Juneteenth is coming up and no holiday is complete without macaroni and cheese! Vegan or not
Mac-n-cheese. is. everything!
This Best Vegan Holiday Mac will definitely bring you some holiday cheer!
Mmmm! Look at that cheesy deliciousness!
1/4 onion
1 medium shallot
3/4 cup toasted nutritional yeast
1/4 cup vegan sour cream
1/4 cup vegan cream cheese
1/4 cup vegan pepper jack shreds
1/2 cup vegan cheddar shreds
2 1/2 cups plant milk
2-3 tbsp neutral oil/butter
1 tbsp apple cider vinegar
juice from half a lime
salt and pepper to taste
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 tsp dried thyme
1/2 tsp smoked paprika
liquid smoke (optional)
1/8-1/4 tsp cayenne/red pepper flakes
1/2 tsp ginger powder
2 tbsp arrowroot powder
2-3 bay leaves
16 oz of pasta noodles
Panko or chickpea bread crumbs
Additional smoked paprika for topping
Preheat oven to 375° and prepare a baking pan by buttering it or covering it in parchment paper. Bring a large stockpot of water to a boil.
In the mean time cook onions and shallots in water, or you can use oil/butter.
Once cooked add to a blender along with nooch, and all sauce ingredients. Blend until smooth and adjust the seasoning to your preference. Set aside.
When the pasta water comes to a rolling boil, add salt, bay leaf and oil. Add your pasta and give the pot a good stir. Cook the pasta according to the package instructions, reserving 1 cup of pasta water.
Once the pasta and cheese sauce are cooked, combine the sauce and pasta in a large bowl. If the sauce is too thick, add a the reserved pasta water a bit at a time.
Pour pasta into prepared baking pan, laying in more shreds and topping with panko or chickpea crumbs.
Bake until golden brown and delicious, usually about 20 minutes depending on your oven. Cool so you don’t burn your mouth open and enjoy!
This is the Best Vegan Mac, so don't let the ingredient list fool you. I promise this is worth it!
What else is on the menu for Juneteenth celebrations? Let us know in the comments!!
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