A Guide to Vegan Mac and Cheese

Everyone loves mac and cheese. Well, most of us do. From a childhood classic to a college dorm room staple, there’s no questioning its greatness. Unfortunately, this carb-fueled, dairy-covered delicacy isn’t the healthiest option to choose from. Thankfully some of our favorite childhood brands decided it was time to offer up some healthier alternatives. After years of attempted veganism, I have sampled quite a few of these dairy-free classics. Below is a list of my own personal favorites (in order):

1. Annie’s Homegrown Organic Vegan Mac: Cheddar Flavor

2. Amy’s Dairy Free Rice Mac and Cheese (Frozen)

3. Daiya Cheddar Style Deluxe Cheezy Mac

4. Field Roast Mac N’ Chao Cheese (Frozen)

5. Modern Table Vegan Mac

6. Road’s End Cheddar Style Organic Shells & Cheese

If you want to get crafty and ditch the boxed brands all together, here are the steps to make my all time favorite homemade vegan mac:

First start boiling some water. Next, get out a bowl— if you are like me, you are going to need to measure how much pasta you actually want to cook before just dumping it in and inevitably, you are still going to make too much. But who cares— it's delicious. 

While the pasta is cooking, gather your “cheesy” ingredients. You are going to need about 1⁄4 cup of original unsweetened almond milk, a tablespoon of vegan sour cream, a spoonful of Earth Balance dairy-free butter, and about a 1/3 cup Go Veggie Cheddar Style Shreds. 

Once the pasta is done, leave it in the strainer. Add all of the above ingredients into the pot and stir on low heat until combined. Add in the pasta, season with salt and pepper, and enjoy!