Macaroni 5 Ways

When someone thinks of vegan food, many times they think of all the things vegan food ‘lacks’ or doesn’t have. People ask me all the time “How do I live without cheese?” or “Don’t you miss cheese?”

When I first went vegan four years ago, I was the noobiest of the noobs. I think I ate rice and soy sauce for multiple meals throughout the day and I considered hummus a vegetable. I definitely never though I’d be eating things like cheeseburgers, macaroni, and pizza ever again until I realized that there was a whole world out there, a vegan community, that was cooking up some of the most creative recipes I had ever seen. Fast forward to now, and the vegan food industry is white hot. There have been so many innovations in meat and dairy alternative in the past year or two alone that should be reassuring to any future vegan that the possibilities are indeed endless.

And the best part? Vegan food will just keep getting better and BETTER.

With that being said, below you will find 5 completely vegan, completely healthy, and completely delicious mac and cheese recipes that will make a believer out of the staunchest cheese fanatic you know.

Hope you enjoy!

These 5 recipes all utilize some pretty common (and delicious!) vegan cheese sauce recipes as a base: Nutritional Yeast and Cashew Cream.

The first one is your basic Mac and Cheese, nice and neat. Simple. The second is a Spicy Mac and Cheese, so it’s a spicy twist on the original with some tomatoes, onion and a little bit of heat. The third is my favorite: Baked Macaroni and Cheese. You know, like Thanksgiving dinner status. Creamy, comforting and RICH. So delicious. I added tempeh bacon to the baked macaroni and cheese for a Vegan Bacon Mac and Cheese (equally delicious) and finally, a Garlic Alfredo Mac and Cheese for my closing act.

Recipes and pics are detailed below.

And might I add that none of these have cholesterol? That’s enough reason to give up cheese altogether 🙂

Let me know if you try any of these in the comments below!

Vegan Macaroni and Cheese 5 Ways

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OG Mac and Cheese

Course Dinner, Lunch, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 box pasta
  • 3/4 cup unsweetened almond milk
  • 6 tbsp nutritional yeast (Bob’s Red Mill makes one in natural food section of most grocery stores or bulk food stores)
  • 1 tbsp Earth Balance (or any non-dairy spread)
  • 1 tbsp flour
  • 2 tsp dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt (add to taste)
  • 1/2 tsp pepper (add to taste)

Instructions

  1. In a skillet or pot, melt the Earth Balance over medium heat.

  2. Add milk & flour and nutritional yeast to pot and whisk well. Reduce heat to low-medium.

  3. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire. 

  4. Pour over cooked pasta and serve.

Recipe Notes

Recipe inspired from Oh She Glows

vegan macaroni and cheese

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Spicy Mac and Cheese

Course Dinner, Lunch, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

OG Mac and Cheese Sauce

  • 1 box pasta
  • 3/4 cup unsweetened almond milk
  • 1 tbsp Earth Balance vegan butter
  • 1 tbsp flour
  • 2 tsp dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt (add to taste)
  • 1/2 tsp pepper (add to taste)

Spicy Cheese Sauce

  • 1/2 cup almond milk
  • 1/2 cup Nutritional Yeast
  • 1/2 cup chopped red onion
  • 1/2 cup diced tomato
  • 3 cloves crushed garlic
  • 1 jalepeno
  • 1 tbsp Earth Balance
  • cumin, salt and pepper to taste (start with 1/4 tsp each)

Instructions

  1. Prepare the OG mac and cheese sauce and set aside. 

  2. Chop 1/2 tomato and add to pasta. Sautee veggies over 1 tbsp Earth Balance (vegan butter) on med-low heat for about 5 minutes.

  3. Add 1/2 cup almond milk and 1/2 cup Nutritional Yeast. Add in salt, pepper, and cumin to taste.

  4. Bring to a boil for a few minutes and then lower heat and cook until the sauce thickens to your liking. 

  5. Add more nutritional yeast as needed/if necessary. Pour spicy cheese sauce over pasta to taste.

Recipe Notes

*You can do it the way explained above to give yourself control over how spicy the dish turns out. For example, you can only use half of the spicy cheese sauce if you don’t want it too spicy and set the rest aside. OR you can prepare the nutritional yeast cheese sauce like in the OG mac & cheese recipe over the sauteed jalepenos, onion, and garlic if you’d like it to be spicier.

vegan macaroni and cheese

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Vegan Baked Macaroni and Cheese

Course Dinner, Lunch, Side Dish
Cuisine American, plantbased dairy products
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

OG Mac and Cheese Sauce

  • 1 box pasta
  • 3/4 cup unsweetened almond milk (add more for thinner consistency)
  • 6 tbsp nutritional yeast (Bob’s Red Mill makes one in natural food section of most grocery stores or bulk food stores)
  • 1 tbsp Earth Balance (or any non-dairy spread)
  • 1 tbsp flour
  • 2 tsp dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt (add to taste)
  • 1/2 tsp pepper (add to taste)

Baked Mac and Cheese add-ons

  • 1 bag Daiya cheddar shredded cheese
  • 5-6 slices Field Roast cheese (Chao flavor)

Instructions

  1. 1. In a skillet or pot, melt the Earth Balance over medium heat.

  2. Add milk & flour and nutritional yeast to pot and whisk well. Reduce heat to low-medium.

  3. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire. 

  4. Add 1 cup Daiya shredded cheddar cheese and 3 slices of Field Roast Chao slices to the OG cheese sauce and cook until both cheeses are melted.

  5. Place cooked pasta in a mixing bowl, pour the cheese mixture over the bowl and stir. 

  6. Transfer the mac and cheese to a greased baking dish and then layer with shredded and sliced cheeses. I tore the cheese slices into narrow strips (approx 1-inch) for better coverage. 

  7. Bake for 15-20 minutes at 350. Check every 10 minutes and just cook until cheese is melted. You can tell when the Daiya is melted by when it starts to bubble. 

  8. Mix melted cheese into the pasta with a melted spoon for a more ‘natural’ looking cheese effect.

vegan macaroni and cheese

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Tempeh Bacon Mac & Cheese

Course Dinner, Lunch, Side Dish
Cuisine American, plantbased dairy products
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

Macaroni and Cheese Sauce (part 1)

  • 1 box pasta
  • 3/4 cup unsweetened, unflavored almond milk
  • 6 tbsp nutritional yeast
  • 1 tbsp Earth Balance
  • 1 tbsp flour
  • 2 tsp dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Baked Cheese Ingredients (part 2)

  • 1 bag Daiya shredded cheddar cheese
  • 5-6 slices Field Roast slices (Chao flavor)

Instructions

  1. Mix Part 1 ingredients in a bowl and then transfer to saucepan on low heat. Let simmer for 3-5 minutes. 

  2. Add 1 cup Daiya shredded cheddar cheese and 3 slices of Field Roast Chao slices, cook until both cheeses are melted. 

  3. Pre-heat oven to 350 and prep baking sheet with coconut oil to prevent sticking. 

  4. Pour cheese mixture over cooked pasta in a baking dish, stir. Sprinkle 1/2-1 cup (more if desired) Daiya shredded cheddar cheese over pasta. Cut 2-3 slices of Field Roast Chao slices into 1 inch wide strips and place evenly over pasta.

  5. Bake for 15-20 minutes. Just until cheese is melted. You can tell when the Daiya is melted by when it starts to bubble. Mix melted cheese into the pasta with a melted spoon for a more ‘natural’ looking cheese effect.

  6. Add chopped tempeh bacon over macaroni and serve.

GARLIC ALFREDO MAC & CHEESE
(recipe from The Vegan8 )

Note: *I added 3 tbps lemon juice instead of her suggested 1 tbsp. I added basil, garlic powder and oregano into the sauce pre-blending I also garnished with basil and oregano toward the end

vegan macaroni and cheese

Not only do these vegan macaroni and cheese recipes look like the real thing, but they taste even better. I promise this isn’t just the vegan bias talking. I’d choose these recipes over conventional, dairy macaroni and cheese any day. They are healthier for you, cholesterol free and most importantly, no animal had to suffer for them.

If you try any of these recipes, please let me know what you think!

Watch how I made Vegan Macaroni and Cheese 5 Ways here:

Recommended:

Cauliflower Wings 5 Ways

Vegan Bacon Recipes

 

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  1. Pingback: Vegan Bacon Tempeh Ideas - Easy Vegan Recipes || httpvvegan.com

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