Truly incredible Vegan Mac and Cheese is ready for you! Silky cheese sauce, made with plant-based milk and nutritional yeast, is poured over macaroni noodles and comes together with creamy plant butter. It’s luscious!
What Is This Vegan Mac and Cheese Made Of?
Here’s our very short ingredient list:
- Noodles
- Nutritional yeast
- Cornstarch
- Some spices for flavor and color – like onion powder, garlic powder, turmeric, and paprika
- Non-dairy milk of choice – I like soy milk or oat milk
- Vegan butter to make it extra luxe
AND HOLY BUCKETS LOOK AT WHAT IT BECOMES.
A creamy, luscious sauce that coats every nook and cranny of your macaroni noodles and brings you to the mountaintop of the macaroni and cheese experience with minimal time, minimal effort, and maximal delight.
How To Make This Vegan Mac and Cheese Recipe
Pull out your blender and your favorite pot and let’s go! You’re literally just 10 minutes away from the vegan mac and cheese magic.
- Make your “cheese powder” – blend everything up in the blender for 30 seconds.
- Boil and drain your macaroni.
- Add your milk and powder to a pot and stir to make the sauce, then pour in the macaroni.
Okay, But Does It REALLY Taste Like Mac and Cheese?
All vegan mac and cheese has its own flavor based on what you use for the sauce, but this one is pretty straightforward.
Texture-wise, it’s super, super similar to just a regular box of mac and cheese, which is just a wonderful gift from the mac and cheese angels
Ingredients
The “Cheese” Powder:
- 1/2 cup nutritional yeast
- 6 tablespoons cornstarch
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 tablespoon coarse salt
- 1/4 teaspoon turmeric and paprika (for color)
The Mac:
- 1/2 box elbow macaroni pasta
- 1 1/2 cups non-dairy milk (unsweetened almond milk, soy milk, or oat milk are my favorites)
- 3 tablespoons non-dairy butter
- teensy squeeze of lemon juice (optional)
Instructions
- “Cheese” powder: Blend all cheese powder ingredients until you get a fine powder, about 30 seconds. Store this powder in a jar and this will be enough powder to make 3-4 future batches of vegan mac and cheese for ya!
- Noodles: Cook macaroni according to package directions. Drain.
- “Cheese” Sauce Magic: Pour milk + 3 tablespoons powder into a small saucepan. Whisk thoroughly and gently bring to a slow simmer until you are looking at a creamy, “cheesy” sauce.
- Finish and Delight: Combine cheese sauce and cooked macaroni. Stir in your knob of butter. Finish to taste – I like just a tiny squeeze of lemon juice (not enough to taste like lemon, but just enough to wake the whole thing up), plus some freshly cracked black pepper. So creamy, so “cheesy”, so yum.
