Easy Vegan Recipe of Mac and Cheese

Ever since we made a white sauce for our homemade lasagna, we’ve been discussing how to create a rich and creamy vegan cheese sauce for a dish like this. And what better way to do it than for a vegan recipe of mac and cheese? This is our go-to comfort food for the family.

We like smooth and creamy Mac and cheese, no breadcrumbs, not baked, no vegetables, just a rich, cheesy white sauce and classic macaroni pasta.

We often find ourselves craving mac and cheese, and it’s a dish we can quickly whip up with ingredients readily available in our pantry. Simple items like onion and garlic powder from the spice rack, pasta from the cupboard, and vegan cheese from the fridge are all you need to make a delicious meal.

This is a perfect dinner time main, or would even do well as a small dish alongside our potato salad recipe. And you can make this meal your own too, for example, we sometimes add plant-based bacon bits, grated vegan Parmesan, or wholegrain mustard.

Vegan Mac and Cheese Ingredients

150 g macaroni

480 ml unsweetened soy milk

4 Tbsp plain flour

3 Tbsp olive oil

1/2 tsp salt

Peppercorn (ground to taste)

1/2 Tbsp English mustard

1/2 Tbsp Wholegrain Mustard

1/2 tsp garlic powder

1/2 tsp onion powder

75 g grated vegan cheese (Cathedral City’s plant-based mature cheddar cheese melts well and has a strong tangy flavour)

How to Make Vegan Mac and Cheese

Start by putting a large pan, filled with enough water to cover the 150 g of macaroni, over high heat on your stove and bring the water to a boil. Weight out the pasta, and as soon as the water is boiling, add the pasta and leave this to bubble away for no more than 13 minutes, stopping a little shorter than that if you want your macaroni to be slightly more al dente.

While the pasta water is coming to a boil, you should also have enough time to measure out the ingredients required to make your cheese sauce. We would recommend, having all the right weights of each ingredient ready on the side. You can have the cheese, along with the seasonings together in one bowl, the soya milk measured in a jug, and the flour ready to add to the olive oil to make the roux for your cheese sauce.

Set another medium-sized pan large enough to hold the 480 ml of soya milk (with cheese and flour) over medium heat. Add the 3 Tbsp of olive oil, followed by the 4 Tbsp of plain flour, and with a whisk, mix quickly and constantly until the roux just starts to turn to a smooth golden brown paste.

Now add the soya milk to the pan as well and keep stirring, you just don’t have to be so vigorous anymore. Keep mixing until the sauce starts to thicken, and if you’ve been left waiting a few minutes you can creep up the heat to bring it along, but not to a boil, a simmer at most.

Once you’re content that your white sauce has thickened up, you can now tip in the 75 g of mature plant-based cheddar you’ve pre-grated, along with all your seasonings, and combine everything into the sauce until all of the cheese has melted and you’re left with a rich, creamy, delicious cheese sauce.

Drain the macaroni, giving them a quick toss in a colander to make sure that all of the water has drained off them, and return them all to the pan they were just boiling in, and pour over and mix in as much cheese sauce as you desire.

Finally, this is where you can add your personal touch if you want. You can top this quick and tasty dish with some meat-free bacon bits, breadcrumbs, or vegan parmesan. Or if you can’t wait, just dish it up and enjoy some easy vegan grub.

EASY VEGAN RECIPE OF MAC AND CHEESE

Quick and tasty vegan recipe of mac and cheese for a satisfying dinner or side dish. Ready in just 15 minutes with simple from-the-cupboard ingredients.

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Prep Time 2 minutes mins

Cook Time 13 minutes mins

Course Main Course

Cuisine American, vegan

Servings 2

Ingredients

  

• 150 g macaroni
• 480 ml unsweetened soy milk
• 4 Tbsp plain flour
• 3 Tbsp olive oil
• 1/2 tsp salt
• Peppercorn ground to taste
• 1/2 Tbsp English mustard
• 1/2 Tbsp Wholegrain Mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 75 g grated vegan cheese Cathedral City's plant-based mature cheddar cheese melts well and has a strong tangy flavour

Instructions

 

• Fill a large pan with water and bring to a boil over high heat. Then add 150 g of macaroni and cook for no more than 12 minutes. Less if you want more al dente pasta.
• Now measure out all the ingredients for the cheese sauce while the water is coming to a boil. You can place all the seasonings in a bowl with the grated cheese, measure out the flour and have the soya milk in a jug ready to pour.
• Set another medium-sized pan over medium heat on the stove and add 3 Tbsp of olive oil, then 4 Tbsp of plain flour. Whisk quickly and constantly until the flour and oil roux becomes a smooth golden-brown paste.
• Now add the milk and keep stirring, but less vigorously now. Continue until the sauce starts to thicken.
• Next tip in the 75 g of grated cheese and all the seasonings, combining everything until the cheese has melted and you have a smooth creamy sauce.
• Drain the macaroni once it’s cooked and return them to the pan they were just boiling in. Pour over as much cheese sauce as you want and mix.
• Serve and add any extra toppings, you could try meat-free bacon bits or plant-based parmesan.

Keyword mustard, pasta, vegan cheese

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