Vegan Mac and Cheese
This creamy vegan mac and cheese is rich, cheesy, and 100% dairy-free. Made with nutritional yeast, plant-based milk, and simple seasonings, this easy one-pot recipe delivers classic mac and cheese flavor without any dairy or nuts. Perfect for a quick and comforting meal!
Equipment
- saucepan For making the cheese sauce
- whisk For blending the sauce smoothly
- Large pot For boiling pasta
Ingredients
- 8 ounces elbow pasta or any short pasta of choice
- 2 tablespoons vegan butter for a rich and creamy sauce
- 2 tablespoons all-purpose flour helps thicken the sauce
- 1 ½ cups unsweetened almond milk or oat milk for extra creaminess
- ¼ cup nutritional yeast adds a cheesy flavor
- 1 teaspoon Dijon mustard enhances the cheesy taste
- ½ teaspoon garlic powder for extra savory depth
- ½ teaspoon onion powder adds subtle sweetness
- ¼ teaspoon salt to taste
- ¼ teaspoon black pepper freshly ground
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a saucepan over medium heat, melt the vegan butter and whisk in the flour to create a roux.
- Slowly pour in the almond milk, whisking constantly until smooth.
- Stir in nutritional yeast, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
- Simmer for 3-4 minutes until the sauce thickens.
- Add the cooked pasta to the sauce and stir until fully coated.
- Serve hot with toasted breadcrumbs or fresh parsley if desired.
Notes
- For extra cheesiness, add a splash of lemon juice to enhance the tangy flavor.
- Use oat milk instead of almond milk for a creamier texture.
- Top with smoked paprika for a subtle smoky taste.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!