The classic mac and cheese is heartwarming and versatile, and this humble food invokes nostalgia for many. That said, the overload of dairy in the mac and cheese can make it quite difficult to palate, especially for those with lactose intolerance or those who choose to follow a vegan lifestyle. Thankfully, there are many vegan mac and cheese recipes that individuals can relish without having to worry about repercussions!
Ingredients for making vegan cheese sauce
Making cheesy pasta without cheese sounds like an oxymoron. But there’s no reason an individual’s lifestyle should come in the way of eating delicious food! With a few dairy-free swaps, individuals can whip up a delicious and creamy cheese sauce.
Nutritional yeast
The nutritional yeast is what gives the sauce its cheesy, funky, and nutty flavor while also adding a ton of nutritional value to it.
Raw cashews
Achieving a thick consistency is important to make the perfect cheesy sauce. This can be done by simply blending soaked cashews into a sauce.
Dairy-free milk
Pick a neutral flavored non-dairy milk. Anything works! Popular options include almond milk, cashew milk, oat milk, pea milk, coconut milk, and soy milk.
Vegan cheese
Make the sauce extra-cheesy by adding vegan cheese to it. This is an optional ingredient.
Spices
Bring the sauce together with the perfect blend of seasoning and spices, such as salt, pepper, garlic powder, chili powder, onion powder, and paprika.
Best Vegan Mac and Cheese Recipes
Baked vegan mac and cheese
Prep
- Start by preheating the oven to 375℉. While that’s happening, soak some cashews for 15 minutes, and bring a large pot of water to a rolling boil to cook the pasta.
- Let the pasta cook for about seven minutes until al-dente. Drain it and set it aside.
Sauce
- Drain the cashews and put them into a blender with spices, nutritional yeast, and plant-based milk. Blend on high speed until it reaches a smooth consistency.
Mix
- Toss the pasta with the cheese sauce, and pour this into a baking dish.
- Lightly cook some vegan Panko breadcrumbs in vegan butter until they become fragrant. Sprinkle it over the macaroni and cheese in the baking dish.
Bake and serve
- Cook this in the oven for ten minutes. Let it cool a bit before serving.
Note: Cook the pasta to al-dente since it is going to continue cooking in the oven!
Easy broccoli vegan mac and cheese
Prep
- Bring a large pot of water to a boil for the pasta. Cook according to the package instructions. Add broccoli in the last two minutes of cooking, and then drain the pasta and broccoli before setting it aside.
- Soak some cashews for around 15 minutes.
Sauce
- Heat some oil in a saucepan, and add chopped onions and salt. Cook this until the onions soften. Add grated potatoes, garlic, garlic powder, onion powder, salt, and red pepper flakes, and continue stirring to deepen the flavors.
- Add in the soaked cashews along with a little water, and let the mixture come to a simmer. Cook for five to eight minutes until the potatoes are cooked through.
- Pour this mixture into a blender along with some nutritional yeast and vinegar. Blend until smooth.
Mix and serve
- Mix the sauce with the macaroni and broccoli. Add some salt and pepper, and serve hot!
Quick vegan potato mac and cheese
Prep
- Boil regular Yukon gold potatoes and sweet potatoes in a saucepan, along with a pinch of salt. Potatoes are rich in starches and lend themselves well to making a thick cheese sauce. Let them cook for about 10-12 minutes until fork-tender.
- Bring a large pot of water to a rolling boil for the pasta, and cook it according to the packet instructions. Once cooked, drain it and set aside. Reserve some of the pasta water for the sauce.
Sauce
- Drain the potatoes and add them to a high-speed blender along with some garlic, soaked cashews, apple cider vinegar, nutritional yeast, onion powder, salt, and olive oil. Blend until smooth, and add water as needed.
Mix
- Put the pasta back in the pot. Add the vegan cheese sauce and some of the pasta water until it reaches the desired consistency. Season with salt and pepper, and serve.
Nut-free vegan mac and cheese
Those looking to forego the nuts in the sauce must try this nut-free vegan mac and cheese!
Prep
- Start by boiling the pasta in a large pot of boiling water. Follow the package instructions.
Sauce
- Mix all the ingredients for the sauce in a pan. This includes plant-based milk, nutritional yeast, tapioca starch, corn starch, and salt. Stir well, and then turn on the heat.
- Keep stirring the sauce until it comes to a boil.
Mix
- Add the boiled pasta to the sauce. Stir in herbs and seasonings of choice, and serve hot!
Bonus tip: It’s also possible to turn this into a baked mac and cheese dish! Just add some vegan toasted Panko breadcrumbs, and bake for ten minutes before serving.
Tips for making vegan mac and cheese
- Use classic elbow macaroni noodles.
- Soak the cashews until they are super-soft to make blending into the cheese sauce easier.
- Use a high-powered blender, which will make the sauce-making process much easier and smoother.
- Add a touch of freshly squeezed lemon juice for a delicious, zingy flavor.
- Stir in roasted vegetables before serving to make the dish more nutritious.
- Add vegan bacon, tofu, or tempeh to make a protein-rich mac and cheese.
- Use unsweetened, plant-based milk so the cheese sauce doesn’t become too sweet.
- Add a touch of tapioca starch to the sauce to give it that cheesy stretch.