Whenever I go to a vegan comfort foods restaurant, the first thing I do is look to see if they have mac n’ cheese on the menu – and not shockingly, they usually do! That’s because it’s incredible. Regardless of if you need the comfort, or if you just want something savoury and cheesy on a sunny day, mac n’ cheese is a go-to for any occasion.
I consider myself somewhat of a mac n’ cheese pro; I really do compare it everywhere I go. I have had spicy macs, runny macs, gooey macs, crunchy macs and some not-so-flavorful macs. At the end of the day, my favorite mac is one that is thick, not too runny, just perfectly cheesy and easy to make!
When I went vegan almost 6 years ago, the hardest thing for me was cutting out dairy. I loooove me some good cheesy dishes. Fast forward to 6 years later and there are SO many great dairy-free “cheese” options, that I never feel like I need to go without. This is a perfect example of that. So versatile in it’s ingredients – you can literally throw whatever vegan cheese in you have on hand (although I recommend mozzarella), whatever nut milk you have on hand (as long as it’s unsweetened), and you can even switch out the pumpkin for butternut squash puree if you prefer that. This mac and cheese is also a wonderful dish to make for a party, holiday or large dinner. It sits well, you can bake it into a casserole, and is a definite crowd pleaser. I mean, who doesn’t love mac and cheese!? Am I right or am I right?
If you decide to make this recipe, I’d love to see how it turns out! Please tag me in your photos and use #theveganjetsetter.
- 1 Bag/box of macaroni noodles
- 15 Oz can on organic pumpkin puree
- 2.5 Cups unsweetened nut milk
- 2.5 Cups Mozzarella shreds
- 3 Garlic cloves
- 1/2 Cup nutritional yeast
- 1 tbsp extra virgin olive oil
- 1/2 tbsp salt (Approximately or just under - season to taste)
- 1/2 tbsp dried parsley flakes
- In a pot, boil the noodles. Follow the instructions on that particular packaging.
- While the noodles are cooking, finely chop the garlic.
- In a pan, sauté the garlic in the oil, on med-high for 2-3 minutes. Combine the nut milk and bring to a simmer.
- Add in the pumpkin puree and stir well. Let simmer for approximately 3 minutes, constantly stirring.
- Combine nutritional yeast, salt and parsley flakes and stir well. Keep burner on low.
- Once everything is combined, add in the vegan mozzarella and stir until completely melted.
- Pour over pasta and enjoy!