This one-pot vegan mac and cheese recipe transforms comfort food using plant-based ingredients, ensuring a delicious alternative that kids will enjoy without sacrificing flavor.
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Why You’ll Love One-Pot Vegan Mac and Cheese
- I am SO excited to finally have a plant-based Mac & Cheese that my kids will eat.
- The truth is that all the recipes I was trying with squash, carrots, potatoes, cashews, or nutritional yeast were just too “healthy.” Mac & Cheese is not a health food. It is comfort food. So I decided I needed to just go back to basics; take a regular, dairy-filled Mac & Cheese recipe and veganize it with plant-based alternatives.
Ingredients/Equipment Notes
To make this delicious vegan mac and cheese, you will need the following ingredients (full measurements are in the recipe card below):
- 2 cups water
- 2 cups of unsweetened, plain plant-based milk (I use organic soy milk)
- 2 Tbsp. plant-based butter (I use Earth Balance or Miyokos)
- 1/2 tsp. salt
- 1 1/2 cups of grated plant-based cheddar (I use Violife)
- 1/2 cup of grated plant-based parmesan (I use Violife)
- 12 oz of elbow pasta (I use Jovial gluten-free elbow pasta)
You will also need the following equipment:
- One pot!
How to Make the Best Vegan Mac and Cheese
- Slowly bring the water, plant-based milk and butter, and salt to a boil in a medium pot. I recommend stirring occasionally to prevent a skin forming from the milk. If it does, just spoon out.
- Add 12 oz of pasta, and stir until the water and plant-based milk come to a boil again.
- Lower the heat to keep a slow boil, stirring occasionally. Cook the pasta for about 2-3 minutes longer than the indicated cooking time for the pasta. If using the Jovial gluten-free elbows, I cook for about 12-13 minutes.
- Turn off the heat and add the plant-based cheeses. Stir until mixed well.
How to Serve Vegan Mac and Cheese
This vegan mac and cheese is delicious on its own, or served as a side during the holidays or a plant-based BBQ. Try these other holiday or BBQ recipes:
Recipe Tips
– I recommend plain, unsweetened soy milk for a creamier mac and cheese.
– I recommend stirring occasionally to prevent a skin from forming from the milk. If it does, just spoon out.
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One-pot Vegan Mac and Cheese
- Total Time: 20 minutes
- Yield: 4 people 1x
- Diet: Vegan
Description
Easy, one-pot vegan mac and cheese
Ingredients
- 2 cups water
- 2 cups of unsweetened, plain plant-based milk (I use organic soy milk)
- 2 Tbsp. plant-based butter (I use Earth Balance or Miyokos)
- 1/2 tsp. salt
- 1 1/2 cups of grated plant-based cheddar (I use Violife)
- 1/2 cup of grated plant-based parmesan (I use Violife)
- 12 oz of elbow pasta (I use Jovial gluten-free elbow pasta)
Instructions
- Slowly bring the water, plant-based milk and butter, and salt to a boil in a medium pot. I recommend stirring occasionally to prevent a skin forming from the milk. If it does, just spoon out.
- Add 12 oz of pasta, and stir until the water and plant-based milk come to a boil again.
- Lower the heat to keep a slow boil, stirring occasionally. Cook the pasta for about 2-3 minutes longer than the indicated cooking time for the pasta. If using the Jovial gluten-free elbows, I cook for about 12-13 minutes.
- Turn off the heat and add the plant-based cheeses. Stir until mixed well.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American