Ingredients
Scale
4 cups macaroni (use gluten-free if needed)
2 tablespoons vegan butter
10 ounces vegan cheddar, finely cut
1 cup almond milk
1 batch Vegan Parmesan Cheese (nutrisional yeast base)
7 ounce vegan cream cheese
2 teaspoons garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 teaspoon smoked paprika
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside without rinsing.
- Melt vegan butter in a large casserole on the lowest possible heat.
- Add vegan cheddar and stir continuously for 3-4 minutes until smooth and melted.
- Mix in vegan cream cheese until fully incorporated.
- Whisk in almond milk and vegan parmesan until the sauce is smooth and uniform.
- Stir in garlic powder, onion powder, smoked paprika, salt, and pepper.
- Fold the drained pasta into the sauce and heat on low for 5 minutes until thickened.
- Serve immediately while hot and creamy.
Notes
- Keep heat extremely low to prevent the vegan cheese from separating.
- If the sauce is too thick, add almond milk by the tablespoon.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten-Free Option
Nutrition
- Serving Size: 1 bowl
- Calories: 564 calories
- Sugar: 13 grams sugar
- Sodium: 312 milligrams sodium
- Fat: 25 grams fat
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 71 grams carbohydrates
- Fiber: 3.6 grams fiber
- Protein: 15 grams protein
- Cholesterol: 0mg