It's creamy, comforting, and very satisfying.
The best vegan mac and cheese has a balanced flavor and a creamy quality.Before I get into the nitty gritty, I have to warn you: If you’re looking for a perfect vegan replica of macaroni and cheese that’s melty, stretchy, and tastes like the intense powdered-cheddar flavor of your favorite boxed macaroni, you aren’t going to find it here. Even the very best vegan mac and cheese recipe isn’t going to do that, simply because vegan macaroni and cheese. Please don’t be mad at me.
But if you’re looking for a vegan mac and cheese that’s creamy, comforting, and delicious, keep on reading. The first mac and cheese recipes I tested were made with vegetable or bean purées. I cooked one with carrots and potatoes, a second one with butternut squash, and a third version with cauliflower and white beans. In each of those recipes, vegetables and/or beans were puréed with nutritional yeast to make a starchy, cheesy-tasting base to replicate the thick, luscious bechamel that typically underpins classic stovetop mac and cheese.
That vegan cheese is coconut-oil based, with additional vegan cheddar flavoring. It looks almost indistinguishable from regular shredded cheddar and even melts like cheese, but I found it a little too sharp—almost like it was overcompensating for its lack of dairy by being even tangier than a regular cheddar. Nevertheless, I stirred it into a saucepan of simmering nut milk, then tossed the sauce with macaroni.
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