Best Ever Vegan Mac & Cheese

6 servings
1 hr

I know. It's a bold claim, but I stand by what I said: this is THE best tasting vegan mac and cheese. Even better? No fake cheese required.

As much as I claim to be a pasta connoisseur, I'm even more so a connoisseur of mac & cheese. I'll eat it in any shape or form, but I'm picky about what makes really really good mac and cheese.

For me, I like stovetop macaroni and cheese, not baked. I prefer it creamy, not crunchy or crispy, and I want it to be very very saucy. This recipe totally delivers on saucy, creamy, and full of flavor.

Best Ever Vegan Mac & Cheese
Recipe details
  • 6  servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • 2 medium-sized whole carrots roughly chopped
  • 4 garlic cloves
  • 1 medium shallot diced
  • cup non-dairy milk (unsweetened)
  • 1 vegetable bouillon cube or broth
  • 1 lb. elbow macaroni
  • dash of paprika, white pepper, onion powder, and curry powder
  • tsp. mustard powder
  • 1-2 tbsp. nutritional yeast
  • 2 tbsp. white miso paste
  • 1 cup almond milk yogurt
  • cup cashew cream
  • salt & chopped chives for finishing

Bring a large pot of water w/vegetable cube to a boil
Add carrot and garlic to a roasting pan at 400 degrees, until garlic is soft
When garlic is soft, finish cooking the carrots either by microwave or boil
In a separate pan, sautee diced shallot
Add elbow noodles to the pot, cook until water is absorbed by noodles (drain if necessary)
Add cooked carrot, garlic, and shallot to a high power blender with a bit of water, blend until smooth and add the mixture to the sautee pan.
Add non-dairy milk, almond milk yogurt, and cashew cream to the mixture
Add all seasonings and salt throughout the process, stir until you reach desired consistency and taste
Stir sauce into the finished noodles, serve, and top with chives and flaky salt
Legally Healthy Blonde
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