Transfer liquid to saucepan and bring to medium heat. Blend on high for 1 minute, or until smooth and combined. Strain raw cashews and add to blender with almond milk, nutritional yeast, garlic powder, onion powder, sea salt, lemon, arrowroot powder and turmeric. Store any leftovers in the fridge for up to 3 days. Assemble when you are ready to eat it and bake as instructed. Otherwise, the noodles will soak up the cheese sauce resulting in a dry dish. To make ahead, I recommend storing the cooked macaroni and prepared cheese sauce in the fridge separately. You may also want to add in some vegan butter to add richness. I recommend a thicker milk like oat or soy. However, you can substitute with 3 cups of milk and ⅓ cup of flour. (Canned coconut milk does not have that weird artificial coconut flavor to it anyway.) Substituting with another dairy-free milk from a carton will require more flour to thicken and will not be as rich in mouthfeel or flavor. Substituting coconut milk: If you are worried this recipe will taste strongly of coconut, I assure you it doesn't - the additional seasonings mute the coconut flavor. Gluten-free: Use your favorite gluten-free pasta and substitute the flour with cornstarch. Spicy: Add a can of diced jalapenos for a kick. The sauce will still be heavenly! Mix in a little more nutritional yeast for added flavor. Omit the shredded cheese: If you don't like vegan cheese or can't find any, go ahead and omit it. Stovetop variation: Simply mix the cooked noodles with the warm cheese sauce and chow down. Low-fat: If you are looking for a low-fat variation, I recommend making a potato-and-carrot-based cheese like this vegan nacho cheese (just omit the nacho seasonings and add in the seasonings from this recipe.). Let sit for 5-10 minutes before serving. 
Bake for 20-25 minutes or until bubbly and golden brown on top.Mix together the melted butter and breadcrumbs.In a casserole dish (I use a 4-quart), mix together the macaroni and the cheese sauce.Turn the heat off and mix in the shredded vegan cheese until melted. Whisk in the flour, nutritional yeast, garlic powder, onion powder, salt, pepper, paprika, and mustard powder.
In the meantime, add the coconut milk to a medium-sized saucepan.Cook the macaroni as instructed on the box.See the Tips and Variations section for stovetop instructions and other important info! Get the printable version in the recipe card below. Breadcrumbs and melted butter: To make a delicious topping! You can also top with more cheese.Shredded vegan cheddar cheese: Use your favorite brand! I usually buy VioLife, Daiya, Follow Your Heart, or So Delicious.Seasonings: Garlic powder, onion powder, salt, pepper, paprika, and ground mustard seed.Nutritional yeast: Adds that classic vegan cheesy flavor.Other dairy-free milks such as cashew or oat will also not work in this recipe without additional modifications (such as more flour to create a thickness.)
Sweetened coconut milk or coconut in a carton will not work.
Coconut milk: It has to be canned, full-fat coconut milk. Macaroni: You can, of course, use another type of small noodle. You don't need anything complicated to make this macaroni and cheese! For the measurements and printable recipe, see the recipe card at the end of this post. Basic ingredients needed - like canned coconut milk, nutritional yeast, and vegan cheddar. 
What this recipe does not contain is soy or nuts, making it totally top 8 allergy-friendly. This recipe calls for full-fat coconut milk, which makes for a rich cheese sauce, alongside your favorite shredded vegan cheese. Or just eat straight out of the pan by yourself. I love topping my vegan mac & cheese with breadcrumbs for a crunch.Įveryone needs a good mac and cheese recipe in their arsenal - so today I'm bringing you the creamiest, dreamiest homemade baked vegan mac and cheese that you can impress your friends and family with. Easy, cheesy, and creamy baked vegan mac and cheese recipe! Nut-free and oil-free.
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