Creamy and comforting – this is hands down the Best Vegan White Mac and Cheese! This only takes 20 minutes to put together and is a crowd pleaser!
Mac and cheese has been the single hardest recipe for me to recreate.
I have tried tons of recipes, both my own and other’s.
And I have even shared a recipe here on TSV – 3 Pepper Mac and Cheese.
Which I love. And still love.
But even that recipe has a “vegan” taste to it from the nutritional yeast in it.
Again, nothing wrong with that.
But I have been dreaming about the day I create a creamy bowl of goodness that reminds me of my pre-vegan days.
And I am happy to report that this is it.
This Mac and Cheese is creamy and delicious (plus with a dash of hot sauce it is the bomb!)
Also, feel free to adjust seasonings to your liking.
This is YOUR mac and cheese.
Make it to your liking!
Note: The vegan cream cheese I used in this recipe is from Trader Joe’s and the vegan parmesan is GoVeggie – I buy my parmesan at Whole Foods or Ralph’s, or you can get it online here.
If you can’t get Trader Joe’s cream cheese my other favorites (in order) are: Tofutti, GoVeggie and Kite Hill. I have tried other brands, but these are the only ones I will recommend.
Some vegan cream cheese brands have a chemical taste that will throw off the whole flavor of the recipe, so make sure to find one you like!
Best Vegan White Mac and Cheese
- 16 oz. dry pasta I used rigatoni
- 1/4 cup vegan butter
- 2 garlic cloves diced
- 1/4 cup flour
- 2 1/2 cups unsweetened plain non-dairy milk
- 8 oz. vegan cream cheese
- 1/4 cup vegan parmesan
- 1/2 tsp. white pepper
- 1/2 tsp. ground mustard
- 1/4 tsp. garlic powder
- 1 tsp. lemon juice
- salt and pepper to taste
- dash of tabasco to taste
- Optional Toppings: parmesan tabasco, parsley, red pepper flakes
Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain and place pot back on the stove over medium-low heat.
Add butter to the pan. Once butter has melted, add garlic and sauté for 30 seconds. Add flour and whisk until smooth and bubbly.
Stir in milk 1/2 cup at a time, whisking constantly. Once heated through and thickened, add cream cheese and whisk until smooth. Add parmesan, white pepper, ground mustard, garlic powder, lemon juice, salt, pepper and tabasco. Stir to combine and taste sauce. Adjust seasoning as needed.*
Add pasta to sauce and stir to combine.
Serve with any of the optional toppings and enjoy!
*Need some acidity? Add in more lemon juice. Want it a little spicier? A few more hits of tabasco should do the trick.
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