How to Make Perfect Semplicita's Diary Free, Vegan Mac & Cheese

How to Make Perfect Semplicita's Diary Free, Vegan Mac & Cheese Delicious, fresh and tasty.

Semplicita's Diary Free, Vegan Mac & Cheese. This is the best vegan mac and cheese recipe ever! Directions for stovetop version and the most delicious baked vegan mac and cheese ever! Allergy friendly!. have mad at least a dozen versions over the past year before finally settling on what we think is an absolutely amazing dairy free mac and cheese.

I mean how can you go wrong with that!

Nutritional yeast helps with that cheese flavor we love.

How To Make Vegan Mac And Cheese.

You can have Semplicita's Diary Free, Vegan Mac & Cheese using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Semplicita's Diary Free, Vegan Mac & Cheese

1. Prepare 250 g of Gluten Free Pasta.

2. Prepare 2 tbsp of dairy free butter.

3. You need 1 tbsp of Gluten Free Flour.

4. Prepare 1/4 Cup of Ripple Beverage warmed.

5. You need 1 tbsp of Dairy Free Mozzerella Shreds.

6. You need 1 tbsp of Dairy Free Cheddar Shreds.

7. It’s 1/2 Cup of reserved pasta water.

8. Prepare to taste of Salt.

9. It’s to taste of White ground pepper.

10. Prepare 1/4 tsp of finely chopped garlic (optional).

The vegan macaroni and cheese recipes out there are definitely hit or miss… and the bad ones are really bad.

I remember back when I first went vegan, trying a recipe that attempted to mimic the cheesy taste by using a combination of nutritional yeast and Dijon mustard.

Sprinkle on top of your dairy-free mac and cheese and bake!

Silken tofu acts as binder much like an egg would in a traditional Southern Baked Mac and Cheese.

Semplicita's Diary Free, Vegan Mac & Cheese instructions

1. In a small pot bring salted water to boil and add ur pasta. Cook as directed on the pack. Dont forget to reserve 1/2 a cup of the pasta water and set aside..

2. In the meantime in a small sauce pan melt the Dairy free butter..

3. Once it is completely melted remove from heat and add the flour, salt, pepper and garlic (optional) Stirring until smooth..

4. Mix in the heated ripple beverage and stir still smooth and creamy..

5. Once pasta is cooked and drained place the pasta back into the pot (not over the heat) Add the creamy mixture to the pasta and stir until combined..

6. Add the mozzerella shreds and the cheddar shred to the pasta until combined..

7. Lastly add the reserved pasta water and mix. Cheese should be melted and pasta should be coated and should look smooth silky..

8. Serve and enjoy!.

You could omit this if you like and substitute with ½ cup of vegan sour cream.

Gluten-Free: This vegan mac and cheese recipe is not gluten-free as-is, but you can make it gluten-free by using gluten-free flour for the roux and gluten-free elbow noodles, they taste great (You can also find them at Sprout's Costco, and Whole Foods) and hold their shape perfectly!

Vegan Butter Options: Miyokos butter is my favorite vegan butter, but you could also.

This Dairy Free Cheese Sauce is So Versatile.

I love this sauce so darn much, that I've created several other recipes with this sauce as an inspiration.