Is there anything more decadent and comforting than a big bowl of creamy mac & cheese? I’ve been vegan for a little over 7 years and I think I’ve tried just about every variation of vegan mac & cheese out there, from potato mac to cashew cheese and some sort of weird concoction with mustard that I’m really hoping to forget. With all of those techniques on my mind, I decided to develop a recipe that tasted as close as possible to homemade dairy mac & cheese without fancy ingredients and without any nuts.
Well, after testing this recipe and getting a huge amount of positive feedback on my website I’m happy to say that I think I’ve found the perfect combination of quick, cheap, easy and downright tasty! In fact, this recipe takes less than 10 ingredients and you probably have all of them in your pantry right now, seriously!
Want to jazz up your mac? Customize the recipe with shitake mushroom bacon or even add some spice with jalapenos, the possibilities are really endless.
Simple Stovetop Nut-Free Vegan Mac & Cheese
Mac & Cheese
- 3 1/2 Cups Dried Macaroni
- 1/3 Cup Olive Oil or Vegan Butter
- 1/2 Cup Flour
- 3 Cups Unsweetened Plain Almond Milk (or other vegan milk of your choice)
- 1/2 Teaspoon Sea Salt + more to taste
- 1 Tablespoon White Miso Paste
- 1 Teaspoon Garlic Powder
- 1/2 Cup Nutritional Yeast (nooch)
Place a large pot of water on the stove and bring to boil for your macaroni. Cook according to package instructions. Drain and set aside.
In a large saucepan heat up olive oil to medium heat.
Slowly add flour to the oil while whisking constantly until a thick paste is formed.
Slowly add almond milk to the mixture, stirring constantly until you have a thick sauce.
If your sauce is too thick add extra milk/ too thin add extra flour.
Lower the heat and add the rest of the ingredients, stirring constantly.
Serve over the cooked and drained macaroni.
This recipe was republished from Veganguidetothegalaxy.