Incredible Vegan Mac and Cheese
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.3 out of 5 stars
(15)
Ingredients
4-5 servings
- 1/2 cup nutritional yeast
- 6 tablespoons cornstarch
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 tablespoon coarse salt
- 1/4 teaspoon turmeric and paprika (for color)
- 1/2 box elbow macaroni pasta
- 1 1/2 cups non-dairy milk (unsweetened almond milk, soy milk, or oat milk are my favorites)
- 3 tablespoons non-dairy butter
- Teensy squeeze of lemon juice (optional)
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Preparation
Step 1
Blend all cheese powder ingredients until you get a fine powder, about 30 seconds. Store this powder in a jar and this will be enough powder to make 3-4 future batches of vegan mac and cheese.
Step 2
Cook macaroni according to package directions. Drain.
Step 3
Pour milk + 3 tablespoons powder into a small saucepan. Whisk thoroughly and gently bring to a slow simmer until you are looking at a creamy, 'cheesy' sauce.
Step 4
Combine cheese sauce and cooked macaroni. Stir in your knob of butter. Finish to taste – I like just a tiny squeeze of lemon juice (not enough to taste like lemon, but just enough to wake the whole thing up), plus some freshly cracked black pepper.
Step 5
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Chef's notes
Instant Pot instructions:
Add macaroni, 1 1/2 cups of water, and a pinch of salt to the Instant Pot. Cook for 3 minutes on high pressure. Use the Quick Release function to release the steam. Uncover and add in 1/2 cup non-dairy milk, 3 tablespoons of 'cheese' powder, non-dairy butter, and stir. If the macaroni seems too liquidy, let the macaroni cook for a minute on the Sauté function until it begins to boil. Press cancel and give it a good stir. The macaroni will thicken as it sits. If the macaroni needs more milk, add in 1/4 cup at a time.
