Refined coconut oil, vegan margarine, or my vegan butter recipe all work great in this mac and cheese. (You can swap potato starch for this equally if you prefer). You can sub it with corn starch or potato starch, but nothing else gives your cheese sauce the same great texture as tapioca starch. This is essential for a creamy, stretchy texture that won’t get gloppy once it cools off. You can learn more about nutritional yeast here. It has a cheesy umami flavor and without it, your vegan mac and cheese just won’t be cheesy tasting. This is a yellow powder found in most health food stores. For an extra rich and creamy mac and cheese, you can also use 1 1/2 cups of canned coconut milk or cashew cream plus 1/2 cup water in place of the 2 cups of milk.
Plant-Based Milk – Any PLAIN flavored plant milk like soy milk, almond milk, or oat milk, will work great in this recipe.Pasta – Macaroni, shells, or any small pasta shape works great.
