Craving a cheesy, comforting mac and cheese that's totally vegan? You've come to the right place! This vegan recipe is packed with flavour and creamy goodness, perfect for a cosy night in or a special occasion. We've taken the classic mac and cheese recipe and given it a plant-based makeover, using a combination of creamy plant based milk and nutritional yeast to create that indulgent, cheesy flavour. The vegan pasta is cooked to al dente perfection and then tossed in a rich, creamy sauce that's simply irresistible. This vegan mac and cheese is a game-changer for those seeking plant-based comfort food. Ideal for both those exploring vegan recipes and seasoned plant-based eaters, this dish is a must-try for any lacto vegetarian seeking delicious and satisfying plant-based options. So, let's get cooking and enjoy a guilt-free, cheesy treat!
Recipe:
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients:
2 cups unsweetened almond milk (or any plant-based milk)
1 cup vegan cheddar cheese, shredded
1/2 cup nutritional yeast (for added "cheesy" flavour)
2 tbsp all-purpose flour (to make the roux)
1 tsp garlic powder (for extra depth of flavour)
1 tsp onion powder
1/2 tsp smoked paprika (plus extra for garnish)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Method:
Bring a large pot of salted water to a boil and cook the macaroni until it’s al dente, according to the package instructions. Drain and set aside.
In a large saucepan, melt the vegan butter over medium heat. Whisk in the flour to create a roux and cook for about 2 minutes, ensuring it doesn’t brown. This forms the base of the creamy cheese sauce.
Gradually whisk in the almond milk, stirring constantly to prevent lumps. Continue cooking until the mixture thickens slightly, around 3-4 minutes.
Add the shredded vegan cheddar, nutritional yeast, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Stir continuously until the cheese has melted and the sauce is smooth and creamy. If the sauce appears too thick, you can add a little more almond milk to reach your desired consistency.
Stir in the cooked macaroni, ensuring every piece is well coated with the luscious vegan cheese sauce.
Transfer to a serving dish and sprinkle extra smoked paprika on top for a touch of colour and heat. Garnish with fresh parsley for a pop of green and serve hot.
Additional Tips:
For an extra indulgent touch, you can bake the mac and cheese. Simply transfer it to a baking dish, top with breadcrumbs, and bake at 180°C for 15 minutes until golden and crispy on top.
Pair it with a fresh salad or steamed greens to balance the richness of the dish.
Allergy information / alternatives:
To make this dish gluten-free, use gluten-free pasta and substitute the flour with gluten-free flour or cornstarch.
For a nut-free version, choose a seed-based milk such as oat or rice milk instead of almond milk.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 10g
Fat: 12g
Carbohydrates: 45g
Fibre: 5g
Sugar: 2g
Salt: 1.2g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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