Nothing says the colder weather is here to stay than a creamy big bowl of yummy vegan mac and cheese and this recipe may be one of the best versions of mac and cheese I’ve tasted yet. Not like I’m bias or anything 😉
When you think of vegan mac and cheese, you don’t often think of a nut-free, soy-free, dairy-free, mac and cheese. Many vegans don’t realize that they can whip up a mac and cheese that is dairy-free and just as delicious as the real thing. I promise this recipe won’t disappoint you, or even the “real” cheese lovers in your family.
What you’ll love about this vegan mac and cheese
- I’ve used a tasty vanilla flavouring that adds a kick you didn’t know you needed in your vegan mac and cheese
- It’s creamy like the real thing
- It’s nut-free, soy-free, and dairy-free
- Truffles….. do I need to say more?
Mountain Rose Herbs = the secret ingredient
The secret ingredient of this mac and cheese is definitely the organic Vanilla Bean Powder from Mountain Rose Herbs. I know, it sounds bizarre to put vanilla anything into a vegan mac and cheese, but trust me on this one.
As you know from previous recipes I’ve written using Mountain Rose Herbs, I really love their spices and herbs to add to recipes. Their ingredients are made from the best herbalists, plant lovers, and environmentalists, and I can always feel great about using them in my recipes.
This Vanilla Bean Powder is made from the ripened fruit of a tropical orchid, vanilla planifolia, the only orchid in the world that produces an edible fruit. Vanilla is one of the most well-known flavours in the world, and although it’s most commonly used in baking or sweeter dishes, it works perfectly in this mac and cheese and really transforms the dish when used in the right way. It balances out the creaminess of the pasta sauce perfectly and the truffle and vanilla really compliment each other.
Tips for making this vegan mac and cheese
- Make sure you use Mountain Rose Herbs Vanilla Powder versus the typical liquid vanilla we are usually used to
- Find a vegan cheese that is great for melting. I used Daiya because their Cutting Board Collection is the best and melts so good
- Use a good quality truffle oil
I really want to switch things up with this dish and not create another generic vegan mac and cheese and while experimenting this really turned out SOOOOOOOOOO good and now I’m obsessed. I promise this will be a delicious comfort food recipe you’ll keep returning back to this winter.
More pasta dishes to try
What’s your favourite way to make vegan mac and cheese?
This vegan mac and cheese is different than you’re used to with a hint of truffles & vanilla that really balances the flavour and creaminess perfectly.
6 servings pasta or noodles of choice
2 tbsp. vegan butter
1 medium-sized white onion, finely chopped
3 tbsp. nutritional yeast
1 tsp vanilla bean powder – Moutain Rose Herbs
1 /2 White Truffle Oil
⅛ teaspoon nutmeg
½ teaspoon turmeric powder
season with salt + pepper to taste
2 1/2 cup soy, almond or oat milk
2 tbsp. corn starch (mix with 1/4 cup of water, make sure it’s well combined)
2 1/2 cups vegan meltable cheese, shredded
3 tbsp. bread crumbs
Preheat your oven to 400F.
Cook pasta or noodles of choice as per package instructions. Be sure to generously salt water before adding pasta to pot. Just before it’s ready to strain add in your asparagus and cook till al dente.
Heat a large skillet on low-medium heat and add butter. Cook for 30 seconds or until melted and then add the onions to the skillet. Cook for around 6-7 minutes or until golden. Add nutritional yeast, vanilla bean powder, white truffle oil, nutmeg, turmeric and season to taste. Stir everything till well combined and increase heat to high before adding your milk of choice. Cook till boiling, add your corn starch then reduce heat to low and simmer for 10 minutes. It is now time for the fun part. Add 2 cups of the cheese to the mixture and stir till everything is well combined and stringy. Once you reach your desired cheesy consistency remove from heat and set aside. Feel free to add more or less cheese.
Strain your pasta and asparagus and transfer to a 13″L x 7.75″W x 2.25″H baking dish. To the same dish, pour over your cheese sauce and stir till everything is well coated. This will be a satisfying experience, enjoy it! Top the pasta with the bread crumbs and leftover cheese and bake for 25 minutes or until golden brown. The cheese with start to bubble and that’s when you know it’s ready to dig in.
Let it cool slightly before serving! Enjoy with garlic bread and fresh salad!
Make sure you use Mountain Rose Herbs Vanilla Powder versus the typical liquid vanilla we are usually used to
Find a vegan cheese that is great for melting. I used Daiya because their Cutting Board Collection is the best and melts so good
Use a good quality truffle oil