1-Pot Vegan Mac and Cheese without Nutritional Yeast
A super easy way to make a delicious vegan mac & cheese in 1 pot from shredded vegan cheese and no nutritional yeast
Servings 4 bowls
Calories 437kcal
Ingredients
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 cups macaroni
- 1 1/2 cup shredded vegan cheese
- 2 tablespoon vegan butter
Instructions
- Add 4 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of garlic powder to a pot and bring to a boil.
- Add 2 cups of uncooked macaroni noodles and stir well.
- Simmer at a medium boil for about 7-8 minutes until the noodles are al dente and the liquid has dropped below the pasta. (Do not drain the pasta cooking water.)
- Stir in 1 1/2 cups of vegan shredded cheese of choice, stir well, and continue to simmer for another 2-3 minutes until a thick creamy sauce is formed.
- Add 2 tablespoons of vegan butter (optional) and stir until melted and incorporated into the sauce.
Notes
- Don't drain the cooking water. The starches in the water with help to thicken the sauce and flavor the pasta.
- Feel free to omit the vegan butter to reduce the fat and calories in this dish.
- If you are using a mild flavor of cheese, like mozzarella, I like to mix it with a sharper flavor as well, like vegan parmesan cheese.
- Be sure to use a vegan cheese that melts well for the creamiest result.
Nutrition
Serving: 1.75cup | Calories: 437kcal | Carbohydrates: 63g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 1063mg | Potassium: 163mg | Fiber: 4g | Sugar: 2g | Vitamin A: 267IU | Vitamin C: 0.01mg | Calcium: 52mg | Iron: 1mg