Description
This Vegan Pimento Mac and Cheese is the ultimate comfort food with a plant-based twist! The creamy, cheesy sauce made from vegan cheddar, cream cheese, and nutritional yeast is rich and flavorful, while the addition of pimentos gives it a delightful pop of color and tang. The mustard and hot sauce add a zesty kick, and the seasoned salt brings everything together. Baked to perfection, this mac and cheese is indulgent, satisfying, and perfect for any occasion—whether you’re serving it at a family dinner or bringing it to a gathering!
Ingredients
1 lb elbow macaroni
2 tbsp vegan butter
1 medium onion, diced
2 tbsp all-purpose flour
3 ⅓ cups vegan milk (or half-and-half, or equal parts milk and vegan heavy cream)
4 tbsp yellow mustard
½ tsp seasoned salt (use Spike)
¼ tsp garlic powder
½ tsp Kosher salt
¼ tsp ground black pepper (or to taste)
12 oz vegan cheddar-style cheese (pre-shredded or shred your own)
3 tbsp vegan cream cheese
5 tbsp nutritional yeast flakes
10 dashes of hot sauce
1 tbsp vegan Worcestershire sauce
2 (4 oz) jars diced pimentos, drained
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of water to a boil. Add 1 tablespoon of salt and cook the elbow macaroni for 5 minutes, or until just al dente. Drain and set aside.
- In the same pot, melt the vegan butter over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Cook on low and slow to prevent it from browning.
- Once the onion is cooked, add the flour and stir to combine. Cook for about 1 minute to remove the raw flour taste.
- Slowly add the vegan milk, mustard, seasoned salt, garlic powder, Kosher salt, and pepper. Whisk constantly to prevent lumps. Cook for 3 minutes on low heat until the sauce thickens and becomes bubbly.
- Stir in the cream cheese, shredded vegan cheddar, Worcestershire sauce, nutritional yeast, and hot sauce. Stir until the cheese has melted and the sauce is creamy and smooth.
- Add the cooked pasta to the cheese sauce and stir until well combined. Taste and adjust seasonings as needed. The sauce should be slightly loose but not runny. If it’s too thick, add a little more vegan milk or cream, a tablespoon at a time.
- Gently stir in the diced pimentos.
- Transfer the mixture to a greased baking dish. Bake for 25-30 minutes, or until bubbly and golden brown on top.
- Let the mac and cheese cool slightly before serving.
Notes
- Gluten-Free Option: Use gluten-free elbow macaroni for a gluten-free version.
- Extra Veggies: Add spinach, peas, or roasted vegetables for added nutrients and flavor.
- Spicy: Add more hot sauce or cayenne pepper for extra heat.
- Creamier Sauce: Use full-fat coconut milk or vegan heavy cream for a richer, creamier sauce.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes (including baking)
- Category: Main Dish, Comfort Food
- Method: Baking, Sautéing
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
