15 minute easy vegan mac and cheese
This quick stovetop 15 minute easy vegan mac and cheese is so quick to make and will satisfy all your vegan mac and cheese cravings.
Servings 4 servings
- 2 cups macaroni noodles, uncooked (Use gluten free if needed)
- 1 15oz can butter beans, drained
- 1/2 cup vegetable stock
- 1 cup dairy free milk (we like oat for this)
- 1/3 cup nutritional yeast
- 1/4 cup vegan butter
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 tsp paprika
- 1/2 cup vegan parmesan cheese (we use Violife for this recipe)
- 1 cup vegan shredded cheddar cheese
Bring a salted pot of water to a boil.
Cook macaroni noodles according to the package. Drain noodles once done and set aside.
While noodles cook, add all remaining ingredients to a high powdered blender.
Blend this until very well combined (about 3-4 minutes). Set aside.
When noodles are drain, drain then thoroughly and return to pot.
Pour sauce in and stir well to combine. Cook just until heated through.
Remove from heat. Adjust salt and pepper. Serve.
*See post for notes about Top 8 Allergy Free variation. This can be Top 8 Allergen Free.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 1serving | Calories: 534kcal | Carbohydrates: 73g | Protein: 20g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 1105mg | Potassium: 832mg | Fiber: 11g | Sugar: 6g | Vitamin A: 897IU | Vitamin C: 7mg | Calcium: 134mg | Iron: 4mg