The best vegan Macaroni and Cheese
This delicious vegan macaroni and cheese will trick people into thinking it's the real deal. With three different cheese you get a tasty flavor profile.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
- 2 ¼ cups dry macaroni noodles
- ¼ cup vegan butter
- ¼ cup all purpose flour
- 1 cup any unsweetened milk (I use almond, soy, or oatmilk)
- ¾ teaspoon salt
- ½ teaspoon pepper
- ⅔ cup Daiya pepper jack cheese shreds or Violife Mozarella
- 1 cup Daiya shredded cheddar (from the farmhouse series) or Violife Cheddar Cheese
- ½ cup Cashew Parmesan (recipe link in notes)
- 1.5 tablespoons vegan butter
- ¾ cup panko crumbs or Italian Bread crumbs
Start by preheating your oven to 350 degrees and lightly spray an 8 x 8 pan with cooking spray2. Boil enough water to cook you noodles in. When boiling add your noodles and cook to package directions, when finished strain and put aside3. Get your 1 cup of milk ready and set aside, heat up a skillet with the ¼ cup of earth balance butter, once melted whisk in the flour for about 30 seconds. Then slowly whisk in the milk- this will thicken pretty quickly. Then add the cheeses, whisking after each addition. When all the cheeses have been added remove from heat, you can then add the salt and pepper.4. Take your strained noodles and mix it with the cheese mixture in the skillet. Once it is all mixed together, place the mixture into the prepared 8x8 pan.5. In a separate bowl, melt the 1.5 TB of earth balance butter, once melted mix with the panko crumbs, stir, then spread on the top of the mac and cheese.6. Cook in the preheated oven for 25 minutes. Let cool for a few minutes before enjoying.