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Homemade Vegan Mac & Cheese.


Since trying (and loving) the vegan mac & cheese at Hugo’s Restaurant, I’ve been determined to recreate this wonderful, realistically cheesy dish. I used the cheese sauce recipe from the previous post and mixed it with pasta, sweet peas and some sauteed mushrooms, just like at Hugo’s.

The end result was extremellllly delicious and tasted like “the real thing.”

Homemade Vegan Mac & Cheese
Serves 2

  • 1.5 cups rotini pasta
  • 5-7 cremini mushrooms
  • 2/3 cup steamed sweet peas
  • 1 cup cheese sauce
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1.5 Tbsp vegan margarine, separated
  • salt & pepper

1. Boil pasta until al dente. Drain, don’t rinse, mix in 1 Tbsp vegan margarine, and set aside

2. Slice mushrooms; saute until soft with .5 Tbsp vegan margarine, garlic powder, paprika, salt and pepper

3. Add mushrooms and sweet peas to the cooked pasta and mix together until vegetables are evenly distributed

5. Add cheese sauce to pasta-vegetable mix. Mix until all pasta and vegetables are thoroughly coated. Add more cheese sauce if needed/desired.

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