This recipe results in creamy mac and cheese, where the vegan cheese tastes remarkably cheese-like. You can also tweak this recipe easily to make it gluten-free. The vegan cheese used in this recipe is made of potatoes, carrots, olive oil, plant milk, nutritional yeast, and seasonings. This recipe is so simple that it only takes 30 minutes! It is also extremely creamy, easy to make, and tastes just like the mac and cheese you remember from your childhood.

This coconut milk mac and cheese combines plant-based butter with paprika and hot sauce to give it a bit of bite, before oven baking for 20 minutes to give it an incredibly satisfying crunch. Coconut Milk & PaprikaĬoconut milk’s rich and creamy texture makes it the perfect dairy-free ingredient for macaroni cheese, and this spin on the classic dish demonstrates why. They’re creamy and cheesy, yet light to eat and much healthier! Without further ado, let’s look at the best vegan mac and cheese recipes for you and your family to enjoy.

Unlike popular opinion, its vegan versions taste just as good. Mac and cheese is the ultimate comfort food. Transfer the pasta to a 2-quart baking dish, sprinkle with buttery breadcrumbs, and bake in a 425℉ oven for 25 minutes, or until the breadcrumbs are golden-brown but not burned. This dairy-free mac would also taste great topped with breadcrumbs and baked or broiled for some golden-brown crunch! To bake it, cook the pasta just shy of al dente and mix a few tablespoons of melted butter in the breadcrumbs. Try this recipe with broccoli, peas, leafy greens, or a combination-of course, you can leave the vegetables out altogether if you prefer mac and cheese in its pure, unadulterated form. Want to add cooked green vegetables? Fold them into the pasta just before serving so they don’t become too soggy. Keep adding it, slowly but surely, until you reach your desired consistency. The starchy water helps to create a silkier, creamier sauce that coats each noodle completely. Pro tip: Before draining the pasta, reserve 1 cup of pasta water and add in a splash or two to the noodles when you combine them with the sauce. You have to love the flavor of umami-rich miso and starchy nutritional yeast to get on board with this version of mac and cheese, but if you do, it’ll change your life. If you’re open to adding it as an ingredient, several grinds of black pepper perk up the sauce, too. The flavor of the sauce really comes to life with kosher salt. This vegan mac and cheese doesn’t involve any plant-based cheese substitutes instead, it gets its creamy, cheesy sauce from a mixture of soaked cashews, cannellini beans, white miso, and nutritional yeast.

Gena Hamshaw Test Kitchen Notesīookmark this recipe for a cold, snowy day or anytime you’re craving vegan comfort food. It's easy, fast, and super creamy-everything a stovetop mac should be. There are lots of ways to make vegan mac and cheese, believe it or not, but this is the recipe I return to again and again.

Best plant based mac and cheese