Vegan mac and cheese is a delicious, hearty dish that is perfect for a winter meal. It is a great option for those who are vegan or lactose-intolerant, as it is made without dairy products. This dish is also a good choice for those who are looking for a healthier alternative to traditional mac and cheese, as it is made with healthy ingredients such as vegetables and beans.
This is my go-to dish for holidays, parties or Super Bowl. If there are no meatless options in the house of the person I’m visiting, at least I know I can stuff my face in this vegan twist on an American #tradish 😉
Inspired by AllRecipes
- 1 (8 ounce) box elbow macaroni
- ¼ cup butter alternative (we like Earth Balance)*
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ground black pepper to taste
- 2 cups Oat Milk (we like Oatly)*
- 2 cups shredded Cashew Cheddar cheese (we like Daiya)*
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into the butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
Fold the macaroni into cheese sauce until coated.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
*Chef Jade does not endorse any of the above-mentioned brands