Vegan Mac + Cheeze

12 oz. gluten free pasta (I typically use penne or rotini)

2 cups original unsweetened almond milk (or vegan milk choice)

1 garlic clove, minced (roughly 1/2 teaspoon)

1 tablespoon yellow mustard

7.5 oz. vegan pepperjack shreds (Daiya, Follow Your Heart, or VioLife)

8 oz. vegan mozzarella shreds (Daiya, Follow Your Heart, or VioLife)

8 oz. tub Miyoko’s Cheers to Cheddah

Salt + pepper to taste

Cook pasta as directed.

Heat large sauce pan over medium heat. Stir in garlic and mustard, then immediately add milk. Whisk and bring to a simmer.

Slowly add Miyoko’s Cheers to Cheddah and whisk until completely incorporated and no lumps remain. Add vegan shreds one bag at a time and stir until melted.

Fold drained, cooked pasta into cheese sauce, breaking up any pasta clumps, until well combined. Serve immediately.

Pepperjack style shreds, mozzarella style shreds, Cheers to Cheddah, + bacon for protein

Cheddar style shreds and Cheers to Cheddah

Notes: You may have noticed lack of oil and salt in the ingredient list. Vegan cheeses are often oil based so adding more fat results in a greasy sauce. The cheeses are generally salty enough on their own but feel free to add salt after tasting the finished product if you like.

You can use whatever combinations of vegan cheese you prefer — I prefer a whiter Mac but with empty grocery shelves, I was fortunate to find cheddar shreds. Typically I also like to add some spicy sausage (or other meat) for some added flavor and protein.

Love and taste,

K