Best Vegan Mac and Cheese Recipe Daiya Fans Will Love

Craving the ultimate comfort food but sticking to a vegan lifestyle? Look no further!

This best vegan mac and cheese recipe using Daiya cheese offers creamy, cheesy satisfaction without any dairy. Daiya’s plant-based cheese melts beautifully, creating a luscious sauce that coats tender elbow macaroni perfectly.

Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is designed to be straightforward, delicious, and crowd-pleasing. Say goodbye to bland vegan macs and hello to rich, gooey indulgence that rivals the traditional version.

With simple ingredients and easy steps, you’ll have a warm bowl of cheesy goodness in no time. Perfect for weeknight dinners, potlucks, or anytime you want a cozy treat.

Let’s dive in and make some magic happen!

Why You’ll Love This Recipe

This vegan mac and cheese recipe checks all the boxes for a satisfying and healthy meal. It’s:

• Rich and creamy thanks to the Daiya cheese and a cashew-based sauce.
• Completely dairy-free, making it perfect for vegans and those with lactose intolerance.
• Easy to customize with spices and add-ins to suit your taste buds.
• Quick to prepare, ideal for busy weeknights or last-minute cravings.
• Nutritious with wholesome ingredients like nutritional yeast and plant-based milk.

Whether you’re feeding family, friends, or just treating yourself, this mac and cheese will satisfy your comfort food cravings in a healthier way.

Ingredients

• 8 oz elbow macaroni (or any pasta of your choice)
• 1 cup Daiya shredded cheddar style cheese
• 1 cup raw cashews (soaked in hot water for 20 minutes)
• 1 1/4 cups unsweetened almond milk (or other plant milk)
• 3 tablespoons nutritional yeast
• 2 tablespoons vegan butter
• 1 tablespoon cornstarch (or arrowroot powder)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: pinch of cayenne pepper or hot sauce for a kick

Equipment

• Large pot for boiling pasta
• Blender or food processor
• Medium saucepan
• Wooden spoon or silicone spatula
• Colander for draining pasta
• Measuring cups and spoons

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
2. Soak the cashews: While the pasta cooks, soak the raw cashews in hot water for 20 minutes to soften. Drain before using.
3. Prepare the cheese sauce: In a blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, vegan butter, cornstarch, garlic powder, onion powder, Dijon mustard, smoked paprika, salt, and pepper. Blend until smooth and creamy.
4. Heat the sauce: Pour the sauce into a medium saucepan over medium heat. Stir continuously until it thickens and becomes glossy, about 5-7 minutes. If the sauce is too thick, add a splash more plant milk to reach your desired consistency.
5. Add Daiya cheese: Stir in the shredded Daiya cheese until melted and fully incorporated into the sauce. This adds an extra cheesy flavor and creaminess.
6. Combine pasta and sauce: Toss the drained pasta back into the pot or a large mixing bowl. Pour over the cheese sauce and stir until every noodle is coated with cheesy goodness.
7. Adjust seasoning: Taste and add more salt, pepper, or smoked paprika as needed. For a spicy twist, add cayenne pepper or a few dashes of hot sauce.
8. Serve warm: Garnish with fresh herbs like parsley or chives if desired, and enjoy your creamy vegan mac and cheese!

Tips & Variations

For the creamiest mac and cheese, make sure to soak your cashews thoroughly. If you’re short on time, canned or roasted cashews can be used, but soaking raw ones yields the smoothest sauce.

• Add veggies: Stir in steamed broccoli, peas, or sautéed mushrooms for extra nutrition and flavor.
• Make it spicy: Incorporate diced jalapeños or a pinch of cayenne to give the dish a fiery kick.
• Use gluten-free pasta: For gluten sensitivity, substitute with your favorite gluten-free pasta variety.
• Try different Daiya cheeses: Use their mozzarella or pepper jack-style shreds to change up the flavor profile.
• Bake it: After mixing, transfer to a baking dish, top with extra Daiya cheese and breadcrumbs, then bake at 375°F (190°C) for 15-20 minutes for a golden crust.

Nutrition Facts

Serving Suggestions

This vegan mac and cheese pairs wonderfully with a variety of sides and toppings. Serve it alongside a crisp green salad or roasted vegetables for a well-rounded meal.

For added protein, try topping with crispy tofu cubes or vegan sausage slices.

Looking for more vegan comfort food? Check out this Jamaican Minced Beef Recipe for a flavorful twist or whip up some homemade bread with the Marzipan Challah Recipe to soak up every bite of your cheesy sauce.

For dessert after your meal, the Magic Dough Recipe is a fun and sweet way to end the night.

Conclusion

This best vegan mac and cheese recipe using Daiya cheese is a game-changer for anyone missing out on creamy, cheesy comfort food without dairy. With a simple cashew-based sauce enriched by Daiya’s excellent meltable cheese, you get the best of both worlds: rich flavor and plant-based nutrition.

The recipe is adaptable, allowing you to customize spice levels, add vegetables, or turn it into a baked delight. Plus, it’s quick enough for any night of the week yet impressive enough to serve guests.

Embrace the creamy, cheesy goodness guilt-free and enjoy every bite of this hearty, satisfying dish. Whether you’re vegan, lactose-intolerant, or just curious, this mac and cheese will soon become a beloved staple in your recipe collection.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Mac and Cheese Recipe Daiya”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and cheesy vegan mac and cheese using Daiya cheese that\u2019s perfect for a comforting meal. Quick to prepare and deliciously satisfying.”, “prepTime”: “PT10M”, “cookTime”: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“8 oz elbow macaroni”, “1 cup raw cashews, soaked for 2 hours”, “1 cup unsweetened almond milk”, “1/2 cup Daiya shredded cheddar-style shreds”, “1/4 cup nutritional yeast”, “2 tbsp vegan butter”, “2 tbsp all-purpose flour”, “1 tsp garlic powder”, “1 tsp onion powder”, “1/2 tsp smoked paprika”, “1/2 tsp salt”, “1/4 tsp ground black pepper”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook macaroni according to package instructions, then drain and set aside.”}, {“@type”: “HowToStep”, “text”: “In a blender, combine soaked cashews, almond milk, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth.”}, {“@type”: “HowToStep”, “text”: “In a saucepan, melt vegan butter over medium heat.”}, {“@type”: “HowToStep”, “text”: “Whisk in flour and cook for 1-2 minutes to form a roux.”}, {“@type”: “HowToStep”, “text”: “Slowly add the cashew sauce from the blender, stirring constantly until thickened.”}, {“@type”: “HowToStep”, “text”: “Add Daiya shredded cheese and stir until melted and creamy.”}, {“@type”: “HowToStep”, “text”: “Combine the cooked macaroni with the cheese sauce and mix well.”}, {“@type”: “HowToStep”, “text”: “Serve warm and enjoy.”}], “nutrition”: {“calories”: “450”, “proteinContent”: “15g”, “fatContent”: “18g”, “carbohydrateContent”: “55g”}}