Vegan Mac and Cheese
This Vegan Mac and Cheese is rich, creamy and delicious! And even though there’s no dairy, it’s still totally CHEESY!!
Next to Burgers and Breakfast Burritos, Mac and Cheese might be my favorite meal. I’ve been eating it since I can remember and even before to be honest! And this Vegan Mac and Cheese hits all the notes that I remember and then some!
And I know Vegan Cheese still has a reputation for not melting or being kinda gross, but I swear it’s had a massive upgrade since I first went vegan in 2018! So if you are still on the fence, give this recipe a try!
Ingredients for Vegan Mac and Cheese
- Macaroni – I used Classic Elbows, but use whatever pasta you like!
- Cheese – I’ve been using Daiya Cheddar Shreds and some of their American Slices for this and it works out perfect! But obviously, use whatever vegan cheese you like!
- Vegan Butter – Use your favorite Vegan Butter, I always go with Earth Balance.
- Plant Milk – I recommend an unsweetened plant milk. I always use Ripple, I find that sometimes even unsweetened Soy Milk still tastes a little sweet. Again, use whatever you like, but that’s my recommendation.
- Seasonings – Aside from that we just need some garlic and onion powder, smoked paprika, and mustard powder (which helps emulsify the sauce).
- Additional Seasonings – I also like to add something acidic, like the brine from some Hot Cherry Peppers, or Hot Sauce. Citric Acid will give it a sharper tang as well.
How to make Vegan Mac and Cheese
Cook pasta according to package instructions. If you want a really saucy Mac, use 12 oz of pasta. For a more balanced Mac, use 1 lb.
While the water is heating up and the pasta is cooking, prepare the cheese sauce by melting vegan butter in a large saucepan. Once melted, add the seasonings, then whisk in the flour 1 Tbsp at a time.
Next whisk in the plant milk about 1/2 cup at a time. Bring to a light boil.
Add in the vegan cheese and stir until melted. Pour in some more plant milk if it’s too thick. Taste and adjust for seasoning adding any salt, spices, hot sauce, whatever you like!
Add in the cooked pasta. Reserve some of the pasta water in case it’s needed.
Stir the pasta in and taste for seasoning. Add in pasta water if the sauce is too thick. Likewise, if it’s too thin, add in 1 Tbsp of Tapioca Starch. Keep in mind, the sauce will tighten as it cools too.
Storage
Store leftovers in the fridge for up to 3 days. Heat on the stovetop or microwave. You may need to add some plant milk / water if it’s a bit dry.
More Mac and Cheese Recipes!
- Instant Mac and Cheese Powder
- Tofu Mac and Cheese
- French Onion Mac and Cheese
- Marry Me Mac and Cheese
- 15 Minute Mac and Cheese
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Vegan Mac and Cheese
Ingredients
- 12 – 16 oz Elbow Macaroni See notes
- 1/4 cup Vegan Butter
- 1/4 – 1/2 tsp Garlic Powder
- 1/4 – 1/2 tsp Onion Powder
- 1/4 – 1/2 tsp Smoked Paprika
- 1/2 tsp Mustard Powder (or use 1 tsp Dijon Mustard)
- 5 Tbsp Flour
- 2 – 3 cups Plant Milk (Unsweetened)
- 8 oz Vegan Cheddar Cheese (Shredded)
- 5 slices Vegan American Cheese (or use more Shredded Cheese)
- Salt & Pepper
Optional (but Recommended) Ingredients
- 1 – 2 Tbsp Hot Cherry Pepper or Pepperoncinis Brine
- 1 – 2 Tbsp Hot Sauce (like Frank's)
- 1/2 – 1 tsp Cayenne Pepper
- Dash Citric Acid
Instructions
- Cook pasta according to package instructions. If you want a really saucy Mac, use 12 oz of pasta. For a more balanced Mac, use 1 lb.
- While the water is heating up and the pasta is cooking, prepare the cheese sauce by melting vegan butter in a large saucepan.
- Once melted, add the garlic powder, onion powder, smoked paprika, and mustard powder, whisk and cook for 1 minute. I recommend starting with 1/4 tsp of some of the seasonings and adding more later. A little goes a long way and you can always add more, you can't subtract!
- Then whisk in the flour 1 Tbsp at a time. After all the flour has been whisked in, cook for 1 – 2 minutes.
- Next whisk in the plant milk about 1/2 cup at a time. Start with 2 cups of milk at first. Bring to a light boil.
- Add in the vegan cheese and stir until melted. Add more plant milk if it's too thick. Taste and adjust for seasoning adding any salt, spices, hot sauce, whatever you like!
- Add in the cooked pasta. Reserve some of the pasta water in case it’s needed.
- Stir the pasta in and taste for seasoning. Add in some pasta water if the sauce is too thick. Likewise, if it’s too thin, add in 1 Tbsp of Tapioca Starch. Keep in mind, the sauce will tighten as it cools too.
- Store leftovers in the fridge for up to 3 days. Heat on the stovetop or microwave. You may need to add some plant milk / water if it’s a bit dry.
