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Stove-top Vegan Macaroni & Cheese

When you are craving creamy mac & cheese on a cold and rainy day, this is my new "go to" recipe!

Course Main Course
Cuisine American
Keyword vegan macaroni and cheese
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author www.recipeforaparty.com

Ingredients

  • 16 oz large elbow macaroni
  • 1/2 cup vegan butter
  • 3 tbsp minced onion
  • 1 clove of garlic, minced
  • 6 tbsp tapioca flour
  • 4 cups plant based milk, I used almond milk
  • 1/4 tsp dry mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper, I used more because I like it spicy
  • 1/2 cup nutritional yeast flakes
  • 4 cups shredded or grated vegan cheese

Instructions

  1. Cook the macaroni according to the package directions
  2. In a sauce pan over medium heat, melt the margarine and cook the onion and garlic for 3 minutes
  3. Add the tapioca flour and whisk vigorously until well combined and cook for 2 minutes more, stirring occasionally, add the plant based milk and whisk until well blended

  4. Whisk in the dry mustard, salt, pepper, cayenne pepper and nutritional yeast, cook until thickens for 3 minutes

  5. Stir in the vegan cheese and stir occasionally until melted and whisk until the sauce is well blended and gooey for 4 more minutes
  6. Mix in the cooked and drained macaroni until well coated and serve right away