A very veggie filled cheese sauce made with cauliflower, potato, and nutritional yeast makes this Vegan Macaroni and Cheese perfectly creamy and delicious.
Creamy, cheesy and satisfying this Vegan Macaroni and Cheese is a great alternative to traditional dairy versions. We love this mac and cheese as a side dish to these tofu sticks for a yummy kid friendly dinner.
This recipe was inspired by a nacho cheese at veganyumminess.com. The key to her nacho cheese is potato. And it works perfectly for the sauce in this macaroni.
Ingredients
Cauliflower and potatoes along with plenty of nutritional yeast make this thick, creamy sauce with a cheesy flavor. I won't say this mac 'n cheese is an exact replica of the flavor of conventional macaroni, but the creamy texture more than makes up for it.
- olive oil
- garlic
- potato
- cauliflower
- unsweetened non dairy milk
- nutritional yeast
- lemon juice
- dijon mustard
- pasta
See recipe card for quantities.
Substitutions & variations
- Gluten free - use your favorite gluten free pasta
- Spicy - add cayenne or red pepper flakes to the sauce for a bit of spiciness
- Veggies - add peas or cooked spinach to macaroni, if desired
Instructions
The cheese sauce for this macaroni and cheese is simple to whip up. Start by boiling the vegetables to soften. Then blend everything up. Follow the package instructions for cooking your desired pasta. Combine the cooked pasta with the cheese sauce and enjoy!
Equipment
You will need a blender to make the cheese sauce. A high powered model is preferable for a smoother, creamier sauce.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I'll be sure to see it!
Recipe
Vegan Macaroni and Cheese
Equipment
- blender
Ingredients
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 1 medium potato, chopped into 1 inch pieces
- ½ -¾ tsp salt
- 1 small cauliflower, core removed and chopped
- 1 ½-2 cup plain unsweetened almond milk *see note
- 10 -13 oz pasta
- ¼ -½ cup nutritional yeast depending on your taste
- 2 tbsp lemon juice
- 1 teaspoon dijon mustard
Instructions
- Heat 1 tsp. olive oil over medium heat.1 teaspoon olive oil
- Add garlic and sauté for 2-3 minutes.1 garlic clove, minced
- Add cauliflower, potato, salt, and 1 ½ cup almond milk and bring to a boil.1 medium potato, chopped into 1 inch pieces, 1 small cauliflower, core removed and chopped, ½ -¾ teaspoon salt
- Reduce heat, cover, and simmer until tender 15-20 minutes.
- Prepare pasta according to package directions.10 -13 oz pasta
- Remove cauliflower, potatoes and milk from heat and transfer to a blender.1 ½-2 cup plain unsweetened almond milk
- Add nutritional yeast, lemon juice and dijon mustard. Blend until smooth and creamy.¼ -½ cup nutritional yeast depending on your taste, 2 tablespoon lemon juice, 1 teaspoon dijon mustard
- Taste and adjust salt and nutritional yeast to your liking.
- Pour sauce over pasta and stir to combine.
nano banana 2 says
As someone with a cashew allergy, I'm always thrilled to find a creamy vegan cheese recipe that doesn't require them. This looks like a fantastic, simple alternative, and I appreciate the focus on accessible ingredients. I can't wait to try it this weekend.