Okay guys, you asked and I answered! Tonight on the menu for dinner I had Vegan Mac & Cheese planned. Now usually when I post recipes on my site I like to test them out first, and then after some tweaking I make it a second time specifically for my blog. Tonight, on the other hand, turned out a little differently, in a positive way though. If you are following me on Facebook, well then you know what I’m talking about, lol. You’ll also know that I usually share my kitchen creations on there as well. (I have a Facebook page called ‘Devon Jade’ where I post updates to keep ya’ll informed!)
Well, tonight I posted a picture of the vegan mac and cheese I made and so did my fiancé. (And I have to give him credit because he is my biggest supporter). It was an unfocused, low quality, iPhone picture but boy was it a hit! Within an hour I was receiving comments and messages about the recipe and it truly left me shocked! After all, like I said, it was a picture off of my iPhone that I was just posting for fun!
I planned to save this recipe for another time so I could share pretty pictures along with the blog post that you are reading now…but long story short, here I am posting it unscheduled and without pictures. So without further ado, here is the HIGHLY requested Creamy, Vegan Mac & Cheese recipe!
Make sure to leave a comment below or visit my Instagram page (@iamdevonjade) and tell me what you think!
Creamy, Vegan Mac & Cheese
*serves up to 4 people*
2 cups of gluten free elbow macaroni (I use the brand Ronzoni)
1 cup of unsweetened almond milk (I use Califia Farms)
1 cup of Daiya shredded cheddar cheese
1 cup of Daiya shredded mozzarella cheese
1 tablespoon gluten free flour
1 teaspoon of paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon of avocado oil (olive oil works too)
salt and pepper to taste
In a large pot, cook the pasta as directed on the box. (*PRO TIP*: gluten free pasta likes to clump together; to prevent clumping add in a splash of avocado or olive oil to the water)
While the pasta is cooking, in a separate pot on medium heat, add the avocado oil, almond milk, flour, paprika, garlic and onion powder and salt and pepper. Allow it to heat up.
Once the almond milk mixture begins to bubble, add in the cheese. Stir often.
While the almond milk and cheese mixture is cooking, drain the pasta and let cool. Set aside.
Continue stirring the cheese mixture until it is completely melted. You may need to turn down the temperature to prevent sticking and burning. It should be thick and creamy when fully finished.
Add cooked and drained pasta to the cheese. Stir. Serve.
*Best served warm, but can also be reheated*