This classic Mac n Cheese recipe is creamy, saucy, cheesy and filled with nutrients. It’s also super easy to follow and great for potlucks, family gatherings and celebrations. If you don’t tell them it’s vegan.. the most likely will never know!
I’ve been making this Mac and cheese recipe for years now so I’ve gotten to know the ingredients very well and manage to try new combinations every time I make it. I’m excited to say that this is a revamped recipe and it is cheesier, saucier and more flavorful than ever before.
Tips and Substitutes:
A good vegan cheese is definitely hard to find, but don’t worry — I did the hard part for you! I’m pretty sure I’ve tried every single plant-based cheese on the market now and here are my top favorites:
- Follow your heart
- Chao by Field Roast
- So Delicious
Adding vegan cheese is not absolutely necessary for this recipe and you can substitute with a bit extra nutritional yeast and full fat coconut milk. If you are not adding cheese, add 2 extra tablespoons of nooch and 1/3 cup full fat coconut milk.
I like to add soaked cashews because they add a nice healthy fat as well as a delicious flavor that is overall pretty neutral with a hint of sweetness. It makes the sauce extra creamy and smooth.
However, you can feel free to substitute with another fat such as full fat coconut milk, vegan butter or even almond. If you choose to use almonds make sure they are skinless, raw and soaked.
My favorite nut-free version is using 1/2 cup steamed cauliflower instead of the cashews and adding 1-2 tablespoons of vegan butter. I recommend using Earth Balance for vegan butter. IT WAS INSANELY GOOD! HIGHLY RECOMMEND.
Other substitute options:
Lemon juice = Apple cider vinegar
Fresh garlic/onion = Garlic or onion powder
Potato = Sweet potato or yam
This mac and cheese stays good about 3-4 days in the refrigerator. When reheating make sure to add 1-2 tablespoons of oat or almond milk per bowl to get it creamy again.