How to Make Easy Creamy Vegan Macaroni and Cheese - A Step-by-Step Guide

Macaroni and cheese is a classic comfort food that has been enjoyed by people of all ages for generations. Whether you’re craving a big bowl of cheesy goodness for dinner or looking for a satisfying lunch option, mac and cheese always hits the spot. And while traditional mac and cheese recipes often call for dairy milk, butter, and cheese, there are plenty of delicious vegan alternatives that can be used to create a creamy and satisfying plant-based version of this beloved dish.

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Ingredients

  • 1 (8 ounce) package elbow macaroni
  • ⅔ cup rice bran oil, divided
  • 2 cups unsweetened soy milk
  • 1 cup nutritional yeast
  • 4 cloves garlic, minced
  • 2 teaspoons yellow mustard
  • 1 teaspoon ground paprika

Information

  • Prep Time: 10 mins
  • Cook Time: 33 mins
  • Total Time: 43 mins
  • Servings: 8
  • Yield: 1 8-inch pan

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl; toss with 1 tablespoon rice bran oil.
  • Combine remaining rice bran oil, soy milk, nutritional yeast, garlic, mustard, and paprika in a high-powered food processor or blender; blend until smooth and creamy.
  • Pour soy milk mixture over elbow macaroni in the bowl; toss to mix. Pour into the prepared baking dish. Cover with aluminum foil.
  • Bake in the preheated oven until center is bubbling, about 20 minutes.
  • Nutrition

    349 cal.

    • Total Fat: 20g
    • Saturated Fat: 3g
    • Sodium: 53mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 14g
    • Vitamin C: 1mg
    • Calcium: 25mg
    • Iron: 2mg
    • Potassium: 466mg