Looking for a great vegan Mac & cheese recipe? I usually don’t post recipes that call for specialty ingredients such as vegan cheese, but friends have been asking for the macaroni and cheese recipe that turned my husband vegan.
I made this recipe a few months ago for the first time using the new So Delicious vegan cheddar cheese and my omnivore parents and vegetarian husband loved it! Later in the day my husband came in from mowing and siad that he had been thinking about it and that he had decided to go vegan. He said there’s enough great vegan cheeses on the market today that he didn’t want to contribute to the milk industry any more!
Now, I can’t take ALL the credit. A lot of it goes to these amazing companies offering tasty vegan options. The So Delicious vegan Cheddar is a game changer! I purchase it at Fresh Thyme or Whole Foods. I believe you can also get it online at veganessentials.com.
Another great vegan cheese that is used in this mac and cheese recipe is Kite Hill’s ricotta made with almond milk. The taste is amazing and well worth the 2 hour drive to Whole Foods to get some! If you don’t have a Whole Foods nearby you can leave it out.
You can make this as a baked mac and cheese by following the full recipe or a creamy mac and cheese by omitting the crumb topping and not baking it. My husband prefers the baked, I prefer the creamy.
Baked Vegan Macaroni and Cheese
8 oz elbow macaroni, cooked according to package directions
12 is (1 1/2 packages vegan So Delicious cheddar cheese)
1 Kite Hill ricotta. Pulse it in a food processor until creamy
For the white sauce:
4 tablespoons vegan butter. I like Earth Balance.
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
2 cups rice milk original. Not vanilla. You can use any non-dairy milk like cashew or almond milk but they change the taste and I don’t think they taste as good in recipes like this. Rice milk is preferred.
For the crumb topping:
1/2 cup bread crumbs. Bake 2 pieces of white bread in the oven on 350 for about 10 minutes. Keep an eye on it so it doesn’t burn. Once toasted. Pulse them in a food processor until crumbled.
2-3 tablespoons vegan butter, melted
1/2 cup vegan So Delicious cheddar cheese
Prepare the macaroni as directed and set aside.
Make white sauce:
Melt the butter in large saucepan over medium heat. Stir in the flour, salt, and pepper. Whisk until the flour mixture contains no lumps. Whisk in rice milk, and cook for about 5 minutes.
Stir vegan cheddar cheese and ricotta cheese (if using) into white the sauce and stir continuously until melted.
Spray casserole dish with nonstick spray. Add macaroni and pour cheese sauce over it. Stir to combine.
Make crumb topping by combining the bread crumbs and melted butter in a bowl. Mix well so all bread crumbs are covered in butter. Add the vegan cheese and stir again. Crumble over the casserole.
Bake the casserole at 375 for about 20 minutes until the topping is browned.