Vegan Macaroni and Cheese

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!

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings servings

Calories 689kcal

Author Stacey Eckert

Equipment

Small Sauce Pan
Large Pot

Ingredients

16 oz elbow noodles
4 tbsp vegan butter (I used Miyokos cultured vegan butter)
4 tbsp AP flour
3 ½ cups unsweetened coconut milk (from a refrigerated carton)
3 cups shredded vegan cheddar cheese (I used Violife vegan shredded cheddar)
1 tsp garlic powder
1 tsp onion powder
¼ tsp turmeric powder (Optional)
⅛ tsp cayenne pepper
½ tsp himalayan pink sea salt
¼ tsp black pepper (use white pepper if you don't want to see the specks)
2 tbsp fresh parsley roughly chopped

Instructions

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.

Notes

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.

Nutrition