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Vegan mac and cheese

Vegan mac and cheese

 

Here is what you will need to make this plant-based mac and cheese:

 

    • 1 cup (grated) Spread’em Kitchen The Classic cheeze
    • 1 cup almond milk
    • 2 tbsp plant-based butter
    • 3 tbsp flour
    • 1 cup elbow macaroni pasta
    • 1/2 cup panko crumbs
    • few sprigs of thyme
    • 1/4 tsp onion powder
    • salt and pepper to taste

 

  1. Preheat the oven to 450 F.
  2. Cook pasta according to directions on packaging until it is almost done.
  3. While the pasta cooks, melt 2 tbsp of butter in a skillet. Add the flour and stir over medium heat until the mixture is lightly browned, 1-2 minutes. Add milk and whisk continuously to remove any lumps. Add onion powder, salt and pepper and thyme. Cook over medium-high heat until the sauce thickens and starts to bubble.
  4. Gradually stir in the cheeze, and whisk until smooth and melted. Turn off the heat.
  5. When pasta is almost done, drain it and stir it into the sauce. Transfer to a baking dish.
  6. Melt 1 tbsp of butter and stir in panko crumbs. Sprinkle the crumbs over the dish and bake until golden and bubbly, for about 20 – 25 minutes. Serve immediately.