Boozy Daiya Mac and Cheese Recipe
This isn’t just any Daiya mac and cheese recipe! This is the one that won the People’s Choice Award at a 2016 Philly Vegan Mac & Cheese Contest! Ten years later, it’s still our go-to one pot vegan mac and cheese when we want something cheesy, a little indulgent, and wildly fun!
Ingredients
- 8 oz. small shell pasta or elbows
- 2 Tbsp vegan butter
- 2-3 large cloves garlic minced
- 1 1/4 cup water
- 1/4 cup dry white wine
- 1/2 cup vegan shredded cheddar a freshly shredded block of Daiya works best!
- 2 Tbsp nutritional yeast
- 1-2 Tbsp coconut bacon salt + more for topping
- 1 Tbsp tapioca starch
- 1 Tbsp vegan chicken bouillon powder
- 1 Tbsp yellow mustard
- 1/2 tsp onion powder
Instructions
- First, make your pasta according to the directions on the box.
- Melt the vegan butter in a large pot on medium heat. Add the minced garlic cloves and saute for 2-3 minutes or until the garlic is fragrant and a little browned.
- Add the water, wine, and vegan cheese to the pot. Stir, cover, and bring to a boil. Once the liquid is boiling, remove the lid, turn the heat to medium, and whisk the ingredients until no clumps remain.
- Next, whisk in the rest of the ingredients - nutritional yeast, coconut bacon salt, tapioca starch, bouillon powder, mustard, and onion powder. Cook uncovered for about 5-7 minutes or until it’s nice and thick.
- Finally, stir in the cooked and drained pasta. Taste and adjust seasonings as needed. You may want to add some salt, but remember you’ll be topping it with more coconut bacon salt to serve.
- Serve this vegan mac and cheese in a bowl sprinkled with extra coconut bacon salt next to a glass of wine and enjoy!
Video
Notes
Tapioca Starch - Highly recommend this over any other starch. It’s what gives the sauce that ooey-gooey, stretchy, cheesy texture you just can’t replicate with cornstarch or flour!
Coconut Bacon Salt - You can sub "accidentally" vegan bacon bits or any cooked and crumbled vegan bacon!
Vegan Cheese - I originally tested this with a freshly shredded block of Daiya cheddar. In our recent re-test, the pre-shredded Daiya cheddar worked great too. Freshly shredded tends to melt a bit smoother, but both work!
Nutrition
Serving: 1/4 the recipeCalories: 350kcalCarbohydrates: 51gProtein: 11gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 0.2mgSodium: 604mgPotassium: 238mgFiber: 4gSugar: 2gVitamin A: 270IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!