Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington.
Ingredients
- 1 16-ounce box elbow pasta
- 2 TBS vegan butter
- ½ cup unsweetened non-dairy milk
- ½ package ½ package vegan cream cheese 4 ounces
- 3/4 cup Follow Your Heart cheddar shreds
- ¼ cup Follow Your Heart shredded parmesan cheese
- ¼ cup sliced green onion for garnish
Servings:
Units:
Instructions
- Cook elbow pasta according to box instructions.
- Drain the pasta.
- In a pan over medium heat, vegan butter, non-dairy milk, shredded vegan cheeses and and vegan cream cheese. Stir until completely melted.
- Add salt, garlic powder, and pepper to taste.
- Return cooked pasta to pan and stir until evenly coated and simmering.
- Serve and garnish with green onions and vegan shredded parmesan cheese.
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2 Comments on “Classic Vegan Mac N’ Cheese”
I HATE that you post your recipes with NO way to print them!!!
I tried many times many recipes!!
your donate button is clear!!!
NOT HAPPY WITH YOUR SITE!!!
Hi Judy, there is a print icon in the top-right, next to the star rating.