Vegan Creamy Roasted Garlic Mac and Cheese
This rich and creamy pasta dish features a velvety cashew-based cheese sauce infused with sweet roasted garlic and nutritional yeast. The arrowroot starch creates a perfectly smooth texture that coats each piece of penne beautifully. Perfect for weeknight dinners or when you want comfort food that happens to be plant-based, this version delivers all the satisfaction of traditional mac and cheese with a sophisticated roasted garlic twist that the entire dish.
Ingredients
- 1 head roasted garlic, see instructions
- 10 ounces gluten-free penneregular penne1:1
contains gluten
- 4 Tbsp olive or grape seed oil
- 4 cloves garlic, minced
- 4 ½ Tbsp arrowroot starch
- 2 cups unsweetened plain almond milk, plus more as needed
- ¼ tsp sea salt, to taste
- ¼ tsp pepper, to taste
- 5 Tbsp nutritional yeast, plus more to taste
- ½ cup vegan parmesan cheesenutritional yeast2:1budget-friendlydairy-free
less rich
Instructions
- 1
Preheat oven and cut off the top of a head of garlic, drizzle with oil and salt, wrap in foil
- 2
Roast garlic directly on oven rack until fragrant and golden brown
- 3
Bring salted water to a boil and cook pasta according to package instructions until done
- 4
Heat oil in large oven-safe skillet over medium heat and cook minced garlic until light golden
- 5
Add arrowroot starch and whisk, cooking for one minute
- 6
Slowly add almond milk while whisking, then cook stirring frequently
- 7
Transfer mixture to blender with roasted garlic cloves, salt, pepper, nutritional yeast and vegan parmesan
- 8
Blend on high until creamy and smooth, scraping down sides as needed
- 9
Taste and adjust seasonings with more nutritional yeast, salt and vegan parmesan as needed
- 10
Return sauce to skillet and cook over low heat until warmed and slightly thickened
- 11
Add cooked pasta to sauce and toss to coat, then top with more vegan parmesan
- 12
Optional: broil on high until golden brown, watching closely to prevent burning
- 13
Serve immediately with extra vegan parmesan if desired
Tips
Push roasted garlic cloves up from the base to easily extract the softened cloves for blending.
The sauce may look clumpy before blending - this is normal and will become smooth once processed.
Season generously with nutritional yeast and salt for the best cheesy flavor.
Good to Know
Refrigerate covered for up to 3 days, though best when fresh.
Can roast garlic up to 3 days ahead and refrigerate.
Serve immediately while hot, topped with extra vegan parmesan.
Common Mistakes
Don't let sauce bubble too aggressively to avoid breaking
Watch broiling closely to prevent burning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
contains gluten
FAQ
Can I make this without a blender?
The blender creates the smoothest sauce, but you can mash the roasted garlic well and whisk vigorously for a slightly less smooth result.
What if my sauce is too thick?
Add almond milk one tablespoon at a time while whisking until you reach desired consistency.
Can I freeze leftovers?
This doesn't freeze well as the sauce may separate. Best enjoyed fresh or refrigerated for up to 3 days.