Vegan One-Pot Mac and Cheese
This Vegan One-Pot Mac and Cheese recipe is delicious and creamy!
Servings 4
Calories 513kcal
Ingredients
- 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
Instructions
- 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.
Notes
* 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.
Nutrition
Calories: 513kcal | Carbohydrates: 76g | Protein: 9g | Fat: 18g | Saturated Fat: 5g | Sodium: 713mg | Potassium: 8mg | Fiber: 3g | Calcium: 40mg | Iron: 1.8mg