Here’s a simple and tasty recipe I use for vegan mac and cheese. It’s always a hit with my family! Check it out here: https://serenetrail.com/vegan-mac-and-cheese-without-cashews/
Here’s a recipe I love! It’s a big favorite at home and super easy to make.
Yes… this looks amazing!
This looks so good!
Looks so cheesy and delicious! Yum!
Which vegan cheddar did you use? I saw Violife mentioned but not sure if that’s what you used. Violife doesn’t taste much like cheese, so if you used something else, I want to know!
Joss said:
Which vegan cheddar did you use? I saw Violife mentioned but not sure if that’s what you used. Violife doesn’t taste much like cheese, so if you used something else, I want to know!
Not the person who posted, but I really like Chao for mac and cheese. I’ve tried a lot of vegan cheeses, and it’s my favorite. It’s not super sharp, but you can add extra nutritional yeast to get more of a cheddar flavor.
@Shan
Thanks for the tip! I’ll try it!
Joss said:
Which vegan cheddar did you use? I saw Violife mentioned but not sure if that’s what you used. Violife doesn’t taste much like cheese, so if you used something else, I want to know!
I didn’t make this, but I’ve used Miyokos. It works okay but doesn’t crisp up in the oven, it just kind of burns a bit.
@Teo
Did you use the bagged kind? We don’t have that here yet, but I do like their mozzarella. The farmhouse cheddar doesn’t melt well for me and tastes pretty bad.
Joss said:
@Teo
Did you use the bagged kind? We don’t have that here yet, but I do like their mozzarella. The farmhouse cheddar doesn’t melt well for me and tastes pretty bad.
I’ve tried both the bagged and sliced. It wasn’t the farmhouse though, it was just regular cheddar. I’m really picky about vegan cheeses, most of them taste terrible to me. Miyokos is pretty neutral, almost flavorless. If you add spices and mustard, it’ll taste a lot like real mac and cheese.
Can you send me a bowl? I need to try this!
If you want a version without commercial vegan cheeses, try this mix:
- 3/4 cup nutritional yeast
- 1/4 cup whole wheat flour
- 1/4 cup chickpea flour (or use regular flour)
- 1 Tbsp sugar and paprika
- 2 tsp salt, onion powder
- 1 tsp garlic powder
- pinch of turmeric
For 2 servings:
- 200g pasta
- 1 cup plant milk
- 1-2 tsp yellow or Dijon mustard for a sharper flavor
- 6 tbsp of the mix
Combine and cook until creamy and pasta is al dente.
@Shan
My favorite is butternut squash mac and cheese.
@Shan
I need to make this.
I need to try this too!