Vegan mac and cheese is essentially the same thing as regular mac and cheese, so…pasta with a cheese sauce, duh. So whether you’re vegan or a cheese fiend like me, you’re going to devour this vegan mac and cheese. I mean…I love cheese ok?! And yet, I still LOVE THIS VEGAN MAC AND CHEESE. Say hello to possibly my favorite savory recipe of all time: tMind-blowing Vegan Mac and Cheese.īefore you pass this off as some vegan alternative to the “real deal,” let me just say I love cheese. Made with a seriously delicious vegan cashew cheese sauce with nutritional yeast, this stovetop vegan mac and cheese is pretty much the best thing we’ve ever made. Top with the panko mixture and broil for about 1–2 minutes, or until the breadcrumbs are toasted (watch carefully, as they can burn quickly).We might be biased, but this super creamy, vegan mac and cheese is hands down the best vegan mac and cheese recipe you’ll ever make. Add the reserved pasta water to thin out the sauce. Working in batches, whisk in the cheddar and Parmesan cheeses until they are fully melted. Bring the mixture to a simmer and let it cook until slightly thickened, about 3–5 minutes. Slowly whisk in the milk, cream, cream cheese, and mustard. Whisk the flour into the oil until there are no lumps and cook for 1–2 minutes.

When the sausage is cooked, remove it from the skillet. Add the oil to the skillet, then cook the sausage for about 4–6 minutes or until browned, stirring occasionally.Ĭombine ¼ cup (60 mL) of the Parmesan with the breadcrumbs set aside. Slice the sausage with the Coated Chef's Knife.

Preheat the 12' (30-cm) Cast Iron Skillet over medium heat for 5 minutes. Reserve ½ cup (125 mL) of the pasta water. Preheat the broiler.Īdd the pasta to the pot and cook, uncovered, for 1 minute less than the instructions on the box, stirring occasionally. Place the oven rack 6–8' (15–20 cm) from the heat source. Add the salt and water to a large stockpot and bring to a boil.

Stove top creamy mac and cheese blender