Dried Onion: to add even more flavor to our sauce!.

Garlic Powder: to add flavor to our sauce.

Baked Sweet Potato: to add creaminess and flavor to the sauce.

Vegan Cheddar Cheese: I prefer the Daiya and Violife cheddar shreds.

Flour: to help thicken the cheese sauce.

Vegan Butter: I’m using Country Crock Plant Butter in this recipe.

Unsweetened Almond Milk: make sure to use unsweetened, unflavored almond milk!.

We’re using baked sweet potato! The baked sweet potato adds so much creaminess and the slightest touch of sweetness to the sauce.

Transfer the pasta to a 2-quart baking dish, sprinkle with buttery breadcrumbs, and bake in a 425℉ oven for 25 minutes, or until the breadcrumbs are golden-brown but not burned.Like I mentioned above, this homemade mac and cheese recipe is a little different because it has a super-secret ingredient which makes it a bit healthier than traditional mac. This dairy-free mac would also taste great topped with breadcrumbs and baked or broiled for some golden-brown crunch! To bake it, cook the pasta just shy of al dente and mix a few tablespoons of melted butter in the breadcrumbs. Try this recipe with broccoli, peas, leafy greens, or a combination-of course, you can leave the vegetables out altogether if you prefer mac and cheese in its pure, unadulterated form. Want to add cooked green vegetables? Fold them into the pasta just before serving so they don’t become too soggy. Keep adding it, slowly but surely, until you reach your desired consistency. The starchy water helps to create a silkier, creamier sauce that coats each noodle completely.

Pro tip: Before draining the pasta, reserve 1 cup of pasta water and add in a splash or two to the noodles when you combine them with the sauce.

You have to love the flavor of umami-rich miso and starchy nutritional yeast to get on board with this version of mac and cheese, but if you do, it’ll change your life. If you’re open to adding it as an ingredient, several grinds of black pepper perk up the sauce, too. The flavor of the sauce really comes to life with kosher salt. This vegan mac and cheese doesn’t involve any plant-based cheese substitutes instead, it gets its creamy, cheesy sauce from a mixture of soaked cashews, cannellini beans, white miso, and nutritional yeast. Gena Hamshaw Test Kitchen Notesīookmark this recipe for a cold, snowy day or anytime you’re craving vegan comfort food. It's easy, fast, and super creamy-everything a stovetop mac should be. There are lots of ways to make vegan mac and cheese, believe it or not, but this is the recipe I return to again and again.

Best vegan mac and cheese baked