Vegan Mac and Cheese – Simple Vegan Blog


Vegan mac and cheese, made from scratch with easy-to-get ingredients. It’s so flavorful, cheesy, creamy, and ready in 30 minutes!

Photo of a bowl of vegan mac and cheese

Who doesn’t love mac and cheese? It’s a classic comfort food recipe, but this version is super healthy, so you can enjoy it on a daily basis. Although it’s not heavy at all, this vegan cheese really tastes like real cheese!

Just in case you didn’t notice, I have a thing with mac and cheese (this is the third vegan mac and cheese recipe I share). It’s one of my favorite pasta dishes and I make it quite often.

The classic recipe is made with lots of dairy products (butter, milk, regular cheese) and is really high in fat. This recipe is much lighter and you can also use plant milk or water instead of oil to make an oil-free and low-fat recipe.

This version is made from scratch with just dried pasta and vegan cheese that you can easily make with a blender and is so comforting, delicious, and satisfying, very simple, and ready in less than 30 minutes! Simply perfection.

Photo of the ingredients needed to make this recipe

Ingredient notes

  • Dried pasta: any type of pasta will do, but I really love elbow macaroni.
  • Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. 
  • Unsweetened plant milk: any type of unsweetened plant milk is okay, but soy milk is my favorite one for this recipe. It is important that you use it unsweetened.
  • Nutritional yeast: it gives this recipe the cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast or even beer instead of water. However, nutritional yeast is the best choice.

Dietary variations

  • Make it gluten-free: use gluten-free pasta.
  • Make it soy-free: use soy-free plant milk.
  • Make it oil-free: omit the oil, and use vegetable stock or water instead.

Pro tips

  • Feel free to add other spices like ground black pepper, paprika, or cayenne flakes.
  • You can also add other ingredients like tempeh bacon, breadcrumbs, jalapeño peppers, or fresh or dried herbs (oregano, basil, thyme, parsley, etc.).
  • If you prefer it baked, cover your mac and cheese with vegan cheese, put them onto a baking dish, and bake until golden brown.
  • Choose any kind of pasta, but elbow macaroni is the most popular kind for this dish. Feel free to use gluten-free pasta.
  • Peel the potatoes and the carrots if you like your vegan cheese with a smoother texture.
Step-by-step photos of how to make this recipe

How to make vegan mac and cheese

  • Boil or steam the potatoes and carrots in a large pot for about 20 minutes.
  • Meanwhile, cook the pasta according to package directions. Drain and set aside.
  • Place all the vegan cheese ingredients in a blender and blend until smooth.
  • Mix the cooked pasta and the vegan cheese in the pot.
  • Serve your vegan mac and cheese and enjoy.

How to store

  • Fridge: store in an airtight container in the fridge for 3-5 days.
  • Freezer: keep the leftovers in an airtight container in the freezer for 2-3 months. Thaw overnight in the fridge.
  • Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water, vegetable stock, or unsweetened plant milk if needed.

Is vegan mac and cheese healthy?

This recipe sure is! It actually depends on the ingredients you use and if it is homemade or store-bought. However, as it is 100% plant-based, it is low in fat and completely cholesterol-free.

Serving suggestions

Feel free to serve it as a side dish or as a main dish with a side of roasted veggies. I do suggest you sprinkle some of this fantastic vegan Parmesan cheese on top. Truly delicious!

Close-up photo of a bowl of vegan mac and cheese

Looking for more vegan pasta recipes?

Did you make this vegan mac and cheese recipe?

Please leave a comment and rate it below. We’d love to hear from you!

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Square photo of a bowl of vegan mac and cheese

Vegan Mac and Cheese



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    20 mins


  • Total:

    30 mins

  • 6-8 1x

  • Main Dish, Side Dish

  • American

  • Vegan


Servings 6-8 1x


Scale


Tap or hover over number to scale servings

Vegan mac and cheese, made from scratch with easy-to-get ingredients. It’s so flavorful, cheesy, creamy, and ready in 30 minutes!

Ingredients

  • 1 pound dried pasta (450 g), gluten-free if needed, I used elbow macaroni

For the vegan cheese:

  • 2 cups potatoes (360 g), peeled and chopped
  • 1 cup carrots (135 g), peeled and chopped
  • 1/3 cup extra virgin olive oil (85 ml)
  • 1/2 cup unsweetened plant milk of your choice (125 ml), I used soy milk
  • 1/2 cup nutritional yeast (8 tbsp)
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

  1. Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
  2. In the meantime, cook the pasta according to package directions. Drain and set aside.
  3. Place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth.
  4. Mix the cooked pasta and the vegan cheese in the pot and if they’re both hot, serve your vegan mac and cheese immediately. If they’re not, reheat the mixture for 1 or 2 minutes and serve immediately.
  5. Feel free to serve them as a side dish or as a main dish with a side of some roasted veggies. I do suggest your sprinkle some of this fantastic vegan Parmesan cheese on top. Truly delicious!
  6. Keep the leftovers in an airtight container in the fridge for 3-5 days or in the freezer for 2-3 months. To reheat it, add a little bit of plant milk if the sauce is too thick.

Notes

  • Feel free to add other spices like ground black pepper, paprika, or cayenne flakes.
  • You can also add other ingredients like tempeh bacon, breadcrumbs, jalapeño peppers, fresh or dried herbs (oregano, basil, thyme, parsley, etc.).
  • If you prefer it baked, cover your mac and cheese with vegan cheese, put them onto a baking dish, and bake until golden brown.
  • Choose any kind of pasta, but elbow macaroni is the most popular kind for this dish. Feel free to use gluten-free pasta.
  • Peel the potatoes and the carrots if you like your vegan cheese with a smoother texture.
  • Remember to use unsweetened plant milk.
  • Nutritional yeast gives this recipe the cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast or even beer instead of plant milk. However, nutritional yeast is the best choice.

Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 350
  • Sugar: 3.4 g
  • Sodium: 316 mg
  • Fat: 10.2 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 53.9 g
  • Fiber: 7.6 g
  • Protein: 11.7 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in December of 2018, but was republished with new photos, step-by-step instructions, and tips in July of 2022.





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