Easy Vegan Mac and Cheese without Nutritional Yeast

This easy vegan mac and cheese without nutritional yeast is my ode to the Annie’s white cheddar mac and cheese I was completely obsessed with as a kid. It leans into that same sharp, savory flavor, but comes together with just a few ingredients in 10 minutes. The result is a garlicky, buttery, perfectly cheesy bowl of dairy-free mac and cheese.

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• Ingredients
• How to make vegan mac and cheese without nutritional yeast
• Variations
• Storage
• 📋 Recipe
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Ingredients

This recipe keeps things refreshingly simple, with just a handful of ingredients. Here is what we'll need:

• Pasta: gluten-free shells are my go-to for that classic Annie's feel, but elbows or any other short-shape pasta will work.
• Vegan parmesan: adds saltiness, creaminess, and that sharp savory flavor. I prefer Follow Your Heart parmesan shreds as they melt well.
• Vegan butter: adds richness, helps the cheese melt, and prevents the pasta from being dry and sticky. High-quality olive or avocado oil also works in a pinch, but will result in a less rich flavor.
• Garlic powder: brings warm, savory flavors. For a deeper garlic flavor, use fresh minced garlic. Sauté in the vegan butter over medium-low heat for 1 to 2 minutes, until fragrant and lightly golden, before adding the pasta and vegan Parmesan.
• Black pepper: adds just enough of a kick to balance the flavors.
• Hemp hearts: optional, but add a subtle nuttiness and additional texture. Alternatively, gluten-free breadcrumbs or finely crushed crackers will work.

How to make vegan mac and cheese without nutritional yeast

1. Cook the pasta

Cook the pasta according to the package instructions. Once tender, drain, rinse, and return it to the saucepan.

2. Add the vegan cheese and butter

Reduce the heat to low, then add the vegan Parmesan and butter. Stir for 2 to 4 minutes, or until the cheese softens and evenly coats the pasta.

3. Season and serve

Remove from heat, add garlic, pepper, and hemp seeds. Stir and serve immediately.

Variations

• Add broccoli: Stir 2 cups of bite-sized broccoli florets into the boiling pasta water during the final 5 minutes of cooking. For a bolder kick, try my broccoli jalapeño garlic mac and cheese.
• Add spinach: Sauté 5-6 cups of sautéed spinach for additional greens
• Add a little something extra: Peas, chopped sun-dried tomatoes, caramelized onions, or crumbled carrot bacon all work well in this mac and cheese.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 2 days.

To reheat, warm it on the stovetop over low heat or microwave in short intervals. Add a small splash of dairy-free milk or a little extra vegan butter as needed to loosen the cheese and bring back its creaminess.

📋 Recipe