Unlike some vegan versions of the comfort food classic, this one doesn’t actually use any vegan cheese or vegan butter. This recipe re-creates the flavor and texture of the soul-warming childhood favorite many grew up eating but makes it suitable for anyone who avoids dairy or simply wants to enjoy more plant-based foods.
After eliminating iterations made with chickpea or sweet potato purée, she landed on this creamy, comforting, and rich version-which also happened to be the easiest of all.
In her quest to find the absolute best vegan mac and cheese recipe, former Epi editor Genevieve Yam tried many versions.
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