Who says you have to miss out on the best mac and cheese when you’re eating plant-based? With so many varieties of plant-based cheese alternatives on the market, there’s really no reason you have to skip out on this classic meal, which can be whipped up so quickly into a satisfying, hearty dish the whole family will enjoy (it’s kid-friendly too!). Though you can make your own plant-based cheese using cashews and almonds, this recipe for vegan mac and cheese relies upon packaged vegan cheese shreds, which I keep on hand for many favorite recipes.
It makes this recipe for easy Vegan Mac and Cheese with Peas recipe a go-to, as you can stock all of these ingredients in your pantry and freezer for a quick meal you can get into the oven in just about 10 minutes with only 7 ingredients to make a rich, creamy baked mac and cheese. Though you can skip the baking part of this recipe to serve this delicious meal right from the pot!
Pair it with a crisp green salad, like this Greek Salad, and you’re all set! This version of mac and cheese uses vegan mozzarella shreds, but you can also swap out Cheddar style. And make this recipe gluten-free by using gluten-free noodles and breadcrumbs.
I made a quick version of this recipe in this TV segment here and on my Instagram.
PrintVegan Mac and Cheese with Peas
(15 votes, average: 4.53 out of 5)
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4.5 from 15 reviews
- Author: The Plant-Powered Dietitian
- Total Time: 53 minutes
- Yield: 10 servings
- Diet: Vegan
Description
Get this easy, classic Vegan Mac and Cheese with Peas in the oven in under 10 minutes with 7 ingredients, based on simple items you can stock in your fridge and pantry.
Ingredients
Macaroni:
- 4 quarts water
- 1 (16-ounce package) elbow macaroni
White Cheese Sauce:
- 1 quart (4 cups) plant-based milk, plain, unsweetened (i.e., soymilk, oat milk, almond milk)
- 3 tablespoons cornstarch
- 2 tablespoons vegan margarine
- 3 cups plant-based, shredded mozzarella cheese (i.e., Daiya, Violife, Follow Your Heart)
- ¼ teaspoon salt (optional)
- ½ teaspoon white pepper
Peas, Topping:
- 1 cup frozen peas, thawed
- 1 ½ tablespoons breadcrumbs, vegan
Instructions
- Add the water to a large pot, cover, and bring to a boil. Add macaroni, and cook over medium heat until al dente stage, according to package directions (about 7-8 minutes).
Remove from stove, and drain in a colander.
- While pasta is cooking, preheat oven to 375 F and start preparing white cheese sauce.
- To make White Cheese Sauce: Add plant-based milk to a medium pot, and stir in cornstarch with a whisk, until smooth. Place on medium heat, add margarine, and cook, stirring with whisk, until thickened and bubbling (about 4 minutes). Add cheese, salt, and white pepper, and stir until smooth (about 2-3 minutes). Remove from heat.
- Combine cooked, drained macaroni, peas, and white cheese sauce together in a large mixing bowl.
- Spray a 9 x 13-inch baking dish with non-stick cooking spray, and pour the macaroni and cheese mixture into the baking dish, spreading evenly.
Sprinkle evenly with breadcrumbs.
- Place in oven, and bake, uncovered, for about 30-35 minutes, until golden brown.
- Makes 10 servings (about 1 cup each).
Notes
To make this recipe gluten-free use gluten-free macaroni and plant-based cheese.
You can skip the baking stage (steps 5-10) and serve this creamy mac and cheese right out of the pot, if you are in a rush.
- Prep Time: 10 minutes
- Cook Time: 43 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 342
- Sugar: 3 g
- Sodium: 457 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 11 g
Keywords: vegan mac & cheese, best vegan mac & cheese, easy mac & cheese
Did you make this recipe?
Tag @sharonpalmerrd on Instagram
For other vegan comfort food recipes, check out:
Vegetable Pot Pie with Whole Wheat Biscuit Topping
Veggie Eggplant Bake
Vegan Tamale Pie
Mushroom Spinach Tofu Pie
Green Bean Mushroom Pot Pies with Mashed Potatoes
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