Macaroni and cheese is also delicious with added steamed broccoli, peas, or kale.You can add 1/2 cup of boiled and pureed carrots, squash, or sweet potatoes to the cheese sauce for extra hidden nutrients.Reheating: Reheat the mac and cheese in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop. Thaw overnight in the fridge before reheating. Refrigerate: This mac & cheese will keep well in the fridge for 3 - 5 days in an airtight container.įreeze: Vegan mac n cheese freezes well and can be stored in an airtight container in the freezer for up to 3 months. It will firm up quickly once it reaches a certain temperature and goes from a runny liquid to a thick sauce in just a few seconds. (It will get lumpy if you add starch to warm liquid). Don't turn on the heat until you have mixed the dry ingredients with the milk.Vanilla flavored milk will ruin your dish. Make sure to use plain plant-based milk.Whisk - To stir your vegan cheese sauce into a creamy masterpiece!īaking Dish - if you are making baked vegan mac and cheese. Black Pepper - or red pepper flakes for extra flavor or a little heat.You can also use a teaspoon of lemon juice, apple cider vinegar, or dijon mustard for a little tang. Miso or Tahini – (optional) For a cheesy bite. If you want your mac and cheese to have more or a cheddar taste, add 1 tsp of white miso paste or tahini to your cheese sauce.Oil - To give it a richer flavor (optional). Refined coconut oil, light olive oil, vegan margarine, or my vegan butter recipe all work great in this mac and cheese.You can also swap this out for onion powder or use half garlic and half onion powder. Garlic Powder - for flavor (optional).Corn Starch – This helps to thicken up your sauce and make it the right consistency. (You can swap potato starch for this equally if you prefer).Tapioca Starch – Aka tapioca flour. This is essential for a creamy, stretchy texture that won’t get gloppy once it cools off. You can sub it with corn starch or potato starch, but nothing else gives your cheese sauce the same great texture as tapioca starch.You can learn more about nutritional yeast in this post. Nutritional Yeast – Aka nooch. This is a yellow powder found in most health food stores. It has a cheesy umami flavor and without it, your vegan mac and cheese just won’t be cheesy tasting.Plant-Based Milk – Any plain flavored plant milk like soy milk, almond milk, or oat milk, will work great in this recipe. For an extra rich and creamy mac and cheese, you can also use 1 1/2 cups of canned coconut milk or cashew cream plus 1/2 cup of water in place of the 2 cups of milk.

Pasta – Macaroni, shells, or any small pasta shape works great. Use gluten-free pasta if need too.

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