Before going vegan, I was the queen of mac and cheese. And I’m still happy to say nearly a year after going cheese-free, I’m still the queen of mac and cheese—just minus the actual cheese.
There are plenty of ways to make dairy-free mac and cheese—whether you’re using nuts or veggies—but most methods take up more time than I typically want to spend when I need to satisfy a serious, on-the-spot craving. That’s why this recipe I created on a whim one day when I was hangry is such a gem: It only requires four ingredients, can be made in just minutes, and is super creamy. What more could you want?
To make this 4-ingredient mac and cheese, you’ll just need soy milk, organic corn starch, nutritional yeast (which is jam-packed with vitamin B12—aka an amazing mood- and energy-booster), and some pasta. You can use whatever type of noodle your heart desires to make the dish, whether that’s actual macaroni or something totally different—like protein-packed fusilli made from quinoa flour, which just so happens to be what I had on hand.
After rounding up your ingredients, all you need to do is cook up the noodles and make the sauce. Believe it or not, everything can be made in 5 or 6 minutes. Seriously.
The best thing about this quick dish is that it’s great whether you’re vegan or not. If you don’t eat dairy, you have an easy option for lazy days—and if you typically eat dairy, it’s the perfect way to healthify one of your favorite comfort foods. Even my cheese-loving fiancé loves this meal, so that’s saying something.
Ready to eat? Check out the instructions below. And if you try it out, tag me in your pictures on Instagram: @tehrene. I’d love to see what you think!