While we love all kinds of home cooking and comfort food, serve us a bowl of homemade macaroni and cheese drenched in a creamy vegan cheese sauce and we'll be so happy (we're so easy to please)! Our favorite thing about vegan mac & cheese? It's so easy and quick to make, but the joy you get from every bite lasts forever. Today, we're putting our own spin on Chef Gordon Ramsay's famous mac & cheese recipe with a vegan-ified version. It's super cheesy, creamy, and just plain delicious - just like how mom used to make it. Yum!
*This recipe was modified from Gordon Ramsay's, Macaroni Cheese and Cauliflower Bake Recipe.
- 11 oz. cauliflower florets
- 12 oz. Banza Chickpea Pasta Shells (or pasta of choice - pretty much any type of noodles work here!)
- 4 1/2 tbsp stick of Miyokos butter, plus a few extra knobs (the more the merrier). Check out other plant-based butter here.
- 4 tbsp plain flour
- 2 tsp mustard powder
- 2 1/2 cups of alternative milk of choice (oat, macadamia, or hazelnut milk adds a creamy texture!)
- Pinch of cayenne pepper
- Sea salt, to taste
- 3 1/2 oz Follow Your Heart Cheddar Cheese, grated
- 3 1/2 oz of Parmela Creamery Sharp Cheddar Cheese, grated
- 3 1/2 Violife Just Like Feta cheese, crumbled
- 3 tbsp fresh white breadcrumbs
- 1 tbsp thyme leaves
- Preheat the oven to 375°F.
- Bring a large pot of water to boil. Add salt to taste. Drop in the cauliflower and cook for 4–5 minutes, or until tender. Remove from heat and place in a bowl of ice-cold water. Then drain well.
- Bring another pot of well-salted water to a boil and slide in your macaroni (or pasta of choice). Cook for about 8-10 minutes, or until al dente. Drain, run until cold water, and drain again.
- Mix the macaroni, cauliflower, and some butter together in a large bowl.
- Heat 4 1/2 tbsp of butter in a pan. Stir in the flour and mustard powder to make a roux. Slowly add your plant-based milk and mix continuously with a whisk until smooth. Slowly bring to the boil over low heat, whisking frequently, until the mixture thickens. Season well with cayenne pepper and sea salt to taste.
- Mix the three kinds of plant-based cheese together and stir half into the roux. Mix well until the cheese has melted and the sauce is smooth again. Add the macaroni and cauliflower to the sauce and mix well to coat. Spread the mixture into a large, wide gratin or casserole dish.
- Combine the remaining cheeses with the breadcrumbs and thyme leaves. Sprinkle over the top of the macaroni and cauliflower mixture. Bake for about 15–20 minutes until the topping is golden and crispy.
The last thing to do is enjoy!
P.S. If you’re crazy like us and like to drown your pasta in lots of cheese, feel free to make a double batch of the cheese sauce by doubling up on cheese, butter, and milk! Dust on some parmesan too!
If you make this, make sure to post on your social media and tag @mylkguys. We'd love to see what you think! In the mood for a mac n' cheese adventure? Check out our guide to the top 5 places to visit for the best mac and cheese in California.
Shop the plant-based foods in this recipe at Mylk Guys!