My sister is a die-hard dairy fan! Shavuot is HER holiday. And she enthusiastically recommends this Vegan Mac & Cheese recipe. In fact, she is allowing us to make this recipe instead of our usual dairy mac & cheese. Enough said.
The only “specialty” ingredient in this vegan mac & cheese is nutritional yeast which is actually available in almost every grocery store. Nutritional yeast has a nutty and cheesy flavor making it a great substitute for cheese in many recipes. We love sprinkling it on popcorn, mixing it into mashed potatoes, and especially using it to make cheesy sauces like this one! We have used both the Trader Joe’s and Lewis Lab brands and loved them both!
This is a super quick recipe to whip up, making it perfect for a weeknight dinner. You can even add cooked chicken and veggies to make it a complete meal. If you already have cooked pasta on hand, you can whip up this sauce in 20 minutes. But an important note: The sauce thickens quickly, so have all your ingredients measured out in advance. Also, get those arms ready because stirring continuously is the key to a creamy and luscious sauce.
Hope you all enjoy this dairy free spin on a classic!
XO
– R
PrintMac & Cheeseless: Vegan Mac & Cheese
My sister is a die-hard dairy fan! Shavuot is HER holiday. And she enthusiastically recommends this Vegan Mac & Cheese recipe. In fact, she is allowing us to make this recipe instead of our usual dairy mac & cheese. Enough said.
- Prep Time: 0 minutes
- Cook Time: 20 Minutes
- Total Time: 45 minutes including cooking the pasta, 20 minutes for just the sauce
- Yield: 4–6 Servings 1x
Ingredients
1 lb. pasta in the shape of your choice (I used the classic elbows)
2/3 cup flour
6 tbsp margarine
1-quart unsweetened almond milk (I used vanilla, and it came out great! Original would work too.)
1/4 cup nutritional yeast
1/4 tsp turmeric (for color)
1/4 tsp paprika (for color)
1 tsp garlic powder
1 tsp onion powder
1 tbsp Dijon mustard
Instructions
Cook the pasta until al dente according to the directions on the box
Drain the pasta in a colander but don’t rinse
Dry out the pot and put it back on the stove – no extra pot necessary to make the sauce!
Over medium heat, melt the margarine until completely liquid
Add the flour and whisk well until combined – should be a golden brown paste
Add milk slowly, continuously whisking so as not to leave a lump
Add the rest of the ingredients except the pasta and continue whisking
Whisk until thick and creamy – about 7 minutes
Add in the pasta and combine until the sauce fully coats every noodle.
Notes
This sauce will only take 20 minutes if you already have cooked pasta!
Keywords: creamy, cheese, dairy-free, pasta, vegan
