Who doesn’t like Mac & Cheese? We put a little spin on some vegan Mac & Cheese. We not only veganized Mac & Cheese but we made it spicy and added some herbs for intense cannot stop flavor.
This recipe turned out brilliant and was super fast. Easy week night meal or side dish! So creamy and delectable it’s hard not to go back for more. Yet, was filling enough that we ate it as an entrée.
With a little change up of the noodles this recipe can easily accommodate those who are gluten free.
1 package noodles (We used Orecchiette or “little ears” but elbow or shell would work great)
½ c jalapeño havarti cheese (Daiya)
½ c cheddar cheese (Daiya)
¼ c almond coconut milk (Califia Farms)
¼ c butter (Earth Balance)
¼ c fresh rosemary
2 tsp chili paste
½ tsp Himalayan salt
½ tsp black pepper
1) Boil noodles according to package directions.
2) Once noodles are tender and drained put back in pan and add cheeses, milk, and butter. Stir until melted. Add in rosemary, chili paste, salt and pepper, and you are ready to dine.
~Cheese: Daiya is deliciously dairy free®, lactose, casein, gluten, soy, cholesterol FREE.
~Butter: earth balance is Non-GMO, gluten and lactose FREE.
~Milk: Califia is Non-GMO, BPA, gluten, soy, and dairy FREE.
If allergic to almond or coconut, milk can easily be substituted to soy or rice milk.