Most of us would agree that Mac and Cheese is one of our comfort foods. It is an ideal meal to enjoy on a rainy day while curled up in front of the TV or reading a book. And if you are a vegan, I got some good news for you!
Say no more because you don’t have to cross out this dish in your menus because we can still make Mac and Cheese that’s free of animal products. I know it’s fantastic. And if you’re wondering how? Let me teach you.
What Is In Vegan Mac and Cheese
It’s hard to beat a hearty serving of creamy Mac and cheese, especially if you do not have to worry, even as a vegan. But what is in vegan mac and cheese that makes it so good and unique, anyway?
It may be hard to imagine vegan Mac and cheese, primarily if you have heard of it. But I tell you, it’s not impossible at all.
Dairy-free macaroni and cheese are also known as vegan Mac and cheese. Cheese, butter, milk, and cream are all out of the question and the equation for the recipe. I found some substitutes for these ingredients, but I can guarantee no ingredients on the list will be derived from animals.
How to Make Vegan Mac and Cheese
The best part about vegan Mac and Cheese is it may be just as creamy and luscious as its non-vegan counterpart without the dairy. It’s even better for you because of its nutritional content and delicious taste.
You can eat fewer calories by making your vegan macaroni and cheese. It’s delicious and satisfying to know that you’re consuming a nutritious, healthy meal in a single serving. If you have transitioned to a plant-based diet, you have come across the right article because I will teach you how to make vegan Mac and cheese entirely of plant-based ingredients.
This recipe is not a complicated one and is also suitable even if you’re lactose-intolerant, so enjoy the duration of the process. First off, gather and prepare ingredients like the butternut squash, russet potatoes, shredded vegan cheese, dairy-free yogurt, kosher salt, vegetable broth, macaroni, and herb spices.
As a tip, I also add some nutritional yeast—which is the critical component to getting that crave-worthy cheesiness for this vegan mac and cheese recipe. Nutritional yeast is a popular condiment for its cheesy, somewhat nutty flavor. However, if you are allergic to this, you may easily exclude it from the recipe and still get decent results.
If you want to make this dish, you’ll need 4 cups of peeled butternut squash, 3 cups of peeled and diced russet potatoes, one tablespoon of garlic-herb spice mix, and two teaspoons of a kosher salt split. Aside from these, I suggest you add eight ounces of raw elbow macaroni, depending on the serving you will make, and 1 cup of vegetable broth. An optional ingredient I can suggest that can add magic to this recipe is some paprika.
Also, you will need unsalted dairy-free butter, 12 cups of plain unsweetened vegan yogurt, an optional ingredient of one tablespoon of nutritional yeast, and two tablespoons of shredded vegan fresh mozzarella. After you have gathered and prepared the ingredients, another tip I can give you is to preheat the oven to 375 degrees Fahrenheit and place the rack six inches from the heat. This height will ensure that your Mac and cheese are thoroughly cooked and softened up.
Toss the butternut squash and diced russet potatoes in a large stockpot with just enough water to cover them by an inch. Add one teaspoon of salt and the garlic-herb spice mix. On medium-high heat, bring to a rolling boil.
Then, I like to occasionally stir them for 15 to 20 minutes or until squash and potato are quickly passed through with a knife.
After this, blend in a blender for around 1 to 2 minutes until it’s smooth, then add the one-half cup of broth. Remove the central portion of the blender’s lid to enable the steam to dissipate, or place a clean cloth over the entrance of the blender. Cook the pasta, drain it after and put it in a separate container.
In a large broiler pan, melt the dairy-free butter over medium to low heat and add the garlic powder and nutritional yeast to the blended squash and potato mixture after mixing. Stir until everything is well-combined. Add a cup of the vegan cheddar and vegan mozzarella, and when the cheeses have melted, cook for another 2 minutes to make the mixture creamy.
Add one teaspoon of salt and season to taste with pepper. Pour in the drained macaroni and toss until everything is coated well. Top with leftover vegan cheddar and paprika, if desired. Then, I suggest you bake this in your preheated oven for 20 to 30 minutes, covered with aluminum foil. You can add additional vegan cheddar or mozzarella on top before baking it in the oven to have some extra creamy flavor.
Once the cheese has melted or the edges of the cheese have curled, you may take it out and enjoy your very own vegan Mac and cheese.
What To Serve With Vegan Mac and Cheese
You may serve Mac and cheese as it is during brunch or dinner, but you can also add a simple dish or snack that goes along with its flavor. With all that heaviness, you’ll need a variety of tastes, textures, and ingredients to counterbalance it.
So, what goes with macaroni and cheese, you might ask? To accompany this yummy dish, I prefer to pair it with green salads and steamed veggies to give it a healthy and fresh twist. Salads of fresh greens go well with various dishes, including lasagna, Mac and cheese, and even salmon. I suggest this since it adds the right amount of greens with just the right texture and flavor.
Making Vegan Mac and cheese at home need not be complicated as most people think. You can also save more money and customize a flavor that will suit your taste if you cook it in your kitchen. Aside from this healthy dish, you can also add some fresh green veggies or salads to accompany it to balance the heavy cream from the pasta and cheese.