How To Make Vegan Mac And Cheese — No Fake Cheese Required
While seemingly restrictive, a vegan diet is actually pretty straightforward: lots of fruits, veggies, grains, and legumes. And that can lend to a lot of deliciousness…until you’re really, really craving a bowl of mac and cheese. “Vegan cheese can taste more like plastic coating,” says vegetarian chef Eddie McNamara.
That’s why we’re so excited about McNamara’s mac and “cheese” recipe, where not a spec of vegan “cheese” was used. “The secret here is the creamy butternut bechamel,” McNamara says. Get a load of that spoonful—it looks and tastes like the real deal.
Vegan Mac and “Cheese”
— 1 large onion, chopped
— 5 cloves garlic
— 1 cup basil leaves
— 2 Tbsp vegan nondairy spread
— 1/2 cup white wine
— 1/8 tsp salt
— 3 cups butternut squash soup
— 1 tsp thyme leaves
— 1 tsp herbes de Provence
— 450g any dry pasta, cooked according to package directions
1. Pulse onion, garlic, and basil in a food processor until it looks like salsa.
2. Melt 2 tablespoons nondairy spread in a saucepan. Add the onion mixture, wine, and salt. Increase heat to high and saute until wine evaporates, about 7 minutes. Set aside.
3. In a separate pan, bring butternut squash soup to a boil, reduce to a simmer, and cook until thickened to the consistency of marinara sauce, about 15 minutes.
4. Combine thyme and herbes de Provence with the onion mixture. Stir in butternut sauce and season with salt and pepper. Toss with pasta.
Looking for more? Here’s our list of the seven best restaurants in Cape Town if you’re vegan of vegetarian.
This article was originally published on