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    Home > Blog > Pasta & Noodles > Vegan Stovetop Mac and Cheese

    Vegan Stovetop Mac and Cheese

    by Jenny Park · Published: Jan 15, 2018 · Modified: Jun 1, 2020

    Jump to Recipe

    Vegan stovetop mac and cheese in a pot with a wooden spoon.

    I really love vegan dishes (done right, lol). My husband and I are far from vegan, but we do enjoy and incorporate a lot of plant based dished into our overall diet. I will say though that two things I can’t quite get on board with is vegan cheese + veganaise. I’m sorry. I just can’t. BUT I can definitely get on board with homemade vegan cheese sauces, especially if they’re made of simple and delicious things like raw nuts or potatoes, or in today’s case cauliflower!

    That’s right. We have a very simple, Creamy Stovetop Vegan Mac and Cheese for you guys today, with seriously the most silky ‘cheese sauce’! A couple things really gives this sauce that appropriately ‘cheesy’ taste and consistency. The first is nutritional yeast. If you’ve heard of it, you know how great it can be, if not it probably sounds very unappetizing, but it really gives the sauce that ‘cheesy’ and umami sort of flavor to it. If you don’t have any and can’t get a hold of any easily you can omit it, but the flavor of the sauce will seem less ‘cheese sauce’ like and a tad bit more like creamy puree, if that makes sense. The other ingredient that I think is important is the oil blended into the sauce at the end. The oil gives the sauce the extra boost to make is truly ‘silky’ and creamy.

    This recipe is really easy and worth a try, plus the sauce works as a ‘cheese sauce’ replacement for other things too, like nachos, just as a queso dip, etc. Enjoy! xx, Jenny

    A pot of vegan stovetop mac and cheese with a wooden spoon.

    A close up of a bowl of vegan stovetop mac and cheese.

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    A close up of vegan stovetop mac and cheese with a wooden spoon.

    Vegan Stovetop Mac and Cheese

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 35 mins
    Servings: 6

      INGREDIENTS  

    • 1 pound dry casarecce pasta  or shaped pasta of choice

    cauliflower “cheese” sauce

    • 3 tablespoons extra virgin olive oil, divided
    • 1 small shallot, diced
    • 2 garlic cloves, minced
    • 1 head cauliflower (about 1 1/2 pounds), cut into bite sized pieces
    • 1 teaspoon dry mustard
    • ¼ teaspoon turmeric, optional
    • ¼ cup plus 1 tablespoon nutritional yeast
    • salt and pepper to taste

      INSTRUCTIONS  

    • Fill a large pot with water, place over high heat and bring to a boil.
    • Add a handful of salt and the pasta and stir. Bring back up to a boil and occasionally stir.
    • Cook pasta until al dente, about 6 to 8 minutes. Remove from heat and drain, reserving about 3 cups pasta water. Set aside.
    • Pour 1 ½ tablespoons oil into the pot and place back over medium-high heat.
    • Add shallot and garlic and sauté for 2 to 3 minutes.
    • Add cauliflower and continue to sauté for 2 to 3 minutes. Season with salt and pepper.
    • Stir in mustard and turmeric and continue to sauté for 2 to 3 minutes.
    • Pour reserved pasta water into the pot and simmer until cauliflower becomes fork tender, 6 to 8 minutes.
    • Using a slotted spoon, scoop cauliflower, shallots and garlic out of the pot and into the well of a blender.
    • Add nutritional yeast and 1 ½ cups of the reserved pasta water.
    • Blend on high, adding more water as needed.
    • With the motor running, add remaining 1 ½ tablespoons oil and season with salt and pepper.
    • Blend until a smooth, glossy and creamy sauce forms.
    • Pour mixture back into the pot and place over medium low heat.
    • Fold reserved pasta into the ‘cheese’ sauce until completely combined and evenly coated.
    • Adjust seasonings and serve.
    Calories: 384kcal Carbohydrates: 64g Protein: 13g Fat: 9g Saturated Fat: 1g Sodium: 39mg Potassium: 558mg Fiber: 5g Sugar: 5g Vitamin C: 55mg Calcium: 43mg Iron: 2mg

    January 15, 2018 / 4 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Creamy Vegan Cauliflower Chowder
    Next Post: Cheesy Skillet Sweet Potato Hash Browns and Eggs Next Post >

    Reader Interactions

    January 15, 2018 / 4 Comments

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    1. Randee Churchill

      November 13, 2018 at 5:06 pm

      How long will this sit for or does it need to be served right away?

      Reply
      • Jenny Park

        November 14, 2018 at 8:22 am

        It can sit for a few hours or be made the day ahead of time, but if that’s the case, the sauce will have to be thinned out a little with some additional water, when heating :)

        Reply
    2. Erica B

      January 16, 2018 at 6:19 am

      do you discard the pasta water that you don’t add to the blender? Says to blend w/ the water and then return to the pot… is the left-over water still in the pot or is it gone? Thanks!

      Reply
      • Jenny Park

        January 17, 2018 at 8:54 am

        Any water you don’t use should should be discarded. You only reserve some of the water when you drain the pasta!

        Reply

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