The Best Vegan Mac and Cheese
User Reviews
5.0
201 reviews
Excellent
The Best Vegan Mac and Cheese
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This award-winning vegan mac and cheese is seriously the best. It's impossibly creamy and deeply savory and cheesy! Made with the usual suspects like cashews, nutritional yeast, and miso, plus store-bought vegan cheese to really take the flavor and richness to the next level! Make it gluten-free with your choice of pasta and nut-free with one simple swap.
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Ingredients
- 2 tablespoons vegan butter
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- ½ cup raw cashews see Note 1
- 14 ounces Violife Smoked Provolone or Mature Cheddar, Chao Creamy Original, or Follow Your Heart Provolone or Smoked Gouda see Note 2
- 1¾ cups water
- 2 tablespoons nutritional yeast, optional
- 1½ tablespoons chickpea miso or white miso; see Note 3
- 2 teaspoons apple cider vinegar
- ½ teaspoon dry mustard powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- 1 pinch of freshly grated nutmeg just 4 or 5 passes over a microplane zester
- 16 ounces dry macaroni or other pasta gluten-free, if needed
- 1 large bunch kale, optional, thick stems removed, chopped
OPTIONAL breadcrumb topping for baked mac and cheese:
- 1½ cups panko breadcrumbs regular or GF
- 3 tablespoons Olive oil or melted vegan butter
- pinch of sea salt
- ½ teaspoon Italian seasoning OR paprika
- 1 cup shredded vegan cheese such as Violife mozz
Instructions
- Preheat a large saute pan over medium/low heat (if not including kale, you can use a small pan). Add the butter, olive oil, and garlic and sauté slowly, for about 5 minutes. Lower the heat if necessary so the garlic doesn't brown.
- In a high speed blender combine the garlic mixture, cashews, cubed cheeses, water, miso, nutritional yeast, vinegar, mustard powder, onion powder, salt, and nutmeg. Blend until completely smooth. Then blend for another 20 seconds for good measure!
- Heat a large pot of water for the pasta. Generously salt the water, and cook pasta according to package directions.
- If including kale in your mac and cheese, saute it in the same pan used to cook the garlic. Stirring occasionally, cook the kale over medium heat for about 5 minutes or until softened and dark green. Remove from heat.
- While the pasta drains in a colander, pour the cheese sauce into the pasta pot. Bring to a simmer. Stirring occasionally, cook until hot and slightly thickened, about 5 minutes.
- Add the pasta and kale to the cheese sauce, and stir to coat. Remove from heat, and let stand 10 minutes (for baked version, skip the 10 minute rest). Stir again, serve and enjoy!
For Baked Vegan Mac & Cheese:
- Preheat oven to 350 degrees F and oil a 13 x 9 baking dish. After combining the pasta and cheese sauce in the pot, transfer to the prepared dish.
- Combine the panko and oil (or butter). Add a pinch of salt, a few dashes of Italian seasoning or paprika, and shredded vegan cheese, if using. Mix well. Sprinkle over the mac and cheese.
- If you included shredded cheese, cover the dish with foil (this helps it melt). Otherwise, bake uncovered. Bake for 15 to 18 minutes. Remove foil. Switch the oven to broil, and arrange oven rack so the top of the dish is about 8 inches away from the broiler. Broil for 3 to 5 minutes or until the breadcrumbs are golden.
Notes
- Note 1 - if not using a Vitamix or other high-speed blender, soak cashews in boiling water for 1 hour, then drain. If allergic to cashews, sub ⅓ cup raw sunflower seeds (or an extra ½ package of cheese).
- Note 2 - I like to use one package Chao Original and one Violife smoked provolone. Since the recipe was originally posted, the vegan cheese market has grown, with more store brands and other options available. Unfortunately, I can't vouch for the end result of the mac and cheese with any other cheeses than the ones listed. If you don't have access to these brands, choose mildly flavored vegan cheeses similar to the ones listed. And let us know in the comments how it turns out!
- I like to use one package Chao Original and one Violife smoked provolone. Since the recipe was originally posted, the vegan cheese market has grown, with more store brands and other options available. Unfortunately, I can't vouch for the end result of the mac and cheese with any other cheeses than the ones listed. If you don't have access to these brands, choose mildly flavored vegan cheeses similar to the ones listed. And let us know in the comments how it turns out!
- Note 3 - Miso Masters brand is certified gluten-free, but others may not be. Check labels.
- Store leftover vegan mac & cheese in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
Nutrition Information
Show Details
Calories
450kcal
(23%)
Carbohydrates
55g
(18%)
Protein
10g
(20%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
0mg
(0%)
Sodium
710mg
(30%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
0IU
(0%)
Vitamin C
1.7mg
(2%)
Calcium
20mg
(2%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 0mg | 0% |
| Sodium | 710mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
201 reviews
Excellent
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