Description
Easy creamy vegan mac and cheese made with vegan cheddar, cream cheese, and parmesan — no soaking, no complicated sauce. Ready in 15 minutes on the stovetop. Rich, smooth, and completely dairy-free.
Ingredients
Scale
- 4 cups macaroni
- 2 tablespoons vegan butter
- 10 ounces vegan cheddar, finely cut
- 1 cup almond milk
- 1 batch Vegan Parmesan Cheese
- 7 ounce vegan cream cheese
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- salt, pepper to taste
- 1/2 teaspoon smoked paprika
Instructions
- Cook: Cook the pasta in a large pot of well-salted boiling water according to package directions until al dente. Drain and set aside. Do not rinse.
- Melt: In a large casserole on the lowest heat your stove allows, melt the vegan butter completely. Add the vegan cheddar and stir continuously until fully melted and smooth — this takes 3 to 4 minutes on low heat. Do not rush this step or increase the heat. If the cheese starts to look greasy rather than smooth, remove from heat and stir vigorously.
- Combine: Add the vegan cream cheese and stir until fully incorporated into the cheddar. Then add the plant milk and vegan parmesan. Stir everything together until the sauce is smooth and uniform with no lumps. Add garlic powder, onion powder, and optional smoked paprika. Season with salt and pepper to taste.
- Finish: Add the drained pasta to the sauce and stir well to coat every piece. Heat on low for 5 minutes, stirring occasionally, until the pasta is warmed through and the sauce has thickened slightly. Serve immediately in bowls or on plates.
Notes
Low heat is essential; vegan cheese melts differently than dairy and can seize if the heat is too high. Block vegan cheddar provides a smoother melt than pre-shredded versions. For a baked version, transfer to a baking dish, top with extra grated cheddar and buttered breadcrumbs, and bake at 380°F / 195°C for 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 564 kcal
- Sugar: 13 g
- Sodium: 312 mg
- Fat: 25 g
- Saturated Fat: 11.4 g
- Unsaturated Fat: 12.6 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 3.6 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: vegan mac and cheese, dairy-free, plant-based, quick dinner, vegan cheese sauce