Here's how to make vegan mac 'n' cheese

Vancouver's Spread’em Kitchen Co. shares recipe for a plant-based version of the classic comfort food

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      Spread'em Kitchen Co. is a Vancouver company that makes vegan dips and "cheeze" products with cashews as the base. 

      Here's its dairy-free version of what may well be the world's most popular pasta dish. 


      1 cup (grated) Spread’em Kitchen The Classic cheeze or other non-dairy cheese product or substitute
      1 cup almond milk
      2 tbsp plant-based butter
      3 Tbsp flour
      1 cup elbow macaroni pasta
      1/2 cup panko crumbs
      few sprigs of thyme
      1/4 tsp onion powder
      salt and pepper to taste


      Preheat the oven to 450 F.

      Cook pasta according to directions on packaging until it is almost done.

      While the pasta cooks, melt 2 Tbsp of butter in a skillet. Add the flour and stir over medium heat until the mixture is lightly browned, 1-2 minutes.

      Add milk and whisk continuously to remove any lumps.

      Add onion powder, salt and pepper and thyme. Cook over medium-high heat until the sauce thickens and starts to bubble.

      Gradually stir in the cheeze, and whisk until smooth and melted. Turn off the heat.

      When pasta is almost done, drain it and stir it into the sauce. Transfer to a baking dish.

      Melt 1 tbsp of butter and stir in panko crumbs. Sprinkle the crumbs over the dish and bake until golden and bubbly, for about 20 – 25 minutes.

      Serve immediately.