Get ready to indulge in a creamy, dreamy world of vegan mac and cheese! Who says you can’t have your comfort food and eat it too? Our 20 delicious recipes will prove that vegan mac and cheese is not only possible but also incredibly tasty. From classic combinations like cashew-based creamy sauce to more adventurous twists featuring sweet potatoes, buffalo cauliflower, and even lobster mushrooms, we’ve got you covered.
Whether you’re a seasoned vegan or just looking for some plant-based inspiration, these recipes are sure to satisfy your cravings and leave you feeling cozy and content. So go ahead, grab a box of macaroni, and get ready to dive into the creamy world of vegan mac and cheese!
Creamy Cashew Vegan Mac and Cheese
Transform your pasta game with this rich and creamy vegan mac and cheese, packed with the subtle nutty flavor of cashews. This comforting dish is sure to become a new favorite!
Ingredients:
– 1 pound macaroni
– 1 cup raw cashews
– 2 cups water or non-dairy milk
– 1/4 cup vegan butter or margarine
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup nutritional yeast
– 1/4 cup all-purpose flour
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the macaroni according to package instructions until al dente.
3. In a blender or food processor, combine cashews and water/milk. Blend until smooth and creamy, stopping to scrape down sides as needed.
4. In a large saucepan, melt vegan butter over medium heat. Add lemon juice, salt, black pepper, nutritional yeast, and flour. Whisk until smooth.
5. Gradually add the cashew mixture, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes or until thickened.
6. Combine cooked macaroni with the cheese sauce. Transfer to a baking dish and top with additional vegan butter if desired.
Cooking Time: 20-25 minutes (10-15 minutes for macaroni, 5-10 minutes for assembling and baking)
Sweet Potato Vegan Mac and Cheese
Sweet Potato Vegan Mac and Cheese Recipe
A creamy and comforting vegan take on a classic comfort food, this Sweet Potato Vegan Mac and Cheese recipe is a game-changer for those looking to ditch dairy without sacrificing flavor.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegan butter or margarine
– 1 cup all-purpose flour
– 2 cups non-dairy milk (such as soy or almond)
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: additional toppings such as breadcrumbs, chopped herbs, or vegan bacon
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a large skillet, sauté sweet potato, onion, and garlic in olive oil until tender.
4. In a separate saucepan, combine vegan butter or margarine, flour, and non-dairy milk. Whisk until smooth.
5. Add cooked sweet potato mixture to the saucepan and stir to combine.
6. Combine cooked macaroni with the sweet potato sauce and season with paprika, salt, and pepper.
7. Transfer to a baking dish and top with optional toppings (if using).
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45-50 minutes
Buffalo Cauliflower Vegan Mac and Cheese
This recipe combines the classic comfort food of macaroni and cheese with a spicy kick from buffalo cauliflower. Perfect for a cozy night in or a fun twist on a vegan favorite.
Ingredients:
– 1 pound macaroni
– 2 cups vegetable broth
– 1/4 cup vegan butter, melted
– 1/2 cup all-purpose flour
– 2 cups vegan cheddar cheese shreds
– 1 head of cauliflower, broken into florets
– 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
– Salt and pepper to taste
– Optional: paprika, chopped green onions, or crumbled tempeh for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions.
3. In a large saucepan, combine broth, melted butter, and flour; whisk until smooth.
4. Add vegan cheddar cheese shreds; stir until melted and creamy.
5. Toss cauliflower florets with buffalo wing sauce; spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes or until tender.
6. Combine cooked macaroni, buffalo cauliflower, and cheese sauce. Season to taste.
7. Transfer the mixture to a casserole dish and top with additional vegan cheddar cheese shreds if desired.
Cooking Time: 30-40 minutes
Garlic Herb Vegan Mac and Cheese
Elevate your comfort food game with this creamy, aromatic vegan mac and cheese recipe that combines the richness of a cashew-based sauce with the pungency of garlic and herbs.
Ingredients:
– 1 pound macaroni
– 1/2 cup raw cashews
– 1/2 cup water
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Vegan cheddar shreds (such as Daiya or Follow Your Heart), for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a blender, combine cashews, water, garlic, olive oil, thyme, paprika, salt, and pepper. Blend on high speed until smooth and creamy.
4. In a large saucepan, combine blended sauce and cooked macaroni. Stir until well combined.
5. Transfer the mac and cheese to a baking dish and top with vegan cheddar shreds.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-35 minutes
Smoky Chipotle Vegan Mac and Cheese
Elevate your comfort food game with this bold and creamy vegan mac and cheese recipe, infused with the deep flavors of smoky chipotle peppers.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
– 1/2 cup cashew cream (see note)
– Salt and pepper, to taste
– 2 chipotle peppers in adobo sauce, minced
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in smoked paprika, cumin, and cayenne pepper (if using). Cook for 1 minute.
5. Add diced tomatoes, vegan cheddar cheese shreds, cashew cream, salt, and pepper. Stir until smooth.
6. Add cooked macaroni to the skillet; stir until well coated.
7. Transfer the mac and cheese to a baking dish and top with additional vegan cheddar cheese shreds (if desired).
8. Bake for 20-25 minutes or until the top is golden brown.
Note: To make cashew cream, soak 1/2 cup of cashews in water for at least 4 hours. Drain and blend with 1/4 cup water until smooth.
Spinach Artichoke Vegan Mac and Cheese
Elevate your comfort food game with this creamy, cheesy, and indulgent vegan mac and cheese recipe, packed with spinach and artichoke flavors. This dish is perfect for a cozy night in or as a show-stopping side at your next gathering.
Ingredients:
– 1 pound macaroni
– 2 cups vegan cheddar shreds (such as Daiya or Follow Your Heart)
– 1 cup non-dairy milk (almond, soy, or cashew work well)
– 1/4 cup artichoke hearts, chopped
– 1/4 cup frozen spinach, thawed and drained
– 2 tablespoons vegan butter or margarine
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cook the macaroni according to package instructions until al dente.
3. In a large saucepan, combine the non-dairy milk, artichoke hearts, spinach, vegan butter or margarine, salt, and pepper. Stir over medium heat until smooth and creamy.
4. Add the vegan cheddar shreds and stir until melted and well combined.
5. Combine the cooked macaroni and cheese sauce in a baking dish.
6. Top with additional vegan cheddar shreds if desired and bake for 20-25 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Lobster Mushroom Vegan Mac and Cheese
Elevate your mac and cheese game with this creamy, indulgent recipe that combines the earthy flavor of lobster mushrooms with a rich vegan cheese sauce.
Ingredients:
– 1 pound pasta of your choice
– 2 cups mixed mushrooms (lobster mushrooms, cremini, shiitake), sliced
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup vegan cheddar cheese shreds
– 1/2 cup nutritional yeast
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions.
3. In a large skillet, sauté mushrooms, onion, and garlic in olive oil until tender.
4. In a separate saucepan, combine vegan cheese shreds, nutritional yeast, and paprika. Whisk until smooth.
5. Combine cooked pasta, mushroom mixture, and cheese sauce. Stir until well coated.
6. Transfer to a baking dish and top with additional vegan cheese shreds (if desired).
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 35-40 minutes
Truffle Oil Vegan Mac and Cheese
Elevate your comfort food game with this decadent vegan macaroni and cheese recipe, infused with the earthy flavor of truffle oil. This creamy, indulgent dish is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 cups non-dairy milk (such as soy or almond)
– 1 cup vegan cheddar shreds
– 1/4 cup truffle oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions.
3. In a large saucepan, sauté onion and garlic in olive oil until softened.
4. Add non-dairy milk, vegan cheddar shreds, and truffle oil. Whisk until smooth.
5. Combine cooked macaroni with the cheese sauce and stir until coated.
6. Transfer to a baking dish and top with additional vegan cheddar shreds if desired.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 35-40 minutes
Broccoli Cheddar Vegan Mac and Cheese
Transform a comfort food classic into a nutritious, plant-based delight with this easy recipe.
Ingredients:
– 1 pound macaroni
– 3 cups broccoli florets
– 2 tablespoons vegan butter or margarine
– 1/2 cup all-purpose flour
– 2 cups non-dairy milk (soy, almond, or oat)
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup vegan cheddar cheese shreds (soy-based or nutritional yeast-based)
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a large skillet, sauté broccoli and vegan butter/margarine over medium heat until tender.
4. In a separate saucepan, whisk together flour, non-dairy milk, salt, and black pepper.
5. Bring the mixture to a simmer, then reduce heat and cook for 2-3 minutes or until thickened.
6. Remove from heat, stir in vegan cheddar cheese shreds and lemon juice.
7. Combine cooked macaroni and broccoli mixture with the cheesy sauce. Mix well.
8. Transfer the mac and cheese to a baking dish and bake for 15-20 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spicy Jalapeño Vegan Mac and Cheese
Elevate your comfort food game with this creamy, spicy vegan mac and cheese that’s sure to satisfy any craving.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cups vegetable broth
– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
– 1/4 cup nutritional yeast
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add jalapeño and cook for an additional minute.
5. In a blender or food processor, combine vegetable broth, vegan cheese shreds, nutritional yeast, smoked paprika, salt, and pepper. Blend until smooth.
6. Combine cooked macaroni and cheese sauce in a large mixing bowl. Stir until coated.
7. Transfer to a baking dish and top with additional vegan cheese shreds (optional).
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-35 minutes
Butternut Squash Vegan Mac and Cheese
Transform your comfort food game with this rich and creamy vegan mac and cheese recipe, elevated by the subtle sweetness of roasted butternut squash.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 8 oz macaroni
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup vegan cheddar shreds (such as Daiya or Follow Your Heart)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Cut the squash in half lengthwise, scoop out the seeds, and place on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, and roast for 45 minutes, or until tender.
3. Cook the macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, sauté the onion and garlic in a little olive oil until softened. Add the vegetable broth, non-dairy milk, paprika, salt, and pepper. Bring to a simmer and let cook for 5 minutes.
5. Stir in the vegan cheddar shreds until melted and smooth. Combine with the cooked macaroni and roasted squash.
Cooking Time: Approximately 1 hour
Pumpkin Sage Vegan Mac and Cheese
A comforting fall twist on classic macaroni and cheese, this recipe combines roasted pumpkin with nutty sage and a rich vegan cheese sauce.
Ingredients:
– 1 cup macaroni
– 1/2 cup canned pumpkin puree
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh sage
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
– 1/2 cup non-dairy milk (such as soy or almond)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions, then set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add pumpkin puree, sage, salt, and pepper to the skillet. Stir to combine.
5. In a separate saucepan, combine vegan cheese shreds and non-dairy milk. Heat over low heat, stirring constantly, until smooth and creamy.
6. Combine cooked macaroni, pumpkin mixture, and cheese sauce in a large mixing bowl. Toss until well combined.
7. Transfer the mac and cheese to a baking dish and bake for 20-25 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Sun-Dried Tomato Vegan Mac and Cheese
This creamy, comforting pasta dish combines the richness of vegan macaroni with the tangy flavor of sun-dried tomatoes. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 pound vegan macaroni
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup sun-dried tomatoes, packed in oil and drained
– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
– 1/4 cup non-dairy milk (such as soy or almond milk)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions, drain, and set aside.
3. In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in sun-dried tomatoes; cook for an additional minute.
5. In a separate saucepan, combine vegan cheese shreds and non-dairy milk. Heat over low heat, whisking constantly, until smooth.
6. Combine cooked macaroni, tomato mixture, and cheese sauce. Season with salt and pepper to taste.
7. Transfer the mac and cheese to a baking dish; bake for 20-25 minutes, or until golden brown and bubbly.
Cook Time: 35-40 minutes
BBQ Jackfruit Vegan Mac and Cheese
Get ready to elevate your comfort food game with this creamy, cheesy, and meaty vegan macaroni dish!
Ingredients:
– 1 cup macaroni
– 2 cups vegetable broth
– 1/4 cup vegan BBQ sauce (homemade or store-bought)
– 1 cup cooked jackfruit (canned or fresh, drained and chopped)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 cup vegan cheddar shreds (such as Daiya or Follow Your Heart)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions. Drain and set aside.
3. In a large saucepan, heat olive oil over medium-high heat. Add diced onion and cook until translucent, about 3-4 minutes.
4. Add garlic, smoked paprika, and cooked jackfruit. Stir to combine.
5. Pour in vegetable broth and bring mixture to a simmer. Let cook for 2-3 minutes or until slightly thickened.
6. Stir in vegan BBQ sauce. Bring mixture to a simmer and let cook for an additional minute.
7. Combine cooked macaroni, jackfruit mixture, and vegan cheddar shreds in a large mixing bowl.
8. Transfer the mixture to a baking dish and top with additional vegan cheddar shreds if desired.
9. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Avocado Lime Vegan Mac and Cheese
Elevate your macaroni game with this creamy, zesty, and utterly delicious vegan mac and cheese recipe! With the addition of ripe avocados and a squeeze of lime juice, you’ll be hooked from the first bite.
Ingredients:
– 8 oz macaroni
– 2 ripe avocados
– 1/4 cup unsalted vegan butter
– 1/2 cup vegan cheddar cheese shreds
– 1/4 cup nutritional yeast
– 1/2 cup non-dairy milk (such as almond or soy)
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions.
3. In a blender, combine avocado, vegan butter, cheddar cheese shreds, nutritional yeast, non-dairy milk, and lime juice. Blend until smooth.
4. Combine cooked macaroni with the creamy sauce and stir until well coated.
5. Transfer the mixture to a baking dish and bake for 20-25 minutes or until lightly golden.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Roasted Red Pepper Vegan Mac and Cheese
Roasted Red Pepper Vegan Mac and Cheese Recipe
This creamy, cheesy pasta dish gets a pop of color and flavor from roasted red peppers. With just a few ingredients and simple steps, you can create a delicious vegan mac and cheese that’s perfect for a cozy night in.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 2 large red bell peppers, seeded and chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup vegan cheddar cheese shreds
– 1/4 cup nutritional yeast
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cook the macaroni according to package instructions until al dente.
3. In a large skillet, heat the olive oil over medium-high. Add the chopped onion and cook until translucent.
4. Add the roasted red peppers, garlic, vegetable broth, vegan cheddar cheese shreds, nutritional yeast, paprika, salt, and pepper to the skillet.
5. Stir until the cheese is melted and the sauce is smooth.
6. Combine the cooked macaroni with the red pepper sauce. Serve hot.
Cooking Time: 30-40 minutes
Caramelized Onion Vegan Mac and Cheese
Transform a classic comfort food into a rich and savory vegan masterpiece with the addition of sweet caramelized onions. This creamy macaroni dish is perfect for a cozy night in.
Ingredients:
– 8 oz macaroni
– 2 large onions, thinly sliced
– 1 tablespoon olive oil
– 1/4 cup vegan butter (such as Earth Balance)
– 1 cup non-dairy milk (such as soy or almond milk)
– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, caramelize onions over medium-low heat for about 30 minutes, stirring occasionally, until deep golden brown.
4. In a separate saucepan, combine vegan butter, non-dairy milk, and vegan cheddar cheese shreds. Stir until melted and smooth.
5. Combine cooked macaroni, caramelized onions, and cheesy sauce in a large mixing bowl. Season with salt and pepper to taste.
6. Transfer the mixture to a 9×13 inch baking dish and bake for 20-25 minutes or until golden brown on top.
Cooking Time: 45-50 minutes
Black Bean Vegan Mac and Cheese
Elevate your comfort food game with this plant-based twist on a classic. This rich and creamy macaroni dish is packed with protein-rich black beans, making it a satisfying vegan option.
Ingredients:
– 1 pound macaroni
– 2 cups vegetable broth
– 1 cup black beans, drained and rinsed
– 1/2 cup cashew cream (see notes)
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a blender, combine vegetable broth, black beans, cashew cream, and paprika. Blend until smooth.
4. In a large saucepan, heat olive oil over medium heat. Add the blended mixture and stir until heated through.
5. Combine cooked macaroni with the cheese sauce and stir to coat.
6. Transfer the macaroni mixture to a baking dish and top with additional cashew cream (optional).
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-40 minutes
Pesto Vegan Mac and Cheese
Pesto Vegan Mac and Cheese Recipe
Transform your pasta game with this creamy, plant-based twist on a classic comfort food!
Ingredients:
– 8 oz macaroni
– 1 cup vegan pesto sauce (homemade or store-bought)
– 1 cup dairy-free cheese shreds (such as soy-based or cashew-based)
– 1/2 cup vegetable broth
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, combine vegan pesto sauce, dairy-free cheese shreds, and vegetable broth. Heat over medium heat, stirring occasionally, until the cheese is melted and smooth.
4. Add cooked macaroni to the saucepan and stir until well coated with the pesto mixture.
5. Transfer the pasta to a baking dish, drizzle with olive oil, and season with salt and pepper.
6. Bake for 15-20 minutes or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Servings: 4-6
Enjoy your creamy Pesto Vegan Mac and Cheese!
Macadamia Nut Vegan Mac and Cheese
This creamy macaroni dish gets a nutty boost from toasted macadamia nuts, adding texture and flavor to the classic comfort food. This vegan mac and cheese is a game-changer for those looking for a dairy-free alternative.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup nutritional yeast
– 1 teaspoon lemon juice
– 1/4 teaspoon black pepper
– 1 cup vegan cheddar shreds (such as Daiya or Follow Your Heart)
– 1/2 cup toasted macadamia nuts, chopped
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions.
3. In a large saucepan, sauté onion and garlic in olive oil until softened.
4. Add vegetable broth, nutritional yeast, lemon juice, and black pepper. Stir to combine.
5. Add vegan cheddar shreds and stir until melted.
6. Combine cooked macaroni and cheese sauce. Transfer to a baking dish.
7. Top with chopped macadamia nuts.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 25-30 minutes
Summary
Indulge in the creamy, cheesy goodness of vegan macaroni and cheese with these 20 mouth-watering recipes! From classic comfort foods to innovative twists, each dish features plant-based ingredients that are just as rich and satisfying as their dairy-based counterparts. Try Creamy Cashew Vegan Mac and Cheese for a nutty twist, or Buffalo Cauliflower Vegan Mac and Cheese for a spicy kick. With flavors ranging from smoky chipotle to truffle oil, there’s something for every vegan palate. Get ready to satisfy your comfort food cravings without compromising on taste or ethics!
