Make an irresistible classic vegan baked mac and cheese that’s creamy, 'cheesy', & comforting – topped with crispy breadcrumbs + 100% nut-free, soy-free, and dairy-free!
1(1-pound) package of macaroni (or your favorite pasta)
½ cupof vegan butter
½ of a medium yellow onion,diced
½ cupof all-purpose flour
3 ½ cupsof hot pasta water
1teaspoonof salt
2tablespoonsof soy sauce
3garlic cloves,minced
¾ teaspoonof ground turmeric
1cupof nutritional yeast
½ teaspoonof ground black pepper
½ teaspoonof red chili flakes(optional)
½ cupof bread crumbs
½ teaspoonof paprika
Instructions
Cook pasta according to package instructions. Drain the cooked pasta over a bowl so that you save the water and set aside.
Preheat oven to 350 degrees F.
In a large pot, melt vegan butter over medium heat. Add onions and saute until they become translucent, about 5 minutes. Whisk in the flour and mix until it thickens and becomes a roux. Whisk roux continuously for 3-5 minutes.
Whisk the pasta water into the roux. Add salt, soy sauce, garlic, turmeric, nutritional yeast, pepper, and chili flakes (if using), and stir until the sauce thickens.
Stir the cooked pasta into the vegan cheese sauce. Transfer the 'cheesy' pasta into a 9x13-inch casserole dish, add an even layer of bread crumbs, and sprinkle with paprika.
Bake for 20 minutes.
Turn the oven heat to broil, and broil for 1 minute.
Notes
Cook pasta al dente: It will continue to cook when baked, so this ensures it doesn’t become overly mushy.
Save the pasta water: This makes up the base of our vegan cheese sauce.
Use the right pasta: Macaroni is traditional, but you can use other shapes – just make sure they’re ones that hold/cling to sauces well (i.e., with lots of ridges or curves) for the best vegan baked mac n cheese.
Tweak the flavors: Taste the sauce before adding the pasta, and adjust any of the seasonings (or nutritional yeast) to your liking.