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

Course Main Course

Cuisine American

Keyword 1-pot vegan mac and cheese, easy vegan mac and cheese, vegan mac and cheese no nutritional yeast

Prep Time 5

Cook Time 10

Total Time 15

Servings bowls

Calories 437kcal

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 your choice, stir well, and continue to simmer for another 2-3 minutes until a thick, creamy cheese sauce forms.
Add 2 tablespoons of vegan butter (optional) and stir until melted and incorporated into the sauce.

Don't drain the cooking water. The starches in the water 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-flavored cheese, like mozzarella, I like to mix it with a sharper-flavored one as well, like vegan parmesan cheese.
Be sure to use a vegan cheese that melts well for the creamiest result.