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Vegan Mac and Cheese

Vegan Mac and Cheese Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 8 oz elbow macaroni
  • 3 tbsp vegan butter
  • 3 tbsp all-purpose flour
  • 2 cups unsweetened plain plant milk
  • 1/2 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground turmeric
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Cook the macaroni in salted boiling water until just al dente, 7 to 8 minutes. Drain and set aside.
  2. Melt the vegan butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Gradually whisk in the plant milk, bring to a simmer, and cook 2 to 3 minutes until thickened.
  3. Whisk in the nutritional yeast, garlic powder, onion powder, smoked paprika, turmeric, Dijon mustard, lemon juice, salt, and pepper. Stir until smooth and golden.
  4. Add the drained pasta to the sauce and stir over low heat for 1 to 2 minutes until well coated. Serve in bowls with extra black pepper and smoked paprika.

Notes

The sauce thickens more as it sits, so if you make it ahead, keep extra plant milk on hand to thin it when reheating. For a baked version, transfer to a dish, top with breadcrumbs, and bake at 375°F (190°C) for 15 minutes.