Cheese. Probably what I miss most since going vegan. A lot has changed in the last 5 years! You can now find vegan cheese in most supermarkets! That’s why I thought I’d create this recipe, inspired by my husbands family who are of Caribbean heritage. It is creamy and cheesy and will likely fool every non-vegan.
I think the most important thing is to not overcook the macaroni, as I have done this before… As long as you keep an eye on that you should be okay. It will continue to cook a little in the oven.
We had this mac and cheese over the holiday season at a friends place, with jollof rice, salad, coleslaw, grilled greens, and my kale sweet potato salad. They are not vegan and enjoyed the mac and cheese too 🙂
Here’s my mix of creole seasoning if you can not find it at your local shop, mix some yourself.
All the cheese alternatives I use are from Sainsbury’s own brand (this is not sponsored by any brands!) I used the garlic & herb soft cheese, cheddar-style grated cheese, Alpro almond milk, Bute Island mozzarella style grated.
I also have a healthier version of mac and cheese, where the sauce is created with hidden veggies, I would recommend that more for an every day meal or kids meal. You can also use spelt macaroni for a healthier alternative.
Did you make this recipe? Share it with me on @notetoiris using the hashtag #notetoiris
Vegan Baked Mac and Cheese, Southern/Caribbean StylePrint This
- 3 tablespoons margarine
- 2 tablespoons flour
- 1 tub soft/cream style cheese (170g)
- ½ cup almond milk (more if you want it a little runnier)
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon creole seasoning
- ¼ teaspoon cayenne pepper
- ¼ teaspoon turmeric powder
- ½ teaspoon mustard powder
- 1 tablespoon nutritional yeast (optional)
- ½ cup mozzarella style vegan grated cheese
- ½ cup cheddar style grated cheese
- Salt and pepper to taste
- 225g/8 ounce uncooked Macaroni
- Cook macaroni according to the package directions. Drain.
- Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter. Then cook for about a minute to get rid of the flour taste.
- Slowly add evaporated milk a little at the time, followed by the half and half ; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until mixture thickens slightly.
- Add seasonings, onion and garlic powder, creole seasoning and cayenne pepper.
- Bring to a simmer and let it simmer gently for about 2 minutes.
- Stir in the cheeses (reserve some as toppings later), and continue stirring until everything’s melted and evenly combined and, smooth. Salt & pepper, to taste.
- Then add the cooked pasta to the pot, stir to evenly incorporate.
- Transfer the pasta mixture into a the pan or into a lightly greased 2-qt. baking dish; top with remaining cheese
- Bake at 375 Degrees F° for 20 minutes or until bubbly.