This easy vegan mac and cheese takes less than twenty minutes to make. It's so creamy and actually tastes like macaroni and cheese. I've tried several vegan mac and cheeses that look like mac and cheese but when I taste it, it falls flat. Not this one and it comes together quickly so it's the perfect weeknight meal!
I was inspired for this easy vegan mac and cheese by Easy Homemade Mac and Cheese - JoyFoodSunshine. The recipe is so simple and comes together quickly. Even better, there's no baking. I feel baked mac and cheese dries out and isn't as good as just on the stove.
Start by cooking 8 ounces elbow macaroni noodles. While the water is boiling, start your cheese sauce. Prepare a roux by melting 2 tablespoons vegan butter in a medium saucepan. Add 2 tablespoons flour, ½ teaspoon of salt and ¼ teaspoon of garlic powder. Whisk together and cook for a minute until the mixture is slightly browning. Add 1 cup of unsweetened almond milk and whisk until smooth. Next, add in ¼ cup vegan sour cream (I used Violife Just Like Sour Cream) and mix until smooth. Cook on medium heat for a few minutes until thickened. Once the mixture is thick, reduce heat to low and add 8 ounces vegan shredded cheese (I used Violife Vegan Cheese Shreds). Whisk until the cheese is melted. Taste and add salt and pepper if needed. Add your cooked noodles to the cheese sauce mixture in the pot. Stir to combine and enjoy!
Easy Vegan Mac and Cheese
Ingredients
- 8 ounces elbow macaroni noodles
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 cup unsweetened almond milk
- ¼ cup vegan sour cream I used Violife
- 8 ounces vegan shredded cheddar cheese I used Violife
Instructions
- Cook the elbow macaroni noodles according to package directions.
- While the water is boiling, start your cheese sauce. Prepare a roux by melting the vegan butter in a medium saucepan. Add the flour, salt and garlic powder. Whisk together and cook for a minute until the mixture is slightly browning.
- Add the unsweetened almond milk and whisk until smooth. Next, add in the vegan sour cream and mix until smooth. Cook on medium heat for a few minutes until thickened. Once the mixture is thick, reduce heat to low and add the vegan shredded cheese. Whisk until the cheese is melted. Taste and add salt and pepper if needed.
- Add your cooked noodles to the cheese sauce mixture in the pot. Stir to combine and enjoy!
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