I love mac and cheese just as much as the next gal. It’s an ooey-gooey comfort food that just hits the spot sometimes. But, one thing I really don’t love is dairy. When I first adopted a plant-based diet I thought dairy was something I might still continue to eat occasionally but now dairy gives me the heebie-jeebies and I have zero desire to eat it. But lucky for me there are a million dairy-free versions of mac and cheese that are just as delicious, if not better, while also being way healthier for us. And after playing around with tons of recipes and variations I have finally perfected this recipe which is my current favorite version of homemade vegan mac and cheese. The cheese sauce is just so dang good without having any dairy in it whatsoever. The cheese sauce is made from a combination of coconut oil, non-dairy milk, flour, tomato paste, nutritional yeast and seasoning. Easy as that.
And while the ingredient list might look a little long, I promise you it is so easy to make. Especially if you measure everything out ahead of time. Then you just throw each ingredient into the pot when it is its time and voila…dinner! And this recipe can be modified for so many different dietary needs and preferences….you can make it gluten-free, nut-free, soy-free or enjoy it just as it is. I’ll add the instructions for modifying it in the “Notes” section of the recipe. I hope you all enjoy this recipe as much as I do!
- 1 lb elbow macaroni
- 1 tablespoon olive oil
- 1 10 oz carton of grape tomatoes, halved
- 5 oz fresh spinach
- 1/4 cup coconut oil
- 1/3 cup all-purpose flour
- 3 cups unsweetened almond milk
- 2 tablespoons tomato paste
- 1/2 cup nutritional yeast
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 tablespoon agave
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Once it is done drain pasta and return to pot.
- Next, in a medium saucepan heat olive oil over medium heat. Add tomatoes and pan roast until they are tender.
- While tomatoes are roasting, in a different medium saucepan whisk together coconut oil and flour over medium heat. It will form a thick paste. Then add non-dairy milk, tomato paste, nutritional yeast, salt and garlic powder to saucepan with paste and bring to a boil, whisking frequently. Reduce heat and let “cheese” sauce simmer. Once sauce begins to thicken add lemon juice and agave. Taste test and add more seasoning if necessary.
- Once everything is almost done, add spinach to tomatoes and sauté for 2 more minutes until spinach begins to wilt.
- Pour “cheese” sauce over drained pasta and add the roasted tomatoes and sautéed spinach. Stir well and serve hot!
Recipe adapted from Chloe’s Kitchen by Chloe Coscarelli.
xo,
Tedi
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Cook this mac and cheese today. ABSOLUTELY DELICIOUS! ?
Yayyy! So glad to hear you liked it!
Could you make this ahead of time and just heat the sauce and macaroni in oven. Once heated then add the spinach and tomatoes.
Hi Janice, I haven’t tried it that way, but I bet you can! Good idea. 🙂
We LOVED this! Thank you for such a marvelous mac-n-cheese recipe! It is quick, easy, and delicious! I halved the recipe since there are just two of us and left enough in the pot so hubby could take that serving tomorrow for lunch. Well, he’s going to be eating a sandwich, because we went back for more! Now that we know it’s such a great meal, I’ll make it as written next time and immediately store half for another night. Otherwise, we might just keep eating until all of it’s gone; it’s that good!
Hi Diane!! Thank you so, so much for the positive feedback! I really appreciate it. I am so glad to hear you both liked it! Enjoy!
Can i have some
Oh wow! I’m currently devouring this Mac and “cheese”. Thanks for sharing! Would I be able to sub a different oil for the coconut oil?
Hi Mallory! Yayyyy!! So glad you like it! I haven’t tried substituting it with a different oil but I have made it with Earth Balance plant-based butter and it tasted equally as delicious. I think the richer the oil the better, in this case, to replicate that cheesy taste! Hope that helps 🙂 Thanks for stopping in!
Yummy : ) Can’t wait to make it on weekend. Thanks nice recipe : )
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Hi Adrian! Thanks for visiting. Glad to hear you like the sound of this recipe!
As if mac & cheese could get any better, you veganized it…and then as if vegan mac & cheese could get any better, you add two of my favorite things: sautéed spinach and roasted tomatoes! I.cannot.wait.to.make.this.
Hey Anne Marie! So glad you’re into this recipe!! Hope you enjoy it as much as I do 🙂 🙂
Yum! looks delicious, I love the addition of tomatoes and spinach:-)
That looks AMAZING.
Hi Skye!! Thanks for visiting! 🙂