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Easy Vegan Mac & Cheese with Peas

Sharon Palmer

Who says you have to miss out on mac & cheese when you’re eating plant-based? With so many varieties of plant-based alternatives on the market, there’s really no reason you have to skip out on this classic meal, which can be whipped up so quickly into a satisfying, hearty dish the whole family will enjoy (it’s kid-friendly too!). Though you can make your own plant-based cheese using cashews and almonds, this recipe relies upon packaged vegan cheese shreds, which I keep on hand for many favorite recipes. It makes this recipe for Easy Vegan Mac & Cheese with Peas a go-to, as you can stock all of these ingredients in your pantry and freezer for a quick meal you can get into the oven in just about 10 minutes with only 7 ingredients. Pair it with a crisp green salad, like this Greek Salad, and you’re all set! This version of mac & cheese uses Mozzarella shreds, but you can also swap out Cheddar style. And make this recipe gluten-free by using gluten-free noodles and breadcrumbs.

I made a quick version of this recipe in this TV segment here.

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Easy Vegan Mac & Cheese with Peas


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 43 minutes
  • Total Time: 53 minutes
  • Yield: 10 servings 1x
  • Diet: Vegan

Description

Get this easy, classic vegan Mac & Cheese in the oven in under 10 minutes with 7 ingredients, based on simple items you can stock in your fridge and pantry.


Scale

Ingredients

Macaroni:

  • 4 quarts water
  • 1 (16-ounce package) elbow macaroni

White Cheese Sauce:

  • 1 quart (4 cups) plant-based milk, plain, unsweetened (i.e., soymilk, oat milk, almond milk)
  • 3 tablespoons cornstarch
  • 2 tablespoons vegan margarine
  • 3 cups plant-based, shredded mozzarella cheese (i.e., Daiya, Violife, Follow Your Heart)
  • ¼ teaspoon salt (optional)
  • ½ teaspoon white pepper

Peas, Topping:

  • 1 cup frozen peas, thawed
  • 1 ½ tablespoons breadcrumbs, vegan

Instructions

  1. Add the water to a large pot, cover, and bring to a boil. Add macaroni, and cook over medium heat until al dente stage, according to package directions (about 7-8 minutes). Remove from stove, and drain in a colander.
  2. While pasta is cooking, preheat oven to 375 F and start preparing white cheese sauce.
  3. To make White Cheese Sauce: Add plant-based milk to a medium pot, and stir in cornstarch with a whisk, until smooth. Place on medium heat, add margarine, and cook, stirring with whisk, until thickened and bubbling (about 4 minutes). Add cheese, salt, and white pepper, and stir until smooth (about 2-3 minutes). Remove from heat.
  4. Combine cooked, drained macaroni, peas, and white cheese sauce together in a large mixing bowl.
  5. Spray a 9 x 13-inch baking dish with non-stick cooking spray, and pour the macaroni and cheese mixture into the baking dish, spreading evenly. Sprinkle evenly with breadcrumbs.
  6. Place in oven, and bake, uncovered, for about 30-35 minutes, until golden brown.
  7. Makes 10 servings (about 1 cup each).

Notes

To make this recipe gluten-free use gluten-free macaroni and plant-based cheese.

  • Category: Entree
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 342
  • Sugar: 3 g
  • Sodium: 457 mg
  • Fat: 24 g
  • Saturated Fat: 3 g
  • Carbohydrates: 48 g
  • Fiber: 4 g
  • Protein: 11 g

Keywords: vegan mac & cheese, best vegan mac & cheese, easy mac & cheese

For other plant-based comfort food recipes, check out:

Vegetable Pot Pie with Whole Wheat Biscuit Topping
Veggie Eggplant Bake
Vegan Tamale Pie

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