Vegan Mac and Cheese

Prepare yourself for the tastiest, healthiest vegan mac and cheese you’ve ever had! For those who want to maintain their vegan lifestyle and still enjoy a traditional comfort food dish, this recipe is a game-changer. You can make a creamy, cheesy sauce that matches the classic version with only a few basic ingredients.

This recipe for vegan mac & cheese is not only tasty, but it’s also quite simple to prepare. This recipe may be prepared on the stovetop and enjoyed in less than 20 minutes. It could take a little longer if you prefer a baked version, but the outcome is well worth the wait. The sauce is useful for short weeknight dinners or meal prep because it can even be stored for later use.

This recipe for vegan mac and cheese is flexible for individuals who enjoy taking culinary arts to the next level. To add more taste and personalize it, you may add your own veggies or even vegan bacon.

Prepare to enjoy the finest vegan mac and cheese you’ve ever had by gathering your ingredients. You won’t think that vegan ingredients could produce such a delicious dinner. You’ll be astounded at how much it resembles the genuine thing yet being cruelty-free and nutritious. Have fun!

Ingredients

½ cup Vegan Butter (112g)
6 Tablespoons All Purpose Flour
5 cups Coconut Milk 3 cans (1200ml), Unsweetened*
1 cup Vegetable Stock (240ml)
3 Tablespoons Dijon Mustard
1 cup Nutritional Yeast Flakes (60g)
3 teaspoons Onion Powder
3 teaspoons Garlic Powder
1 ½ teaspoon Smoked Paprika
1 ½ teaspoon Salt
1 ½ teaspoon Ground Black Pepper
16 ounces Elbow Macaroni (450g)
3 Thick Slices White Bread Toasted, or 1 cup Panko Breadcrumbs
2 Tablespoons Vegan Butter Melted

Instructions

Melt the vegan butter in a saucepan after adding it. After the butter has melted, add the all-purpose flour and give it a good stir.
Add the vegetable stock and the coconut milk cans. To remove the lumps, mix with a hand whisk. Continue whisking until it comes to a boil, and then continue whisking until it thickens, which should take a few minutes after boiling.
Take it off the burner and stir in the nutritional yeast, smoked paprika, onion and garlic powders, dijon mustard, and salt and pepper. You may now cook your pasta since your sauce is ready.
After cooking the macaroni as directed on the package, drain and rinse.
Toss the cooked macaroni with the sauce after adding it to the saucepan.
Next, move the macaroni and sauce into a 9-by-13-inch baking dish and even it out.
Set oven temperature to 400°F, or 200°C.
Break up the three thick toasted white bread slices and add them to the blender to make the crumb topping. Blend in pulses until crumbs form.
After that, move to a mixing dish, pour in the vegan butter that has melted, and combine the crumbs with the butter.
Evenly distribute the breadcrumbs on top of the macaroni cheese. Bake for 20 minutes, or until the topping is crispy and golden brown.