Description
This Very Best Vegan Mac and Cheese recipe delivers a creamy, cheesy vegan comfort food experience using plant-based ingredients like vegan butter, nutritional yeast, and vegan cheddar shreds. Ready in just 20 minutes and serving 8, it features a rich, stretchy sauce made with tapioca starch and soy milk, perfect for satisfying cravings while keeping the dish entirely vegan and adaptable for gluten-free diets.
Ingredients
Sauce Ingredients
- 4 tbsp salted vegan butter (like Country Crock Plant Butter)
- 1 tsp white miso
- 3 tbsp tapioca starch
- 2 cups plain unsweetened soy milk
- ¾ tsp table salt
- ¼ tsp black pepper
- 2 tbsp nutritional yeast
- ¼ tsp onion powder
- ⅛ tsp paprika
- ¼ tsp ground mustard
- 8 oz vegan cheddar cheese shreds (recommended: Violife Cheddar Cheese)
Pasta
- 1 lb dry macaroni pasta (or other pasta of choice, use gluten-free for gluten-free option)
Instructions
- Prepare the sauce base: In a saucepan over medium-low heat, melt the vegan butter together with the white miso until smooth. Whisk in the tapioca starch to form a paste, ensuring there are no lumps.
- Add plant milk gradually: Slowly pour in the plain unsweetened soy milk about half a cup at a time, whisking constantly to keep the mixture smooth and prevent lumps from forming.
- Incorporate nutritional yeast and spices: Add the nutritional yeast, salt, black pepper, onion powder, paprika, and ground mustard to the saucepan. Bring the mixture to a gentle simmer and cook for 5 to 8 minutes, stirring often until the sauce starts to thicken noticeably.
- Melt vegan cheddar: Stir in the vegan cheddar shreds, cover the pot to help them melt evenly. Stir occasionally for 5 to 10 minutes until the sauce becomes thick, glossy, and stretchy.
- Cook pasta and combine: While the sauce is thickening, cook the macaroni in well-salted boiling water according to the package directions until al dente. Drain the pasta thoroughly, add it to the sauce, and stir to combine everything evenly. Adjust seasoning with additional salt and pepper as needed.
- Serve: Serve the vegan mac and cheese hot. Note that the sauce will continue to thicken as it cools.
Notes
- Use gluten-free pasta if you require a gluten-free option.
- The tapioca starch is key to achieving that stretchy, cheesy texture in the sauce.
- White miso adds umami depth but can be omitted if unavailable with a slight flavor difference.
- Violife Cheddar Cheese shreds are recommended for their meltability and flavor, but other vegan cheddar shreds can be used.
- The sauce thickens further as it cools, so serve immediately for the best texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
