Recipe: Lazy Vegan Mac and Cheese

Servings: Supposed to serve 8 but way less when you’re me and constantly eating it while making it. (About 350 calories per serving.)


  • Pasta, one pound box of your choice (I like fusilli)
  • About 2-4 Cups Vegan Cheddar Shredded Cheese (I used 1/2 of a Go Veggie’s Cheddar Block 8 oz. and shredded it myself. Use 4 cups if you’re not using the mozzarella cheese.)
  • About 2 Cups Vegan Mozzarella Shredded Cheese (optional, could do just cheddar, too if you want!)
  • 1/2 cup of Almond Milk (or soy)
  • A few cloves of garlic diced
  • 1-2 tablespoons of Olive Oil
  • Salt & Pepper to taste


  1. Cook the pasta as directed with a little salt in the water. Drain.
  2. In the same pot, warm it up with some olive oil and garlic. Then pour in the Almond Milk. Slowly begin adding in the cheeses and blend it.
  3. Slowly begin to add in the cooked pasta until they’re all covered with cheesy goodness.
  4. Serve, enjoy!

Laziest vegan mac and cheese ever!
I sometimes like to add green peas or tomatoes to it. Serve it with a huge size of salad and you got a great lunch. I usually will make a pot of this the beginning of the week and it will last me more than the week’s lunch.

Vegan Mac & Cheese


3 thoughts on “Recipe: Lazy Vegan Mac and Cheese

  1. Pingback: My Simple Vegan Thanksgiving | Ohh So Fattening!

  2. Pingback: becoming vegan: part 2 | ohh so fattening

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