When you need a little comfort food pick-me-up, there’s nothing better than a warm, creamy bowl of plant-based mac and cheese. Made with All-American elbow macaroni and tons of vegan cheddar and shavings, there’s no denying that this vegan “Smackaroni And Cheese” will satisfy all your cravings. You can thank Toriano Gordon of Vegan Mob for this recipe.
This comes from her new cookbook Vegan Mob: Vegan BBQ and Soul Foodwhich was developed with the help of Korsha Wilson. This dish is full of flavor, made with green onions and minced garlic for an extra layer of flavor. It’s also super easy to make. You really only need to bake your elbow mac, and the rest of the work is done by making the sauce and baking your vegan Smackaroni And Cheese in the oven to get it nice and bubbly.
Read more: 6 Vegan Pasta Salad Recipes
This recipe uses pea milk to create a rich, almost creamy consistency. Gordon recommends using Daiya Vegan Cheese with the pea milk for a creamier result. However, you can use any vegan cheese you like. It’s also recommended to dice your vegan cheddar and use vegan cheddar shavings to create pockets of cheese in your macaroni for an extra indulgent bite.
Read more: 10 Vegan Noodle Recipes
Vegan Smackaroni and Cheese
There’s nothing complicated about comfort food. Make this Smackaroni and Cheese from Vegan Mob if you want the creamiest vegan macaroni ever.
1200g bag of vegan shredded cheddar, preferably Daiya cheddar style
Instructions
Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan. Bring a large pot of salted water to a boil.
Cook the macaroni in boiling salted water according to the package instructions until tender. Drain the pasta and set aside.
Melt the vegetable butter in a large saucepan over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Add the flour and cook until lightly toasted and slightly nutty, stirring with a whisk, about 3 minutes.
While whisking, pour in 4 cups of the pea milk and continue stirring until the sauce is thick and smooth, about 5 minutes. Be sure to run the whisk along the edges of the pan to pick up all the flour.
Reduce heat to low and add salt, shredded vegan cheddar, and vegan cheddar shavings. Cook for about 5 minutes, stirring occasionally, until most of the shredded cheese is melted. If sauce is lumpy, add an additional ½ cup pea milk and whisk until smooth.
Add the cooked macaroni and stir well to coat.
Pour the mixture into a greased baking dish. Cover with foil and bake for 20 minutes or until the sauce is bubbling.
