This Easy Baked Vegan Mac & Cheese is extremely simple to prepare. With only a few ingredients, you can quickly prepare a delicious side dish! As with any vegan mac and cheese recipe, the noodles must first be boiled.
1½ cups elbow macaroni noodles
1 teaspoon of olive oil
2-3 cups plant-based cheddar
3 tbsp vegan butter divided
Salt and pepper to taste
2 tablespoons plain flour
112 cups of sugar-free almond milk
¼ tsp smoked paprika
How to prepare:
Preheat the oven to 350 degrees Fahrenheit.
Cook the macaroni noodles in olive oil according to the instructions on the package.
Once the noodles are cooked, drain them in a colander (do not rinse) and coat them with 1 tablespoon of vegan butter. Set aside.
Over low-to-medium heat, melt 2 tablespoons of vegan butter in a pot of medium size. Add in salt and pepper to taste and smoked paprika.
Slowly whisk the flour into the mixture until smooth, then add the almond milk that has not been sweetened. Bring to a boil and whisk in the vegan cheddar cheese until completely melted.
I used an 8-by-8-inch baking dish and combined the sauce with the spaghetti before placing it in it.
Transfer the dish to the oven and bake it for around thirty minutes.
After baking, let cool for 5 to 10 minutes.