The Best Vegan Mac You Will Ever Have
2 servings
Ingredients
3 1/2 tablespoons non-dairy butter, cubed
1 3/4 cups water
1 (6 ounce) package vegan mac and cheese (such as Annie's® Homegrown Organic Vegan Mac, Creamy Sauce)
3/4 cup soy milk (such as Silk®)
1/3 cup shredded vegan Cheddar-flavored cheese (such as Daiya®)
1/2 cup plain non-dairy yogurt (such as Kite Hill®)
3 tablespoons lemon juice
1 pinch salt
Instructions
Heat non-dairy butter in a 10-inch non-stick saucepan over high heat. Pour in water when butter has completely melted. Add pasta, reserving included sauce packet. Bring to a boil; let boil until most of the water has evaporated, about 5 minutes. Pour in soy milk; reduce heat to medium-low.
Stir in reserved macaroni sauce packet rapidly using a whisk to mix smoothly. Let simmer until thickened, 10 to 15 minutes.
Mix in vegan cheese, non-dairy yogurt, lemon juice, and salt. Stir until cheese has melted and mixture is thoroughly combined.
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