Best Ever Vegan Macaroni & Cheese
Macaroni & Cheese recipe for the best mac and cheese we've ever had, including non-vegan versions! Requires easy ingredients. It's cheap, easy, and quick to make.
Servings: 4
Calories: 824kcal
Equipment
- food processor or blender
Ingredients
- 1 lb macaroni noodles
- 2 cups unsweetened vegan milk (we used oat)
- 1 tsp vinegar
- ¼ cup oil of choice (we used canola)
- ¼ cup arrowroot powder
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ground turmeric
- ½ tsp lemon pepper seasoning
- ½ tsp salt
- ¼ tsp paprika
- ¼ cup vegan mayonnaise
- 1½ Tbsp nutritional yeast (~4½ tsp, you can bump this up to 2 Tbsp if you like)
Optional ingredients to make it a full meal
- 3 cooked beyond sausages sliced
- 1 package mixed frozen vegetables (cooked in microwave)
Instructions
- Boil some water for the macaroni noodles and cook them. Drain, rinse (to slow cooking) and set aside. While waiting for the macaroni to cook you can make the sauce.
- Add 1 tsp vinegar to 2 cups of vegan milk and set aside for at least 5 minutes. Proceed with next step while waiting.
- Heat a large pan or skillet on medium and add ¼ cup of oil. Once it's hot add ¼ cup of arrowroot powder. Stir frequently for 1-2 minutes.
- Add roughly ½ cup of the milk into the pan and stir it together for 1-2 minutes. When it's combined well and thickened add another ½ cup of the milk and repeat, stirring until it gets thick. Repeat until all milk is used.
- There will likely be chunks in the sauce, so now is the time to add it to your food processor or blender. Also add the remaining spices and vegan mayonnaise. Mix it for about a minute until it's very smooth.
- Return the cheese sauce into its pan and cook on medium heat for another 1-2 minutes, stirring often. Add macaroni noodles to the sauce and stir them in.
- Time to eat!