This Vegan White Bean Mac and Cheese is luxuriously creamy, so comforting and most importantly, quick and easy to make.
I used almond milk thickened with cornflour as a base for the creamy pesto sauce, but I found that using just almond milk and cornflour for a mac and cheese-type sauce didn’t work as well because there wasn’t enough flavour and I wasn’t able to create a thick and creamy sauce without using a lot of cornflour, which, used in large quantities, can make the sauce kind of custard-like, which isn’t really what you want.
I also experimented with using blended vegetables like butternut squash or sweet potato, which, although delicious, didn’t quite result in an overall taste or texture that resembled mac and cheese. I also tried using cauliflower, but couldn’t get rid of the cauliflower taste.
I also tried using blended potatoes and even mochi, but both of these were far too starchy.
I then tried blended white beans and it really hit the spot! Beans were happily one of the healthiest ingredients I experimented with, as they’re full of protein and fibre, and the taste and texture was perfect!
The resulting sauce was rich and creamy, and not starchy or cloying, and you can easily make it nut-free by substituting the almond milk for oat milk.
Other ingredients I added include miso, which adds an umami-rich, salty, fermented flavour, nutritional yeast for cheesiness, and some sautéed onion and garlic for extra flavour.
What’s great about this Vegan White Bean Mac and Cheese is that it’s not only easy to make, but you can also make a large batch of the sauce and freeze it for use another time, so it’s great for quick weeknight dinners!
Looking for more creamy vegan pasta recipes? Check out my:
- Creamy Tomato Sauce Pasta
- Creamy Pesto Pasta
- Creamy Sundried Pesto Pasta
- Creamy Pumpkin Chestnut Pasta
- Creamy Miso Pasta Sauce
Want more dairy-free cheese recipes? You might like my:
- Vegan Stretchy Melty Grilled Cheese
- Vegan Stretchy Melty Cheese Nachos
- Vegan Stretchy Melty Cheese Quesadillas
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
- 2 portions pasta (gluten-free if necessary)
- 2 tablespoons oil (olive, rapeseed or vegetable)
- 1 onion, sliced
- 1 garlic clove, roughly chopped
- 170 ml (3/4 cup) milk (unsweetened almond milk or oat milk if nut-free)
- 2 tablespoons nutritional yeast
- 1 heaped teaspoon miso (ensure gluten-free if necessary)
- 1 teaspoon vinegar ensure gluten-free if necessary
- 400 g (14oz) tin white beans, drained and rinsed (haricot beans, cannellini beans or butter beans)
- Salt + pepper, to taste
- Cook pasta according to instructions on packet
- Heat up oil in a separate saucepan
- Once hot, add onions and garlic and cook for around 10 minutes until soft
- Add milk, nutritional yeast, miso, vinegar, white beans, salt + pepper
- Bring to the boil and simmer for a couple of minutes
- Using a stick blender, blender or food processor, whizz the sauce until completely smooth. Add more milk or water to thin out if necessary
- Mix with the cooked pasta, taste and adjust seasonings if necessary
- Enjoy immediately - best served alongside salad
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