The Best Vegan Mac and Cheese (Stovetop or Baked)
This is The Best Vegan Mac and Cheese: flavorful, creamy, and made with simple ingredients. Cook it on the stovetop in just 30 minutes or opt for the baked version, both are out of this world!
Servings: 8
Calories: 447kcal
Ingredients
- 16 ounces dried pasta of choice I used elbow macaroni
For the vegan cheese sauce:
- 2 cups potatoes I used Yukon Gold, peeled and chopped
- 1 cup carrots peeled and chopped
- ⅓ cup extra virgin olive oil
- ½ cup unsweetened non-dairy milk I used soy milk
- ½ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the breadcrumb topping (optional):
- 1 and ½ cups panko breadcrumbs
- ¼ cup vegan butter melted
Instructions
- Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft. Drain them and set them aside.
- In the meantime, cook the pasta according to the package directions. Once cooked, drain and set it aside.
- Put all the vegan cheese sauce ingredients, including the cooked potatoes and carrots, into a blender and blend until smooth.
Stovetop version:
- Combine the cooked pasta with the vegan cheese sauce in the pot. Reheat the mixture for 1-2 minutes if necessary, then serve immediately.
Baked version:
- Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch (23x33 cm) baking dish.
- Add the drained pasta, pour in the vegan cheese sauce, and stir thoroughly until well combined.
- To prepare the breadcrumb topping, simply combine the breadcrumbs and melted vegan butter in a small bowl until thoroughly mixed. Set it aside.
- Sprinkle the breadcrumb topping over the pasta.
- Bake uncovered for 15-20 minutes, or until the topping turns golden brown and crispy. Serve immediately.
Video
Notes
- Smooth Vegan Cheese Sauce: For an ultra-smooth vegan cheese sauce, consider peeling the potatoes and carrots before blending. This helps achieve a silkier texture.
- Avoid Overbaking: Be cautious not to overbake the dish, as it can lead to dryness. If using breadcrumbs, you can also broil the top briefly to achieve a golden brown, crispy finish.
- High-Speed Blender: For the creamiest sauce, opt for a high-speed blender. While an immersion blender can work too, it may not achieve the same silky texture.
- Cook Pasta Al Dente: Aim for slightly undercooked pasta when boiling, as it will continue cooking in the oven, preventing mushiness.
- Let It Rest: Allow the mac and cheese to rest for a few minutes after baking. This allows the flavors to meld, and it becomes easier to serve in neat portions.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 63g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 442mg | Potassium: 503mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2732IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 2mg
