Main Dishes

Creamy Vegan Mac and Cheese


250 gr. penne,

2 tbsp vegan butter,

2 cup unsweetned soy milk,

1 tsp garlic powder,

1/2 lemon juice,

1 tsp vegan djon mustard,

1 tbsp vegetall mayo,

1 tsp vegegg + 30 ml warm water,

1 cup vegan cheese,

1 cup vegan parmesan,

1/2 tsp sea salt,

1 tbsp nutritional yeast,

1 pinch blackpepper,

1 pinch paprika,

3-4 chopped walnuts.

Fresh mint leaves


1. Cook penne for 5-6 minutes until al dente. Drain, transfer in a medium baking pan. Set aside.

2. In a large pot, melt vegan butter on medium heat while pouring soy milk. Then slowly add nutritional yeast and whisk well until sauce are tender and soft enough to blend.

3.  Add all djon mustard, sea salt, garlic powder, mayo, lemon juice, cheddar and parmesan, mix until combined well.

4. Pour sauce over the penne.

5. In a small bowl, mix 30ml warm water and 1 tsp Vegegg. Pour over the sauce layer.

5. Bake at 250 degrees for 12 minutes or until crumbs are turning golden brown.

6. Decorate with walnuts, paprika, blackpepper and fresh mint leaves. Top with an extra vegan parmesan cheese if desired. Serve immediately!

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