Vegan Mac and Cheese

dairy free mac and cheese mac and cheese Jun 01, 2024

Before We Dive Into This Delicious Recipe…

I need to tell you about something truly life-changing: The PlantWhys Membership.

If you've ever found yourself knowing that eating more plants could transform your health but feeling stuck when it comes to actually making it happen, you’re not alone. That’s exactly why I created this program—to help you turn all that knowledge into action.

The PlantWhys Membership is your step-by-step guide to mastering plant-based eating. Whether you’re overwhelmed by where to start, worried about fiber overload, or just need clarity and support, we’ve got you covered.

When you join, you'll gain:

  • The 6-Week Jumpstart Program to ease into plant-based eating without the guesswork.
  • The PlantWhys Protocol to help you lose weight without hunger, improve gut health, and feel amazing.
  • Access to monthly masterclasses, weekly cooking demos, meal-planning tools, fitness classes, and more!
  • PLUS, you’ll get our exclusive No Recipe Cookbook and Jumpstart Cookbook as a free bonus! (Not sold anywhere else!)

This is the affordable, supportive community you need to stay on track and finally reach your plant-based goals. No guesswork, just results.

Don’t miss out—click here to learn more about the PlantWhys Membership and start transforming your health today.

--Ali

P.S. If you sign up and commit to just three months, you’ll get an entire month free! Don’t wait—this is your chance to take control of your health and start seeing real results this week.

Now, let’s get into the details of this incredible recipe! 🌱  


Vegan Mac and Cheese

Serves: 6  Total Time: 25 minutes • FODMAP Rating: low

Dive into the comforting goodness of vegan mac and cheese! With a homemade "cheese" powder blend and a simple sauce, this recipe promises a quick and satisfying meal similar to the kraft mac and cheese version but a lot better for you. Inspired by this recipe by Pinch of Yum, but I made it healthier by cutting out the butter. Feel free to add it back in if you desire. 

Ingredients

The “Cheese” Powder (makes enough for 2 batches):
1/2 cup nutritional yeast
6 tablespoons cornstarch
1 tablespoon onion powder
2 teaspoons garlic powder
1 tablespoon salt
1/4 teaspoon turmeric and paprika (for color)


The Mac:
1 box elbow macaroni pasta
3 cups non-dairy milk (unsweetened almond milk, soy milk, or oat milk)
A little squeeze of lemon juice (optional)

 

Instructions:

  1. “Cheese” powder: Mix all the cheese powder ingredients together. Store this powder in a jar; it will be enough to make another future batch of vegan mac and cheese.
  2. Noodles: Cook macaroni according to package directions. Drain.
  3. “Cheese” Sauce: Pour milk and 6 tablespoons of cheese powder into a small saucepan. Whisk thoroughly and gently bring to a slow simmer until you have a creamy, “cheesy” sauce.
  4. Combine cheese sauce and cooked macaroni.  Optional finish to taste – add a tiny squeeze of lemon juice (just enough to wake the flavors up), plus some freshly cracked black pepper. Enjoy!

*Don’t forget to preload on veggies before you eat!

 

Click here to learn more about our plant-based membership, courses and coaching programs.

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.