A quick 15-minute vegan mac and cheese, rich and creamy, made with Miyoko’s vegan butter and Violife cheddar shreds. Perfect for impressing friends with its delicious taste and simple preparation.
1: Melt the vegan butter in a medium sauce pot over medium high heat.
2: Add flour and whisk together for 2-3 minutes.
3: Pour in almond milk, whisk together, then bring to a simmer.
4: Add cheese shreds and whisk until the shreds are melted, about 2-3 minutes.
5: Add salt and pepper, whisking periodically as the cheese sauce thickens, about 3-4 minutes.
6: Remove from heat and allow to cool for a few minutes to thicken more.
7: Pour over your mac noodles and serve with toppings of your choice.
