The Best Nut-Free Vegan Mac and Cheese: 5-ingredients, velvety and decadent, this dairy-free, nut-free, no blender vegan mac & cheese is sure to satisfy your craving. Get the recipe at putitinurmouth.com

The Best Nut-Free Vegan Mac and Cheese

This is the best nut-free vegan mac and cheese. Velvety, decadent, cheesy; 5-ingredients, nut-free, no blender needed. And it only takes about 20 minutes to make.

Now, what qualifies us to call this “the best nut-free vegan mac and cheese”? Let me tell you something about Sarah: she’s a mac-and-cheese-phile. It’s consistently been her favorite food since five-years-old. That means while you and I were having fickle love affairs with gummy candy and chicken nuggets, Sarah’s love for mac and cheese only grew stronger. More passionate. …Obsessive, really.

Every year for her birthday, Sarah requested mac and cheese as the party food of choice. Every year since five-years-old, she’s had it.

Except once. On her tenth birthday, worried about the simplicity of an unassuming pasta dish slathered with cheese, she decided to impress her friend by ordering pizza instead. Surely, her friend would find this cheese laden carbohydrate-rich food more refined. But karma had other plans. Having forsaken cheesy pasta, Sarah was smote with tragedy: her friend came late and ate nothing. And there was no mac and cheese. Only pizza.

HORROR.

Since becoming vegan, she has searched far and wide for the perfect dairy-free substitute. Admittedly, there are many options for vegan mac and cheese. She’s tried over twenty kinds, from boxed, to restaurant, to food-truck, searching in 3 different states and even attending a vegan mac and cheese festival. Most of them were delicious, but alas, she could not find that gooey, heartwarming, soul alighting perfection.

The Best Nut-Free Vegan Mac and Cheese: 5-ingredients, velvety and decadent, this dairy-free, nut-free, no blender vegan mac & cheese is sure to satisfy your craving. Get the recipe at putitinurmouth.com

…Until we made it ourselves. This, she claims, is the best vegan mac and cheese. And, if Sarah says it, then I believe her.

Still not convinced? Just watch this video. We find it quite… stirring. HA.


The Best Nut-Free Vegan

Mac and Cheese

The Best Nut-Free Vegan Mac and Cheese: 5-ingredients, velvety and decadent, this dairy-free, nut-free, no blender vegan mac & cheese is sure to satisfy your craving. Get the recipe at putitinurmouth.com

Ooey, gooey, sticky and cheesy, “the best nut-free vegan mac and cheese” is not for the faint of heart. We’re not going to lie: it’s not good for you. It’s decadent. It’s a craving satisfier. It’s the kind of mac and cheese you lay awake in bed at night thinking about – or, at least Sarah does. More than once, she’s woken from her slumber to announce we would be eating it for lunch the next day. Like I said: obsessed.

And just as satisfying as the texture and flavor is how easy it is to make. The recipe takes about 20 minutes. No nuts, no blender needed. All you need is the strong, heartfelt desire to stuff your face with some vegan mac and cheese.

…And, you know, the ingredients…

Ingredients:

  • 16 oz. dried macaroni noodles, cooked to package instructions
  • 3/4 cup unsweetened soy milk
  • 1.5 bags (12 oz.) of Daiya mozzarella cheese shreds
  • 10 oz. (1 and 1/4 container) Tofutti cream cheese
  • Salt

Optional topping:

  • 1 cup Italian seasoned Panko bread crumbs
  • 1 tbsp. butter-flavored Crisco

The Best Nut-Free Vegan Mac and Cheese: 5-ingredients, velvety and decadent, this dairy-free, nut-free, no blender vegan mac & cheese is sure to satisfy your craving. Get the recipe at putitinurmouth.com

How to Put It in Your Mouth:

  1. In 2-quart sauce pot, combine the soy milk and Tofutti cream cheese and heat over medium-low until the cream cheese is mostly melted. Stir frequently. Add the Daiya and stir often to ensure the sauce doesn’t stick – we highly recommend a rubber spatula or a whisk.

  2. (Optional) If using the topping, melt the Crisco on medium-high heat in a large pan. Add the Panko and stir frequently until browned. Set aside.

  3. When the cheese sauce looks velvety smooth, about 10 minutes, whisk in salt-to-taste.

  4. Pour the cheese sauce over the prepared noodles and stir until coated.

    Top with buttered Panko if using, and if you’re feeling fancy, pop it in the oven at 325 degrees for five minutes to settle the Panko flavor into the cheese.

    • NOTE: If you’re feeling extra, extra fancy – if you’ve invited a friend to your birthday party and are ashamed of your mac and cheese addiction, for example – add 1 to 2 tsp. of white truffle oil.
  5. Enjoy! Sarah recommends eating this with a little black pepper, some mac and cheese on the side, and ending the meal with a dessert of mac and cheese.

The Best Nut-Free Vegan Mac and Cheese: 5-ingredients, velvety and decadent, this dairy-free, nut-free, no blender vegan mac & cheese is sure to satisfy your craving. Get the recipe at putitinurmouth.com

Photo credit @ Sarah Alice Photography


The Best Nut-Free Vegan Mac and Cheese

Ingredients:

  • 16 oz. dried macaroni noodles, cooked to package instructions
  • 3/4 cup unsweetened soy milk
  • 1.5 bags (12 oz.) of Daiya mozzarella cheese shreds
  • 10 oz. (1 and 1/4 container) Tofutti cream cheese
  • 1/2 tsp. salt

Optional topping:

  • 1 cup Italian seasoned Panko bread crumbs
  • 1 tbsp. butter-flavored Crisco

How to Put It in Your Mouth:

  1. In 2-quart sauce pot, combine the soy milk and Tofutti cream cheese and heat over medium-low until the cream cheese is mostly melted. Stir frequently. Add the Daiya and stir often to ensure the sauce doesn’t stick – we highly recommend a rubber spatula or a whisk.

  2. (Optional) If using the topping, melt the Crisco on medium-high heat in a large pan. Add the Panko and stir frequently until brown. Set aside.

  3. When the cheese sauce looks velvety smooth, about 10 minutes, it’s ready.

  4. Pour the cheese sauce over the prepared noodles and stir until coated. Top with buttered Panko if using, and if you’re feeling fancy, pop it in the oven at 325 degrees for five minutes to settle the Panko flavor into the cheese.

    • NOTE: If you’re feeling extra, extra fancy – if you’ve invited a friend to your birthday party and are ashamed of your mac and cheese addiction, for example – add 1 to 2 tsp. of white truffle oil.

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