Creamy, Crumby, Vegan Mac ‘N’ Cheese

For plant-based eaters, there’s a deep satisfaction in finding a recipe that tastes just like we remembered it. Elevated with coconut milk, nutritional yeast, smoked paprika and breadcrumbs, this plant-based Mac and Cheese recipe will deliver all the indulgent flavour from the non-vegan version. Try our vegan recipe at home, with a few simple steps to bring the wholesome Mac from childhood memories back. —Julia Dumbrell

Creamy Sauce

Let half a cup of vegan butter melt in a pot, vigorously stirring in six cups of all-purpose flour. Once mixed, pour in five cups of coconut milk and a cup of vegetable stock. Whisk the mixture until it’s completely free of lumps, begins to boil, then thickens.

Once the sauce has thickened – about five minutes – add in three tablespoons of Dijon mustard, three teaspoons of onion and garlic powder respectively and a cup of nutritional yeast flakes. Complete the sauce by whisking in salt, pepper and smoked paprika to taste.

Crumby Mac

Cook, rinse and drain a box of elbow macaroni, containing about 16 ounces. The pasta should boil for about seven to eight minutes, until it’s al dente.

In a baking dish, assemble the cooked noodles, cheesy sauce, and about one cup of breadcrumbs on top. Pop it in an oven preheated to 400 degrees Fahrenheit, and bake for 20 minutes until the topping is crispy and deliciously golden brown.

Wait a few minutes for the dish to cool and top it however is most comforting, whether it’s with ketchup, parsley, vegan parmesan, or all by its creamy, crunchy and plant-based self.