<\/noscript><\/figure>\n<\/div>\nThe best vegan macaroni and cheese<\/h3>\n Growing up, my mother was usually the one who cooked for us, preparing elaborate and wholesome meals from scratch, with plenty of vegetables.<\/p>\n
But every now and then, my dad would take over the kitchen. One of my absolute favorite lunches he\u2019d make us was boxed Kraft macaroni & cheese, which I called \u201ccheese soup\u201d because he\u2019d always add extra milk so there was twice as much cheese sauce.<\/p>\n
Although I haven\u2019t eaten the boxed Kraft version in years, I still love my mac and cheese with a ton of extra cheese sauce.<\/p>\n
Serve me a bowl of homemade macaroni drenched in so much creamy cheese sauce that you can\u2019t even tell there\u2019s pasta in the bowl, and you will never hear me complain!<\/p>\n
Also be sure to try this Vegan Chocolate Cake<\/strong><\/p>\n\n
<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nEasy vegan pasta dinner idea<\/h3>\n The vegan macaroni and cheese recipes out there are definitely hit or miss. And the bad ones truly are awful.<\/p>\n
I remember back when I first went vegan, trying a recipe that attempted to mimic the cheesy taste by using a combination of nutritional yeast, miso, and Dijon mustard. <\/p>\n
The vegan recipe claimed to taste just like real mac and cheese. Spoiler alert: it didn\u2019t even come close.<\/p>\n
I\u2019ve also tried some vegan restaurant versions or packaged varieties (not naming brand names) so far away from tasting anything like mac and cheese that I honestly don\u2019t know how they ever made it onto shelves.<\/p>\n
With this simple vegan mac and cheese recipe today, I\u2019m not going to tell you it tastes exactly like Kraft or Velveeta. But it is absolutely delicious in its own right and completely satisfies even my strongest mac and cheese cravings.<\/p>\n
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<\/noscript><\/figure>\n<\/div>\nThe nondairy recipe has received a resounding stamp of approval from every non vegan who\u2019s tried it<\/strong>, which is hugely important to note, because if someone who remembers what traditional mac and cheese tastes like says it\u2019s good, you know it must be true!<\/p>\nI\u2019m not saying vegans have inferior taste buds (obviously my taste buds are super awesome), but I do admit that sometimes we can get excited about a dish simply because a plant-based version is offered.<\/p>\n
I can think of quite a few examples of this from over the years, especially with things I\u2019ve ordered at restaurants.<\/p>\n
Those vegan cannoli that tasted like someone who\u2019d clearly never been to Italy had simply stuffed vanilla frosting into a cannoli shell\u2026 were they they best cannoli I\u2019d ever had in my life? No. But on the other hand, I got to order<\/em> vegan cannoli on a restaurant menu<\/em>! So actually yes, best cannoli ever.<\/p>\nYou May Also Like: Vegan Chocolate Chip Cookies<\/strong><\/p>\n\n
<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nWhat ingredients do you need?<\/h3>\n To add thickness and creaminess without flour or heavy cream, I turned to cashews this time, which gives the sauce a rich and velvety texture. <\/p>\n
You can sub macadamia nuts for a low carb version. Or I\u2019ve also linked a nut-free and soy-free vegan cheese sauce in the recipe below. <\/p>\n
Unlike many other dairy free macaroni and cheese recipes online or a box of Annie\u2019s vegan mac and cheese, this one has no butternut squash, cornstarch, or cauliflower, although I do also have a Cauliflower Alfredo Recipe on the blog.<\/strong><\/p>\nThe classic orange color and rich flavor are thanks in part to a surprising antioxidant packed healthy ingredient: roasted carrot! <\/p>\n
If you want to make mac and cheese without nutritional yeast, just use the shredded vegan cheese option instead. Vegan cheddar, mozzarella, 4 cheese Mexican blend, Parmesan, or Monterey Jack all work.<\/p>\n
With mac and cheese, it\u2019s good to have options.<\/p>\n
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<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nWhat kind of pasta works best?<\/h3>\n Pretty much any noodles will work here, and whole wheat or gluten free pasta is fine to use as well. I\u2019m partial to tube noodles because they trap more vegan cheese! <\/p>\n
For the photos, I really wanted the recognizable Kraft pasta shape but couldn\u2019t find it anywhere. So I ended up buying boxed vegan mac and cheese and used my own sauce recipe instead of their packet.<\/p>\n
The cheese sauce can be used with much more than just pasta. <\/p>\n
If you\u2019re on a keto or low carb diet or simply don\u2019t feel like boiling noodles one night, feel free to use the sauce as a cheese dip or pour it over steamed veggies, cauliflower rice, baked potatoes or sweet potatoes, or even spaghetti squash.<\/p>\n
(My recommended method for cooking the best spaghetti squash in the oven or microwave can be found here: How To Cook Spaghetti Squash.)<\/p>\n
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<\/noscript><\/figure>\n<\/div>\nMac and cheese recipe tips<\/h3>\n You can bulk up the mac and cheese by stirring steamed or roasted veggies in at the end. I especially love adding chopped steamed broccoli.<\/p>\n
Or give the pasta a protein boost by adding crumbled tempeh, baked tofu or seitan, or your favorite protein of choice.<\/p>\n
Finally, if you\u2019re crazy like me and want to drown your pasta in a gallon of cheese sauce, feel free to make a double batch!<\/p>\n
Readers also love these Buffalo Cauliflower Wings<\/strong><\/p>\n