Vegan Mac and Cheese Recipe
This Vegan Mac and Cheese Recipe is SO easy and SO cheesy! A simple one pot dish that takes less than 30 minutes from start to finish!
Servings: 6 people
Calories: 418kcal
Ingredients
- 1 (16 oz) box bow tie pasta uncooked
- 3 cups vegetable broth
- 2 cups unsweetened almond milk
- 1 teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
- ½ cup nutritional yeast
- ½ cup shredded vegan jack style cheese like Daiya
- 1 cup shredded vegan cheddar style cheese like Daiya
- vegan coconut bacon - optional for topping
- cilantro - optional for topping
Instructions
- Place bow tie, vegetable stock, milk, salt, and pepper and in a large stockpot.
- Over medium/medium low heat, bring the mixture to a low simmer (this will take a few minutes), stirring regularly.
- Once simmering, simmer for about 5-7 minutes or until pasta is al dente. Stir constantly. You may need to adjust your heat to keep it at a low simmer.
- Once the pasta is al dente, lower the heat to the lowest setting and stir in the three cheeses.
- Stir until the cheese has completely melted.
- Taste and re-season, if necessary.
- Remove from heat and serve immediately with vegan coconut bacon and cilantro!
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Nutrition
Calories: 418kcal | Carbohydrates: 71g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 1176mg | Potassium: 369mg | Fiber: 4g | Sugar: 7g | Vitamin A: 415IU | Calcium: 136mg | Iron: 1.6mg
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