Chao Vegan Mac And Cheese Recipe Made Easy And Delicious

Mac and cheese is a timeless comfort food that brings warmth and joy to every table. But if you’re vegan or simply looking to cut down on dairy, traditional recipes can leave you missing that creamy, cheesy goodness.

Enter the Chao Vegan Mac and Cheese recipe—a delicious, plant-based twist on the classic favorite. Using Chao slices, a popular vegan cheese alternative known for its rich, creamy texture and meltability, this dish delivers all the indulgence without any dairy.

Whether you’re cooking for yourself, family, or friends, this recipe is easy to whip up and guaranteed to satisfy everyone’s cravings.

In this post, I’ll walk you through why this recipe is a must-try, share the exact ingredients and equipment you’ll need, and guide you step-by-step through making the creamiest vegan mac and cheese ever.

Plus, I’ll share tips to customize it to your liking and some serving suggestions to turn it into a full meal. Ready to dive in?

Let’s get cooking!

Why You’ll Love This Recipe

This vegan mac and cheese recipe stands out for many reasons. First, it uses Chao vegan cheese slices, which melt beautifully and provide a creamy, gooey texture that mimics traditional cheese better than most vegan alternatives.

The sauce is velvety smooth thanks to a blend of plant-based milk and nutritional yeast that adds a subtle cheesy flavor.

It’s also incredibly versatile and quick to make—perfect for busy weeknights or when you want to impress guests with a comforting vegan dish. Plus, it’s free from common allergens like dairy and eggs, making it suitable for a wide range of dietary needs.

If you love classic mac and cheese but want to keep it plant-based without sacrificing taste, this recipe is exactly what you need.

Ingredients

• 8 ounces elbow macaroni (or your favorite pasta shape)
• 4 slices Chao vegan cheese (original flavor recommended)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tablespoons nutritional yeast
• 2 tablespoons vegan butter
• 1 tablespoon all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Optional: smoked paprika or chili flakes for a kick

Equipment

• Large pot for boiling pasta
• Medium saucepan for making cheese sauce
• Whisk
• Wooden spoon or spatula
• Colander
• Measuring cups and spoons
• Serving bowl or casserole dish

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 (usually about 7-8 minutes). Drain the pasta and set aside.
2. Melt the vegan butter: In a medium saucepan, melt the vegan butter over medium heat. Once melted, whisk in the flour to create a smooth roux. Stir constantly for about 1-2 minutes to remove the raw flour taste.
3. Add the plant-based milk: Slowly pour in the almond milk while whisking continuously to avoid lumps. Continue stirring until the mixture thickens slightly, about 3-5 minutes.
4. Incorporate the cheese: Tear the Chao vegan cheese slices into smaller pieces and add them to the saucepan. Stir gently until the cheese melts completely and the sauce becomes smooth and creamy.
5. Season the sauce: Add nutritional yeast, garlic powder, onion powder, and lemon juice. Stir well to combine. Taste and season with salt and pepper as needed. If you like a bit of spice, sprinkle in some smoked paprika or chili flakes.
6. Combine pasta and sauce: Add the cooked pasta to the cheese sauce and gently stir until every piece is coated in that luscious sauce.
7. Serve immediately: Transfer to a serving bowl or plate it straight from the pot. Enjoy warm for the best creamy texture.

Tips & Variations

For an extra creamy sauce, add a splash more plant-based milk if the sauce thickens too much while combining with pasta.

• Add veggies: Stir in steamed broccoli, peas, or sautéed mushrooms for a nutritious boost.
• Make it baked: Transfer mac and cheese to a casserole dish, sprinkle with vegan breadcrumbs, and bake at 375°F (190°C) for 15 minutes until golden on top.
• Change up the cheese: Try other Chao flavors like tomato cayenne for a spicy twist or creamy original for a milder taste.
• Use gluten-free pasta: To keep this recipe gluten-free, substitute regular pasta with your favorite gluten-free variety and use gluten-free flour for the roux.

Nutrition Facts

Serving Suggestions

This vegan mac and cheese pairs wonderfully with a fresh green salad or roasted vegetables for a balanced meal. For a hearty dinner, serve alongside garlic bread or crispy tofu bites.

It also makes a fantastic side dish for plant-based BBQ or family gatherings.

If you’re looking for more delicious vegan recipes to complement your meal, be sure to check out my Harvest Hash Recipe for a savory vegetable hash or the creamy goodness of Lemon Ricotta Pasta With Arugula Recipe.

For a tasty vegan appetizer, don’t miss the Cajun Ranch Wing Sauce Recipe.

Conclusion

Whether you’re vegan, lactose intolerant, or simply in search of a healthier comfort food option, this Chao Vegan Mac and Cheese recipe delivers creamy, cheesy satisfaction without any dairy. The use of Chao cheese slices creates a luscious sauce that melts beautifully and tastes indulgent, making it a perfect weeknight dinner or crowd-pleaser for gatherings.

With straightforward ingredients and easy steps, anyone can whip up this dish in under 30 minutes. Plus, the flexibility to add veggies or bake it with breadcrumbs means you can customize it to your family’s tastes.

Give this recipe a try and experience the joy of comfort food that’s kind to animals and your health!

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