Tini’s Mac and Cheese Recipe Made Vegan: Cheesy, Creamy, Plant-Based
Tini’s mac and cheese went absolutely viral on Tiktok, and this vegan version proves you don’t need dairy to create something just as rich and comforting. With simple ingredient swaps and a creamy, cheesy texture, this dish is every bit as indulgent as the original. Whether you’re planning a holiday dinner, a cozy weeknight meal, or prepping for game day, this recipe delivers. Even non-vegans have a hard time believing it’s plant-based—so much so that it might just become your go-to mac and cheese recipe.
Why Violife Vegan Cheese Works So Well
Violife cheese is the foundation of this vegan mac and cheese, and it performs beautifully in plant-based cooking. Their mozzarella adds creaminess, the cheddar brings a sharpness, and the Colby Jack rounds it all out with a smooth, full-bodied flavor. Unlike some vegan cheeses that don’t melt properly, Violife creates that gooey, stretchy texture that’s essential for mac and cheese. Plus, it’s free from common allergens, making it a great option for most diets.
Serving Suggestions
Tini’s mac and cheese is versatile enough to complement any meal. Pair it with roasted veggies or a crisp salad for a well-rounded dinner. It also works as a standout side dish for holiday spreads or casual potlucks. If you’re reheating leftovers, stir in a splash of soy milk while warming it on the stove to bring back its creamy consistency.
Tini’s Mac and Cheese: Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Swap the pasta for a gluten-free option and use a gluten-free flour for the roux. The recipe will stay just as creamy and flavorful.
2. Can I skip the coconut milk?
If you’re not a fan of coconut, you can substitute with cashew or oat milk. Just make sure it’s unsweetened and has a full-fat consistency to maintain the sauce’s richness.
3. How do I make it spicier?
For a kick of heat, add a pinch of cayenne pepper or stir in a teaspoon of your favorite hot sauce.
4. Can I prepare this ahead of time?
Definitely. Assemble the dish but hold off on baking it. Cover and refrigerate for up to two days. When ready to serve, bake as directed, adding a few extra minutes to ensure it’s heated through.
Tips for the Best Vegan Mac and Cheese:
Season Well
The smoked paprika, garlic powder, and Dijon mustard add depth and balance to the sauce. Don’t skimp on these ingredients—they’re key to achieving the full flavor of the dish.
Customize the Cheese Ratio
If you prefer a more decadent version, feel free to use two bags of each type of cheese instead of one. Tini’s original recipe was too cheesy for me so I reduced it by about 50% which performed incredibly well in my test runs.
Broil for Texture
Once the baking is done, broil the dish for a minute or two to get that perfect golden crust on top.
This vegan version of Tini’s mac and cheese is proof that plant-based cooking can be indulgent, approachable, and SO satisfying. It’s the kind of dish that makes you rethink everything you thought you knew about vegan food! Whether you’re serving it for a special occasion or just craving something comforting, this recipe will become a staple in your rotation.
{If you like this recipe, you’ll love my GARLIC MASHED POTATOES and my SMASHED BRUSSELS SPROUTS.}
Tini’s Mac and Cheese Made Vegan
Ingredients
- 1 pound Cavatappi Pasta
- 1 bag Violife Cheddar Cheese
- 1 bag Violife Colby Jack Cheese
- 1 bag Violife Mozzarella Cheese
- 1 tsp Garlic Powder
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- 3 tbsp Vegan Butter
- 3 tbsp Flour
- 1.5 cups Soy Milk
- 2 cups Full Fat Coconut Milk
- 1 tbsp Dijon Mustard
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish.
- Combine all three shredded cheeses in a bowl and divide half into another bowl. Set aside. Please note that Tini uses double the amount of cheese used here – if you want this recipe to be more identical to hers, you’ll be using TWO bags of each cheese rather than just ONE. I felt that version was way too cheesy which is why I reduced it, but feel free to try either version.
- Combine garlic powder, smoked paprika, salt, and pepper in a small bowl and stir to combine.
- Cook cavatappi in salted water. If you’re making it to enjoy right away, cook it al dente for about 6 min. If you’re going to eat it immediately, cook it for 8 min. Drain and set aside.
- Melt butter in a large skillet over medium low heat. Once melted, add HALF of the seasoning and stir together for about 30 seconds. Then add your flour to create a roux. Stir until the mixture becomes paste-like, about 2-3 minutes.
- Add the coconut milk and whisk for a couple minutes to remove the clumps. Reduce to a low heat then add the soy milk, the rest of the seasonings, and the dijon mustard then mix until combined. Grab ONE of the bowls of cheese and slowly add in half of the bowl cheese, allowing it to melt before adding the rest. Leave the second bowl alone, that will come later.
- Stir in the pasta until coated with cheese sauce.
- To your greased baking dish, add half of the pasta followed by half of the other bowl of shredded cheese. Repeat once more with the rest of the pasta and cheese.
- If you’re making this ahead of time, stop here and wait to bake until you’re ready to enjoy.
- Bake in the preheated oven until cheese is melted and bubbly, about 25 to 30 minutes.
- Finish by broiling until top is golden brown, about 2 minutes.
- Enjoy immediately!
This was the best vegan mac and cheese recipe I’ve come across!