Vegan Mac and Cheese is creamy, “cheesy” and delicious. This is pretty amazing considering there is no real cheese or dairy in this recipe at all! I use a secret ingredient to achieve a creamy smooth sauce that is later combined with classic elbow macaroni noodles so you end up with a bowl of creamy cheesy deliciousness! I’ll be honest, nothing compares to the real thing, but dairy is not a friend to everyone, so here’s a way that everyone can enjoy this ultimate comfort food.
My daughter decided to go vegan back in November so I quickly decided to figure out how to make some of the classic dishes we all love and crave. Macaroni and cheese is one of her favorites (and mine if I’m being honest!) so I knew this was something I had to try to make and perfect a vegan version. After a few attempts, I think I finally nailed it. I can’t wait for you to try this vegan mac & cheese, it’s so good you don’t have to be vegan to enjoy it! This mac n cheese has a cheesy taste and great texture and is very close to the real deal. The great thing about this delicious vegan mac and cheese is that it can be for everyone.
What’s the secret ingredient to making the creamy sauce?
The secret ingredient I use to make the sauce so creamy is cauliflower. Yep, that’s right if you steam and puree the cauliflower and then use it when making the vegan cheese sauce it makes a thick, creamy, and luscious sauce. So not only is it vegan this mac & cheese is good for you too!
What you need to make Vegan Mac and Cheese Recipe:
There are a lot of steps in this recipe. More than I like. When I see a recipe and there are a ton of steps I usually skip over it and look for something a little more simple. I get it! I totally understand, but sometimes cooking vegan can be more involved and require more ingredients and steps than usual. Nevertheless, I encourage you to give this a try especially if it’s the first time you are trying to cook a vegan recipe.
Here is a run-down of all the ingredients. First, you need cauliflower, shallots, garlic, lemon juice, Dijon mustard, red miso paste, brown sugar, and nutritional yeast. Next, you’ll need some spices like cayenne pepper, turmeric, salt, and black pepper.
In addition, you need plant-based milk. This is entirely up to you. I use oat milk because my daughter has a nut allergy, but almond milk, soy milk, or cashew milk would also work. Be sure to use the unsweetened kind no matter what plant milk you use.
The last couple of ingredients is vegan cheese and elbow macaroni pasta. I prefer to use the pre-shredded sharp cheddar cheese flavor. Other varieties work, but I like the sharp cheddar to keep it tasting as close to the real cheese flavor you find in classic mac and cheese.
Elbow macaroni pasta is the classic noodle used in this dish, but others are also worth trying. Shells, rotini (corkscrew), or penne. I really like using medium-shell pasta. The cheese sauce gets stuck inside the shells and it makes for a perfect bite time after time. Feel free to use gluten-free pasta or brown rice pasta if that is something you like.
Here’s how to make the best vegan mac and cheese:
First, you will steam 3 cups of cauliflower florets until fork tender. That will take about 20 minutes so while that is working I like to get my pasta water going by bringing a large pot of salted water to a boil. Once you’ve got that going, mince the shallots and garlic and set them aside.
The cauliflower should be just about ready. Check to make sure it’s fork-tender, then transfer the cauliflower and all the cooking liquid to a food processor or blender. Let cool slightly, then puree until creamy.
Now let’s start making the cheese sauce. Begin by sautéing minced shallots in olive oil until soft, then add the minced garlic and cook until fragrant -only about another 30 seconds. To that add in the lemon juice, dijon mustard, miso, cayenne pepper, turmeric, salt, and pepper stir until well combined. Once combined, add the brown sugar and nutritional yeast and stir again. Once that is all combined you will slowly add the oat milk while whisking to combine it. Bring this all to a simmer and then remove from the heat.
At this point, it’s probably time to add your pasta to the boiling water. Stir and cook according to package directions. Be careful not to overcook the pasta. You want it to be al dente which means to have a bite to it. I find the best thing to do is check for doneness before the estimated time on the box. No mushy pasta! Reserve 1 cup of pasta water before draining the noodles. This pasta water will help thin out the sauce if it’s too thick.
Once the cauliflower has been pureed, keep the food processor running and carefully add the milk mixture. Blend until combined. Then pour everything back into the pan and warm over medium heat. Add the vegan shredded cheddar cheese and stir occasionally until it melts and is smooth.
Finally, add the cooked macaroni pasta to the cheese sauce and stir to combine and evenly coat all the noodles with cheese. You may want to add in some of the reserved pasta water if it’s a little too thick. Add the water a little at a time to achieve desired consistency. It should be thick, creamy, and look delicious. You serve it right out of the pot if you’d like or transfer it to a casserole dish and bring it to the table. I like to serve it with my favorite hot sauce on the side.
FAQ’s
What is nutritional yeast?
According to Google, nutritional yeast has a unique savory flavor that resembles cheese, making it a great alternative for adding flavor without salt, sugar, or fat. Some people say it adds a nutty flavor to foods. In this recipe, I feel it gives the dish a real cheesy flavor, so I would not leave it out!
What is miso paste?
Miso paste is made from fermented soybeans. The soybeans are mixed with salt and koji which adds a salty umami flavor to many Japanese dishes. In this dish, miso paste adds a depth of flavor that I really like. It’s okay to leave it out, but I recommend using it if you can find it. The end result is totally worth it.
Other Vegan recipes you might enjoy!
Vegan Mac and Cheese
Vegan Mac and Cheese is full of that creamy goodness that you know and love. I use cauliflower to achieve a creamy “cheese” sauce that coats the macaroni just like the classic dish.
Ingredients
- 3 cups cauliflower florets, roughly chopped
- 1 shallot, minced
- 1 large clove garlic, minced
- 1 lemon, juiced (about 2 tbsps)
- 2 tsp dijon mustard
- 1 tbsp red miso (white or yellow are also ok)
- 1/4 tsp cayenne pepper
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp brown sugar
- 1/4 cup nutritional yeast flakes
- 3/4 cup plant based milk UNSWEETENED (oat, almond, etc)
- 10 oz vegan Cheddar cheese, shredded
- 16 oz. Elbow macaroni or small shells, cooked
Instructions
Bring a large pot of salted water to boil for pasta.
1. Using a medium saucepan, add 1 cup of water and the chopped cauliflower florets to the pot. Cover and bring to a simmer over medium heat. Cook for about 20 minutes until cauliflower is fork-tender.
2. Transfer the cooked cauliflower and any liquid to a food processor or blender. Wipe out the pot to reuse for the next step.
3. Heat 2 tsp of olive oil in the pot that you just used for the cauliflower. Add minced shallots and cook until soft and translucent about 3 minutes.
4. Add minced garlic, stir, and cook for 30 seconds until fragrant.
5. Stir in the lemon juice, dijon mustard, miso, cayenne pepper, turmeric, salt, and pepper until well combined.
6. Once combined, add the brown sugar and nutritional yeast and stir.
7. While whisking, gradually add in the oat milk. Whisk until fully incorporated. Bring to a simmer and then remove from the heat.
8. Prepare pasta according to package directions. Reserve 1 cup of pasta water
9. Process the cauliflower until smooth. With the food processor running carefully add the warm oat milk mixture and process until creamy & smooth.
10. Transfer the cauliflower milk mixture to a large pot over medium heat. Add vegan cheese and stir occasionally until it melts.
11. Once the cheese has melted add cooked pasta to the sauce and stir to combine. Add in some of the reserved pasta water a little at a time to achieve desired consistency. Serve hot with your favorite hot sauce on the side.
Notes
- Not sure what nutritional yeast is? It has a unique savory flavor that resembles cheese, making it a great alternative for adding flavor without salt, sugar, or fat. Some people say it adds a nutty flavor to foods. In this recipe, I feel it gives the dish a real cheesy flavor, so I would not leave it out!
- Miso paste is made from fermented soybeans. There are a few different varieties available to use. I used red, but white and yellow are also ok to use. In this dish, miso paste adds a depth of flavor that I really like. It's okay to leave it out, but I recommend using it if you can find it.
- Some hot sauce to try are Frank’s Hot Sauce, Louisiana Hot Sauce, or Tabasco
