Vegan Mac and Cheese

Rich and creamy this mac and cheese recipe is a win with everyone in my family, even my picky little sister! 

What Cheese Can I Use Instead of Violife?

I use Violif Cheddar Shreds since it melts creamy and tastes great, but there are several other vegan cheeses that you can use.  My second choice for this recipe would be Go Veggie, but you have to be careful with them since not all of their products are vegan.  

Recipe

Ingredients

1 pound uncooked noodles
1 cup  non-dairy milk 
8oz bag  Violife cheddar shreds
9 tsp nutritional yeast                     
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper flakes
2 tsp  The New Primal Medium Buffalo & Wings Sauce (optional)

Directions

1. Start off by cooking your noodles until they are at your desired texture.  Once the pasta is ready,  transfer to another container and set aside for now.  
2. While the noodles cook, combine milk, buffalo sauce, nutritional yeast, garlic powder, onion powder and black pepper in the liquid measuring cup or some other container.  You don't have to worry about mixing, it doesn't have to be combined thoroughly, not yet at least.  That will be done later on.
3. In the now empty pot where you cooked the pasta, pour in the milk mixture and bring it to a simmer over low heat.  Make sure to stir occasionally to avoid it from sticking to the pot and burning.  Once it has been thoroughly combined and is slightly bubbling, add the vegan cheese.  Stir the sauce until the cheese has melted and the sauce is bubbling and creamy.
4. Once you are done making the sauce, add the pasta and stir until each and every noodle is evenly coated.  Serve and enjoy!​