Vegan Thai Curry Mac and Cheese
This creamy Thai Curry Mac and Cheese is a flavor bomb! This unique dish is filled with the delicious flavors of red curry paste, onion, and gooey, creamy vegan cheese. Best of all, it's ready in just 25 minutes! Spice up your weeknight dinner with this easy dish!
Ingredients
- 1 lb gluten-free elbow macaroni
- 1/2 yellow onion, finely chopped
- 2 cups vegan mozzarella cheese
- 1 cup vegan pepper jack cheese
- 1/2 cup canned, unsweetened full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 2 teaspoons cooking oil
- Salt and black pepper, to taste
- Chopped fresh chives, for garnish (optional)
Instructions
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Cook macaroni in boiling, salted water for 3-5 minutes (or according to package directions) until just al dente. Drain thoroughly and return to pot. Set aside.
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Heat oil in a small skillet on medium high heat. Add onions and cook for 5-7 minutes until onions are soft and beginning to brown.
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Add curry paste to the onions and cook, stirring constantly, for 1 minute. Remove from heat.
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Put macaroni pot on the stove and turn the heat to low. Add coconut milk, pepper jack cheese, and mozzarella cheese to the pot with the macaroni. Stir well until the cheese is thoroughly melted. Remove from heat.
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Add curry paste and onion mixture into the mac and cheese. Add salt and black pepper to taste. Stir well. Enjoy!
Recipe Notes
Coconut milk naturally hardens and separates in the can. Make sure you shake the can and stir well before using.
If you don’t have any dietary restrictions, feel free to use the non-vegan versions of these cheeses to make this dish.
If you want to make sure the dish is completely vegan and gluten-free, be careful in choosing your red curry paste. I like this one here.
This dish is nut-free as long as you're careful in choosing your vegan cheese. Some vegan cheeses are made with cashews or almonds, so please read the packaging carefully if you're allergic to nuts.