"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy Vegan Mac n Cheese Recipe

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This recipe for Creamy Vegan Mac n Cheese, by , is from CreativeFoods with DivinePurpose, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
JenifferElaine

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup of milk (milk of choice was original cashew)
1/2 cup of vegan cream cheese (brand of choice diaya, onion n chives)
1 1/2 cup of vegan shredded cheese
8 cherry or 1 whole tomato (cut in cubes or squares)
1-2cups of pasta (pasta of choice was elbow)
2 cups of water
1 tsp garlic power
1 tsp salt (to taste)
2 tsp cayenne pepper (optional)
1/2 tbsp basil or oregano (optional)

Directions:
Directions:
Bring two cups of water to boil in a medium size pot (boil to desired texture)
While pasta is cooking (in a separate) medium sauce pan, bring to a boil milk and then add cream cheese and shredded cheese. Cut cherry tomatoes in halves and set aside Using a whisk, stir ingredients together until all is mixed in together. Then on medium heat add garlic powder, salt, cayenne and herb of choice. simmer for approximately 10mins. by this time the pasts should be ready, drain off water and add to cheesy sauce and add tomatoes. Mix all together until pasta is completely mixed in with cheesy sauce. Once all is mixed together cover and let simmer for approximately 5mins.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
60mins

 

 

 

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