If you think keeping a vegan diet means missing out on mac and cheese, we’ve got some great news! This creamy dish is everything you want in the comforting dish, minus the dairy. The flavor combo is dynamite thanks to pantry ingredients like zippy BBQ sauce, vegan “cheese” sauce, and spices like paprika and garlic powder. A scoop of jackfruit ups the heartiness factor so even carnivores might ask for seconds.
Yield: 3 servings
Active Time: 20 minutes
Total Time: 55 minutes
1 (10.6oz) box Upton’s Naturals Original Jackfruit
2 teaspoons coconut sugar
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon cayenne pepper
1 tablespoon coconut oil
½ cup The New Primal Noble Made Classic BBQ Sauce
1 (10.6-ounce) box Daiya Deluxe Cheddar Style Cheezy Mac
Remove jackfruit from package and sprinkle with coconut sugar, paprika, garlic powder, salt, and cayenne. Add coconut oil to a skillet and warm over medium-high heat. Add jackfruit and sauté for a few minutes, then stir in the BBQ sauce and simmer 10 to 15 minutes, until the sauce has reduced. Using two forks, shred jackfruit in the pan and keep warm.
Bring 8 cups water to a boil in a medium saucepan. Add macaroni and cook 7 to 8 minutes or until tender. Drain and return to saucepan. Squeeze the cheesy sauce over the hot noodles; stir until blended. To serve, add a scoop of mac and cheese to a bowl, then top with jackfruit.
Recipe credit: Angela Gaines
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