Make this easy vegan mac and cheese without cashews on the stovetop tonight for a quick 30 minute vegan dinner! It's creamy, delicious, and the ultimate bowl of nostalgic comfort food. No blenders, appliances, nutritional yeast or homemade cheese sauces needed.
3cupvegetable broth(you may need 1 cup more, see notes)
1 ½cupvegan cheddar cheeseshredded or cut up
1tbspcoconut cream (full fat, from a can)(optional)
Salt and Pepper for taste
Add the vegan butter to a medium sauce pan over medium low heat.
Once the butter has melted, add in the minced garlic and chopped shallot. Mix the shallot and garlic until it is coated and cook until fragrant.Be careful not to burn the garlic. If your stovetop runs hot, use low heat.
Add the dry pasta into the sauce pan and toss until it is coated with the garlic, butter and shallot.
Pour in 1 ½ cup of vegetable broth over the pasta. The pasta may not be fully covered depending on the size of your sauce pan and raise heat slight, to medium.
Continue to stir, every 30 seconds, while the broth cooks down. You will notice the pasta will start to plump up. This can take approx. 5 minutes.
Once the vegetable broth is completely cooked down, add another 1 cup of vegetable broth and stir until it is cooked down. Repeat adding vegetable broth until pasta is soft and plump (see notes, below, regarding pasta type and cook time).There may be a little bit of extra veggie broth on the bottom of the pan - that is OK.
Remove the cooked pasta from the heat and add in the vegan cheddar and coconut cream. Mix until melted and combined.
Add salt and pepper to your taste. Serve immediately. Enjoy!
Important Notes:Pasta Type +Cook TimeIf you are using a softer pasta, such as chickpea, rice or bean, you likely will need less cooking time and will likely only need to repeat step 4 once (for a total of 2 ½ cups of broth)If you are using a thicker pasta, such as bowtie or rigatoni, your cook time is likely to be longer and you will likely need to add more vegetable broth (up to 4 cups of broth).The vegan cheddar must be shredded or cut small slices. You can use slices as well, just be sure to cut them up (this is what I did). If you like breadcrumbs, cook them in a separate skillet with butter and top the platted mac and cheese with them.Any pasta can be used, but if you are using a chickpea, rice or softer pasta cooking times may vary. The pasta also can fall apart during the process, so watch closely.You can substitute yellow onion for the shallot.Coconut Cream can be found in the baking or Asian section of a grocery store. Use the top portion of it, which will be hard.You can substitute the full fat coconut cream with vegan cream cheese.Storage- Store this mac and cheese in the fridge for up to 3 days. Gently reheat it in the microwave or on a stovetop. Do not freeze it.