Vegan Mac and Cheese Soup – Comforting & Family-Friendly

Vegan mac and cheese soup is a soothing bowlful in a base of pureed white beans. It’s a favorite comfort food converted into a soup that’s mild and cheesy, yet completely dairy-free. Cheddar-style vegan cheese shreds, available at most any supermarket these days, give the soup its yum factor.

What kind of pasta to use: Elbows give it that classic mac and cheese appeal that’s so kid-friendly. But other small pastas like tiny shells or ditalini work, too.

What to serve with vegan mac and cheese soup 

This soup is great with leafy wraps like Olive Hummus Wraps with Greens and Avocado; or serve with a delicious dip surrounded by raw vegetables and crackers. Try this irresistible Creamy Tahini Dill Watercress Dip.

A choice of plant-based milks: Use your favorite unsweetened plant-based milk — oat, cashew, almond, or any other that’s in your fridge or pantry. If you’re new to these dairy-free milks, here’s a rundown of plant-based milk options.

This soup thickens considerably as it stands. Adjust the consistency with more plant-based milk, then adjust the seasonings as needed.

Recipe is from Vegan Soups and Stews for All Seasons (5^th edition) by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

• Hearty Pasta Vegetable Soup
• Homemade Tomato Alphabet Vegetable Soup
• Vegan “Chicken” Noodle Soup
• Tasty Recipes for Using Frozen Green Peas
• Hearty Plant-Based Pasta and Noodle Soups

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Yield: 6 to 8

Vegan Mac and Cheese Soup

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A soothing bowlful in a base of pureed white beans, here's a favorite comfort food converted into a soup that’s mild, cheesy, and completely dairy-free.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 1/2 tablespoons vegan butter or olive oil
• 1 large onion, finely chopped
• 2 medium celery stalks, finely diced
• 3 to 3 1/2 cups cooked or two 15-ounce cans cannellini beans, drained and rinsed
• 2 cups water
• 1 vegetable bouillon cube
• 1 1/2 teaspoons salt-free seasoning
• 1 teaspoon dry mustard
• 1/2 teaspoon dried dill
• 1 1/2 to 2 cups unsweetened plant-based milk (oat, cashew, almond, etc.), or as needed
• 1 1/2 cups cheddar-style vegan cheese shreds
• 1 cup frozen green peas
• 2 cups small pasta, such as elbows, tiny shells, or ditalini
• Salt and freshly ground pepper to taste

Instructions

1. Heat the vegan butter in a soup pot. Add the onion and celery and sauté over medium-low heat  until both are golden.
2. Puree the beans in a blender or food processor until smooth. Add a small amount of water if necessary.
3. Stir in the bean puree, water, bouillon cube, salt-free seasoning, mustard, and dill. Bring to a slow boil, then lower the heat. Simmer gently over low heat with the cover ajar for 20 to 25 minutes.
4. Stir in enough plant-based milk to give the soup a slightly thick consistency. Bring the soup to a gentle simmer once again.
5. Sprinkle in the cheese a little at a time, stirring it in until fairly well melted. Add the peas, remove from the heat, and cover.
6. In a separate saucepan, cook the pasta until al dente. Drain well and stir into the soup.
7. Adjust the consistency of the soup with more plant-based milk as needed
   for a slightly thick consistency. Season with salt and pepper and serve.

Notes

This soup thickens considerably as it stands. Adjust the consistency with more plant-based milk, then adjust the seasonings as needed.

See lots more delectable vegan soups and stews.