We know you’re going to LOVE this 1-pot, 5-ingredient dish that comes together in just 15 minutes! Let us show you how it’s done! The star of this recipe is our easy vegan cheddar cheese. Made with a base of cashews and carrots, it’s wholesome but tastes indulgent and comforting. We recommend making a batch ahead of time and storing it in the fridge or freezer. It’ll be perfect for making mac and cheese and grilled cheese sandwiches in no time! If you’re more of a store-bought vegan cheddar fan, that can work too. Our top “cheddar” recommendation is Field Roast Chao Vegan Slices — Creamy Original (see our full guide to vegan cheeses here). For the noodles, we used a shell shape for Kraft reminiscing but also to maximize the amount of sauce in every bite. But you can use any noodle variety you prefer. A legume-based pasta such as Banza will give this meal more protein, fiber, and staying power. Once the noodles are cooked, this recipe is as simple as adding the vegan cheddar along with almond milk for creaminess, nutritional yeast for more cheesiness, and salt for flavor. This combo becomes melty and lathers the shells in cheesy goodness. We hope you LOVE this vegan mac and cheese! It’s:CheesyCreamySaltyCarbyQuick & easy& SO delicious! Enjoy any time you need a classic comfort meal without much effort. It’s filling enough as a standalone meal, but if you’re feeling more veggies, we suggest serving with our Apple Pecan Arugula Salad, Honey Mustard Roasted Brussels Sprouts, 1-Pan Garlicky Green Beans with Slivered Almonds, Creamy Vegan Broccoli Salad, or Easy Massaged Kale Salad.
More Vegan Mac and Cheese Recipes
The Best Vegan Gluten-Free Mac ‘n’ Cheese Vegan Pumpkin Mac ‘n’ Cheese Vegan Green Chili Mac ‘n’ Cheese Vegan Caramelized Onion Mac ‘n’ Cheese
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
