Vegan One-Pot Mac and Cheese
This Vegan One-Pot Mac and Cheese recipe is delicious and creamy!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 12 ounce box Elbow Pasta*
- 1 cup water
- 2 cups Silk Cashew Milk
- 1 tablespoon vegan butter
- 1 teaspoon garlic powder
- 2 cups vegan shredded cheddar cheese
- salt and pepper to taste
Place macaroni, water and cashew milk in a saucepan together over medium heat. Bring to a simmer. Be sure to stir frequently to keep the pasta from clumping together. Reduce heat to low and cook for about 10 minutes, until the noodles are tender and a thick consistency is achieved. If you need to, stir in additional water in 1/4 cup increments.
Add the vegan butter and garlic powder and stir until it's distributed throughout.
Add half of the vegan cheese and stir until it's melted. Add the remaining half, stirring until it's melted as well.
Salt and pepper to taste.
* Use Gluten-free pasta to make this dish gluten-free
For extra saucey mac and cheese, add 1 - 2 tablespoons extra vegan butter, 2 - 3 tablespoon extra water, and 1/4 cup more cheese.
Calories: 513kcal | Carbohydrates: 76g | Protein: 9g | Fat: 18g | Saturated Fat: 5g | Sodium: 713mg | Potassium: 8mg | Fiber: 3g | Calcium: 40mg | Iron: 1.8mg