Vegan Mac & Cheese Au Gratin
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After our first Mac and Cheese recipe, we received a lot of requests for a vegan option.
So here it is, today we are sharing with you this tasty and vegan Mac & Cheese recipe au gratin!
In this version, we did not use any butter, cream, or vegan cheese. However, it was the best vegan mac and cheese we ever had!
Bon appétit!
Difficulty: 
Prep time: 10 mins / Cook time: 25 mins / Servings: 6 people
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Vegan Mac & Cheese
3 - Garlic cloves
3 oz (85g) - Carrots
1 - Potato
½ lb (230g) - Vegan elbow pasta
1⅓ cup (315g) - Soy milk
⅓ cup (85g) - Tahini
1 tbsp (5g) - Nutritional yeast
½ tsp (1g) - Turmeric
½ tsp (1g) - Onion powder
½ tsp (1g) - Paprika
½ tsp (3g) - Himalayan salt
To taste - Bread crumbs
To taste - Parsley
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Vegan Mac & Cheese
1 - Preheat your oven to 350°F (175°C).
2 - Wrap the garlic clove in aluminum paper and roast it for 15 minutes.
3 - Cut the carrot into medium chunks.
Tip: We recommend you use a Santoku knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
4 - Peel and slice the potato. Then, cut each slice into smaller chunks.
5 - Cook both the potato and the carrot in boiling water for about 10 minutes (or until soft), in a saucepan (or like us a saucier pan).
6 - Cook the vegan elbow macaroni in boiling water at the same time as the potato and carrot, but in a separate saucepan. Mix occasionally using a spoon.
7 - Place the cooked potato and carrot in a food processor. Here, we are using the excellent Breville Sous Chef food processor (you may also use a blender). Then, add the soy milk, onion powder, turmeric, nutritional yeast, paprika, salt, tahini, and roasted garlic.
Tip: Pyrex is the gold standard of measuring cups, we love their quality and durability! Also, we store our spices in these mini glass bowls from Duralex while cooking.
8 - Blend until nice and smooth. If you feel like the texture is too thick, don't hesitate to add a little bit more soy milk.
9 - Transfer the sauce into a large mixing bowl using a spatula, and mix in the vegan elbow macaroni until everything is well combined.
10 - You can definitely eat your mac and cheese as is. However, for an extra crunch, pour everything into a baking dish and sprinkle some bread crumbs on top.
11 - Broil at 350°F (175°C) for 15 minutes.
12 - Decorate with some fresh parsley.
13 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.