Best Vegan Mac and Cheese Nut-Free: A Game-Changing Recipe

Vegans and non-vegans alike will love this creamy baked Nut-Free Vegan Mac And Cheese recipe, packed with veggies and whole grains. It's surprisingly simple to make, but the result is a plant-based dinner that will impress anyone.

To store any uneaten macaroni and cheese, simply place it in an airtight container in the fridge for up to 5 days. For those who require gluten-free options, feel free to substitute gluten-free macaroni and flour.

While this recipe doesn't freeze well, you can top it with extra vegan cheese and bake for an additional 20-25 minutes at 350°F or until bubbly and golden on top. This adds a delicious crispy texture to the dish. Simply give it a stir with a spoon to ensure the cheese is evenly distributed throughout.

To make this recipe, start by cooking your macaroni according to package instructions. Meanwhile, prepare the cheese sauce in a medium/large saucepan over low heat. Combine 1/4 cup vegan butter and 1/4 cup flour (or gluten-free flour) to create a roux, stirring constantly until it bubbles.

Next, add 2 1/2 cups of non-dairy milk substitute, including canned coconut milk with just enough water to reach the desired consistency. Stir in paprika, garlic salt, pepper, and any other desired seasonings. Heat the mixture until it thickens, then stir in vegan cheese blocks (we recommend testing different brands to find your favorite).

Some important notes: avoid using pre-shredded cheese as it may contain additives that prevent proper melting, resulting in clumpy macaroni. Instead, shred or cut your own vegan cheese into small pieces for the best results.

With this recipe, you'll never go back to store-bought mac and cheese again. Try experimenting with different cheeses and seasonings to find your perfect combination. Enjoy!

Best vegan mac and cheese nut free