Want to fancy up your mac & cheese game? Look no further! This smokey mac & cheese will do just the trick... and it's fully vegan!
1pack Smoked Spero Cream Cheese
½-1bottle Guinness Stout Beer
½cupUnsweetened Soy Milk
Salt / black pepper to taste
2tspapple cider vinegar
1bag vegan mozzarella shreds
2tbspmelted vegan butter
Parsley for garnish
Add all of your ingredients to a saucepan over medium heat, but add less beer and soy milk at first. As the cheese begins to melt, add more if needed to thin it out a bit.
You want to continuously whisk this mixture to prevent burning, and it should end up the consistency of a thin pancake batter.
Taste and adjust seasonings once melted.
Cook your noodles in salted water according to package instructions & mix with the sauce.
In a skillet, add your breadcrumbs, melted butter, garlic powder, and salt and cook over low heat until golden brown and toasted.
Sprinkle your toasted breadcrumbs on top of the mac and cheese, and garnish with parsley if desired!
If you need to make this dish gluten free just sub out gf versions of the flour, breadcrumbs, beer, and pasta.
If you need to make this dish soy free, use a soy free vegan shredded cheese (the cream cheese is naturally soy free that I used here), a different plant milk than soy milk, and just double check your vegan butter doesn't have soy! If it does and you can't find a soy free version, use olive oil for the breadcrumbs instead.