This is the best Vegan Mac and Cheese recipe I’ve ever tasted. Tender macaroni pasta is tossed in creamy sweet potato and coconut milk sauce, creating a remarkably similar taste and texture to the original. Everyone who tries this vegan Mac n’ Cheese loves it– even if they’re not vegan!
The Best Vegan Mac and Cheese
What I love about this Vegan Mac and Cheese recipe is that super easy to make. While your pasta is cooking, you blend the creamy sweet potatoes sauce in a blender until smooth. When the pasta is done, stir in the sauce and serve! It doesn’t get much easier or faster than that. Vegan Mac and Cheese is the best comfort food ever! It’s super cheesy and so close to the ‘real thing’ you might not even know it’s vegan. Seriously!
Gluten-free macaroni. I am using gluten-free pasta on this recipe but feel free to use any pasta.
Can You Make Vegan Mac and Cheese Without Nutritional Yeast?
Nutritional yeast is key, and it offers some cheesy flavor and color. Again, if you’re no beginner to vegan recipes, you also know that nutritional yeast has a “cheesy” taste. To get this to really taste cheesy, I use a generous 3 tbsp of nutritional yeast.
The nutritional yeast contributes a “cheesy” flavor to this sauce, so I recommend using it if you can for the most authentic taste. However, the sauce will still be creamy and flavorful without it! It just won’t have as much of a “cheesy” flavor without it.
CAN YOU FREEZE VEGAN MAC AND CHEESE?
Yes, you can! This freezes very well.
Can I substitute the coconut milk?
If you’re not allergic to coconut, please use coconut milk! It makes for the creamiest and dreamiest mac and cheese. If you are allergic to coconut, substitute with vegan heavy cream, full-fat milk, such as oat milk or cashew milk. I don’t recommend almond milk – my only worry is that it will create a little thin sauce.
Preheat the oven to 425°F (218°C). Use a sharp knife to cut the sweet potato and bake for 50-55 minutes or until the flesh is completely forked, tender and lightly browned.
Meanwhile, cook the macaroni. Bring a large saucepan of water to a boil and salt generously. Cook the pasta according to the box directions until al dente and drain in a colander. Toss with a little bit of olive oil to prevent sticking.
Once the sweet potato is done roasting and cool enough to handle, scoop out the flesh and discard the skin.
Reduce the oven temperature to 180°C. Lightly grease a baking dish with oil or melted vegan butter (optional).
Make the cheese sauce. In a high-powered blender, add the sweet potato, onion, garlic, tahini, tapioca starch, nutritional yeast, vegetable bouillon, coconut milk, water, salt, and black pepper. Blend until the sauce is completely smooth and creamy, about 1-2 minutes, scraping down the sides as you go. Taste for seasonings and adjust accordingly, adding more salt as needed, black pepper, or more nutritional yeast for more cheesiness.
Return the cooked and drained pasta to its saucepan and pour in the cheese sauce. Toss until well combined. Transfer the mac and cheese to the prepared baking dish.
Transfer to the oven and bake for 15-20 minutes or until the topping is brown. Allow cooling for 10-20 minutes to help set up, then slice into it and vegan mac and cheese is ready to serve.