This super easy coconut milk mac and cheese is ultra creamy, fully vegan and gluten-free and SO delicious. Made using canned coconut milk, nutritional yeast and spices, it comes together within 30 minutes and makes for such a great weeknight dinner recipe.
pinch of turmeric (or about ⅛ teaspoon)optional, for color
1tspsaltor to taste
Instructions
Start by cooking the noodles al dente. Then, drain and set aside.
Meanwhile, add all the ingredients for the sauce in a medium pot and whisk to combine (the coconut milk will still be clumpy, it's fine).
Then, turn on the heat to medium and keep whisking. When the sauce is bubbly, then keep cooking and whisking for 4-5 more minutes and then add the cooked pasta. Stir to combine, taste to adjust flavoring to your liking and serve while still hot. Enjoy!
Video
Notes
Keep leftovers in an air-tight container for up to 4 days. To reheat, add a splash of plant milk and heat up on the stove or in the microwave.
I used 8 ounces of noodles and it gave me a super saucy mac and cheese meal. You can also use 10 ounces if you need to feed more than 3 people.
It is important to first stir the mixture together before turning on the heat so the cornstarch does not clump.
You can add more veggies to this recipe such as green peas, broccoli, green beans, cauliflower, etc.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.