vegan mac and cheese

This is the most versatile vegan mac and cheese sauce ever. There are so many ways to make this sauce that I just had to share all of them. They can be adapted for numerous dietary restrictions too, because nobody should have to miss out on mac and cheese. Allergic to nuts? Make a soy or hemp milk version instead. Can’t have corn? Use potato or tapioca starch!

Mac and cheese (or just cheese sauce in general) is one of the greatest comfort foods on the planet, and you can enjoy it without having to eat any dairy. I put this cheese sauce on everything: baked potatoes, nachos, empanadas, pasta, roasted veggies…the possibilities are endless. The best part about this sauce is how quick and easy it is to make, especially when you just need some good old fashioned comfort food and can’t wait another minute. 

vegan mac and cheese

Vegan Mac & Cheese Sauce (2 Ways)
This versatile vegan cheese sauce can be made two ways: option 1 uses whole cashews blended with water and spices, while option 2 uses non-dairy milk thickened with cornstarch and flavored with spices.
Write a review
Print
Prep Time
5 min
Prep Time
5 min
Ingredients For Cashew-Based Sauce
  1. 1 cup cashews, soaked in water for at least 1 hour, then drained and rinsed.
  2. 3/4 cup water
  3. 1 tsp lemon juice
  4. 1/4 tsp each of garlic powder, mustard powder, onion powder, salt, pepper, and paprika
  5. 4 tbsp nutritional yeast
Directions For Cashew-Based Sauce
  1. 1. Put all the ingredients into a blender and process for 30 seconds or until fully combined and creamy.
  2. 2. To heat, place in a saucepan on the stove on medium heat and stir for a few minutes. You can also microwave it, but don’t microwave for longer than 15 seconds at a time or it will solidify and burn.
  3. 3. Use as desired.
Ingredients For Almond Milk Based Sauce
  1. 2 cups almond milk (or your preferred non-dairy beverage)
  2. 4-6 tbsp nutritional yeast
  3. 1 tbsp coconut oil or vegan butter
  4. 1/4 tsp each of: mustard powder, garlic powder, onion powder, salt, pepper, paprika, turmeric
  5. pinch of cayenne
  6. 3 tbsp potato or cornstarch
Directions For Almond-Milk Based Sauce
  1. Put the coconut oil in a pot on low-medium heat and let it melt.
  2. Pour the 2 cups of almond milk + potato starch into a measuring cup and whisk until fully dissolved. Pour it into the pot with the melted coconut oil.
  3. Add in the nutritional yeast, mustard powder, garlic powder, onion powder, salt, pepper, paprika, turmeric, and cayenne pepper.
  4. Stir the sauce with a a whisk for a few minutes on medium heat until it simmers and starts to bubble. It should start to thicken. Take it off the heat and continue stirring for a minute or two.
  5. Use as desired.
Life Gone Vegan http://www.lifegonevegan.com/

Share on Facebook0Pin on Pinterest1Tweet about this on TwitterShare on Google+0Share on Tumblr0Email this to someonePrint this page