Vegan Mac and Cheese
This creamy mac and cheese recipe is the perfect piping hot comfort food to get you through those cold winter nights, or just a warming treat any time of the year. The silky-smooth rich sauce and filling macaroni are a heavenly combination. You won’t even be able to tell it’s vegan! Why not make it for your non-vegan pals or family and slyly mention afterward that it’s dairy-free? They won’t suspect a thing! We’re not promising you’ll be able to let anyone else touch this dish though as it’s so tasty.
Feel free to substitute the macaroni for another pasta, we’d recommend pasta shells (conchiglie), bows (farfalle), penne, or fusilli. These are the best pasta shapes to ensure the sumptuous sauce coats each piece liberally. If you want to level up your mac and cheese, sprinkle it with vegan parmesan, cheddar, or chopped meat-free sausages.
For the macaroni:
2⅓ cup macaroni (or 350 g)
For the sauce:
¾ cup coconut milk (or 170 g)
2 tbsp tapioca flour or arrowroot flour
1½ tbsp nutritional yeast
¼ cup finely grated vegan cheese (or 50 g)
1 tsp dijon mustard
Salt and pepper to taste
Onion powder (optional)
- Cook the macaroni according to packet instructions.
- In the meantime, add all sauce ingredients to a pan and whisk constantly as you bring to a boil.
- Simmer for about one minute until the sauce thickens, then stir in salt and pepper.
- Add a little water if the mixture is too thick.
- Stir the sauce into the drained pasta and serve.
If you are on the lookout for some other pasta dishes, try our Spaghetti Bolognese recipe.
Keywords: dairy-free, pasta, easy, 30 minutes or less
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