Dolled up Vegan Boxed Mac & Cheese

Dolled up Vegan Boxed Mac & Cheese | Living Healthy in Seattle

Yeah, yeah.

I can be a snob at times.

But it is perfectly acceptable to purchase premade/boxed/frozen food on occasion.

Don’t be too hard on yourself (or others).

Life is all about balance and sometimes a frozen pizza will be just fine.

And sometimes, for whatever reason, all you really want from life is a tasty pot of boxed mac and cheese all to yourself.

Because sharing is overrated.

Snobby and selfish, what winning qualities.

No wonder I’m as single as a slice of Kraft American cheese.

Moving on.

So I came across a box of “all natural” vegan mac when perusing the tempting middle section of my grocery store.

.47 seconds later it was in my cart.

What, I know what I like okay.

Easy and cheesy.

Well, faux cheesy.

Besides the contents in the box itself–pasta and “cheese” powder–the box calls for 1/2 cup plant based milk and an optional 2 tablespoons of vegan buttery spread.

Can do.

So hello unsweetened original almond milk (no do not use sweetened vanilla almond milk, gag) and vegan cream cheese!

Which in my opinion is a better idea than fake butter and what do you know, it tastes like real cream cheese.


Because I’m all about that extra life, I also added a good ole scoop of nutritional yeast to my sauce for even more savory flavor and nutrients, plus lots of fresh ground black pepper for a nice kick!

Stir some green peas in there for a pop of color and a serving of veggies, then you’re good to go.

Now wasn’t that simple?

If you are feeling generous, try sharing a bite with some unsuspecting soul and don’t tell them dairy wasn’t involved in the production of this semi-homemade masterpiece.

They’ll have no idea.



P.S. Like always, if you’re gluten-free pick up a box of gluten-free vegan mac. Yeah we high-maintenance out here.

P.P.S. Broccoli would be nice too.

P.P.P.S. If you’re extra extra, sprinkle some vegan Parm right on top like a bo$$.

Dolled up Vegan Boxed Mac & Cheese

Serves 2

  • 1 box vegan macaroni and cheese (I like Annie's organic vegan shells and creamy sauce, choose gluten-free if needed)
  • 1/2 cup unsweetened plain almond milk
  • 2 tablespoons non-dairy cream cheese (I like Tofutti)
  • 1 tablespoons nutritional yeast, plus more for serving
  • Fresh ground black pepper, to taste (I use quite a bit)
  • 1 cup frozen peas (optional)
  1. Boil the pasta for about 9 minutes, or until cooked to your liking--add the peas during the last minute of cooking.
  2. Drain and set aside.
  3. In the same pot you cooked your pasta in, heat the almond milk over medium-high heat.
  4. Whisk in the "cream cheese" until well combined.
  5. Whisk in the flavor packet that came in the mac and cheese box, the nutritional yeast, and black pepper, to taste.
  6. Reduce the heat to medium then fold in your cooked pasta.
  7. Gently stir with a spoon and cook for 30 seconds to 1 minute.
  8. Serve with more nutritional yeast and black pepper, if you like.







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