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Rachel White

Garlic Vegan Mac and Cheese

Garlic Vegan Mac and Cheese blends creamy dairy-free sauce with deep roasted garlic flavor and tender pasta.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 224
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 16 oz elbow pasta dry
Garlic Sauce
  • 2 cups unsweetened plant milk warm
  • 1 cup raw cashews soaked
  • 1/3 cup nutritional yeast
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 head roasted garlic cloves squeezed out
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Pot
  • Colander
  • Blender
  • Saucepan
  • Freezer

Method
 

  1. Cook pasta in salted water until firm-tender, then drain well.
  2. Add milk, cashews, nutritional yeast, oil, lemon juice, roasted garlic, salt, and pepper to a blender.
  3. Blend until completely smooth and velvety.
  4. Warm sauce in a saucepan over low heat until glossy and thickened slightly.
  5. Fold pasta into sauce until every noodle is coated generously.
  6. Serve hot, or bake briefly for firmer assembly handling and crisp edges.

Notes

For softer texture, add extra milk. For crispy tops, bake with breadcrumbs for 10 minutes. Freeze cooled portions airtight up to 1 month. Let baked servings rest before slicing for easier handling. Customize with herbs, chili flakes, or smoked paprika. Refrigerate leftovers up to 4 days.