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Soy-Free Vegan Mac and Cheese
A quick and easy vegan mac and cheese that doesn't use tofu — or fat! Miso can have soy in it, so be careful when selecting your miso if you have an allergy or dietary need (chickpea miso is soy-free!).
See all mac and cheese recipes.
- Salt, for cooking the pasta
- 1 1/4 Cup whole-wheat pasta
- 1 1/4 Cup non-dairy milk
- 1/3 Cup nutritional yeast
- 2 Tablespoons yellow miso paste
- 2 Tablespoons cornstarch
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1/2 Teaspoon paprika
- 1/4 Teaspoon turmeric
Vegan Mac & Cheese by Francesca Chaney
How To Make Vegan Truffle Mac & Cheese
If you want to view or print the recipe card, just scroll down for the full list of ingredients and simple instructions on how to make this easy vegan truffle mac & cheese.
To make this vegan truffle mac & cheese, you first want to make a basic mac & cheese first by taking macaroni pasta and a vegan cheese sauce! You can get my #1 Cheese sauce recipe on page 34 of my Edgy Veg Cookbook, or my vegan nacho cheese sauce recipe online (which you can make in bulk and use for mac & cheese or other cheesy recipes).
So first, heat up some avocado oil in a skillet, and then we’re going cook up some mushrooms. So put 1 cup of sliced mushrooms in your skillet and cook them until they turn slightly brown. Then reduce the heat and let them simmer for about five minutes.
Next, add your cooked macaroni in a pot, add one teaspoon of truffle oil. I suggest starting with a teaspoon, and depending on your sensitivity to truffles, you can add more oil if you want. Truffle oil is a pretty powerful aroma so I would start small and then go from there. And now mix them together.
Afterwards, take your warmed vegan cheese sauce and add it in. Really coat each noodle so no n00d is left behind. Once it’s mixed, pour your veganized truffle mac & cheese into bowls and top it with some chopped parsley, and throw those browned mushrooms on top. And then feel free to add a drizzle of truffle oil!
And that’s how you make an easy, yet bougie, vegan truffle mac and cheese that’s also soy free and nut free!
- Preheat oven to 350 degrees.
- Place macaroni noodles in a saucepan of water and cook according to directions on the package.
- Rinse and drain cannellini beans. Place all ingredients into the blender and blend on high until smooth and creamy. Be sure to add ingredients to the blender in the order listed above. All recipes blend much easier when the liquid is on the bottom of the pitcher.
- Add cooked macaroni noodles to the glass baking dish.
- Pour cheese sauce over the macaroni and spread throughout.
- Add breadcrumbs and extra nutritional yeast on top.
- Bake for 30-40 minutes until you reach your desired likeness.
- Let the baked macaroni and cheese cool. Serve and enjoy!!
Add chopped bread to a blender and blend until the bread is crumbs. Once blended, add the breadcrumbs to a small bowl. Pour one tablespoon of your favorite oil and 1 tsp of sea salt to the bread. Mix until combined well.
46 Soy Free Vegan Dinner Recipes
I feel like soy if a very controversial ingredient. I personally do eat soy products but try to limit them to a few times a week. I’ve seen so many conversations where one person is saying how terrible soy is for you and another person is saying that all those studies have been disproved.
I’m not here to tell you whether or not you should eat soy and if so how much. I am here to provide you with 46 soy free vegan dinner recipes though! If you’re in search of soy free vegan dinner recipes I hope you find these recipes helpful and delicious!
One thing I do want to point out: Soy can be hidden in all kinds of ingredients that you might not expect it to be in, such as vegetable broth, BBQ sauce, enchilada sauce and even some store-bought hummus. Just because I call for a certain ingredient in one of my recipes doesn’t mean that all store-bought versions are soy free. Make sure to read your labels carefully and know what to look for when avoiding soy.
More vegan pasta recipes
- Our vegan butternut squash mac and cheese recipe is made with butternut squash and cashew nuts! It’s quite different to this one, and it’s not baked but it’s so good.
- Our vegan pesto pasta will not disappoint and is a wonderfully quick and easy recipe.
- Our vegan pasta bake is perfect for when you want to feed a crowd. Our vegan pasta salad is an ultra quick 15 minute recipe that you will love! And if you’ve ever been a fan of spaghetti bolognese then our vegan bolognese will be right up your street!
- And then our recipe for the easiest vegan lasagna is totally divine but we also have a recipe for the best vegan lasagna which is fancier but oh so worth it!
- Also check out our vegan mushroom stroganoff and our vegan mushroom pasta.
So let us know what you think of this classic baked vegan mac and cheese recipe in the comments and please rate it too! Thanks so much.
Sign up to our email list while you’re here, we’ll send you a gorgeous recipe ebook containing 10 delicious vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog.
Vegan Mac & Cheeseburger – Low Fat & Soy Free
The title says Mac & Cheese even though it’s really Shells & Cheese. It just doesn’t have the same ring to it. This recipe is a lovechild between my two favorite vegan recipes. Our Vegan Bean Burgers are crazy simple (can of beans & breadcrumbs). No cooking dried beans, no busting out the food processor, none of it. The Vegan Cheese Dip/sauce is the least processed vegan cheese on the plant (just veggies, water and spices). Throw in some burger buns and pasta and BAM! I didn’t show this in the video but I mixed in a couple TB of BBQ sauce in the left over pasta & cheese. DUDE, that’s gonna have to be a video unto itself. This will make a lifetime supply of cheese sauce, feel free to cut the recipe.
V – CHEESE: 3 med potatoes, 2 long carrots, water, salt, onion & garlic powder, 1 lime, pasta
V – BURGERS: can refried beans (or whole beans mashed up), 1/2- 2/3 cup breadcrumbs + 3 TB extra, 1-2 TB oil
- Boil or Steam 2 cups of peeled potatoes & 1 cup carrots
- Put cooked veggies in blender with 1/2 cup of water. Blend!
- Add 1-2 ts salt, 1/4 ts garlic powder. 1/4 ts onion powder & 1 TB citrus juice (I just used a whole lime)
- Add either 3 TB of oil OR water. Blend!
- Add 1/2 cup nutritional flakes. Blend! Add tiny amounts of water if it’s too thick to blend.
- Cook pasta
- Mash 1 can of refried beans with 1/2 cup (or more) breadcrumbs. Add more if it needs to be thickened. Thicker is better (more meatly, less doughy)!! Adding spices is optional.
- Form 4 patties and press them on to a plate that has 3 TB breadcrumbs.
- Once coated in breadcrumbs fry in a skillet with 1 TB oil. Feel free to add more oil as you flip the burgers. Flip once golden to make them crispy on both sides.
- Add pasta & cheese on top of a burger. ENJOY
For more details on this recipe at my video below. Cheese recipe was inspired by Veggie On A Penny.
Easy Vegan Mac and Cheese
Who misses Kraft-style shells and cheese? I do, I do. After a long shift at my high school job, I would come home famished and down a whole box of Kraft Mac ‘n’ Cheese. Since ditching dairy, I’ve missed that classic shell pasta enveloped in creamy, cheddar cheese sauce. But after cracking the code on our vegan cheddar cheese, we immediately thought to try it with pasta and it worked perfectly! The resemblance to boxed shells and cheese was uncanny! And it tastes like the real deal, too!
We know you’re going to LOVE this 1-pot, 5-ingredient dish that comes together in just 15 minutes! Let us show you how it’s done!
The star of this recipe is our easy vegan cheddar cheese. Made with a base of cashews and carrots, it’s wholesome but tastes indulgent and comforting. We recommend making a batch ahead of time and storing it in the fridge or freezer. It’ll be perfect for making mac and cheese and grilled cheese sandwiches in no time!
If you’re more of a store-bought vegan cheddar fan, that can work too. Our top “cheddar” recommendation is Field Roast Chao Vegan Slices — Creamy Original (see our full guide to vegan cheeses here).
For the noodles, we used a shell shape for Kraft reminiscing but also to maximize the amount of sauce in every bite. But you can use any noodle variety you prefer. A legume-based pasta such as Banza will give this meal more protein, fiber, and staying power.
Once the noodles are cooked, this recipe is as simple as adding the vegan cheddar along with almond milk for creaminess, nutritional yeast for more cheesiness, and salt for flavor. This combo becomes melty and lathers the shells in cheesy goodness.
We hope you LOVE this vegan mac and cheese! It’s:
Quick & easy
& SO delicious!
Enjoy any time you need a classic comfort meal without much effort. It’s filling enough as a standalone meal, but if you’re feeling more veggies, we suggest serving with our Apple Pecan Arugula Salad, Honey Mustard Roasted Brussels Sprouts, 1-Pan Garlicky Green Beans with Slivered Almonds, Creamy Vegan Broccoli Salad, or Easy Massaged Kale Salad.
Creamy Dairy-Free Mac and Cheese with Stovetop & Casserole Options
This easy, cheesy, recipe is not only dairy-free, it’s also vegan, soy-free, and optionally gluten-free. The sauce is made without any type of soy and is completely free of flours and starches. The cashews act as a natural thickener while providing a rich, creamy finish.
Make it a Meal
You can stir in cooked chicken or canned chickpeas for protein, or use pure lentil pasta. The latter option is grain-free and vegan. You can also stir in steamed broccoli, carrots, spinach, bell peppers, or cauliflower.
- Nutritional yeast provides the cheesy flavor to this sauce. If you want more cheesy oomph, you can increase the nutritional yeast, one tablespoon at a time.
- Lemon provides tang and contrast to the nutritional yeast. If your worried that it might be too tangy, add the lemon juice slowly, to taste.
- Garlic powder is more of a flavor add on. If you aren’t a big fan of garlic, you can reduce the garlic powder to 1/4 teaspoon, or omit it.
- Roasted red peppers are not spicy at all, but they help to add body, color, and flavor to this sauce. Don’t omit them!
- 3 cups Daiya Cheddar Style Shreds
- 8 oz pasta, gluten-free or regular
- 2 cups unsweetened dairy-free milk, preferably rice milk
- 2 tsp nutritional yeast
- 3 tbsp vegan butter
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup bread crumbs, gluten-free or regular
- 1/4 tsp paprika
- 1/4 cup vegan Parmesan cheese
Cook pasta according to package instructions, drain thoroughly when done.
Preheat oven to 350˚F. Prepare the cheese sauce while oven is warming.
In a small pot, melt the vegan butter.
When melted, add salt, pepper and nutritional yeast. Whisk in dairy-free milk product.
Add Daiya Cheddar Style Shreds and cook over low/medium heat for 2-3 minutes, whisking frequently.
Stir in the macaroni and mix together.
Place macaroni and cheese sauce into an 8x8 casserole dish. Top with bread crumbs and paprika.
Bake for 15 minutes uncovered, or until the cheese is bubbling and beginning to brown.