Vegan Copycat Panera Mac and Cheese
This creamy, dreamy mac and cheese brings all the nostalgia of the classic without any of the dairy. I love how satisfying and cozy it feels, especially on a chilly evening.
I remember the first time I had Panera’s mac and vegan cheese – it was like a warm hug on a cold day.
As I transitioned to veganism, I really missed that creamy comfort food, so I decided to recreate it in my own kitchen.
This version is packed with plant-based goodness, and I love how the nutritional yeast adds that cheesy flavor without any nutritional yeast.
Plus, it's super easy to whip up, making it a perfect weeknight dinner.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using raw cashews for the creaminess they provide, but you can also experiment with soaked sunflower seeds if you're allergic to nuts. Nutritional yeast is a must for that cheesy flavor, and feel free to adjust the seasoning to your liking.
Tips & Notes
- •If you want to save time, soak the cashews overnight so they’re ready when you are.
- •This recipe is super versatile – sometimes I add in steamed broccoli or peas for a pop of color and extra nutrition.
Recipe Variations
- •For a smoky flavor, try adding some smoked paprika to the vegan cheese sauce.
- •I occasionally throw in some sautéed mushrooms or spinach for added texture and nutrition.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat gently on the stovetop, adding a splash of plant almond milk to help loosen it up!
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just swap out the elbow macaroni for your favorite gluten-free pasta. It’ll still be delicious.
How can I make it spicier?
If you're into a bit of heat, consider adding a pinch of cayenne pepper or some hot sauce to the vegan cheese sauce while blending.
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This creamy, dreamy mac and cheese brings all the nostalgia of the classic without any of the dairy. I love how satisfying and cozy it feels, especially on a chilly evening.
Ingredients
Instructions
- 1
Start by cooking the elbow macaroni according to the package instructions. Don’t forget to salt your water – it really helps flavor the pasta!
- 2
While the pasta is cooking, drain and rinse the soaked cashews. Add them to a blender along with the nutritional yeast, plant almond milk, vegan vegan butter, garlic powder, onion powder, salt, black pepper, and mustard.
- 3
Blend everything until super smooth and creamy. If the sauce is too thick, you can add a splash more plant almond milk to get it to your desired consistency.
- 4
Once the pasta is cooked, drain it and return it to the pot. Pour the creamy cashew sauce over the pasta, and stir well to combine.
- 5
Cook on low heat for a few minutes, stirring occasionally, until everything is heated through. Taste and adjust the seasoning if needed.
- 6
Serve warm and enjoy your cozy bowl of vegan mac and vegan cheese!
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