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Vegan, plant-based mac & cheese

Easy, One-Pot Mac & Cheese

  • Author: Plant-Based Persian
  • Total Time: 20 minutes
  • Yield: 4 people 1x
  • Diet: Vegan


Easy, delicious vegan Mac n Cheese


Units Scale
  • 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)


  1. 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.
  2. Add 12 oz of pasta, and stir until the water and plant-based milk come to a boil again.
  3. 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.
  4. 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

Keywords: Vegan, Plant-Based, Mac N Cheese, Dairy Free