The Best Vegan Mac and Cheese
User Reviews
5
The Best Vegan Mac and Cheese
Description
The recipe starts by slowly sautéing garlic in vegan butter and olive oil to develop flavor without browning. This is blended with soaked raw cashews, provolone or similar vegan cheeses, water, chickpea miso, nutritional yeast, apple cider vinegar, and seasonings including dry mustard powder, onion powder, salt, and freshly grated nutmeg to form a velvety, smooth sauce. This mixture provides both creamy textures and umami depth typical of traditional cheese sauces.
Macaroni is cooked until al dente and combined with the sauce, optionally alongside sautéed kale for added greens and texture. The sauce is gently simmered with the pasta to thicken slightly and adhere well. For a baked version, a topping of panko breadcrumbs mixed with olive oil, salt, Italian seasoning, and vegan shredded cheese is added to create a golden crust.
This mac and cheese is suitable for storing refrigerated up to five days and reheating on stovetop or microwave, maintaining flavor and texture.
Notes offer guidance on preparing cashews if a high-speed blender is not available, alternatives for cashews in case of allergy, vegan cheese recommendations, and gluten-free options for pasta and miso paste.
Ingredients
- 2 tablespoons vegan butter
- 1 tablespoon olive oil
- 6 cloves garlic minced
- ½ cup cashew nuts see Note 1, raw
- 14 ounces provolone see Note 2, or Mature Cheddar, or Chao Creamy Original, or Follow Your Heart Provolone, or Smoked Gouda
- 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 salt fine sea salt
- 1 pinch of nutmeg just 4 or 5 passes over a microplane zester, freshly grated
- 16 ounces macaroni gluten-free, if needed, or other pasta, dry
- 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 salt sea salt
- ½ teaspoon Italian seasoning or paprika
- 1 cup vegan cheese such as Violife mozz, shredded
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
- If not using a high-speed blender, soak cashews in boiling water for 1 hour before blending to achieve smooth sauce.
- For cashew allergies, substitute with raw sunflower seeds or additional vegan cheese.
- Recommended vegan cheeses include Chao Original and Violife smoked provolone for best flavor results.
- Check miso paste labels for gluten-free certification if needed.
- Store leftovers in an airtight container refrigerated up to 5 days; reheat gently to maintain texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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