Creative Chefs Dish Out Five Vegan Mac & ‘Cheese’ Recipes

Creative Chefs Dish Out Five Vegan Mac & ‘Cheese’ Recipes

Disclosure: As an Amazon Associate I earn from qualifying purchases. This page may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I have recommended. There is no additional cost to you whatsoever.

If you’re shifting towards plant-based consuming, you’ll be delighted to know you don’t have to forego a well-known, beautifully satisfying, kid-pleasing favourite: macaroni and cheese.

Indeed, dairy is referenced proper in its title. Even so, this much-adored dish is unquestionably not left behind within the fashionable plant-based realm. It’s firmly in place on meat-free and dairy-free menus.

Recipes for engaging vegan variations of mac & cheese are rolling out in abundance. In truth, I snagged a number of after volunteering on the 2019 Animal Hero Kids MacnCheeze Challenge to Save the Earth occasion in Fort Lauderdale.

Direct from the Sunshine State, listed below are some concepts for whipping up your new favourite dish.

Truffle Cream Mac & ‘Cheeze’

Chef Sheena SheWins of Ohm Woke Meals, winner of vegan "MacnCheeze" event in Fort Lauderdale
Chef Sheena wins child’s selection and viewers selection awards at Animal Hero Kids Vegan MacnCheeze Challenge. Photo: Patti Roth

Chef Sheena SheWins of Ohm Woke Meals says she didn’t calculate actual measurements when creating her entry for the occasion. Instead, she adopted her instincts, which netted a pair of awards.


  • Elbow noodles
  • Sea salt
  • Truffle oil
  • Unsweetened almond milk or different non-dairy milk
  • Vegan cream cheese
  • Earth Balance plant-based butter various
  • Pepper


Boil noodles to al dente, then pressure. Blend vegan cream cheese, vegan butter, salt, and non-dairy milk, and add that sauce to the noodles. Then add truffle oil and salt and pepper to style. If you’d like, bake it at 350 levels for about 20 minutes.

“The trick to a really nice tasting mac & cheese is to all the time boil your pasta noodles in salt water,” says Chef Sheena. “We don’t use oil.”

Gluten-Free, Soy-Free, Vegan Mac & Cheese

Restaurant owner Rahein Jones adds a drizzle to his winning dish
Restaurant proprietor Rahein Jones provides a drizzle to his profitable dish. Photo: Patti Roth

The entry from Patricia and Rahein Jones was among the many winners, and can be standard at their restaurant, The New Vegan, in Delray Beach.


  • Jovial brown rice pasta
  • Daiya Cheddar Style Shreds
  • Veggie burger grilled and crumbled (might additionally use falafel or one other crumbled vegan protein)
  • Follow Your Heart Soy-Free Vegenaise (soy-free vegan mayonnaise)
  • Sauteed scallion greens
  • Salt and pepper
  • Garlic powder
  • Cilantro


Boil pasta and run underneath chilly water to assist forestall it from breaking up. Simmer a sauce utilizing the Daiya shreds, water (about 1/3 cup water for each 1/2 cup of cheese), salt, pepper, and garlic powder. Mix sauce with cooked pasta.

Top servings of the dish with chopped bits of grilled veggie burger or different most popular plant-based protein. Vegan fried hen is a well-liked topping on the restaurant. Finally, drizzle Soy-Free Vegenaise, and garnish with recent cilantro and sautéed scallion greens.

Vegan Mac & Cheese Inspired by Flavors of Childhood

Valerie Chelley and Erin Fontes of Vinos Wine Bars
Valerie Chelley and Erin Fontes of Vinos Wine Bars used a number of vegan cheeses of their recipe. Photo: Patti Roth

Owner Valerie Chelley and Erin Fontes of Vinos Wine Bars have been going for a taste that reminded them of childhood. They felt they succeeded when kids on the occasion returned for seconds and thirds.

Fontes suggests this recipe is right for mixing in peas, broccoli, or different veggies.


Whisk collectively 2 tablespoons of King Arthur Gluten Free All-Purpose Flour, 2 tablespoons of vegan butter, and 1 cup of macadamia milk over medium-high warmth. Blend absolutely, ensuring there are not any lumps. Whisk in remaining components, including one after the other till every is mixed:

  • 1 cup macadamia milk (along with the primary cup already added)
  • 2 cups Daiya Mozzarella Style Shreds
  • 2 tablespoons Violife vegan cream cheese
  • 2 slices Follow Your Heart vegan provolone
  • 2 slices Violife vegan cheddar
  • 2 slices Tomato Cayenne Chao
  • 1 extra cup macadamia milk
  • 2 tablespoons recent lemon juice
  • 1 tablespoon recent floor black pepper
  • 2 cups Daiya cheddar-style shreds

Use the sauce with 1 bag Bionaturae natural elbows and 1 field Ancient Harvest natural quinoa elbows.

Vegan Mac & Cheese With Shiitake ‘Bacon’

Home-made vegan cheese is featured in the recipe from Green Bar & Kitchen
Home-made vegan cheese is featured within the recipe from Green Bar & Kitchen. Photo: Patti Roth

The dish from Green Bar & Kitchen featured purple lentil macaroni and selfmade plant-based cheese, with garlic aioli, sliced scallions, gluten-free breadcrumbs, and shiitake bacon.

Chef Tai Dempster shared the recipe for plant-based cheese.


  • 1 cup potatoes, diced massive
  • 1/2 cup carrots, diced massive
  • 1/4 cup water
  • 2 ounces olive oil
  • 1 teaspoon salt
  • 1/2 tablespoon lemon juice, recent most popular
  • 1/4 cup dietary yeast flakes
  • 1 ounce onion powder, elective
  • 1/4 teaspoon garlic powder, elective
  • Dash of cayenne, elective


Boil potatoes and carrots till comfortable. Blend potatoes and carrots collectively together with the remainder of the components on excessive in blender till the cheese is extraordinarily easy. Do this in small batches to verify the combination doesn’t overheat the blender. Store in fridge for as much as 4 days.

Savory Mushroom Mac & ‘Cheese’ With Truffle Breadcrumbs

Before you begin whipping up your individual variations of vegan mac & cheese, we needed to share yet another recipe from throughout the nation. Chef Kyle Knies of From the Garden within the San Francisco space shared this “tremendous decadent, excessive, very extravagant” recipe, which he created when he labored at Miyoko’s.

Serves about 8


1 lb. pasta similar to penne, fusilli, or different formed pasta

Mushroom combination:

  • ¼ cup (1/4 stick) Miyoko’s Vegan Butter
  • 2 leeks, sliced into ¼ -inch rounds
  • 8 ounces recent chanterelle mushrooms, roughly chopped
  • 1 lb. (16 oz) crimini or white mushrooms, or a mixture, sliced
  • 1 complete head garlic (no less than 4 cloves, or to style), peeled and minced
  • Sea salt and freshly floor black pepper, to style

Cheese sauce:

  • ½ cup (1/2 stick) Miyoko’s Vegan Butter
  • 1 wheel (6.5 oz.) Miyoko’s Rustic Alpine vegan cheese
  • 1 wheel (6.5 oz.) Miyoko’s Aged Sharp English Farmhouse vegan cheese
  • 1 ball (8 oz.) Miyoko’s Fresh Vegan Mozzarella

Truffle breadcrumb topping:

  • ½ loaf ciabatta or different bread, sliced into ½ inch items
  • ¼ cup (1/4 stick) Miyoko’s Vegan Butter
  • ½ unit (about 3 oz.) Miyoko’s Winter Truffle vegan cheese
  • 2 tablespoons truffle oil
  • Sea salt and freshly floor black pepper, to style


Preheat oven to 350 levels.

If utilizing recent bread, place slices in a single layer on a baking sheet and bake for about 20 minutes till all items are crispy and have a light-weight golden brown colour. If the underside nonetheless appears comfortable, flip and toast a further 5 to 10 minutes. No want to do that if bread is difficult. Cool absolutely till crisp.

Boil pasta in calmly salted water. Cook a minute or two lower than the bundle directions state so it’s “al dente.” It cooks extra when it’s baked. Reserve a number of cups of pasta water and put aside. If you drain pasta earlier than the sauce is completed, return it to the pot and coat with vegan butter to stop sticking.

Prepare the mushroom combination:

Rinse leeks nicely and reduce off darkish inexperienced tops, protecting the sunshine inexperienced center sections and white bottoms. Remove roots and slice leeks into rounds. Submerge the sliced leeks right into a bowl of water and agitate to scrub and dislodge filth or sand. Drain water and repeat till the leeks are completely clear.

Sort by means of mushrooms and discard any that appear comfortable or have an unappetizing odor. Clean mushrooms with a humid towel. Chop chanterelles into meaty items and slice cultivated mushrooms.

Peel garlic and chop in a meals processor.

In a big pan over medium-high warmth, soften vegan butter. Add leeks and a touch of salt. Cook, stirring incessantly, for a number of minutes till leeks begin to soften and switch golden brown on the edges. Add mushrooms and stir to mix with leeks and coat with vegan butter. After a couple of minutes, add garlic. Cook till mushrooms are cooked by means of.

There could also be liquid filling the underside of the pan from the mushrooms. This is wealthy mushroom liquor and there’s no have to prepare dinner it off. Taste one among every sort of mushroom to make sure it’s absolutely cooked and season with salt and pepper as wanted. Remove from warmth.

Make the cheese sauce:

In a saucepan over medium warmth, soften vegan butter. Once melted, crumble within the wheels of High Sierra Rustic Alpine and Aged English Sharp Farmhouse. Using a whisk, break up cheese into small items and permit it to melt. It won’t soften like dairy cheese however will begin to appear like cookie dough as soon as the items break down.

Stirring continually with whisk, add heat pasta water one cup at a time and maintain whisking till it’s mixed. The sauce will get very thick at first as you add liquid, and will get very lumpy. Keep stirring and including water over the course of some minutes till it’s the texture of a thick cream sauce, You are not looking for it too skinny, as a result of the liquid within the mushroom combination may even be added.

Once absolutely easy and creamy, add vegan mozzarella (break up into chunks if utilizing Fresh VeganMozz) and proceed whisking till melted. Turn off warmth. Continuing to prepare dinner it additional might trigger oil separation. If this occurs, simply whisk it rapidly to combine the oil again in proper earlier than including to pasta.

Once cheese sauce is absolutely cooked, add the mushroom combination and stir to mix. Taste completed sauce by dipping a cooked noodle into it, ensuring you get a bit of mushroom. Add further salt, if wanted, and freshly floor black pepper to style. Stir to mix. If it is vitally thick, add a bit of extra water.

Prepare the breadcrumbs:

Place dry/toasted bread right into a meals processor. Pulse a number of instances till coarsely chopped, then run for a minute till it’s superb breadcrumbs.

Slice butter into chunks if it’s chilly, or drizzle it if it’s melted. Break Winter Truffle cheese into small items and add it to the meals processor. Pulse a number of instances to completely mix with breadcrumbs.

Add truffle oil, salt, and pepper and pulse a number of extra instances till mixed. Taste and add extra salt, pepper, or truffle oil if wanted.

Assemble the dish:

Add cooked pasta to sauce with mushrooms. Stir nicely to coat all noodles with sauce. Pour in deep baking or casserole dish and press to flatten the highest. It must be saucy. Add breadcrumbs over prime, coating the whole dish.

Cover dish and bake for 40 to 45 minutes till cheese sauce is effervescent.

Turn up warmth to 400 levels and uncover the dish and bake one other 8 to 12 minutes or till breadcrumbs are golden brown.

Serve instantly. With a salad.

Originally revealed on May 16, 2019, this text was up to date in March 2022.

You Might Also Like…