Tangy Lemon-Herb Vegan Mac and Cheese
This vegan mac and cheese is a tangy, herbaceous delight that will please even the most discerning palate. The secret to its success lies in the use of nutritional yeast, which lends a cheesy flavor without the dairy. Lemon juice and oregano add a bright, refreshing note, while almond milk creates a creamy, velvety sauce. Serve this dish immediately for the best results.
The origins of this vegan mac and cheese can be traced back to a fateful night in the Serious Eats test kitchen many years ago. Our intrepid culinary explorers were tasked with creating a vegan version of the classic comfort food that would be both delicious and satisfying. After countless hours of experimentation, they stumbled upon a winning combination of ingredients that resulted in a dish that was every bit as good as the original. The use of nutritional yeast was a key breakthrough, as it provided the cheesy flavor that is so essential to a great mac and cheese. Lemon juice and oregano added a bright, refreshing note, while almond milk created a creamy, velvety sauce. The result was a dish that was so good, we just had to share it with the world.
Tangy Lemon-Herb Vegan Mac and Cheese Tangy Lemon-Herb Vegan Mac and Cheese Tangy Lemon-Herb Vegan Mac and Cheese Tangy Lemon-Herb Vegan Mac and Cheese
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 pound elbow macaroni
  • 1/4 cup vegan butter
  • 1/4 cup all-purpose flour
  • 4 cups unsweetened almond milk
  • 1/2 cup nutritional yeast
  • 1/4 cup lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
Instructions
  1. Cook the macaroni according to package instructions.
  2. While the macaroni is cooking, melt the vegan butter in a large saucepan over medium heat.
  3. Whisk in the flour and cook for 1 minute.
  4. Gradually whisk in the almond milk until smooth.
  5. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
  6. Stir in the nutritional yeast, lemon juice, oregano, and salt.
  7. Add the cooked macaroni to the sauce and stir to combine.
  8. Serve immediately.
Why It Works
  • The use of nutritional yeast provides a cheesy flavor without the dairy.
  • Lemon juice and oregano add a bright, refreshing note.
  • Almond milk creates a creamy, velvety sauce.
  • Cooking the macaroni according to package instructions ensures that it is cooked to the perfect al dente texture.
  • Melting the vegan butter over medium heat prevents it from burning.