Everyone loves a great tasting Mac n Cheese. Creamy and cheesy goodness served over your favorite pasta choice. Recipe’s vary depending on your preference. Cooked Stove Top style, baked or if you are creative there are many other ways it can be made. Let’s talk about something a bit out of the ordinary and touch on Vegan Mac n Cheese. Let’s talk about my Vegan Smokin Mac n Cheese.

Vegan people as we know do not eat any food that is derived from an animal. While animal products in the food industry are not utilized by Vegans, they have utilized alternative methods in cooking that still deliver great tasting food. The skill it takes to make a traditional meal commonly eaten in a non vegan household taste similar and on point is amazing. I talking from Seasonings mimic common flavors to plant based alternatives in place of meat. I have taken an interest in challenging myself to creating some of these meals. Today I challenged myself to create what I have named my Vegan Smoking Mac n Cheese.

Vegan Smokin Mac n Cheese is flavored with your traditional Vegan Cheddar and Mexican Blend Cheese. I opted to add in Vegan Gouda Cheese to give it a smoky taste as well as the Smoked Paprika and additional flavors. The addition of Cream Cheese and Sour Cream along with the Plant based Cream was a great starter base that the Cheeses just melted right into. While it takes some patience and time to get the right flavor and consistency, it worked. My first time trying and hit it right on the head. I mean my Husband and Daughter were impressed and left nothing on the plate. That is a win for me.

Vegan Smokin Mac n Cheese

Your favorite Mac n Cheese Veganized. A blend of Vegan Gouda, Mexican Blend & Cheddar Cheese creates a creamy cheese sauce that folds into your favorite macaroni. Baked until browned and bubbly and ready to enjoy with your favorite sides.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course dinner, Lunch, Main Course, Side Dish
Cuisine American
Servings 6

Equipment

  • Pot
  • Baking Dish
  • Aluminum Foil

Ingredients
  

Dairy/Vegan

  • 4 oz Violife Cream Cheese May substitute for alternative brand of Vegan Cream Cheese
  • 4 oz Kite Hill Sour Cream May substitute for alternative dairy free Sour Cream
  • 5 slices Follow Your Heart Smoked Gouda May use more or less. I found this vegan cheese strong in Gouda taste so did not use whole package.
  • 8 oz Daiya Mexican 4 Cheeze Style Blend Shredded Cheese May substitute for alternative.
  • 8 oz Violife Cheddar Shreds May substitute for alternative.
  • 16 oz Country Crock Plant Cream
  • 1 cup Oat Milk May substitute for any milk alternative.

Seasonings

  • 1 tsp Garlic Herb Seasonings
  • 1 tsp Onion Powder
  • 1 tsp Adobo
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Black Pepper
  • 1 tbsp Nutritional Yeast May use more or less.

Pasta

  • 12 oz Elbow Macaroni May use more or less depending on how much you are making.

Instructions
 

Preheat Oven to 350℉

    Pasta

    • Prepare Pasta according to package directions.

    Cheese Sauce

    • Place Plant Cream into sauce pot and heat on medium/high until it begins to simmer.
    • Add Cream Cheese, Sour Cream and seasonings and stir until all ingredients are incorporated.
    • Add 3/4 of Mexican 4 Cheeze Shreds, whole content of Cheddar Shreds and 5 slices of Gouda. Stir continuously until cheese begins to melt into cream.
    • Due to Cheese not being actual cheese, it takes a bit longer to melt and become creamy.
    • Once all ingredients are melted and begin to incorporate, add 1/2 of Oat Milk to assist in making it creamier. Let it simmer for 3-4 minutes or so stirring occasionally. If still not as creamy as you would like, add the remaining Oat Milk and that should do the trick. At this point taste to see if additional seasonings needed. I did add additional Nutritional Yeast for more flavor but it is totally what taste good to you.

    Bring it together..

    • Pasta should be done already and drained.
    • Spray baking dish with non stick spray.
    • Add Pasta to baking dish.
    • Pour 1/2 of Vegan Cheese over pasta and stir being sure to coat pasta well. Sprinkle some of the remaining Vegan Cheese over pasta, add more Cheese sauce and stir again. At this point, I give a taste test with the pasta as sometimes it may need additional seasonings.
    • Spread cheesy pasta evenly in dish. Drizzle remaining Cheese sauce over pasta, top off with remaining Shreds and cover with foil.
    • Bake at 350℉ for 30 minutes. If you love the browned Cheesy crust on top, remove the foil 5-7 minutes before end time and broil on high. Do not walk away as it can burn fast. All eyes on the prize, always.
    • Remove and let it set for a few minutes before serving. Enjoy!!
    Keyword mac n cheese, vegan, vegan mac n cheese