medium shells but you could use macaroni if you want. Serve this as a side dish, a main course, or just eat is straight from the pan, which is how I ate a large portion of it while shooting. There is nothing better than a heaping helping of creamy cheesy pasta, in my (very knowledgeable) opinion.Īnd this one, oh this one… It is next level, okay? So creamy. I think macaroni and cheese has been my favorite food since I was able to chew solids. This is IT! One recipe to rule them all! The BEST Vegan Mac and Cheese you’ll ever eat. The champion of macaroni and cheeses!
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