Vegan Macaroni & Cheese

This is a smart, grown-up take on vegan macaroni and cheese, one that doesn’t try to fool anyone into thinking it’s dairy. Instead, it leans into what plant-based ingredients do well: bright tomatoes, sharp Dijon, and a splash of dry sherry that lifts the whole dish from comfort food to something dinner-party respectable.

The sauce technique is classic French. Cornstarch dissolved in cold vegetable stock creates a slurry that thickens the sauce smoothly without lumping, while shredded vegan cheddar melts in over low heat for the gooey factor. The Dijon mustard is the small secret that makes the sauce taste actually cheesy; even traditional mac and cheese recipes use mustard to amplify the cheddar flavor.

Fresh tomatoes and green onions sauteed briefly in sherry are not optional decorations. They bring the acidity and vegetal sharpness that tofu-based vegan cheese tends to lack. Folding them through the macaroni before sauce is added means each bite has a pop of bright tomato to balance the richness.

Pro Tips

• Cook the pasta to just al dente. It will continue softening during the 20-minute bake.
• Use a vegan cheese brand designed for melting; not all dairy-free cheddars melt smoothly.
• For the crunchiest top, toast the bread crumbs in olive oil with a pinch of salt before sprinkling.
• Serve immediately. Vegan cheeses tend to firm up more dramatically than dairy as they cool.

Variations

• Stir in cooked broccoli florets or peas for added vegetables.
• Substitute cashew cream for half the vegan cheese for a richer, nuttier sauce.
• Top with sliced jalapeño or smoked paprika for a Tex-Mex twist.
• Add nutritional yeast (2 tablespoons) to the sauce for deeper umami depth.