Quick & Easy Vegan Mac and Cheese
80% authentic · American
A simplified vegan mac and cheese that uses a blend of plant-based milk and flour for a faster, stovetop sauce, perfect for weeknights.
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Ingredients
- Elbow Macaroni12 ounces
- Unsweetened Plant-Based Milk2 cups
- All-Purpose Flour3 tablespoons
- Vegan Butter3 tablespoons
- Nutritional Yeast0.25 cup
- Turmeric Powder0.25 teaspoon
- Salt0.75 teaspoon
- Black Pepper0.25 teaspoon
- Wateras needed
Steps
- 1
Cook elbow macaroni according to package directions until al dente. Drain and return to pot.
- 2
While pasta cooks, melt vegan butter in a separate saucepan over medium heat.
- 3
Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
- 4
Gradually whisk in the plant-based milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- 5
Remove from heat. Stir in nutritional yeast, turmeric, salt, and pepper until well combined and smooth.
- 6
Pour the cheese sauce over the cooked macaroni and stir to coat.
- 7
Serve immediately.
