In the meantime, add the coconut milk to a medium-sized saucepan.

Cook the macaroni as instructed on the box.

See the Tips and Variations section for stovetop instructions and other important info! Get the printable version in the recipe card below.

Breadcrumbs and melted butter: To make a delicious topping! You can also top with more cheese.

Shredded vegan cheddar cheese: Use your favorite brand! I usually buy VioLife, Daiya, Follow Your Heart, or So Delicious.

Seasonings: Garlic powder, onion powder, salt, pepper, paprika, and ground mustard seed.

Nutritional yeast: Adds that classic vegan cheesy flavor.

Other dairy-free milks such as cashew or oat will also not work in this recipe without additional modifications (such as more flour to create a thickness.) Sweetened coconut milk or coconut in a carton will not work.

Coconut milk: It has to be canned, full-fat coconut milk.

Macaroni: You can, of course, use another type of small noodle.

You don't need anything complicated to make this macaroni and cheese! For the measurements and printable recipe, see the recipe card at the end of this post. Basic ingredients needed - like canned coconut milk, nutritional yeast, and vegan cheddar. What this recipe does not contain is soy or nuts, making it totally top 8 allergy-friendly.

This recipe calls for full-fat coconut milk, which makes for a rich cheese sauce, alongside your favorite shredded vegan cheese.

Or just eat straight out of the pan by yourself. I love topping my vegan mac & cheese with breadcrumbs for a crunch.Įveryone needs a good mac and cheese recipe in their arsenal - so today I'm bringing you the creamiest, dreamiest homemade baked vegan mac and cheese that you can impress your friends and family with. Easy, cheesy, and creamy baked vegan mac and cheese recipe! Nut-free and oil-free.

Annie's lactose free mac and cheese