Name: BEST One-Pot Vegan Mac and Cheese
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Cuisine: American
Ingredients: 1 quart plant-based milk, plain, unsweetened, divided; 2 cups water; 2 tablespoons extra virgin olive oil; 2 tablespoons tahini paste; 2 tablespoons Dijon mustard; ½ teaspoon garlic powder; 1 teaspoon onion powder; 1/4 teaspoon salt; ½ teaspoon black or white pepper; 2 tablespoons all-purpose flour; 1 pound elbow macaroni or cavatappi pasta, uncooked; 2 (7-ounces each) packages shredded plant-based cheese, Cheddar (i.e., Vitalite, Violife, Daiya); 1 (1-ounce) package vegan spicy puffs (i.e., Peatos Fiery Hot Crunchy Curls, Vegan Rob’s Dragon Puffs); 2 tablespoons freshly chopped parsley

Description

Learn now to make the best homemade vegan mac and cheese with this recipe, which is so rich, creamy, and delicious, the whole family is sure to love it!

Ingredients

Scale

Mac and Cheese:

1 quart plant-based milk, plain, unsweetened, divided
2 cups water
2 tablespoons extra virgin olive oil
2 tablespoons tahini paste
2 tablespoons Dijon mustard
½ teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
½ teaspoon black or white pepper
2 tablespoons all-purpose flour
1 pound elbow macaroni or cavatappi pasta, uncooked
2 (7-ounces each) packages shredded plant-based cheese, Cheddar (i.e., Vitalite, Violife, Daiya)

Optional:

1 (1-ounce) package vegan spicy puffs (i.e., Peatos Fiery Hot Crunchy Curls, Vegan Rob’s Dragon Puffs)
2 tablespoons freshly chopped parsley

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Instructions

Add 3 cups of the plant-based milk, water, olive oil, tahini paste, Dijon mustard, garlic powder, onion powder, salt, and pepper to a large pot. Stir well to combine, then heat over medium heat, stirring frequently, until it comes to a boil.
In a small dish, mix remaining one cup of plant-based milk with flour with a whisk until smooth. Add to the pot along with the noodles. Stir well and cook for 8-10 minutes, until pasta is all dente (cooked, yet firm to the bite).
Remove pot from heat, and stir in plant-based cheese, mixing until cheese is melted and the mixture is thick and smooth.
Optional: Make a small opening in the bag of spicy puffs (or place them on a cutting board) and roll with a rolling pan to crush the puffs into small pieces. Sprinkle the crushed puffs and fresh chopped parsley evenly over the surface of the mac & cheese.
Serve immediately in pot. Makes 8 servings (about 1 ½ cups each).

Notes

Make it gluten-free by using corn starch instead of all-purpose flour, and gluten-free pasta or noodles.

Try adding frozen broccoli or peas to fit in more healthy veggies.

Prep Time: 2 minutes
Cook Time: 13 minutes
Category: Entree
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 374
Sugar: 1 g
Sodium: 513 mg
Fat: 18 g
Saturated Fat: 10 g
Carbohydrates: 40 g
Fiber: 7 g
Protein: 9 g