How to Make the Best Vegan Mac and Cheese (Stovetop and Baked Versions)

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu provides creaminess with lower fat.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan cheese adds flavor but is not vegan.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly cooking oil.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Crushed crackers provide a similar texture for topping.

Bring water to a boil in a pot over medium heat; add olive oil and salt to taste.

Add macaroni to boiling water and stir occasionally until cooked according to package instructions; drain when done.

In a blender, combine lima beans, vegetable stock, nutritional yeast, vegan butter, fresh lemon juice, vegan Parmesan cheese, pepper, paprika, and salt; blend until smooth.

In a saucepan over medium heat, melt vegan butter and whisk in chickpea flour until there are no dry spots or clumps.

Gradually add thick dairy-free milk in two batches, allowing the sauce to thicken before adding more.

Once thickened, add salt, pepper, and more vegan Parmesan cheese to the sauce; whisk until combined.

Add the cooked macaroni to the cheese sauce and mix until well coated; this version is ready to serve.

For the baked version, spread half of the mac and cheese in a baking dish, top with dairy-free shredded cheese, add the remaining mac and cheese, and spread evenly.

Top with more dairy-free shredded cheese and seasoned breadcrumbs; bake until golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens