Mac & Cheese 3 Ways
We have 3 unique vegan takes on everybody's favourite comfort food! Dig in and go for seconds of Mac & Cheese the Zengarry way!
Ale Aged Mac & Cheese
This Mac & Cheese is made with our new Ale Aged cheddar cashew cheese. The sharp cheddar style Ale Aged gives this dish a pub-style flavour.
Ingredients:
1 package whole wheat macaroni noodles
1 package Fauxmagerie Zengarry Ale Aged cashew cheese
1 yellow onion, minced
1 cup vegetable broth
3 Tbsp. vegan bacon bits
2 Tbsp. chives, chopped
1 Tbsp. olive oil
1 tsp. paprika
Salt & pepper, to taste
Instructions:
1. In a large sauce pan, sauté onion in olive oil until translucent.
2. Add Fauxmagerie Zengarry Ale Aged cashew cheese and vegetable
broth and mix until smooth.
3. Add paprika, salt, pepper and mix well. Simmer until the sauce has
thickened to the desired consistency.
4. Add cooked macaroni noodles and mix to combine. Top with vegan bacon bits, chives and fresh black pepper.
Mexican Mac & Cheese
This zesty vegan mac & cheese uses our Smokey Jalapeno cashew cheese and is loaded with flavour!
Ingredients:
1 pkg. whole wheat (or gluten-free) macaroni noodles cooked according to package directions
1 pkg. Fauxmagerie Zengarry Smokey Jalapeño cashew cheese
1 yellow onion, minced
1 c. of vegetable broth
2 tsp. corn starch
1 c. of salsa
1/2 tsp. salt or to taste
pepper to taste
Instructions:
1. In a large sauce pan, sauté onion in a bit of vegetable broth until translucent. Add Zengarry Smokey Jalapeno cashew cheese and vegetable broth (reserve 1/4 cup) and mix until smooth.
2. Add corn starch to reserved vegetable broth and whisk until all the lumps are gone. Add corn starch mixture to pan and bring the mixture to a boil. Stir constantly until it has thickened.
3. Add salsa and salt and pepper and mix well. Simmer until the sauce has thickened to the desired consistency.
4. Add cooked macaroni noodles, mix to combine. Sprinkle with a pinch of paprika and serve immediately.
Sun-Dried Tomato Pasta
Our very popular Sun-Dried Tomato & Basil cashew cheese is the star of this comfort food dish!
Ingredients:
1 pkg. whole wheat (or gluten-free) macaroni noodles cooked according to package directions
1/2 c. Fauxmagerie Zengarry Sun-Dried Tomato & Basil cashew cheese
3 Tbsp. unsweetened almond milk
2 green onions, thinly sliced
Handful of sun-dried tomatoes, chopped
2 Tbsp. fresh basil chopped
Salt and pepper to taste
Micro greens for garnish (optional)
Instructions:
1. Cook pasta according to directions and place in a large bowl.
1. In a large sauce pan, heat Fauxmagerie Zengarry Sun-Dried Tomato & Basil cashew cheese and almond milk mix until melted.
2. Mix in onions, tomatoes, basil, salt and pepper and mix well.
3. Add sauce to cooked macaroni noodles and combine. Garnish with microgreens and serve immediately.