Healthy Eating
Hands Down Easiest Way to Make My Favorite Comfort Food Dairy Free
Date: 2026-07-20 23:09:27
https://dereksarno.com/
Deeply comforting, a little nostalgic, and impossible not to go back for seconds. Mac and Cheese sauce 2.0. 100% vegan. i recently made this for several pot lucks and dinner parties and it was a smash hit.
You can easily cut this recipe in half to make less.
Vegan Mac and Cheese Sauce (Large Batch)
Makes enough for 12+ people with 2–3 boxes elbow pasta
Ingredients
2–3 boxes elbow macaroni (gluten-free works fine, e.g. Jovial)
3 cups reserved hot pasta water
2 vegan bouillon cubes (no chicken broth) — or 1 Tbsp bouillon powder
Dusting of white pepper
2 containers Forager plain unsweetened yogurt (cashew/coconut)
1 stick plant-based butter
Splash of oat milk (optional, helps bridge the sauce)
3 packs shredded vegan cheese (2 cheddar, 1 mozzarella)
1/2–3/4 tsp turmeric (optional, for color)
5 Tbsp nutritional yeast (optional)
salt and pepper to taste (optional)
Instructions
Boil pasta until just shy of al dente, it’ll finish cooking in the sauce. Before draining, reserve 3 cups of the pasta water.
Return the pasta pot to the stove, add the 3 cups reserved pasta water, and bring to a boil.
Whisk in the bouillon and a light sprinkle of white pepper.
Add the yogurt and whisk to combine.
Add the butter and whisk until fully melted and the sauce turns smooth and white. Add a splash of oat milk if you’d like a silkier consistency.
Stir in the shredded cheeses and whisk until melted and smooth.
Add turmeric for color, adjusting to taste.
Whisk in the nutritional yeast until fully incorporated.
Pour sauce over the cooked pasta, adding more than you think you need — it will soak in. Toss to coat.
