Vegan mac 'n' cheese recipe
Updated: Dec 5, 2019
Based on the amount of ketchup I like using, this recipe should be called "mac 'n' cheese to go with your ketchup". In any case, after much testing, here's my go-to vegan mac 'n' cheese recipe!
I'll often double the amount and freeze the sauce in individual containers. Makes putting together a quick workday dinner super easy. Try it yourself!
If you strength train and want this as a less carb-heavy, more protein-packed meal, try pasta made from edamame, black beans, chickpeas, or lentils. These options are incredibly high in protein.
Vegan mac 'n' cheese
1 head roasted garlic (just stick in toaster oven for 60 minutes ’til nicely browned, then squeeze out)
2 cups soy milk
5 tbsp nutritional yeast
1 tbsp tapioca starch
1 tsp onion powder
1/2 tsp garlic powder
1 tsp Dijon mustard (optional)
1.5 tsp miso paste (optional)
About 3 cups dry macaroni
1/4 cup Daiya non-dairy cheddar shreds (optional)
Cook pasta as per package directions. Drain and set aside.
Use a food processor or immersion blender to puree all sauce ingredients until smooth. Heat in a pan until bubbling. Let it thicken for a few minutes, then add cooked pasta and toss to coat.
Eat as is, or place in an over-safe dish and bake for 20-25 minutes. I'll often top with Daiya cheddar shreds before baking.
Makes 2 large servings.
Download Karina's 350-item vegan grocery list!
Need inspiration for healthy plant-based eating? Need to spice up your daily meal routine? Download your free vegan grocery list! With more than 350 healthy items (some of which might be new to you), you'll be a vegan nutrition superhero in no time.