Home cooks who prefer to make this dish from scratch often rely on a blend of cashews, potatoes, squash, carrots, plant milk, vegetable stock, and/or nutritional yeast to create the perfect cheesy sauce. Store-bought vegan butter and plant-based cheese shreds are easy go-tos when veganizing macaroni and cheese.
Instead of animal-based dairy, a variety of plant-based foods help recreate this dish’s classic creamy taste. Luckily, with just a few easy swaps, making plant-based mac and cheese is easy and nothing short of delicious. Aside from cheese, most macaroni and cheese recipes call for cow’s milk and butter. Traditional macaroni and cheese heavily relies on dairy.
Of course, chefs have enhanced the childhood classic by adding glugs of truffle oil or crispy vegan bacon, but the fact that this comforting pasta dish can go high or low speaks to its universal appeal. Taste buds evolve as we age and palates become more refined with experience, but there is no such thing as aging out of mac and cheese.
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