My daughter has had milk allergies since she was a baby. I hate to make her feel left out when I make my special Mac and Cheese, so I always make her this Vegan Mac and Cheese. She absolutely loves it and loves helping me make it.
Mac and cheese is a staple at holiday dinners in my house. My daughter has milk allergies, so she has to have her own special mac and cheese, but my husband and son love it. This is also great as a meatless dinner, or for Sunday dinner. I know everyone has their own secret to mac and cheese, mine is the garlic roux.
- 2 cups dried elbow macaroni
- 1/4 cup diced onions
- 2 tablespoons soy free, vegan butter substitute
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground pepper
- 2-1/2 cups almond milk
- 3 cups vegan cheese
Boil water for macaroni. Add a pinch of salt to the water. Cook according to package. Drain and set aside.
For sauce, in a medium saucepan, melt butter substitute. Add in onion. Cook onion until soft and cooked through. Stir in flour and pepper. Cook for 1 minute until flour is cooked into the mixture. Add almond milk. Cook and stir over medium heat until mixture is thickened and bubbling. Add vegan cheese, stirring until cheese is incorporated and melted. Add salt to taste.
Pour macaroni into saucepan and mix thoroughly. Pour entire mixture into 2 quart casserole.
Cover and bake in 350 degree oven for 30 minutes until cheese is bubbling and casserole is heated through. Uncover and cook for 5 – 10 minutes more to brown the top. Serve warm.