Best Ever Vegan Mac + Cheese {vegan, gf}

Hella creamy vegan (gf option) Mac + Cheese. In my humble opinion, the best ever. 1 blender, 1 pot, done. Easy peasy mac and cheesy. The ultimate comfort food.

I’m back with my Mac & Cheese recipe as promised. My friends (and everyone who’s tried it) have been asking for the recipe for ages. I don’t usually measure this recipe; I’ve made it so many times by now that I know instinctively how much of what to add, and what I want it to taste like. So getting proper measurements nailed down was something I was lazily putting off. But, I did it. It’s here. It can be in your bowls in no time. This is my personal ‘best ever’. It’s creamy af, thanks to cashews and coconut cream, and it tastes incredibly cheesy from the combo of nutritional yeast, miso and a heavy hand with the salt.

I made mine gf with some gluten free macaroni twists. It was just as delicious. I really do suggest eating this as soon as you’ve made it, it dries out a bit in the fridge and isn’t as cheesy and saucy. It’s just much better enjoyed fresh. If you’d like to make it in advance, you’d be better off just keeping a container of the sauce in the fridge ready to go and then mixing it up with freshly cooked pasta when you’d like to eat it.

It’s perfect served with vegan parmesan, and of course a bottle of red wine. Because, we’re grown ups now. We can have our Mac & Cheese and wine too.

5 from 1 vote

The Best Ever Vegan Mac + Cheese {vegan, GF}

vegan, gf option, soy‐free

Hella creamy vegan mac + cheese. In my humble opinion, the best ever. 1 blender, 1 pot, done. Easy peasy mac and cheesy. The ultimate comfort food.

Servings 3

Ingredients

• 1 cup cashews soaked overnight or for 2 hours in just boiled water (you can skip soaking if you have a high speed blender)
• 1 x 400ml can coconut cream/milk
• 1/2 cup almond milk or water
• 1 tbsp lemon juice + more to taste
• 1/3 cup nutritional yeast
• 1 tbsp tapioca starch
• 1/2 tsp garlic powder
• 1 3/4 tsp fine himalayan sea salt + more to taste at the end
• 1 tsp white miso paste
• pinch freshly ground black pepper
• pinch turmeric optional – for colour
• pinch sweet paprika optional – for colour
• 250 g macaroni pasta - I used gf macaroni pasta

Instructions

• Throw all of your ingredients (except the pasta) into a blender and blend on high speed until smooth and creamy.
• Get your water boiling in a big pot and salt it well. Cook your macaroni until al dente. Drain, reserving some pasta water for thinning the sauce out later.
• Put your cooked pasta back into the empty cooking pot, and pour the sauce in. Place over a very low heat and stir until the sauce starts to thicken and coat the pasta. It should start to look stringy and cheesy. Add a little pasta water if needed to thin the sauce out if it gets too thick. Turn the heat off. Taste and add extra salt etc. if you think it needs it! Serve asap. I love to serve this with a big sprinkle of cashew (or almond) parmesan.

Seriously just give me a big bowl of this, a blanket and Netflix on a rainy night and I’d be in heaven. Hope you have good weeks! And maybe some Mac & Cheese in your life 🙂

xx

p.s. some recipes I’m making/loving at the moment:

This Spiced Date & Caramel Vegan Self Saucing Pudding from Gather & Feast is so freaking good. I’ve made it nearly 5 times in the last few weeks.

I’m very keen to try out this Vegan Dark Chocolate Pear Cake from The Full Helping. ASAP.

These Crispy Cauliflower Tacos with Slaw & Avocado Cream from Blissful Basil are amazing, I’ve made them a couple of times for friends recently and they always receive looks of awe. But I like to serve them with a vegan chipotle mayo (store-bought) and regular ol avocado slices instead of the avocado cream.

Also from Blissful Basil (I’m having a moment), these Vegan Almond Butter Oatmeal Chocolate Chip Cookie Bars are calling my name. Loudly.