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The easiest vegan mac and cheese recipe – it’s quick, simple and healthy. And there’s no hidden veggies in this pasta dish – it’s the real cheesy deal!
Today I bring to you one of my favourite recipes. It’s fast, easy, simple and healthy. Yes, today is the day I share this gorgeous vegan mac and cheese recipe.
And guess what? It’s not really even a recipe!
Even though I do love a good food hack, normally I wouldn’t cheat too often in the kitchen. In fact, I have been known to say ‘homemade is best’. However, as a student, I don’t always have time to pick my own organic heirloom tomatoes and grow my own coriander plant just to make salsa, if you catch my drift.
That’s where this amazingly simple vegan mac and cheese mix comes in. The answer to all your late night pasta-craving prayers. You’re welcome.
I came across The Mighty Nooch on Instagram, and instantly knew their vegan mac and cheese mix was something I had to try. As expected, it was perfect – thick, creamy, quick and very cheesy. Macaroni and Cheese is a dish I used to eat a lot before I went vegan, so finding this healthy vegan alternative was very exciting! And the best part? All you have to add is a little plant-based milk. Bonus points if you make your own unsweetened almond milk.
There is nothing complicated about this recipe. Boil some pasta, make the sauce, job done. There’s something glorious about the simplicity of dishes like this. Anyone looking for a one-pan version to save on washing up (we’ve all been there) can use this clever hack:
Boil your pasta, drain it and add to your serving bowl. Empty the pot and prepare the sauce in it. Add the pasta back to the pot, give it a mix and decant into the serving bowl. Job done.
What’s great about having an instant mix is that you can easily scale the recipe up or down to cater your needs. So whether you are making a single bowl for yourself one cosy evening, prepping extra portions for lunch throughout the week, or are preparing an XXL batch for your next party, The Mighty Nooch has got you covered. Each pack contains enough mix to make two litres of creamy, cheesy sauce. That’s a lot of sauce! The packet is also very compact and portable, not to mention pretty.
Vegan mac and cheese – the real deal?
I think every vegan has that one food they particularly miss since cutting out animal products, and mine would have to be mac and cheese. With the current boom in the vegan food industry, however, it is possible to enjoy pretty much any food in a veganised, cruelty-free version.
Some may argue that to some extent, these ‘vegan versions’ taste nothing like the original, but to me this vegan mac and cheese tastes just like the American-style boxed mac and cheese I occasionally used to have as a treat. And the way I see things, any movement towards having more vegan products on the market is a move in the right direction, whether they taste like the original or are even better.
And don’t worry friends, now that I have got you craving vegan mac and cheese, I wouldn’t want you to go hungry. So if you head over to my Instagram Page, you can take part in a giveaway to win one of three Mighty Nooch vegan mac and cheese mixes!
I do hope you try this recipe! If you do, be sure to tag me on Instagram @shivanilf – I love seeing your creations! You can also keep updated with me on Pinterest and Facebook – I hope to see you there!
If you like this recipe, you may also like:
- Crispy baked polenta chips
- Vegan pesto pasta
- Vegan naan pizza
- Easy Vegan black bean burgers
- The ultimate vegan sandwich
Vegan Mac and Cheese
- 100 grams Dried Macaroni
- 2 teaspoons Vegan Mac and Cheese mix
- 120 ml Soy Milk
- 1 tablespoon Nutritional Yeast optional, for extra cheesy flavour
- Cook the pasta according to packet instructions.
- Meanwhile, in a small saucepan whisk the soy milk with the mac and cheese mix over low-medium heat until thick and creamy. Stir in the nutritional yeast.
- Once the pasta has cooked, drain and add to the cheese sauce. Stir well, adding extra pasta water to adjust the thickness of the sauce as needed. Serve immediately.
- For a thicker sauce, start by adding about 75ml soy milk and gradually add more until you have reached your desired consistency.
- For a runnier sauce, simply add more soy milk before adding the pasta.
- You could use any unsweetened non-dairy milk that takes your fancy – try making the unsweetened version of this vanilla almond milk for an extra creamy treat!