Prep Time 10 minutes
 Cook Time 10 minutes
 Total Time 20 minutes
 Servings 6 -8

  • 2 garlic cloves diced
    1/4 cup flour
    16 oz. dry pasta I used rigatoni
    1/4 cup vegan butter
    1/4 cup vegan parmesan
    1/2 tsp. white pepper
    2 1/2 cups unsweetened plain non-dairy milk
    8 oz. vegan cream cheese
    1 tsp. lemon juice
    salt and pepper to taste
    1/2 tsp. ground mustard
    1/4 tsp. garlic powder
    dash of tabasco to taste

Optional Toppings: parmesan tabasco, parsley, red pepper flakes

  1. Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain and place pot back on the stove over medium-low heat.
  2. Add butter to the pan. Once butter has melted, add garlic and sauté for 30 seconds. Add flour and whisk until smooth and bubbly.
  3. Stir in milk 1/2 cup at a time, whisking constantly. Once heated through and thickened, add cream cheese and whisk until smooth. Add parmesan, white pepper, ground mustard, garlic powder, lemon juice, salt, pepper and tabasco. Stir to combine and taste sauce. Adjust seasoning as needed.*
  4. Add pasta to sauce and stir to combine.
  5. Serve with any of the optional toppings and enjoy!

Recipe Notes
*Need some acidity? Add in more lemon juice. Want it a little spicier? A few more hits of tabasco should do the trick.

Recipe By
BEST VEGAN WHITE MAC AND CHEESE RECIPE Rating: 4.5 Diposkan Oleh: Arist House