Vegan Mac ‘N Cheese

By Megan Vick

Once upon time, when I didn’t follow a plant-based diet, I LOVED cheese. I’m not talking puppy love. I mean full-blown, think about it every second love… just with cheese.

 

Yeah, it’s kinda gross to be that into cheese, but it just called to me. I lived on the nasty Instant Mac when I was in college and I was always weirded out by that magical powder that transformed into a cheese-like flavor. Shortly after college, I started dropping chemical-laden food from my diet. But, when I transitioned to a vegan diet, I really missed mac ‘n cheese. It was such a childhood staple for me and suddenly, when I didn’t have it, I was really bummed out.

 

I swear I’ve tried nearly every recipe out there and it’s just not the same as the stuff Mom & Dad used to make. I will admit, I never tried anything that required soaking cashews and whatnot, because, let’s face it:

Enter Daiya Foods.

 

Firstly, this is not a sponsored post. I’m not getting any money or free stuff from them (although, if I do, I won’t complain). You just NEED to know how awesome this mac n cheese is.

 

 

Try this:

• 1/3 Cup Whole Grain Pasta (Rotini or Macaroni)
• 1/3 Cup + 1/4 cup Filtered or Distilled Water
• 1/3 Heaping Cup of Daiya Cheese Shreds (I like to mix Pepperjack & Cheddar)
• Splash of Almond Milk

Mix the pasta and water in a large microwave safe bowl. Microwave on high power for 4 minutes, then stir, 2 minutes, then stir, and microwave for 1 minute. Your pasta should be cooked and there should be a little pasta water left over. You need this pasta water!

Now, add your cheese and microwave it for approximately 30 seconds until it’s melty. Remove your bowl from the microwave and stir the pasta and cheese together. The cheese might get sticky and lumpy, but that’s okay! Add your splash (or splashes) of almond milk to get the creaminess you desire.

 

 

Feel free to add any vegan toppings like bread crumbs or peas! Enjoy!

Thanks to Daiya Foods for being awesome!