One Pot Vegan Mac and Cheese
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 big bowls
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Calories
838 kcal
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Course
Side Dish, Main Course
One Pot Vegan Mac and Cheese
Description
The One Pot Vegan Mac and Cheese uses elbow macaroni cooked with shreds of vegan cheese and plant-based milk, all simmered together in a covered pot until the pasta is tender and the cheese has melted to form a sauce. The recipe emphasizes stirring frequently to prevent the pasta from sticking to the bottom and adjusting milk amounts to maintain a saucy consistency.
The result is a creamy, cheesy pasta dish that mimics traditional mac and cheese textures and flavors using vegan ingredients like Daiya or Violife cheeses and milk alternatives. Salt is added to season, offering a balanced taste without dairy.
This dish is well suited to anyone seeking a simple, plant-based comfort food without separate cheese sauce preparation, as everything cooks in one pot. It’s convenient and adaptable to various vegan cheeses and milk types, providing a creamy texture while allowing control over sauce thickness.
Adding extra milk as the pasta cooks helps maintain a smooth sauce, which is helpful if the mixture becomes too thick before the pasta is fully cooked. Choosing unflavored, unsweetened plant milk or even water works to keep the flavor balanced.
Ingredients
- 8 oz macaroni pasta = half a box, dried
- 2 cups vegan cheese see Note 1, shreds
- 2 cups milk see Note 2, of your choice
- ½ tsp salt
Instructions
- Add macaroni, cheese, and milk to a Dutch oven or stockpot. Cover with a lid and set it on medium heat until it comes to a boil, stirring every few minutes to prevent sticking.
- Once the pasta begins boiling, remove the lid. Turn the heat down to medium low and maintain a gentle simmer, uncovered.
- Simmer for the cook time indicated on your pasta package (or a few minutes longer if you prefer softer pasta), stirring occasionally. If you find your cheeze sauce is getting too dry before the pasta is fully cooked, stir in more milk, 1/4 cup at a time.
- Stir in the salt and add more to taste. Serve immediately.
Notes
- Many vegan cheese brands such as Daiya, Violife, and Parmela Creamery work well; tear sliced or block cheese into smaller pieces for easier melting.
- Unflavored plant-based milk varieties are preferred; homemade soy milk offers a creamy mouthfeel.
- If a saucier texture is desired, add an extra half cup of milk during cooking to loosen the sauce.
- Water can be used in place of milk in a pinch but affects creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2big bowls
Amount Per Serving
Calories 838 kcal
% Daily Value*
| Calories | 838kcal | 42% |
| Carbohydrates | 116g | 39% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1589mg | 66% |
| Potassium | 655mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 157mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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