This is the only vegan macaroni and cheese recipe you'll ever need because it's the real deal! It's super creamy, extra cheesy, kid-friendly, non-vegan approved, and it's ready in only 25 minutes! Complete your weeknight dinner or holiday table with this classic veganized side dish!
¼tspblack pepper (use white pepper if you don't want to see the specks)
2tbspfresh parsleyroughly chopped
Melt 4 tbsp butter in a medium saucepan over medium-low heat. Add 4 tbsp flour to the melted butter and whisk it for about 3 minutes to make a roux. Slowly pour in the 3 ½ cups unsweetened coconut milk while whisking continuously. Let it heat up for a few minutes until the sauce thickens.
While you're making the cheese sauce, cook the elbow noodles in salted, boiling water in a separate large pot. When the noodles are done cooking, reserve 1 cup of the salted water (in case you want to thin out the sauce to your desired consistency), and drain the rest of the water.
Add the vegan shredded cheese, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp turmeric powder, ⅛ tsp cayenne pepper, ½ tsp salt, and ¼ tsp pepper to the small saucepan. Keep stirring until all the cheese melts and sauce is thick and creamy.
Pour the hot cheese sauce over the cooked noodles and mix it well so the cheese sauce coats every noodle. Garnish with fresh parsley.
Make sure to use unsweetened plant milk so the vegan cheese sauce won't taste sweet.
Use elbow noodles or any type of noodle that twists or curves because it will catch and hold the sauce the best.
The turmeric powder isn't for flavor, it's what gives the macaroni its classic yellow color.
Store the leftovers in an airtight container in the fridge for 4-5 days or freeze it for a future meal.