Vegan mac n cheese is a delicious reinvention of a beloved classic, and for me, it’s a comforting trip down memory lane. This plant-based version captures the creamy, rich essence of traditional mac n cheese without any of the dairy. Each bite of this vegan mac and cheese not only satisfies my taste buds but also brings back fond memories of cozy family dinners, making it a nostalgic and cherished favourite.
What is vegan mac and cheese made of?
Vegan mac and cheese is a plant-based version of the traditional dish, made without dairy products. Instead of using cheese and milk, it relies on a combination of ingredients to create a creamy and flavourful sauce. Here are the main components typically used in vegan mac and cheese:
Ingredients:
- Pasta:
- Any type of pasta can be used, though elbow macaroni is the classic choice. I prefer to use a gluten-free pasta personally for this.
- Base for the Sauce:
- Cashews: Soaked cashews are often used to create a creamy texture. They are blended until smooth.
- Plant-Based Milk: Unsweetened almond milk, soy milk, or other plant-based milk alternatives provide the liquid base.
- Silken Tofu: Silken tofu is a great creamy alternative to cashews if you are sensitive and is high in protein.
- Flavor Enhancers:
- Nutritional Yeast: Adds a cheesy flavor and is rich in vitamins, particularly B12.
- Lemon Juice: Adds a bit of acidity to balance the flavors.
- Mustard: Adds depth and a slight tanginess.
- Miso: Adds a umami flavour to enrich the sauce.
- Seasonings:
- Garlic Powder: Adds a savory note.
- Onion Powder: Enhances the overall flavor.
- Salt: Essential for seasoning.
- Turmeric: Sometimes used for color to give the sauce a more traditional cheese-like appearance.
- Optional Add-Ins:
- Vegetables: Such as spinach, broccoli, or peas can be added for extra nutrition.
- Chili Oil or Hot Sauce: For a spicy kick.
Typical Preparation:
- Cook the Pasta:
- Boil pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce:
- In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, mustard, garlic powder, onion powder, and salt. Blend until smooth and creamy.
- Pour the sauce into a saucepan and heat over medium heat, stirring frequently until the sauce thickens.
- Combine and Serve:
- Mix the cooked pasta with the sauce, ensuring each piece is well-coated.
- Optional: Transfer to a baking dish and bake at 350°F (175°C) for 10-15 minutes to create a crispy top layer.
This combination of ingredients results in a creamy, rich, and flavourful vegan mac and cheese that closely mimics the traditional version, offering both comfort and nostalgia without the use of animal products.
What makes vegan mac n cheese taste cheesy?
Vegan mac and cheese achieves its cheesy flavour primarily through the use of nutritional yeast, which imparts a nutty, savoury, and distinctly cheesy taste. If you are a vegan or exploring plant-based foods, nutritional yeast is a must. This is often complemented by soaked and blended cashews, pumpkin or tofu, which provide a creamy texture reminiscent of melted cheese. Adding lemon juice introduces a tangy sharpness, while mustard adds depth and a slight tang. Garlic and onion powders contribute savoury, umami notes, and a touch of turmeric can enhance the yellow colour, making the sauce visually similar to cheese. Together, these ingredients create a rich, complex flavour profile that closely mimics traditional cheese, satisfying the craving for a classic mac and cheese experience.
Do I have to use nutritional yeast in my mac n cheese?
Nutritional yeast is practically a pantry staple in a vegan’s cupboard. But do you need it for this recipe? While I would absolutely advise you do if you’re not using dairy, you you could substitute this out for a store bought vegan cheese or a combination of ingredients like miso, lemon and garlic powder, among other things.
Vegan Mac n Cheese
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Creamy, cheesy and umami Mac n Cheese that is not only dairy-free, but high in plant protein and incredibly delicious!
Ingredients
300 grams Silken Tofu
350 grams Gluten Free Macaroni
1 cup Pumpkin, cooked
2 Garlic Cloves
1.5 cups Unsweetened Soy mIlk
1/3 cup Nutritional Yeast Flakes
1 tsp Smoked Paprika
1 tsp Dijon Mustard
1 tsp Miso
1 tsp Salt
Chives, to garnish
Directions
- Roast pumpkin in the oven or air-fryer for about 20 minutes or until soft. In the meantime, cook your pasta according to the packet instructions.
- Grab your high-quality blender and prepare the sauce. Add all ingredients into the blender, including the pumpkin once cooked. Blend until smooth and silky. If you find the sauce is too thick, simply add a little more milk or water.
- Once the pasta is cooked, mix through the sauce and sprinkle with chives.
