25mVegan Macaroni and Cheese
An American-inspired vegan macaroni and cheese made with elbow macaroni, unsweetened soy milk, nutritional yeast, and vegan cheddar cheese. Creamy, comforting, and suitable for lunch or dinner.
- Cuisine
- American
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Cook this recipe
- elbow macaroni-12 oz
- unsweetened soy milk-2 cups
- shredded vegan cheddar cheese-1.5 cups
- nutritional yeast-0.33 cups
- olive oil-2 tablespoons
- all-purpose flour-2 tablespoons
- Dijon mustard-1 teaspoon
- garlic powder-1 teaspoon
- kosher salt-0.75 teaspoons
- onion powder-0.5 teaspoons
- black pepper-0.25 teaspoons
Bring a large pot of water to a boil, cook the elbow macaroni until al dente, then reserve 1/2 cup pasta water and drain.
Drain pasta carefully and keep your face and hands away from the steam.
In a medium saucepan over medium heat, warm the olive oil, whisk in the all-purpose flour, and cook for 1 minute until smooth.
Slowly whisk in the unsweetened soy milk until the sauce is lump-free, then simmer for 3 to 4 minutes until lightly thickened.
Reduce the heat to low and stir in the nutritional yeast, vegan cheddar cheese, Dijon mustard, garlic powder, onion powder, kosher salt, and black pepper until the sauce is smooth and creamy.
Add the drained macaroni to the sauce and fold gently until fully coated, adding reserved pasta water 1 tablespoon at a time if needed for a creamier texture.
Serve warm when the macaroni is evenly coated and the sauce is glossy and creamy.
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