Macaroni and Cheese is everyone’s childhood favorite, isn’t it? Well, it was mine. My parents even told me when I was a toddler that’s all I wanted to eat. I wouldn’t even try other foods, that is until they took away my cheesy comfort food. That’s one of the worst things a parent can do to a child, keep them from eating macaroni and cheese! Yes! I believe it! Little did I know how much I would like vegetables and other foods. It ended up being a good thing in my case. Anyways, even my picky 4 year old loves macaroni and cheese. He is a little challenging though even giving him Mac and cheese {he was used to the box noodles} he expects the same box of macaroni I used to give him.
So, I just thought about it, for now I can buy the box for the noodles and throw my sauce on top!! I’m genius! I’ll give it a try tomorrow and see how it goes because I had leftover sauce. This makes so much, I like to store it in a glass jar in the refrigerator. Only up to three days though!
To begin, add your pasta to a large pot of boiling water. Cook accordingly to the package instructions.
Once the pasta is done cooking, drain and rinse it. Then set it aside until ready to combine with the cheese sauce.
While the pasta is cooking, add your vegan butter to a small pot over medium heat.
Then, whisk in your all-purpose flour. You’re creating a roux. Cook it while whisking continuously about 2 minutes. You want it to thicken up.
Then, whisk in your choice of plant-based milk. Whisk until its fully combined.
Next, add in your additions. Whisk each in fully before continuing to the next addition.
Start with the nutritional yeast, then the tomato paste, cornstarch, garlic and onion powders and lastly the lemon juice. It should start to thicken up. Continuously whisk for about 5 minutes.
Now, add in the vegan cream cheese. This is the best for thickening the sauce and giving you that creamy consistency! The creamier the better right? Whisk in the vegan cream cheese until it’s blended into the sauce.
Now, you can transfer the sauce and pour it over your cooked macaroni! Stir it, and if the sauce is too thin, add some more cornstarch about 1 teaspoon at a time and fold it into the macaroni and cheese sauce. Repeat it until you get you’re desired consistency. Serve immediately and Enjoy the creamy goodness!! So hearty and warming to the soul!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1 package Elbows Macaroni
- ¼ cup Vegan Butter
- ⅓ cup All-Purpose Flour
- 2½ cups Plant-Based Milk
- ½ cup Nutritional Yeast
- 2 tablespoons Tomato Paste
- 2 teaspoons Sea Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 tablespoon Lemon freshly juiced
- ¼ cup Vegan Cream Cheese
Ingredients
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- To begin, add your pasta to a large pot of boiling water. Cook accordingly to the package instructions.
- Once the pasta is done cooking, drain and rinse it. Then set it aside until ready to combine with the cheese sauce.
- While the pasta is cooking, add your vegan butter to a small pot over medium heat.
- Then, whisk in your all-purpose flour. You’re creating a roux. Cook it while whisking continuously about 2 minutes. You want it to thicken up.
- Then, whisk in your choice of plant-based milk. Whisk until its fully combined.
- Next, add in your additions. Whisk each in fully before continuing to the next addition. Start with the nutritional yeast, then the tomato paste, cornstarch, garlic and onion powders and lastly the lemon juice. It should start to thicken up. Continuously whisk for about 5 minutes.
- Now, add in the vegan cream cheese. This is the best for thickening the sauce and giving you that creamy consistency! The creamier the better right? Whisk in the vegan cream cheese until it’s blended into the sauce.
- Now, you can transfer the sauce and pour it over your cooked macaroni! Stir it, and if the sauce is too thin, add some more cornstarch about 1 teaspoon at a time and fold it into the macaroni and cheese sauce. Repeat it until you get you’re desired consistency. Serve immediately and Enjoy the creamy goodness!! So hearty and warming to the soul!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
