I may be vegan, but I could not live without this super comforting childhood favourite. This may be the creamiest mac n’ cheese you’ll ever have, and yes, it just so happens to be vegan. Made with just seven ingredients, this vegan mac n’ cheese is super quick to whip up, whether it’s for lunch or a snappy weeknight dinner.
Cook the pasta according to package instructions in salted water. Once cooked, drain pasta water, reserving about ½ cup of the pasta water in case you need to thin out the sauce later. Set aside.
Place a Dutch oven or medium-sized pot over medium heat and add butter. Once melted, whisk in the all-purpose flour until it starts to thicken. Add onion powder, mustard powder, and white pepper and whisk continuously for about 3 minutes. Slowly whisk in the non-dairy milk, stirring until thickened. Vigorously whisk in the miso paste until dissolved. Reduce the heat to low and stir in the shredded vegan cheese until fully melted.
Combine the cooked pasta with the cheese sauce and toss to coat. This should be a thick sauce, but if you want it a little thinner add in reserved pasta water a splash at a time until you reach your desired consistency.
Top with fresh parsley (if using) and serve immediately.