Vegan Mac & Cheese
If you're craving the creamy traditional mac and cheese but want to keep it plant-based, you’re in the right place. This vegan mac and cheese recipe is rich and comforting. Whether you’re vegan, lactose intolerant, or just looking to try something new, this version is for you.
If you are hosting a dinner party or have been asked to bring a dish along, make this!
Ingredients:
- Vegan cream cheese (I use bio creamy available at Coles and Woolworths but you can use any vegan cream cheese.
- Coconut cream or plant-based milk: I try to use something that doesn't have a strong flavour. Either homebrand coconut creams or a soft plant milk that won't take over the cheesy flavour.
- Vegan Cheese or Nutritional Yeast (nooch): both of these options are great. Pick a soft shredded or block cheese to grate. pick a brand you enjoy eating.
- Pasta: You can use a GF pasta to make this dish Gluten Free.
Equipment:
- Baking tray or an oven safe/cast iron pan you cooked the sauce in.
- Breadcrumbs: this stage is option but great to add some crunch to the dish. You can buttery, herby breadcrumbs or just keep them plain.
Ingredients
Optional:
Instructions
- Preheat your oven to 180 degrees Celsius and grease a baking tray with 1 tsp of olive oil. Add the other tsp to a saucepan.Â
- - Boil some water for your pasta, add a pinch of salt and cook the macaroni until almost al dente.
- Whilst the pasta is cooking dice your onion and garlic and add the onion to a saucepan of medium heat and saute for 1-2 minutes.
- - Add the garlic, spices and stir until the onion is translucent for another 1-2 minutes.
- Add the stock, cream/plant-milk, dijon, cream cheese and vegan cheese/nutritional yeast and stir for a few minutes stir until thickened. Turn off the heat. Drizzle some olive oil into the sauce at the end. This helps the cheese "melt".Â
- - Drain the macaroni from the water and add it into the cheese sauce.
- Pour into the greased baking tray.
- - Optional: add bread crumbs of vegan parmesan evenly to the top.
- - Bake for 20-25mins of until crispy and golden on top.
- - Add fresh chives, salt and cracked pepper to taste.
- - Enjoy as a main or a side dish. This makes a lot but it will last in the fridge for a few days or freeze for 2 months in an airtight container.
