DAIRY FREE/VEGAN MAC AND “CHEESE” :)

I’m not vegan (yet) but as someone who is lactose intolerant I definitely miss mac and cheese.

I’m trying out new recipes for all my favorite dishes and this is by far my favorite!

If you’re vegan or lactose intolerant like me I recommend this recipe. It obviously won’t taste like grandma’s but it is definitely delicious, yummy, cheesy, savory, and even nonvegans/cheese-lovers love it!!!

(If you’re wondering why this recipe has a sweet potato & potato in it, it adds to the texture and is not detectable at all – you can use butternut squash or carrots in place of the sweet potato if you’d like!)

Preheat oven to 350°

Ingredients:
• 1 box of Macaroni noodles
• 1 stick of (Vegan) Butter
• Unsweetened Almond Milk
• Nutritional Yeast
• Daiya Vegan Chedder Cheese
• Vegan Mayo (yes, trust me!)
• 1 Red Potato & 1 Sweet Potato (optional)

Seasonings:
• Adobo
• Paprika
• Dried Minced Onion
• Onion Powder
• Garlic Powder
• Pepper
• A1 Sauce

Directions:

1. Boil Macaroni noodles (add favorite seasonings to water for taste)
2. Boil Potato and Sweet Potato
   (with added Adobo seasoning in water)
3. Assemble cheese sauce:
   • Add 1 stick of butter to large pan on low heat.
   • After the butter is halfway melted add about 1/4 cup of almond milk, 1 + 1/2 cup of nutritional yeast, small splash of A1 sauce, and 2 spoonfuls of vegan mayo.
   • Add all seasonings listed above (as much as you’d like)
   • Turn to medium-high heat and add about 6-7 slices of the daiya chedder cheese (can use shreds/cubes if on hand)
4. Blend the boil potato and sweet potato, 1 spoonful of vegan mayo, and about 1/3 cup of the boiled water
5. Add the potato blend to cheese sauce
6. Add noodles to sauce

(You can stop here or keep going for baked mac)

7. Top with paprika and some thin slices of butter
8. Place into over if you’d like for 10-15 minutes!