Sometimes we all need some good old-fashioned comfort food. For me, mac n’ cheese has always been a go-to. I will admit that at first I was skeptical of any vegan take on this classic but trust me, vegan mac n’ “cheese” is just as tasty and comforting as the original recipe.
This comfort food is something that I spent a long time trying to perfect and these are two recipes that I absolutely adore. As with everything, it’s just about figuring out what you like and what works best for you. One is far more traditional than the other (as traditional as a vegan adaptation can be) but I urge you to give both of these a go!
Both recipes serve roughly 4 people. Remember to always taste check as you go!
Classic mac n’ “cheese” (Option to have it baked or unbaked)
- 3 cups of vegan “cheese” (I use Violife)
- 4 servings of dried pasta (use whatever variety you prefer!)
- 2 cups plant milk (I use oat milk)
- 1 – 2 tbsp nutritional yeast
- 3 tbsp vegan butter (I use Vitalite)
- ½ tsp salt
- ½ tsp black pepper
- If baking, you will need ¼ cup breadcrumbs
- Cook the pasta according to the packet instructions. Once cooked, drain and rinse under cold water.
- If you are going to bake the mac n’ cheese, preheat your oven to 180 c.
- In a small pot, melt the butter.
- Once melted, add the salt, pepper and nutritional yeast. Then whisk in the plant milk.
- Add the vegan cheese and cook the sauce over a low/medium heat for 2 – 3 minutes, stirring frequently.
- Once the sauce is ready, stir the pasta through until fully covered.
- You can stop here, season and enjoy! However, if you want to bake the mac n’ cheese then read on.
- Place into an oven-safe dish and top with breadcrumbs.
- Bake for roughly 15 minutes uncovered, or until the cheese is bubbling and beginning to brown.
- Remove from oven (you can sprinkle some more vegan cheese over the top if you wish) and enjoy!
Butternut squash mac n’ “cheese”
- 500g butternut squash, de-skinned and cut into cubes
- 1 carrot, sliced
- 4 servings of dried macaroni pasta (any variety works though!)
- 200ml plant milk (I use oat milk)
- 5 or 6 tbsp nutritional yeast (about ½ cup)
- 2 tsp garlic granules
- 1 tsp onion granules
- ½ tsp smoked paprika
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp cornflour
- Salt and pepper to taste
- Add the butternut squash and carrot into a pot with boiling water. Cook until soft (around 10-15 minutes).
- Meanwhile, cook your pasta according to the packet instructions. You want this al dente.
- Drain the cooked pasta and rinse under cold water before putting it back into the pot. Then set this aside.
- Drain the butternut squash and carrot. Add to a blender (if you are using a hand blender then add the ingredients back into the pot).
- Pour in the plant milk and add the rest of the ingredients into the blender. Then blend until creamy. Remember to stop and taste check as you go, add in more salt/pepper or any other seasoning if you feel it’s needed!
- Once blended, add the sauce into a pot and heat it up (roughly 5 minutes). Then stir the pasta through it until fully covered.
Featured image credit: anniesveggielife.com