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On the hunt for a vegan friendly mac & cheese recipe that’s easy, cheesy, and creamy? Well, here it is! This plant-based mac & cheese is a universal crowd pleaser, making it a great way to impress friends and family with your plant-based cooking skills (trust us, they won’t know the difference). The secret ingredient? Bored Cow Original, the first milk alternative to do it all. This recipe is perfect for those busy weeknights when you’re short on time, but not on appetite. Give this recipe a try and taste these amazing, animal-free flavors for yourself! 
VEGAN
FRIENDLY
NUT
FREE
LOW
SUGAR
IN THIS RECIPE
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Preheat oven to 400 degrees.
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In a small pot, melt vegan butter over medium heat, add miso and whisk to combine. Pour Bored Cow into pot and warm until hot, but not boiling. Add shredded vegan cheese to milk once hot and whisk vigorously to combine.
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Add nutritional yeast, mustard, vinegar and spices, and continue whisking occasionally for 10 minutes over medium-low heat to promote melting and prevent scorching on the bottom. For an extra smooth sauce, remove mixture from heat and transfer to a blender.
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While cheese sauce is cooking, bring a large pot of salted water to a boil and cook 3 cups of dry macaroni. Once pasta is cooked and strained, pour finished cheese sauce over pasta and stir to combine, then transfer to a 9″ square casserole or baking dish.
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In a small saucepan over medium-high heat, melt vegan butter and add dry Panko crumbs. Toss crumbs and butter to combine and cook until toasted a light golden brown.
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Spread toasted crumbs over mac n’ cheese, cover dish with foil and place in the oven for 15 minutes. Remove foil and bake uncovered for another 5 minutes too crisp the top.
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Once the timer is up, remove baked mac n’ cheese from oven and garnish with chopped parsley.