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Easy Vegan Mac and Cheese
This delicious vegan mac and cheese recipe is creamy, flavorful and irresistible!
Made with sharp vegan cheddar, coconut milk, dairy-free butter and a bit of paprika.
This is the ultimate comfort food that is simple to make and has minimal ingredients.
It’s perfect for the holidays or alongside dinner!The best way to make homemade mac and cheese is to bake it at the end.
It helps the noodles absorb some of the cheese sauce while still being creamy and delicious.
I also added a simple vegan butter and breadcrumb topping for some texture on top!
Vegan Mac and Cheese Sauce Nut Free
The secret to making the best homemade mac and cheese is to start the sauce with a roux.
This is just cooking flour and vegan butter together, adding a creamy milk and paprika and letting this thicken, and then stirring in the cheese.
Just using cheese doesn’t give you the same texture, and the taste can be a bit overpowering.
This is the ultimate way to make vegan mac and cheese!
There are many vegan cheeses you can use for this recipe, but I loved simply using vegan cheddar.
You can always mix it with a bit of your favorite type of cheese, but cheddar is always a good option.
I used the Whole Foods brand and it came out great!
Some vegan cheeses I don’t care for as much, so this is always a good option along with Miyoko’s, Chao and Go Veggie (not sponsored, just delicious!).
How to Make Mac and Cheese Without Cashews
Making the Dairy-Free Cheese Sauce
To make this yummy vegan mac and cheese recipe, start by adding your vegan butter to a large pan over medium heat.
When it’s completely melted, sprinkle in the flour and cook for two minutes, whisking constantly.
You want to cook out the raw flour taste and give the mixture a golden brown color.
Then, add the coconut milk, salt, pepper and paprika and cook for 5-10 minutes, whisking often.
Once it’s thickened (you can test this by dipping a spatula in the mixture, and if it coats the spatula and some stays stuck to it, it’s ready for the next step.
Now add the vegan cheddar and mix until it’s smooth – not all vegan cheeses are the same, so this may take a few minutes depending on what brand you use.
But don’t worry, it will eventually become smooth, even if you have to keep the heat on for a bit – I usually whisk towards the end to bring everything together.
Baking Vegan Mac and Cheese
Now, preheat your oven to 350 degrees F.
Once your cheese sauce is fully mixed and smooth, pour over your cooked pasta and coat evenly.
Pour into a lightly oiled 9×5 baking pan and spread out.
Mix together your breadcrumbs and melted vegan butter topping, and evenly sprinkle over the top of the pasta and gently pat down.
Bake, uncovered, for 20-25 minutes, or until the topping is nice and golden brown!
Best Vegan Mac and Cheese Recipe
This tasty and simple pasta recipe is such a classic and traditional comfort food.
Mac and cheese is always a good idea, and this recipe is ready in no time and sure to please vegans and omnivores alike.
It’s always best fresh, but can keep covered in the fridge for up to three days – it heats up just fine in the microwave!
CAN YOU MAKE MAC AND CHEESE WITHOUT MILK?
But of course! This recipe using canned coconut milk makes mac and cheese that is creamier and tastier than any dairy based recipe!
I also love that it’s very pantry friendly and you can keep the milk on hand for whenever you’re ready to cook.
This recipe is:
Check out these other vegan comfort food recipes!
Vegan Roasted Red Pepper Pasta
Vegan Mediterranean Pasta Salad
Vegan Baked Scalloped Potatoes
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Vegan Mac And Cheese
This easy and creamy vegan mac and cheese recipe is packed with flavor and is the ultimate dairy-free comfort food!
- 8 oz. Macaroni Pasta
- 1/4 Cup All-Purpose Flour
- 1/4 Cup Vegan Butter
- 7 oz. Vegan Cheddar
- 3 Cups Coconut Milk (from a can)
- 3/4 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Tsp Smoked Paprika
For the Topping
- 1/2 Cup Breadcrumbs
- 2 Tbsp Vegan Butter, melted
- Cook pasta according to package.
- In a large pan over medium heat, melt the vegan butter. Then sprinkle in the flour and cook for 2 minutes, whisking constantly.
- Add the coconut milk, salt, pepper and paprika and cook for 5-10 minutes, or until thickened*, whisking often.
- Add the vegan cheddar and mix until smooth - depending on the type of vegan cheese you use, this may take a few minutes. It will eventually mix smoothly though - I use a whisk towards the end to help with this.
- Preheat oven to 350 degrees F.
- Pour over pasta and mix to evenly coat, then place into a lightly oiled 9x5 baking pan.
- Mix together the breadcrumbs and melted vegan butter for the topping and then evenly sprinkle over the entire top of the mac and cheese, gently patting down.
- Bake, uncovered, for 20-25 minutes, or until the topping is golden brown.
*You can test this with a spatula - if the mixture coats the spatula and some stays stuck to it, it's ready.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 567Total Fat: 43gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 68mgSodium: 348mgCarbohydrates: 31gFiber: 2gSugar: 1gProtein: 17g
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