Vegan Mac and Cheese (Ultra Creamy, Stovetop, No Nuts!)
This Vegan Mac and Cheese is the cozy, ultra-creamy, stovetop classic you’ve been craving and so easy to make! No nuts, no blender, and no fuss. Just a silky, cheesy, perfectly seasoned sauce that comes together in minutes and clings beautifully to every noodle. Freshly grated vegan cheddar makes this the BEST version, and it’s guaranteed to satisfy kids, adults, and picky eaters alike.
Servings: 4 - 6
Ingredients
Pasta
- 1 lb elbow macaroni (or other short pasta)
Cheese Sauce
- 3 tablespoons vegan butter
- 2 tablespoons all-purpose flour (see gluten-free note)
- 2 ¼ cups plant-based milk (soy or oat work best)
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- 7 oz (200 g) freshly grated vegan cheddar (not pre-grated!), such as Violife Cheddar Block or Daiya Cheddar Block.
Instructions
- Cook the pasta: Bring a large pot of water to a boil and cook the pasta according to package directions. Reserve ½ cup pasta water, then drain.
- Make the roux: In a large pot over medium heat, melt the vegan butter. Sprinkle in the flour and whisk constantly for about 1 minute, until it smells slightly nutty (don’t let it brown).
- Build the sauce: Slowly whisk in the plant-based milk. Add the salt, garlic powder, onion powder, and mustard powder. Bring to a gentle simmer and cook for 5–6 minutes, whisking often, until the sauce thickens slightly (it will thicken more once the cheese is added).
- Add the cheddar: Reduce heat to low. Add the grated vegan cheddar a handful at a time, whisking each handful in fully before adding the next. Keep whisking until completely melted and smooth.
- Add the pasta: Stir in the cooked pasta and toss until fully coated. If the sauce becomes too thick, stir in a splash of reserved pasta water (or extra plant-based milk) to thin to your perfect consistency. Taste and season with additional salt and pepper if desired. Enjoy hot!
Notes
Gluten-Free Option: Use gluten-free pasta and replace the flour with a 1:1 gluten-free flour blend. The sauce thickens slightly less but still turns out delicious and creamy.
Best Cheese for Melting:
For the creamiest, smoothest sauce, I highly recommend using a block of vegan cheddar and grating it yourself. Pre-shredded vegan cheese often contains starches that prevent smooth melting. No block? No problem:
For the creamiest, smoothest sauce, I highly recommend using a block of vegan cheddar and grating it yourself. Pre-shredded vegan cheese often contains starches that prevent smooth melting. No block? No problem:
- Sliced vegan cheese: Stack the slices and shred them like a block, or pulse them in a food processor to create shreds or small crumbles.
- Pre-shredded vegan cheese: You can still use it, just give it a quick rinse in a strainer and pat dry to remove some of the starchy coating. This helps it melt more smoothly.
- Peas
- Broccoli florets
- Vegan sausage or bacon bits
- Hot sauce or smoked paprika
- Panko topping (for baked version)
- If using extra cheese: cover the dish with foil and bake for 10 minutes to help it melt. Then uncover and bake for an additional 5–10 minutes, until the top is golden and bubbling.
- If using only breadcrumbs: no need to cover. Bake uncovered for 10–15 minutes, until golden and crisp.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 488kcal | Carbohydrates: 70g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 716mg | Potassium: 303mg | Fiber: 4g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 165mg | Iron: 2mg
Find it online:
https://itdoesnttastelikechicken.com/vegan-mac-and-cheese/Scan the QR code for updates, tips, and to ask me any questions!
