How to Make Classic Vegan Mac and Cheese
Looking for a classic mac and cheese recipe that's vegan friendly and dairy-free?
Try this simple recipe that uses all vegan and dairy-free ingredients including unsweetened cashew milk and shredded vegan mozzarella and cheddar cheese. You can even swap out regular pasta shells for small florets of cooked cauliflower to make keto-friendly mac and cheese!
To make this recipe Keto-friendly or if you’re just trying to get some extra veggies in, try swapping the pasta for 5-6 cups cooked cauliflower cut into small florets.
Try this simple recipe that uses all vegan and dairy-free ingredients including unsweetened cashew milk and shredded vegan mozzarella and cheddar cheese. You can even swap out regular pasta shells for small florets of cooked cauliflower to make keto-friendly mac and cheese!
Ingredients
- • 1 cup Elmhurst 1925 Unsweetened Milked Cashews™
- • ½ cup Hearty Vegetable Stock
- • 3 cups Pasta, uncooked
- • 1 cup Vegan Shredded Mozzarella Cheese
- • ½ cup Vegan Shredded Cheddar Cheese
- • 1 Tbsp. Nutritional Yeast
- • 1 Tsp. Granulated Garlic
- • 1 Tsp. Granulated Onion
- • 1 Tsp. Ground Mustard
- • Salt + Pepper to taste
Preparation
- Cook pasta al dente, according to package instructions. Usually about 6-8 minutes in boiling salted water. Drain, cool and set aside.
- Blend together cashew milk and vegetable stock and bring to a simmer. Slowly incorporate cheeses and whisk until blended together.
- Remove from heat and add in the spices and nutritional yeast. Season with salt and pepper to taste.
- Transfer pasta to a baking dish and fold in cheese sauce until completely coated.
- Top with additional cheese shreds and pop under the broiler, watching until cheese has melted and browned.
