Vegan Mac and Cheese
This creamy, ultra-comforting Vegan Mac and Cheese captures the essence of the classic dish—without any dairy.
Ingredients
For the Sauce
- 1 cup unsweetened canned coconut milk or soy/almond milk Full-fat and unsweetened for richness.
- 1/2 cup raw cashews (soaked) or sunflower seeds for nut-free Soaked and blended for the sauce.
- 1/3 cup nutritional yeast Adds umami and cheesiness.
- 1 tbsp lemon juice or apple cider vinegar For brightness.
- 2 tsp dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- to taste Salt & pepper
For the Pasta
- 12 oz elbow macaroni or gluten-free pasta like chickpea or lentil pasta Cook according to package instructions.
Optional Breadcrumb Topping
- 3/4 cup gluten-free panko breadcrumbs or crushed Bob’s Red Mill GF Crackers
- 2 tbsp olive oil or vegan butter
Instructions
Cooking Pasta
- Cook your pasta al dente according to the package instructions. Drain and set aside.
Making the Sauce
- Combine all sauce ingredients in a high-speed blender. Blend until completely smooth.
- Pour sauce into a pan over medium heat. Simmer 3–5 minutes until thickened.
Combining
- Mix sauce with pasta. If baking, transfer to a casserole dish.
Baking (Optional)
- Top with breadcrumbs and drizzle olive oil. Bake at 400°F (200°C) for 15–20 min until golden.
Notes
For a nut-free variation, substitute cashews with steamed cauliflower or white beans. This recipe can be frozen for future meals.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 70gProtein: 15gFat: 18gSaturated Fat: 7gSodium: 450mgFiber: 5gSugar: 3g