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This vegan mac and cheese tastes just like velveeta! It’s so velvety, creamy, cheesy, and plant based perfection!
I’m not the biggest fan of vegan cheeses because of their unnatural, hard to digest ingredients. And also the fact a lot of them straight up do not taste like cheese if we’re being honest!
This cheese sauce gets so close to the real thing with all real ingredients and that classy cheesy flavor coming from magical nutritonal yeast.
What you’ll need
- Pasta Shells- I chose large shells to mimic the “Velveeta” feel, but you can always stick to clasic macaroni elbows.
- Nutritional Yeast– This is the ULTIMATE ingredient in what makes this super “cheesy” tasting. It cannot be replaced or left out! If you don’t have your own, grab a pack using this link.
- Vinegar– Necessary, adds the kick and slight “sour” taste that dairy cheese has.
- Garlic Powder
- Onion Powder
- Onion
- Garlic Cloves
- Cashews
- Black Pepper
- Carrots
- Potato
- Plant Milk
- Reserved Veggie Boiling water
- Salt
How to make vegan mac and cheese
Step One:
Boil your water for macaroni pasta and cook according to package instructions. Chop your carrots, potatoes, and onion into small pieces. Go ahead and place the chopped ingredients along with your garlic cloves, cashews, and water into a pot and allow to cook for about 10 – 15 minutes or until everything is soft.
Step Two:
Once your boiled veg are fully cooked (check with a fork), strain (make sure you save one up of the water!), place it into a blender with 1 cup of the reserved boiling water, plant milk, vinegar, and the dry seasonings listed in the ingredient section.
Blend until a smoothy, silky, creamy consistency has been achieved.
Step Three:
Once your pasta is fully cooked and strained. Add in the cheese sauce eith the patsa and any extra salt as needed. Serve as is or add on extra vegan cheese shreds and breadcrumbs and cook into the oven until its nice and gooey. Serve and enjoy!
How to store vegan mac and cheese
This vegan mac and cheese can safely store in the firdge for up to 5-7 days. If you would like it to last longer, try storing in zip loc baggies in the freezer for up to 2 weeks. Simple thaw and reheat when you’re ready and enjoy!
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