One of the first dishes my husband asked me to convert was traditional macaroni and cheese. His favorite meal was fried chicken, macaroni and cheese, candied yams, and greens. Over time, I was able to replicate his favorite meal…vegan style. This macaroni and cheese dish uses two types of cheese: cheddar and monterey jack.

Ingredients:

  • 1/2 pound cooked macaroni
  • Grated cheddar and monterey jack cheeses – about 1/2 package each
  • Egg replacer by Ener-G
  • Earth Balance vegan butter
  • Almond milk (You can also use Soy or Rice milk)
  • Salt and pepper to taste

Place macaroni in bottom of small cassarole dish. Add a layer of grated cheese. Add a dab of butter and salt and pepper. Repeat the layer. Mix the egg replacer as directed and pour over macaroni. Pour almond mild over macaroni mixture until it comes to the top of the layers. Bake at 350 degrees for 20 minutes. Let stand for 10 minutes. 

We use the Vegan Gourmet brand cheese alternative. It melts nicely and has a good taste. You can find Vegan Gourmet, egg replacer, vegan butter, almond milk at Whole Foods, My Organic Market, Wegmans and on the Follow Your Heart website. Some of the large grocery stores, like Giant and Safeway, also carry the butter and almond milk.