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Rachel White

One Pot Vegan Mac and Cheese

One Pot Vegan Mac and Cheese creates creamy dairy-free comfort with minimal cleanup 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: 231
Ingredients Equipment Method Notes

Ingredients
  

Main Pot
  • 16 oz elbow pasta dry
  • 3 cups vegetable broth low sodium
  • 2 cups unsweetened plant milk divided
  • 1 cup raw cashews soaked
  • 1/3 cup nutritional yeast
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt or to taste

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Large Pot
  • Wooden Spoon
  • Measuring Cups
  • Freezer
  • Ladle

Method
 

  1. Add pasta, broth, and 1 cup plant milk to a large pot. Bring to a simmer.
  2. Cook uncovered, stirring often, until pasta turns tender and liquid mostly absorbs.
  3. Blend remaining milk, cashews, nutritional yeast, oil, garlic powder, and salt until smooth.
  4. Pour sauce into the pot and stir until glossy, creamy, and thick.
  5. Add extra milk for softer texture, or cook one minute longer for thicker sauce.
  6. Serve hot, or transfer to a tray and bake briefly for crisp edges and easier assembly handling.

Notes

For soft and silky results, add warm milk before serving. For crispy texture, bake topped with breadcrumbs. Freeze cooled portions airtight up to 1 month. Rest baked servings five minutes before scooping. Customize with peas, broccoli, chili flakes, or spinach. Refrigerate leftovers up to 4 days.