Chef Charity Morgan Vegan Mac and Cheese Recipe Made Easy

If you’re craving a creamy, comforting bowl of mac and cheese but want to keep it 100% plant-based, look no further than Chef Charity Morgan’s Vegan Mac and Cheese recipe. This delightful dish combines rich, cheesy flavors with wholesome ingredients that satisfy both vegans and cheese lovers alike.

Whether you’re feeding a crowd or simply indulging in a cozy night at home, this recipe offers a luscious, satisfying alternative to traditional mac and cheese.

Chef Charity Morgan’s approach highlights how easy it is to create a luscious vegan cheese sauce using simple pantry staples and natural ingredients. The result is a silky, decadent dish that’s packed with flavor and nutrition.

Perfect for weeknight dinners, potlucks, or anytime you want a little comfort food magic without the dairy. Let’s dive into why this recipe is a must-try and how you can make it at home!

Why You’ll Love This Recipe

This vegan mac and cheese is a game-changer for anyone seeking a healthy, delicious, and dairy-free alternative. It boasts a creamy texture that rivals traditional cheese sauces, thanks to a blend of cashews, nutritional yeast, and spices that create a bold, cheesy flavor.

What sets Chef Charity Morgan’s recipe apart is its simplicity and pantry-friendly ingredients. It’s also incredibly versatile, making it easy to customize with your favorite vegetables or spices.

Plus, it’s free from common allergens like gluten and soy, making it accessible to many.

Finally, this recipe supports a sustainable lifestyle by embracing plant-based eating, which is kinder to the environment and your body. Once you try it, you’ll understand why so many home cooks and foodies are raving about it!

Ingredients

• 8 oz elbow macaroni (gluten-free if preferred)
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1 ½ cups unsweetened almond milk (or any plant milk)
• ¼ cup nutritional yeast (for that cheesy flavor)
• 2 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp Dijon mustard
• Salt and black pepper to taste
• 2 tbsp olive oil
• Optional: ½ tsp turmeric (for color)
• Optional toppings: chopped chives, paprika, or vegan parmesan

Equipment

• Large pot for boiling pasta
• High-speed blender or food processor
• Colander
• Measuring cups and spoons
• Wooden spoon or spatula
• Serving bowl

Instructions

1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions (usually about 7-8 minutes). Drain and set aside.
2. Soak the cashews: While the pasta cooks, soak the raw cashews in hot water for 20 minutes to soften, then drain.
3. Prepare the cheese sauce: In a high-speed blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, Dijon mustard, olive oil, and turmeric if using.
4. Blend until smooth: Blend on high for 2-3 minutes until the sauce is creamy and silky. Taste and season with salt and pepper as desired.
5. Combine pasta and sauce: Pour the cheese sauce over the drained macaroni in the pot or a large mixing bowl. Stir well to coat every piece of pasta evenly.
6. Heat through: Return the pot to low heat and cook for 2-3 minutes, stirring frequently until the sauce thickens slightly and warms through. Do not let it boil.
7. Serve and garnish: Transfer to serving bowls and sprinkle with your choice of toppings like chopped chives, a dash of paprika, or vegan parmesan cheese.

Tips & Variations

“For an extra creamy sauce, make sure to soak the cashews well and blend the sauce until perfectly smooth.”

• Add veggies: Stir in steamed broccoli, peas, or sautéed mushrooms for added nutrition and texture.
• Spice it up: Add a pinch of cayenne or chili powder for a spicy kick.
• Make it gluten-free: Use gluten-free pasta varieties to accommodate dietary restrictions.
• Make it nut-free: Substitute cashews with cooked potatoes and carrots blended into the sauce for a nut-free version.
• Make it baked: Transfer the mac and cheese to a baking dish, top with vegan breadcrumbs, and bake at 375°F (190°C) for 15 minutes for a crispy topping.

Nutrition Facts

Serving Suggestions

This vegan mac and cheese pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette. For a heartier meal, serve alongside roasted vegetables or a protein-rich bean salad.

Looking for a Southern twist? Try pairing it with Thelma Sanders Squash Recipe for a soulful, veggie-packed plate.

For an easy side, consider a crunchy snack like Pecan Crackers Recipe to add texture contrast to your meal.

If you want something sweet to round out your meal, the creamy Peanut Butter Gelato Recipe is a perfect vegan dessert choice.

Conclusion

Chef Charity Morgan’s Vegan Mac and Cheese recipe is truly a celebration of plant-based comfort food. It’s creamy, flavorful, and incredibly satisfying without relying on dairy or artificial ingredients.

Whether you’re a longtime vegan or just looking to reduce your dairy intake, this recipe is a delicious way to enjoy one of America’s favorite dishes.

The use of wholesome ingredients like cashews and nutritional yeast creates a rich, cheesy sauce that’s both nourishing and indulgent. Plus, the recipe is versatile, easy to prepare, and perfect for any occasion.

So go ahead, give it a try and enjoy a bowl of vegan goodness that will have everyone asking for seconds!

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