Coconut Milk Mac & Cheese
Easy macaroni and cheese recipe made with coconut milk and elbow pasta cooked in a rich, dairy-free sauce. This vegan-friendly take on an American classic is cheesy, sweet, and creamy.
Servings 2
Ingredients
- 4 cups elbow macaroni
- kosher salt to taste
Vegan Cheese Sauce
- 1 can coconut milk
- 2 tbsp all-purpose flour
- ⅓ cup nutritional yeast
- 1 tsp vinegar
- 1 tsp hot sauce
- ¼ cup vegan butter
- ¼ cup mustard
- ½ tsp onion powder
- ½ tsp garlic powder
Breadcrumb Topping
- 1 cup panko breadcrumbs
- 2 tsp paprika
- vegan cheese shredded (optional)
Instructions
- In a saucepan, heat vegan butter over medium heat until melted
- Add the flour and whisk to combine and form a thick paste. Continue to cook until the flour browns and smells toasted, about 3 minutes.
- Add coconut milk and whisk until combined
- Bring mixture to a boil and leave to simmer until thickened, 5-7 minutes
- Add nutritional yeast, vinegar, hot sauce, mustard, onion powder, and garlic powder. Combine well until sauce is thick and consistency is similar to melted cheese.
- In a separate pan, bring water to a boil. Add elbow macaroni and salt according to package instructions. Cook to al dente.
- Drain macaroni and return to pot. Stir in vegan cheese sauce.
- Preheat oven to 400°F (200°C)
- Transfer macaroni pasta and sauce to baking or casserole dish. Sprinkle with panko breadcrumbs, paprika, and shredded vegan cheese (optional).
- Bake for 15-20 minutes or until golden and crispy
- Remove from oven and serve immediately