When I say that this is the best vegan mac and cheese recipe there is, you can really take my word for it. Over the last 8 years I’ve made every variation of vegan mac and cheese under the sun, with the base ranging from butternut squash to cauliflower, sweet potatoes to gluttonous rice flour, from just cashews to just tofu and back again. This one is *very special* but I’m sure you’ve gathered that already. The road ends here, dudes.
It may seem intensive compared to standard mac and cheese, but it’s incomparable considering here you’re actually making the cheese from scratch instead of just emptying plastic bags of part-skim shredded wood pulp. This is my go-to vegan cheese that I use in pretty much every application that calls for melted cheese (focaccia, pasta bakes, pizza, quesadillas, the list goes on and on).
There it is melted on pizza and in it’s refrigerated, firmed form. So many vegan cheeses put in so many extra, less than ideal ingredients to try to emulate traditional shredded or block cheeses and I’m not here for it. I don’t miss dairy in the slightest and am very, very happy to be free from a lifelong dependency to it. I don’t care for my cheese to look identical to it because it’s next level~~~.
Compared to a traditional mac and cheese made with a similar method, this is 30% less overall calories, less than half the fat and, of course, 0 mg cholesterol. The vegan mozzarella is full of prebiotics, fiber and resistant starch. It doesn’t get better than this~~~~.
The Creamiest Vegan Mac and Cheese
16 oz cooked pasta of choice (I used shells)
1 tbsp vegan butter
1 tbsp flour
1 cup unsweetened soymilk
1 cup vegan mozzarella (recipe below)
1/4 cup silken tofu, mashed until completely smooth (you can substitute with more soy milk but I recommend the tofu. Use the rest of the package here: Vegan Tomato Basil Bisque)
1 tsp mustard
1/2-1 tsp turmeric (for color, optional I suppose but seriously eat turmeric everywhere you can get it)
1 tsp kosher salt (or smoked salt!)
2 tsp olive brine (optional but really recommend it!)
1/4 cup nutritional yeast
black pepper to taste
In a large saucepan or pot (I use the one I just boiled the pasta in), over low heat make a roux from the flour and butter. Let it brown slightly before pouring in the milk. Whisk well, then add the rest of the ingredients, bring to a simmer and continue whisking before adding the pasta. It’s best served immediately since the pasta will continue to soak up the sauce, so when reheating add a few tbsp (up to a quarter cup even) of water to a skillet over medium heat before stirring in the leftover mac and cheese, then add a lid until thoroughly reheated.
(makes 16 oz)
1 tbsp ground psyllium husk
2 tbsp water
35 g raw cashews
375 g water
1 tsp salt
1 tbsp white miso
2 tsp lemon juice
3 tbsp nutritional yeast
2.5 tbsp tapioca starch
1 tbsp agar agar
84 g high quality vegan butter ideally or refined coconut oil (must be refined)
Combine the psyllium husk and 2 tbsp water in a high speed blender (I use my blender cup) first, then once it gels add the rest of the ingredients. Blend well on high speed, then pour into a saucepan and cook over medium heat, whisking every 30 seconds or so until it firms up and becomes the thickness of a melted cheese sauce. You can use immediately for this mac and cheese but I recommend firming it up in the fridge for a while before using it for other applications.