How to Make Vegan Mac and Cheese - A Step-by-Step Guide

Macaroni and cheese has been a beloved comfort food for generations, but for those following a vegan diet, this classic dish may seem out of reach. However, fear not, because with the right ingredients and techniques, a creamy and delicious vegan mac and cheese can be easily achieved.

Traditionally made with dairy products like milk, butter, and cheese, vegan mac and cheese substitutes these ingredients with plant-based alternatives that are just as satisfying and flavorful. With the rise...

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Ingredients

  • 1 ½ (12 ounce) packages gluten-free elbow pasta
  • 1 pound butternut squash, peeled and cut into 1-inch pieces
  • 1 ½ cups soy milk
  • 1 cup vegetable broth
  • ½ teaspoon salt
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon ground nutmeg
  • 2 tablespoons chopped parsley, or to taste

Information

  • Prep Time: 5 mins
  • Cook Time: 17 mins
  • Total Time: 22 mins
  • Servings: 8
  • Yield: 8 servings

  • Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
  • Combine butternut squash, soy milk, and vegetable broth in a pot; bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.
  • Nutrition

    283 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 229mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 7g
    • Vitamin C: 13mg
    • Calcium: 43mg
    • Iron: 1mg
    • Potassium: 262mg