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 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 and the taste and texture was perfect!
Why you’ll love this Vegan White Bean Mac and Cheese:
- it’s rich and creamy
- it’s healthy and nutritious
- it’s a good source of protein and fibre
- it’s not starchy or cloying
- it’s easy to make
- it takes just 30 minutes to make
- it’s gluten-free
- it’s nut-free optional
- you can make a large batch of the sauce to freeze for later!
How to make this Vegan White Bean Mac and Cheese
To see how to make it you can watch this 30-second video:
Cook the pasta.
Fry the onion and garlic for around 10 minutes until softened.
Add the almond milk, nutritional yeast, miso, vinegar, white beans, salt + pepper.\
Bring to the boil and simmer for a couple of minutes.
Tip: Use a measuring jug to measure out the milk.
- Whizz until completely smooth.
- Mix with the cooked pasta and enjoy immediately!
How long does this Vegan White Bean Mac and Cheese keep for?
Once you have mixed the sauce into the pasta, it’s best eaten immediately as the pasta will become mushy. However, the sauce itself can be kept covered in the fridge for up to a few days or can be frozen too. Reheat in a pan on the hob (stove), adding a little extra plant-based milk or water to thin it out if necessary.
Substitutions you can make to this recipe:
- you can use any type of pasta – brown rice pasta, quinoa pasta or green pea pasta are my favourite gluten-free ones
- you can substitute the white beans with chickpeas (but the texture will be slightly more ‘grainy’)
- you can substitute the almond milk with cashew milk or oat milk for a nut-free version
- you can add herbs to the sauce much as rosemary or sage
- you can add any vegetables – I added green peas, but you could add spinach, broccoli, kale etc.
More vegan cheese recipes:
- Vegan Stretchy Melty Grilled Cheese
- Vegan Stretchy Melty Cheese Nachos
- Vegan Queso
- Vegan Butternut Squash Mac and Cheese
- 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 #rhiansrecipes on Instagram! Thank you.
- 200 g pasta (gluten-free if necessary)
- 1 tablespoon oil (olive, rapeseed or vegetable)
- 1 onion , diced
- 1 garlic clove , roughly chopped
- 170 ml unsweetened almond milk (or sub unsweetened oat milk if nut-free)
- 2 tablespoons nutritional yeast
- 1 heaped teaspoon miso (ensure gluten-free if necessary)
- 1 teaspoon apple cider vinegar ensure gluten-free if necessary
- 400 g tin of 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 hand-held 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
*Once you have mixed the sauce into the pasta, it's best eaten immediately as the pasta will become mushy. However, the sauce itself can be kept covered in the fridge for up to a few days or can be frozen too. Reheat in a pan on the hob (stove), adding a little extra plant-based milk or water to thin it out if necessary.
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these films, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.