Summers living in Florida, we would invite people over for seafood nights all the time. We would make simple recipes, but sometimes my dad would fancy it up a bit. This vegan “lobster” macaroni and cheese would make my dad proud! Hearts of palm are cooked with lemon juice, old bay, vegan butter and garlic. Added to a creamy and super yummy dairy free mac and cheese. This fancied up comfort food will make you seem like the coolest guy or gal in town.
What Do You Need For This Vegan Mac and Cheese:
- Hearts of Palm: This is the “lobster”!
- Garlic, Vegan Butter, Old Bay Seasoning, Lemon Juice, Paprika: These are what the hearts of palm are sautéed in to give them that “lobster” taste.
- Pasta: I like to use shells or elbow or both!
- All Purpose Flour: Mixed with more vegan butter and garlic to make a roux for the macaroni and cheese.
- Non-dairy Milk: I used oat milk.
- Vegan Cheddar Style Cheese: I used Violife brand.
This vegan “lobster” macaroni and cheese is really addictive! Every time I make it, I think I’m done eating. Then I conveniently keep needing something in the kitchen and then I just take “one more bite” each time I pass the pot. This recipe is a showstopper for sure, but is actually really easy to make. The hearts of palm just take about 10 minutes to make. The pasta can be cooked in that time. Then you just make the cheese sauce and add the cooked pasta and the hearts of palm to the pot.
Why Should You Make This Vegan Seafood Dish?
- I can’t think of anything better than this mac and cheese.
- This recipe is super easy and quick.
- I guarantee this will impress ANYONE!
- The perfect fun summer comfort food.
- Just the smell alone will make your mouth water and make you so happy.
If you love mac and cheese like I do, try my Vegan Buffalo Broccoli Mac and Cheese!
Vegan “Lobster” Macaroni and Cheese
Ingredients
For The "Lobster"
- 14 Ounces Hearts of palm, in a jar, drained
- 1/4 Cup Vegan butter, I used Country crock plant butter
- 4 Cloves Garlic, chopped
- 1 teaspoon Old bay seasoning
- 1/2 teaspoon Paprika
- 1 teaspoon Lemon juice
- Salt and Pepper to taste
For The Macaroni and Cheese
- 12 Ounces Pasta, shells or elbow macaroni
- 2 Tablespoon Vegan butter
- 6 Cloves Garlic, chopped
- 2 Tablespoons All purpose flour
- 1 1/4 Cup Non-dairy milk, divided(I used oat milk)
- 1 1/2 Cups Vegan cheddar style shreds, I used Violife
- Salt and Pepper to taste
Instructions
- Chop the hearts of palm in irregular size pieces to resemble lobster chunks.
- In a large non-stick skillet, heat the vegan butter for the "lobster" on medium high.
- Once the butter has melted add the garlic and sauté for a minute, reducing heat as needed.
- Then add the chopped hearts of palm. Season with a pinch of salt and pepper. Sauté for about 2 to 3 minutes or until the hearts of palm are starting to brown slightly.
- Now add the old bay and paprika. Toss to coat the hearts of palm. Continue to sauté for about 5 to 7 more minutes or until the hearts of palm are golden brown.
- Add the lemon juice and toss again. Continue to sauté for just another minute. Taste the hearts of palm and adjust the seasonings if needed, adding more lemon, salt or pepper of needed. Then turn off the heat and let them stay warm while you make the cheese sauce.
- While the hearts of palm sauté, cook the pasta according to the package directions and then drain when the pasta is al dente.
- Now, make the cheese sauce. Using the pot you cooked the pasta in, heat the vegan butter on medium high.
- Once the butter has melted add the garlic, sauté for a minute, then add the flour and whisk to combine and form a roux.
- Let the roux simmer for 1 to 2 minutes, reducing heat as needed, then pour in 1 cup of non-dairy milk and whisk to combine with the roux. Making sure there are no lumps of roux left.
- Bring to a simmer and it should thicken quickly. Season with a pinch of salt and pepper.
- Then add the vegan cheese and continue to whisk until the cheese has melted into the sauce.
- Add the remaining 1/4 cup of non-dairy milk and whisk until the cheese sauce is completely smooth.
- Taste and adjust seasonings adding more salt and pepper of needed.
- Pour the cooked pasta into the pot with the cheese sauce and toss to combine. Then add the hearts of palm "lobster" to the pot and toss again.
- Serve immediately with toasted breadcrumbs and fresh herbs if desired.
Just made this for lunch and omg! So yummy!
This vegab “lobster” macaroni is making my mouth water and I hope to have this dish one day.
I just made this tonight – finally and it was excellent! The only thing I did was add some sautéed red pepper.
Thanks You for the recipe!!
This is one of the best things I’ve eaten in a very long time. Probably since going vegan!
I’m not kidding when I say that this may be my favorite meal EVER. I cook a lot (love all your recipes BTW) and this was sooooo good. Like, make it for your non-vegan Texan family good. I made it one night when I was desperately craving something cozy and reminiscent of kid food and this definitely hit the spot. I will make it again and again. Thank you for sharing this!
I have made this at least 5 times in the last several weeks and it is a huge it with my husband and even with my non-vegan friends and family.. It truly is a show stopper and a great meal to entertain with. Thank you!
Wow, wow, WOW!!!!! This is so tasty, my meat-eating husband is licking his plate. Thank you for such a a wonderful and creamy recipe. And so easy!! Comfort food perfection!
This is some of the BEST mac n cheeze I’ve ever had. We make this recipe probably like very other week. SUPER easy to throw together. 10/10 recipe