One-Pot Wonder: Creamy vegan Mexican mac ‘n’ cheese ready in 30 minutes

Nothing is more comforting than a big, huge bowl of piping-hot mac and cheese. The ooey, gooey, creamy, cheesy flavor is something that nothing else can compare to (in my book). While I love mac and cheese with a passion, sometimes dairy does not work for everyone I make it for.

Being vegan or lactose intolerant keeps others from enjoying the rich, delicious taste of the classic cheesy pasta dish — until now. This recipe is equally tasty, rich and ultra creamy but is completely vegan! I also decided to take this to another level and give it a Mexican vibe by adding seasonings and topping this dish with fresh tomatoes, red onions, a few jalapeño slices and cilantro. And last but not least, this is also a quick, 30-minute, one-pot meal. Winner!

Creamy one-pot vegan Mexican macaroni and cheese recipe

This one-pot mac and cheese is so rich and creamy that even those who love cheese will enjoy this vegan version with a Mexican twist.

Serves 8

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients:

For the mac and cheese

• 1 stick dairy-free butter, such as Earth Balance
• 1 small sweet onion, minced
• 1/2 cup all-purpose flour
• 5 cups plain almond, soy or other plant-based milk
• 1 cup vegetable broth
• 1 pound uncooked pasta (any small- to medium-size pasta shape)
• 1 (7.1 ounce) Daiya vegan havarti-style cheese wedge, shredded
• 1/4 cup nutritional yeast
• 2 tablespoons fajita seasoning
• 1 teaspoon garlic powder
• Salt and pepper, to taste

For garnish

• Diced red onions
• Diced tomatoes
• Fresh cilantro
• Sliced jalapeño peppers

Directions:

1. To a large, deep pot over medium-high heat, add the butter and onion. Cook until the butter has melted and the onions are translucent, about 4 to 5 minutes.
2. Add in the flour, and using a whisk, continually stir the mixture and cook until it is a light golden brown color, about 1 to 2 minutes.
3. Whisk in the plain almond milk 1 cup at a time while continuing to stir (this will help the sauce from clumping), and then finally add in the vegetable broth.
4. Add in the entire box of pasta, and cook for 8 minutes or until the pasta is nice and tender. (Most of the liquid will cook away, but if you are concerned about the sauce being too runny, then remove some of the liquid from the cooked pasta, and set it aside just in case you need to add some back in.)
5. Remove the pot from the heat, and stir in the Daiya cheese, nutritional yeast and the seasonings. Mix well.
6. Garnish the mac and cheese with diced onions, diced tomatoes, cilantro and jalapeño slices.
7. Best served warm.

More vegan recipe ideas

Vegan hempseed cookies
Vegan macadamia nut cheese
Vegan brown rice and spinach-stuffed butternut squash