It’s creamy, dreamy, cheesy, macaroni and cheese realness! My quick and easy lazy bones vegan macaroni and cheese is also the most delicious vegan macaroni and cheese I have ever had!
A lot of vegan macaroni and cheese recipes include some boiled potatoes and carrots, or maybe some intense cashew soaking methods. I like these macaroni and cheeses and have enjoyed them many a times, but one day I was sitting around and thinking about the good old days of mac ‘n cheese and how I used to make a roux and it was yummy and tasty! I have all of these beautiful store-bought non-dairy milks, butter and cheeses, so why not give it a shot?!
So yes, this may not be the most inventive macaroni and cheese on the planet, but it is super tasty and in my opinion, tastes closest to the real thing!
All I do is boil the macaroni and make the quick sauce. I make a quick roux with butter and flour, then add in the non-dairy milk and vegan cheese! Toss the pasta with the sauce and bada-bing bada-boom! It’s ready and oh so delicious!
Feel free to use your favorite vegan butter, milks and cheeses in this recipe, but they may have varying degrees of salt or sugar. First and foremost, make sure that you milk does not have any sweetener. A lot of almond milk brands that say “original” on them often have some added sugar. Make sure it says unsweetened. For this recipe I used Oatly’s low fat oatmilk. For the butter I used Miyokos’s vegan butter. For the cheese I used Daiya’s newest version of their vegan cheddar. I do NOT enjoy their original vegan cheddar as it does not melt and tastes strange to me. Their new version is made with chickpeas. It tastes great and melts beautifully! You may also enjoy using Follow Your Heart’s vegan cheddar cheese! This has a sharper flavor and is super yummy!
Okay without further ado- here is my basically classic macaroni and cheese-vegan style!
Ingredients:
- 1 lb. of macaroni noodles
- 1/2 cup of vegan butter (I use Miyokos)
- 3 Tbs. AP flour
- 2 cups of Unsweetened Non-Dairy Milk (I used Oatly’s Low Fat Oat Milk)
- 1 1/2 cups of Vegan Cheddar Cheese (I used Daiyas NEW cheddar made with chickpeas also you could use Follow Your Heart’s Vegan Cheddar)
- Salt/Pepper to taste
Method:
- Bring a large pot of water to boil and salt it generously.
- When it is boiling, pour in the macaroni and cook them according to the package.
- While the macaroni cooks, make the sauce. In a medium sauce pan, melt the 1/2 cup of vegan butter on medium heat.
- When the butter is melty and bubbling a little, sprinkle in the three tablespoons of flour. Incorporate well making sure that there are no lumps.
- Cook this flour/butter mix for a couple of minutes and when the mix starts to look golden, pour in the milk and stir well.
- When all of this is incorporated bring the milk/flour/butter mix to a slight boil and add in the vegan cheese. When that is fairly melted the sauce is ready to go.
- Your goal is to have the sauce and noodles done around the same time. When your noodles are done boiling, strain them and toss them with the sauce immediately and serve! Do NOT rinse the noodles. This takes the gluten off of them and the sauce will not stick as well. If you are using gluten free noodles DO rinse them and then toss with the hot sauce!
- Okay! That’s it! Enjoy!
