Easy, quick and delicious vegan mac and cheese recipe that requires no ahead of time preparation. This recipe also doesn't require cashews, tofu or potatoes and carrots.
Course Main Course
Cuisine American
Keyword dinner, hot dogs, mac and cheese, pasta, vegan
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Equipment
Large Pot
Sauce Pan
Ingredients
2tbspvegan butter or neutral oil
1tbspall-purpose flour
1/3cupnutritional yeast
1/2tsppaprika
3tspgarlic powder
2tspmustard powder
1/2tspsalt
2cupsdried elbow pasta
1/2cupreserved pasta water
1cupunsweetened non-dairy milk
Instructions
Start by getting water boiling and cooking the elbow pasta according to the directions on the packaging.
While it’s boiling melt the vegan butter in a saucepan over medium-low heat. Once melted add the flour to the vegan butter. This will create what’s called a roux which will make the sauce thicker. Toast the roux on low heat until it starts turning a golden brown color. This will make 2-3 minutes.
Once the roux is toasted add the nutritional yeast and other spices: paprika, garlic powder, mustard powder, and salt.
The mixture will be extremely thick at this point. Add your non-dairy milk and mix until you’re left with a thick sauce.
When the pasta is done cooking add the reserved pasta water to the cheese mixture and drain the pasta.
Stir the “cheese” sauce and pasta together. Add more non-dairy milk and seasoning if needed to reach your desired consistency and taste.
Serve and enjoy. Store leftovers for up to 3 days.