Get ready for the ultimate comfort food experience with this delicious vegan baked mac and cheese! Made without any cashews and using only vegan cheeses, this recipe is sure to impress. Whether you’re serving it as a main dish or as a side, this baked mac and cheese will be the star of the show. With its creamy and cheesy flavor, you won’t believe it’s completely plant-based! So, gather your ingredients, preheat your oven and let’s get started on the best vegan mac and cheese of your life!
#Vegan #MacAndCheese #PlantBased #VeganCheese #Thanksgiving #ComfortFood #Dinner #HealthyEats #CheesyGoodness
Updated Mac & Cheese Recipe ⬇️⬇️⬇️⬇️⬇️⬇️
Updated Mac and Cheese Recipe 2023*
Cavatappi pasta or your favorite pasta (Half box – 14 OZ to 16 OZ) (Double the recipe for a large pan)
5 tbsp vegan butter
5 tbsp all-purpose flour
2 cups unsweetened plant-based milk (in a carton, like So Delicious)
14 oz vegan cheddar cheese (Our favorite brand is Violife Cheddar)
4 oz vegan cream cheese (Our favorite brands are Trader Joe’s/Kite Hill or Violife cream cheese)
Additional 7 oz vegan cheddar cheese (optional for extra cheesiness)
1/4 cup nutritional yeast (optional)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp black pepper
1 tsp sea salt or salt to taste
Preheat the oven to 350°F (175°C).
Boil the pasta noodles according to the package directions.
In a large, non-stick pot, add the vegan butter over medium heat and stir in the flour. Stir continuously until it starts to turn brown and create a roux.
Add 1 cup of plant-based milk to the pot and stir to combine, reserving the remaining cup for later use.
Add half of the vegan cheddar cheese to the pot and stir until melted. Then, add the spice blend.
Add the vegan cream cheese and stir until combined.
Add the remaining 1 cup of plant-based milk and stir to combine. The cheese sauce should be creamy.
Add the cooked pasta noodles and the rest of the vegan cheddar cheese shreds (reserving a large handful for topping) to the pot and stir until each noodle is coated with the cheese sauce.
Transfer the mac and cheese to a baking dish and top with the remaining cheese shreds.
Bake for 30 to 40 minutes, uncovered.
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“Check out the cheeses we used for our vegan Mac and cheese recipe by clicking the links below. If you try using other brands, let us know in the comments how it turns out!
Based on feedback from our community, we highly recommend Good Planet Foods cheese and Violife for this recipe. Follow Your Heart cheese is also a great option.
Also Kite Hill cream cheese is amazing for this recipe.
5 tbsp. vegan butter
5 tbsp. flour
2 cups unsweetened plant-based milk (in a carton, not canned)
7 oz. Daiya Vegan Cheddar Cheese Cutting Board Collection, Good Planet Foods Cheddar, or Violife
7 oz. Daiya Vegan Pepper Jack Cheese or Cheddar
4 oz. vegan cream cheese
14 oz. cavatappi pasta or your preferred pasta (use a half box or 16 oz. for a double recipe)
1/2 tsp. onion powder
1 tsp. salt (or to taste)
1/4 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/4 cup nutritional yeast (optional)
Note: For best results, we recommend using Daiya Cheese Cutting Board Collection for this recipe. This cheese is known for its new and improved flavor, and for melting perfectly. Feel free to use any other cheese you like.
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vegan mac and cheese recipe
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