Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 6 servings | Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes
There are so many vegan mac & cheese recipes out there where the first ingredient calls for expensive raw cashews. So I chose to go the cheaper route and use some Follow Your Heart cheddar cheese instead! The vegan cheese melts wonderfully and creates a creamy sauce to go on top of some pasta. But the secret ingredient: hummus! Yes it sounds weird, but trust me and try it.
1 box of pasta of your choice (shells, rotini, macaroni)
1/2 cup vegan cheese (I used Follow Your Heart cheddar shreds)
1/4 cup plain hummus
1/4 cup nutritional yeast flakes
2 tbsp vegan butter (I used Earth Balance)
2 tsp garlic powder
A pinch of turmeric (for color, optional)
Salt and pepper to taste
Unsweetened almond milk (as needed)
Cook the pasta according to the directions on the box.
Once the pasta is done cooking, remove from heat and add the rest of the ingredients in the list.
Stir gently to combine. The hot pasta should melt the cheese, but if it's not melting you can turn your burner back on to super low heat. Stir continuously until cheese is melted.
If your mac and cheese is too thick, add a splash more of milk until you get the desired consistency.
If it's too thin, it should thicken with time or you can add some more cheese.
Taste and add anything else if needed.
Serve immediately, either plain or with a sprinkle of your choice of seasoning on top. I used some vegan bacon seasoning on mine!
Tips and Tricks:
This is a very customizable dish: add vegan chicken or sausage, asparagus, zucchini, broccoli, or any other veggies you think would go well in here.
You can add any other spices like Old Bay, oregano, basil, parsley, or crushed red pepper flakes.
Nutrition & Servings: (calculated by MyFitnessPal)
Total Fat: 11.1g
^ Nutrition facts do not include additional toppings. Nutrition facts may change slightly if additional ingredients are added.