Easy Vegan Mac and Cheese Recipe: Creamy, Dreamy & Under 30 Mins!

Introduction

Oh, mac and cheese! Just hearing those words brings back so many cozy memories, doesn’t it? It’s the ultimate comfort food, the dish that makes everything feel a little bit better. And guess what? You can have all that creamy, cheesy goodness without a drop of dairy! This easy vegan mac and cheese recipe is a game-changer. It’s incredibly simple to whip up, perfect for a weeknight dinner when you’re short on time, but also impressive enough to share with friends and family. Get ready to fall in love!

Why You’ll Love This Recipe

• Fast: Seriously, you can have this on your table in under 30 minutes!
• Easy: No complicated steps here, just simple, straightforward instructions.
• Giftable: Imagine gifting a batch of this homemade goodness! It’s perfect for neighbors, potlucks, or a thoughtful surprise.
• Crowd-pleasing: Even your pickiest eaters will be asking for seconds (and you might not even have to tell them it’s vegan!).

Ingredients

Alright, let’s gather our goodies! The beauty of this recipe is that the ingredients are pretty standard, and you can find most of them at your regular grocery store.

• 1 pound (450g) dried pasta: I love using shells or elbows because they really hold onto that delicious sauce, but penne or rotini work wonderfully too!
• 6 tablespoons (85g) vegan butter: This is the base for our dreamy sauce. Any good quality vegan butter will do.
• 6 tablespoons (48g) all-purpose flour: This, along with the butter, will create our roux, which thickens the sauce.
• 5 cups (1180ml) unsweetened non-dairy milk: My go-to is unsweetened soy milk because it’s nice and creamy, but almond milk or oat milk work great too. Just make sure it’s unsweetened so your mac and cheese isn’t surprisingly sweet!
• 2 tablespoons Dijon mustard: This adds a little tang and depth that really elevates the “cheesy” flavor.
• 1 cup (60g) nutritional yeast: This is your secret weapon for that cheesy, umami flavor! Don’t skip this, it’s magic.
• 1 tablespoon onion powder: For a savory kick.
• 1 tablespoon garlic powder: Because garlic makes everything better!
• 1/8 teaspoon freshly ground nutmeg: A tiny pinch of nutmeg is a classic addition to creamy sauces and adds a subtle warmth.
• 3/4 teaspoon fine sea salt, plus more to taste: Seasoning is key to bringing out all those flavors.
• 1/2 teaspoon freshly ground black pepper: For a little bite.
• 1/8 teaspoon cayenne pepper, optional: If you like a hint of heat, just a pinch of cayenne will do the trick.
• 1/4 to 1/2 teaspoon ground turmeric, optional: This is purely for color to give it that gorgeous golden mac and cheese hue. You won’t taste it!

How to Make It

Ready to get cooking? This is where the magic happens!

1. Cook the Pasta: First things first, get your pasta cooking according to the package directions. While it’s bubbling away, you can start on the sauce. Once it’s perfectly al dente, drain it and set it aside. Don’t rinse it – that starchy water helps the sauce cling!
2. Melt the Butter: Grab a large saucepan or a Dutch oven (my favorite for its even heating!) and melt your vegan butter over medium heat.
3. Make the Roux: Once the butter is melted and starts to bubble a little, whisk in the all-purpose flour. Keep whisking for about 1-2 minutes, stirring constantly. You want it to get lightly golden, like a pale blonde. This step is important for cooking out that raw flour taste.
4. Whisk in the Milk: Now for the creamy part! Gradually whisk in your non-dairy milk, a little at a time, making sure to whisk out any lumps as you go. This gradual addition helps create a super smooth sauce. Keep stirring and cooking over medium heat until the sauce starts to thicken nicely. It should be coating the back of your spoon.
5. Add the Flavor: Time to bring on the cheesy goodness! Stir in the Dijon mustard, nutritional yeast, onion powder, garlic powder, nutmeg, salt, black pepper, and if you’re feeling adventurous, the cayenne pepper and turmeric.
6. Simmer to Perfection: Continue to cook and stir until the sauce is wonderfully smooth, creamy, and heated all the way through. Give it a taste and add a little more salt or pepper if you think it needs it.
7. Combine and Serve: Add your drained, cooked pasta directly into the saucepan with the glorious cheese sauce. Stir gently until every piece of pasta is coated in that dreamy, creamy goodness.
8. Enjoy Immediately: Serve it up hot and watch the smiles appear!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a great canvas for your culinary creativity! Here are a few ideas:

• For a “Cheesier” Flavor: If you want an even more intense cheese flavor, you can add a small amount of vegan shredded cheddar or cheddar-style cheese to the sauce at step 5. Melt it in slowly for an extra gooey texture.
• Veggie Boost: Sneak in some veggies! Stir in some steamed broccoli florets, peas, or even some finely chopped spinach at the very end. They’ll get a nice coating of sauce.
• Spice It Up: For a truly spicy kick, increase the cayenne pepper or add a pinch of red pepper flakes.
• Herbaciousness: Fresh parsley or chives sprinkled on top just before serving add a lovely fresh touch.
• Breadcrumb Topping: For a crunchy contrast, spoon the mac and cheese into a baking dish, top with vegan breadcrumbs mixed with a little melted vegan butter, and bake at 375°F (190°C) for about 15-20 minutes until golden and bubbly.

Tips for Success

A few little tricks can make this recipe absolutely perfect every time!

• Don’t Overcook the Pasta: Remember, it will cook a little more when you toss it with the sauce. Aim for al dente!
• Whisk Constantly: When adding the milk and cooking the sauce, continuous whisking is your best friend to prevent lumps and ensure a silky smooth texture.
• Taste and Adjust: Seasoning is personal! Don’t be afraid to taste the sauce and adjust the salt, pepper, or even add a little more nutritional yeast if you want it more “cheesy.”
• Prep Ahead: You can cook the pasta a day in advance and store it in the refrigerator. Reheat it gently in the sauce when you’re ready to serve. The sauce itself can also be made ahead and stored, then reheated gently with a splash more non-dairy milk if it thickens too much.

How to Store It

Leftovers are rare in our house, but if you happen to have some, storing is easy! Let the mac and cheese cool down completely. Then, transfer it to an airtight container and pop it in the refrigerator. It should stay fresh and delicious for about 3-4 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of non-dairy milk if it seems a bit stiff. You can also reheat individual portions in the microwave.

FAQs

Is nutritional yeast really the secret to vegan cheese sauce?

Yes! Nutritional yeast has a naturally nutty, cheesy flavor that is absolutely essential for making vegan cheese sauces taste authentically cheesy. It’s a deactivated yeast, so it won’t cause any leavening, but it’s packed with B vitamins!

Can I use gluten-free pasta?

Absolutely! You can use your favorite gluten-free pasta. Just be sure to cook it according to package directions to ensure it has the right texture.

My sauce is too thin, what did I do wrong?

Don’t worry, it happens! If your sauce is too thin, you can try simmering it for a few more minutes to let it reduce and thicken further. You can also make a quick slurry by mixing 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water, then whisking that into the simmering sauce until it thickens.

Can I freeze this mac and cheese?

While it’s best enjoyed fresh, you can freeze it. However, the texture of the sauce might change slightly upon thawing. To freeze, let it cool completely, transfer to a freezer-safe container, and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently.