Easy vegan mac and cheese? Yeah, baby! This vegan mac and cheese recipe is so easy and versatile, it will become a weekly tradition. Why grab a box when you can make this recipe in under 30 minutes? Family and friends won’t even miss the cheese, heck they might not even know it’s vegan.
How to video:
Guess what, the sauce is NUT-FREE and mac and cheese are all about the sauce. The secret to a smooth, creamy vegan mac and cheese are plant-based milk, creamy cooked potatoes, steamed carrots and the mystery ingredient; nutritional yeast.
I know this recipe sounds too good to be true, but trust me you’ll never go back the traditional mac and cheese you grew up on. It’s time to start a new tradition, get your plant-strong on!
Vegan Mac and Cheese
Author Vegan Gluten Free Life
Yield 6-8 servings
This is a traditional family favorite doesn’t even have a lick of cheese in it! What no cheese? This vegan, gluten-free mac and cheese are a plant-based casserole of yummy gooey goodness.
1 (12 ounces) package of elbow noodles, I use gluten-free
2 cups cooked potatoes
1 cup cooked carrots
1/3 cup vegan mayonnaise
1/2-3/4 cup plant-based milk, water or vegan broth
1/2 cup nutritional yeast
1/8 teaspoon turmeric, or more
1/2 teaspoon garlic powder, more for more garlic flavor
1/2 teaspoon onion powder1 teaspoon salt
Fresh or dried herbs
Preheat oven to 350 degrees.
Cook noodles until they are al Dante, careful not to overcook or they will become mushy in the casserole.
Steam potatoes and carrots separately.
Using a food processor or blender add vegan cheese ingredients. Blend until ingredients are smooth, consistency of a thin gravy.
Mix noodles and vegan cheese mixture in large bowl. Add mac and cheese to a 9 X 12 casserole dish. Top noodles with breadcrumbs cover the dish with foil cook for 15. Remove foil and broil for a few minutes until breadcrumbs are lightly browned.
Serve with fresh or dried herbs.
If the mac and cheese get dried out during the cooking process, stir in vegan broth or plant-based milk to moisten. Sauce may thicken when baked so add a little plant-based milk or vegan broth to thin.