Best Vegan Mac & Cheese
Servings: 8 Servings
Calories: 587kcal
The Best Vegan Mac & Cheese recipe the old fashioned way. Tastes just as good as the original! Ooey Gooey and delicious!
Print Recipe
Equipment
- 13 x 9 pan
Ingredients
- 16 oz macaroni noodles regular or gluten free; cooked al dente
- 1/4 cup vegan butter
- 1/4 cup flour or gluten free flour
- 2 1/2 cup full fat coconut milk
- 1/2 tsp paprika
- 1 tsp garlic salt
- 1/4 tsp black pepper
- 16 oz Plant Based Chedar Cheese block or slice (not shreds)
Instructions
- Boil macaroni noodles according to package and cook to al dente. Drain and place in 13x9 inch casserole dish. Set Aside.
- Take your plant based cheddar cheese and chop or shred it. Set aside.
- In medium to large sauce pan melt vegan butter, add in flour and cook until it comes together and is bubbly.
- Stir in coconut milk and continue to heat over medium heat stirring often.
- While the milk is heating add in spices ; paprika, garlic salt, and pepper.
- Once the milk mixture begins to thicken stir in the vegan cheese. Remove from heat and continue stirring until the cheese is melted.
- Pour the cheese mixture over the cooked noodles. Stir to coat all the noodles.
- At this stage you can enjoy or top with some additional shredded cheese and place in a 350 degree oven for 20 minutes unitl bubbly and golden around the edges.
- Serve and enjoy!
Gluten Free
- You can make this gluten free by using gluten free macaroni and gluten free flour.
Notes
Cheese
Use a plant based cheese block or slices. Not shreds. The pre-shredded cheese contains something to keep it from clumping which will mess up your cheese sauce.Milk
Use a high fat milk replacement like canned coconut milk. You can not taste the coconut in the finished recipe.Nutrition
Calories: 587kcal | Carbohydrates: 62g | Protein: 11g | Fat: 33g | Saturated Fat: 19g | Sodium: 916mg | Potassium: 282mg | Fiber: 4g | Sugar: 2g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 4mg