Are you drooling yet for this creamy and comforting vegan pasta dish? Dairy Free Mac and Cheese is a staple in this home. Even my cheese-loving husband is a big fan. This cheese sauce is the perfect consistency and is flavour packed. And it’s totally optional (but I highly recommend) loading it up with hot sauce and ketchup. She’s the real deal, friends. This dish is so easy to make it will have you cheesin’ real hard.
I’m all about toppings on a dish, and this vegan mac and cheese is no different. I add a plethora of Franks Hot Sauce while Adam looks on with shock and disgust but we both are ketchup fans. This dish is also amazing with crispy kale and some green onion scattered all over. Although most of the cooking is done on the stovetop, in the last few minutes you use the oven to broil the top of the dish. This makes the top a little crispy (in a good way) and the cheesiness extra stringy!
Let’s just say, it’s not always smooth sailing in the kitchen…
The first time I was testing this recipe it didn’t go as planned. It was one of those days where you are pretty bagged and aren’t thinking straight. Anyways, Adam saw boiled carrots sitting on the stovetop and thought that was pretty weird. But I don’t always like to tell him exactly what I’m making/putting in a recipe until he’s tried it. So he has an opened mind. He comes by the title of Picky Husband pretty honestly.
But the thing about Adam is that he is curious. And if you refuse to answer him, he’ll just keep asking questions. So I was trying to skirt around the topic as I was adding the cashews, carrots, and other ingredients into the blender. I went to pour the dried pasta noodles in a pot of boiling water and instead I dumped it right in the blender with the other ingredients.
Needless to say, separating the noodles from the cashews and carrots and draining away the almond milk didn’t really appeal to me that night. So I think we ended up having avocado toast for dinner. Let’s just say the second test run went a lot smoother.
Here are a few reasons why I love this dairy free mac and cheese, so listen up!
- Once the cashews are soaked and the carrots cooked, this easy vegan mac and cheese takes 20 minutes to make. That’s it. Talk about weeknight goals.
- It’s great as leftovers. This recipe results in roughly 4 portions, but if you are a household of less, it’s awesome as the next day’s lunch, just reheat and enjoy.
- This pasta dish is actually loaded with veg. Those secret carrots in the sauce, topped with kale and green onion. This is no ordinary mac and cheese and that’s a good thing!
- With summer meals behind us now, gearing up for the fall and winter I always crave more comforting foods. And this sure is one for the books.
Well friends, there you have it. Now you know recipe testing isn’t all butterflies and rainbows, and my kitchen usually is a mess while testing. And you’ve once again understood why Adam is the Picky Husband. But you also now have a wickedly awesome new weeknight meal to try out. See, isn’t it good I persevered after I dumped all the dried noodles into the blender!?