The best vegan mac and cheese recipe is amazing. Did I mention it’s soy-free, nut-free, & baked? Yes, this delicious cheese sauce includes only 10 ingredients.
I’ve always loved mac and cheese since I was a kid. My mom made mac and cheese on a weekly basis. Moreso, the stovetop mac and cheese. By stovetop, I mean the Kraft Macaroni and Cheese. Come on, I know I can’t be alone on this one…right? Once I got older for holidays mostly, my family started making baked mac and cheese and I loved it. The crusty edges and all taste so good. Since going vegan I’ve been on this incredible journey to perfect the taste of my favorite dishes and this one included. I hope you guys enjoy this recipe. Leave a comment if you try it out.
What’s in this vegan mac & cheese
- Can of cannellini beans (white beans)
- Oat Milk (or coconut milk)
- Daiya Cheddar Cheese Slices
- Nutritional Yeast
- Garlic Powder
- Maple Syrup
- Dijon Mustard
- Bread crumbs
- Sea Salt
- Black Pepper
How to make soy-free and nut-free vegan mac & cheese
- Preheat oven to 350 degrees.
- Place macaroni noodles in a saucepan of water and cook according to directions on the package.
- Rinse and drain cannellini beans. Place all ingredients into the blender and blend on high until smooth and creamy. Be sure to add ingredients to the blender in the order listed above. All recipes blend much easier when the liquid is on the bottom of the pitcher.
- Add cooked macaroni noodles to the glass baking dish.
- Pour cheese sauce over the macaroni and spread throughout.
- Add breadcrumbs and extra nutritional yeast on top.
- Bake for 30-40 minutes until you reach your desired likeness.
- Let the baked macaroni and cheese cool. Serve and enjoy!!
How to make bread crumbs
Add chopped bread to a blender and blend until the bread is crumbs. Once blended, add the breadcrumbs to a small bowl. Pour one tablespoon of your favorite oil and 1 tsp of sea salt to the bread. Mix until combined well.
Vegan Mac & Cheese (Baked, Soy-free, & Nut-free)
Ingredients
- 1 cup oat milk sub for any non-dairy milk
- 1 can cannellini beans
- 5 slices Daiya cheddar cheese slices add more if needed
- 3/4 cup nutritional yeast
- 1 tbsp dijon mustard
- 1 tbsp garlic powder
- 1 tbsp maple syrup
- 1 tbsp sea salt
- 1 tbsp black pepper
Instructions
- Preheat oven to 350 degrees.
- Place macaroni noodles in a saucepan with water and cook according to directions on the package.
- Rinse and drain cannellini beans.
- Place all ingredients into the blender and blend on high until smooth and creamy. Be sure to add ingredients to the blender in the order listed above. All recipes blend much easier when the liquid is on the bottom of the pitcher.
- Add cooked macaroni noodles to the glass baking dish.
- Pour cheese sauce over the macaroni and spread throughout.
- Add breadcrumbs and extra nutritional yeast on top of the macaroni.
- Bake for 30 minutes or until you reach your desired likeness. Let the baked macaroni and cheese cool. Serve and enjoy!!
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