Vegan Mac and Cheese is commonly touted as a good way to sneak your veggies in, but what if you just want a creamy bowl with no tricks? This version is my favorite everyday vegan mac and cheese. It’s fast enough to make with a toddler undertow, and the leftovers can be reheated with a splash of water or soymilk. You can also store the sauce and noodles separately, as it does soak in a bit. You can always serve it with a nice side of roasted broccoli if you’d like.
Vegan Mac and Cheese
This easy, creamy vegan mac and cheese is made with pantry staples that require no planning ahead and is sure to be a weeknight staple. Updated 7/14/2018
- 1 lb macaroni, cooked
- 1/3 cup canola oil
- 1/4 cup all-purpose flour
- 3-4 cups unsweetened soymilk, divided
- 2 tsp lactic acid
- 1/4 cup nutritional yeast
- 1/2 tsp iodized salt or to taste
- 2 tbsp tapioca starch
- 1/4 tsp paprika
- 1/8 tsp turmeric
- 1/8 tsp mustard powder
- 2 tbsp refined coconut oil
- 1 tbsp tomato paste or ketchup
- fresh pepper to taste
Cook your noodles—I like to make them in the instant pot but your preferred method is just fine.
Add lactic acid to 2 cups of soymilk, stir and let sit.
Add canola oil to a large. heavy bottomed saucepan, heat through, whisk in flour until it begins to brown, stirring constantly.
Whisk in the 2 cups of unsweetened soymilk with lactic acid, leaving the rest to the side as needed.
Still stirring constantly, whisk in nutritional yeast, tapioca starch, and seasonings.
Add in additional soymilk as needed 1/4 cup at a time until consistency is smooth, creamy, and stretchy.
Turn off heat and whisk in refined coconut oil & tomato paste or ketchup.
Stir in pasta.
Garnish as desired & serve!