Vegan butter – Also for the buttery crumb topping.Panko bread crumbs – Make sure they are vegan friendly.But for classic mac and cheese, use white elbow noodles. Elbow noodles – Or your favorite pasta.This is optional, but I loved the extra cheesiness and creaminess it added. Vegan cheese – I added a bag of Follow Your Heart cheddar shreds.A little bit of onion powder also works well here. Nutritional yeast – If you really dislike it or don’t have it, you could leave it out.Fresh lemon juice – From about 1 large lemon.
#How to make mac n cheese less watery free
I also created Dairy Free Mac and Cheese, which is nut free. There isn’t a good substitute for this recipe, but if you need a nut free cheese sauce, try this Nut Free Vegan Cheese Sauce instead and pair it with noodles. Raw cashews – This is what makes the sauce so delightfully creamy and cheesy at the same time.If you have a few extra minutes, the baked version is out of this world amazing! Ingredients needed (with substitutions) I’ve included both a simple stovetop version (ready in less than 20 minutes) and a baked version. My favorite add-ins are: thawed frozen green peas, roasted brussels sprouts, roasted cauliflower or broccoli, roasted asparagus or cooked kale. I highly recommend pairing it with some sort of vegetable or salad. It’s sure to become a staple meal in your home! The luscious sauce is oh-so-creamy, cheesy and mild with just a little tang. When I’m craving comfort food, I turn to a big bowl of noodles, and this plant based mac and cheese hits the spot. It’s ready in the same time it would take for you to make a box of regular mac and cheese! My favorite thing about this recipe is how easy and quick it is to throw together. Irresistibly cheesy and creamy without a hint of dairy!
This truly is the BEST Vegan Mac and Cheese and it’s easy to make! The stovetop version is ready in less than 20 minutes, or bake it for a few minutes with a buttery breadcrumb topping.