Best 2 Easy Creamy Vegan Macaroni And Cheese Recipes

Indulge in a delightful culinary journey with our collection of creamy vegan macaroni and cheese recipes, a symphony of flavors that will tantalize your taste buds. Dive into the richness of our classic vegan mac and cheese, a timeless dish elevated with plant-based ingredients, creating a luscious and comforting experience. Explore the sun-dried tomato pesto mac and cheese, where tangy sun-dried tomatoes and aromatic pesto join forces to deliver a vibrant and flavorful twist. Embark on a spicy adventure with our jalapeño popper mac and cheese, a fiery delight that brings a delightful kick to your meal. Treat yourself to the velvety goodness of our butternut squash mac and cheese, where sweet butternut squash and creamy cheese sauce harmonize perfectly. Lastly, savor the smoky allure of our roasted red pepper mac and cheese, where roasted red peppers add a smoky depth to the classic dish. These vegan macaroni and cheese recipes cater to diverse preferences, offering a delightful symphony of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

EASY VEGAN MAC AND CHEESE

Easy Vegan Mac and Cheese image

Easy, creamy, vegan mac and cheese! This 1-pot dish is made with tender shells and creamy vegan cheddar cheese sauce. It's the ultimate cozy comfort food with just 5 ingredients and 15 minutes required!

Provided by Minimalist Baker

Categories Entree

Time 15m

Number Of Ingredients 7

Ingredients

2 cups pasta shells
3/4 cup Vegan Cheddar Cheese ((plus more to taste))
5-6 Tbsp unsweetened plain almond milk ((or sub other neutral-flavored milk, such as oat or rice))
1 healthy pinch sea salt
1 tsp nutritional yeast
Vegan Parmesan Cheese
Red pepper Flakes

Steps:

Fill a medium saucepan a little more than halfway full with water, add a pinch of salt, and bring to a boil over high heat. Once boiling, add pasta and cook according to package instructions until just al dente (ours took 9 minutes). Be careful not to overcook because the shells will cook a bit longer with the cheese sauce after draining.
Drain pasta (we avoided using a colander by using our saucepan lid, which has a draining feature - if yours doesn't, drain in a colander as needed, then add back to saucepan).
Immediately add the vegan cheddar cheese, almond milk (starting with lesser amount), salt, and nutritional yeast. Stir and cook over low heat, stirring frequently until the sauce melts, becomes gooey, and coats the shells. If the cheddar isn't melting, cover to encourage it along.
Remove from heat and serve immediately. Option to garnish with vegan parmesan cheese and red pepper flakes.
Store cooled leftovers in the refrigerator for up to 1-2 days (not freezer friendly). Reheat in the microwave or on the stovetop over medium-low heat until hot, adding more dairy-free milk as needed to thin.

Nutrition Facts : ServingSize 1 serving, Calories 490 kcal, Carbohydrate 66.6 g, Protein 27.7 g, Fat 17.1 g, SaturatedFat 2.1 g, Sodium 499 mg, Fiber 10.7 g, Sugar 5.7 g, UnsaturatedFat 10.7 g

THE BEST VEGAN MACARONI AND CHEESE EVER

The Best Vegan Macaroni and Cheese Ever image

I found this recipe over at vegweb.com but I am typing it up here so I can use the easy conversions and see the nutritional information. It received so many positive comments that I have to try it. One of the only complaints is that it can be very salty, so you might want to consider cutting back on the soy sauce or not adding additional salt.

Provided by katedanger

Categories Low Cholesterol

Time 8m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups plain soymilk
1 cup water
1/3 cup tamari or 1/3 cup soy sauce
1 1/2 cups nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
3 ounces firm tofu
1 cup canola oil
1 1/2 lbs macaroni noodles
2 teaspoons mustard (optional)

Steps:

Preheat oven to 350°F.
Boil water in a big pot for the pasta.
All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way.
Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.
Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.

Nutrition Facts : Calories 961, Fat 43.5, SaturatedFat 3.8, Sodium 2122.5, Carbohydrate 111.6, Fiber 17.7, Sugar 6, Protein 39.5

Tips:

Use a good quality vegan cheese. This will make all the difference in the flavor of your macaroni and cheese.
Don't be afraid to experiment with different types of vegan cheese. There are many different brands and flavors of vegan cheese available, so you can find one that you really enjoy.
Add some vegetables to your macaroni and cheese. This will make it more nutritious and flavorful. Some good options include broccoli, cauliflower, and carrots.
Make sure your macaroni is cooked al dente. This means that it should be cooked until it is tender but still has a slight bite to it.
Serve your macaroni and cheese immediately. It is best enjoyed when it is hot and gooey.

Conclusion:

Vegan macaroni and cheese is a delicious and satisfying dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you're craving macaroni and cheese, give this vegan version a try. You won't be disappointed!