A vegan mac and cheese that’s not made with puréed carrots and cashews! I’m calling this the “Ultimate Vegan Mac and Cheese” for a reason.

If you’ve ever searched the internet for vegan mac and cheese, then you probably know that there are tons of recipes out there. I’m guessing you’ve also noticed that they’re all extremely similar. They usually include cashews, some sort of orange vegetable (like carrots or sweet potatoes), and nutritional yeast.

All these ingredients are blended up and poured onto pasta, and voila! You’ve got healthy vegan “mac and cheese.” But what about the people who don’t want something healthy? What if you just want some good old mac and cheese, minus the dairy? If that’s you, then I’ve got you covered.

Mac and cheese was a staple food item throughout my childhood. It was the first dish I learned how to cook, and it’s the food I was most reluctant to give up when I went vegan. I tried the carrot-cashew versions, and I wasn’t satisfied. It tasted fine, but nothing like the rich, creamy mac and cheese that I remembered. One day, I stumbled across an Instagram post that featured a vegan cheese sauce made primarily with vegan butter. This was intriguing; I had never seen a vegan cheese recipe that looked so decadent!

I decided to make some vegan mac and cheese using this recipe, and I brought it to a family party full of omnivores. I didn’t mention that it was vegan, and guess what? Nobody noticed anything “off” about it; in fact, they all loved it!

How To Make Vegan Mac and Cheese Step-by-Step

Ingredients

• 1 lb dry pasta of choice such as shells or elbows
• 1/2 cup Earth Balance vegan butter
• 3/4 cup all-purpose flour
• 6 cups unsweetened nondairy milk
• 1 cup nutritional yeast
• 4 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 tsp garlic powder
• 1/4 tsp paprika
• 1/4 cup tomato paste
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
2. Return the pot to the stove and place over low heat. Add butter and melt.
3. Once the butter has melted completely, whisk in flour to form a smooth paste.
4. Increase heat to medium and slowly pour in milk. Whisk until thickened, about 20 minutes.
5. Add remaining ingredients and stir to combine. Cook for another 15-20 minutes, whisking constantly.
6. Transfer cooked pasta to a serving dish and pour cheese sauce over top, stirring to coat.
7. Garnish with fresh parsley and serve while warm.

Recipe Notes

• The sauce will seem extremely thin after adding milk. Don’t add more flour if it doesn’t thicken right away – just be patient and keep whisking!

the nutrition benefits of This Vegan Mac and Cheese

The Ultimate Vegan Mac and Cheese offers a nutritionally balanced meal with plant-based protein from nutritional yeast, complex carbohydrates from whole-grain pasta, and dietary fiber for digestive health. Ingredients like garlic powder, paprika, and lemon juice contribute essential vitamins and minerals. Being dairy-free, the dish is low in saturated fat, providing a heart-healthy alternative. Nutritional yeast, fortified with B vitamins, adds a cheesy flavor without dairy, and tomato paste brings antioxidants like lycopene. With moderate sodium content, this mac and cheese allows for customizable seasoning, making it a flavorful and nutritious choice for those seeking a delicious plant-based option.

Additional Tips

• Try Different Pasta Shapes: Use fun shapes like shells or elbows for your mac and cheese. You can also explore whole-grain or gluten-free pasta for extra nutrients or if you have specific dietary needs.
• Make the Cheese Sauce Your Way: Change the thickness and taste of the cheese sauce to suit your preference. If you want it thicker, use less nondairy milk. Add a bit of your favorite herbs or spices for a special touch.
• Add Veggies for More Goodness: Mix in extra veggies for added nutrition. Think about tossing in sautéed spinach, diced tomatoes, or steamed broccoli. It not only adds color and texture but also more vitamins to your dish.
• Crunchy Topping with Breadcrumbs: Before baking, sprinkle some seasoned breadcrumbs on top for a crispy texture. It not only tastes great but also makes your mac and cheese look even more appealing.

FAQ

Can I use a different type of pasta for Vegan Mac and Cheese?

• Absolutely! While the recipe suggests shells or elbows, feel free to choose your favorite pasta shape, including whole-grain or gluten-free options.

How can I adjust the thickness of This sauce?

• If you prefer a thicker sauce, reduce the amount of nondairy milk. Start with a bit less and add more if needed until you achieve your desired consistency.

Can I freeze leftovers of Vegan Mac and Cheese?

• Freezing may alter the texture of the sauce, but you can freeze the pasta separately from the sauce. Thaw in the refrigerator and reheat on the stove, stirring in additional nondairy milk as necessary.

What are some creative add-ins for extra flavor in Vegan Mac and Cheese?

• Enhance your Vegan Mac and Cheese by adding sautéed vegetables like spinach or diced tomatoes. Experiment with different herbs or spices to customize the flavor to your liking.

Ultimate Vegan Mac and Cheese

Recipe by Food by AyakaCourse: MainCuisine: American, VeganDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

55

minutes

Calories

574.6

kcal

Let’s be honest: vegan “cheese” sauces made with cashews and carrots just aren’t as good as the kind filled with vegan butter. This recipe may not be healthy, but it sure is delicious!

Ingredients

• 1 lb dry pasta of choice such as shells or elbows

• 1/2 cup Earth Balance vegan butter

• 3/4 cup all-purpose flour

• 6 cups unsweetened nondairy milk

• 1 cup nutritional yeast

• 4 tsp salt

• 1/4 tsp freshly ground black pepper

• 3 tsp garlic powder

• 1/4 tsp paprika

• 1/4 cup tomato paste

• 1 tbsp lemon juice

• Fresh parsley for garnish

Directions

• Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
• Return the pot to the stove and place over low heat. Add butter and melt.
• Once the butter has melted completely, whisk in flour to form a smooth paste.
• Increase heat to medium and slowly pour in milk. Whisk until thickened, about 20 minutes.
• Add remaining ingredients and stir to combine. Cook for another 15-20 minutes, whisking constantly.
• Transfer cooked pasta to a serving dish and pour cheese sauce over top, stirring to coat.
• Garnish with fresh parsley and serve while warm.

Notes

• The sauce will seem extremely thin after adding milk. Don’t add more flour if it doesn’t thicken right away – just be patient and keep whisking!