Vegan Dill Pickle Mac and Cheese - Yep, this one's for all the dill pickle lovers! With dill pickle juice in the cheese sauce and chunks of pickle throughout, it's bursting with cheesy, tangy, dill pickle flavour and only takes about 20 minutes to make on the stovetop, with a quick broil for a nice gooey, golden top!
Hold tight because we are about to enter next-level pickle paradise, and it's exciting on so many cheesy, pickly, and delicious levels!
This Vegan Dill Pickle Mac and Cheese is adapted from my very popular Vegan Buffalo Mac and Cheese and Vegan Pumpkin Mac and Cheese recipes, and as you've probably gathered, it is all about the pickles!
We're talking luscious, silky, and cheesy as any good mac and cheese should be, but it's also loaded with pickly depth of flavour from lots of diced pickles and pickle juice.
If you're not a pickle lover, this is not for you, but if you are, you are going to be in pickle heaven. Trust me when I say this is the best combo EVER!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Pickles - Pick your pickle accordingly. I really like dill pickles in this recipe. The vinegar-and-dill-forward flavour makes it extra special and works really well with the cheese. Garlicky or spicy pickles will also work. Just make sure there is no sugar in the ingredients list of your jar of pickles. We are utilizing the pickles, and the pickle juice and added sugar would just make the whole thing a bit weird. If you're in the UK use gherkins.
- Macaroni - Regular elbow macaroni, although technically any smallish pasta shape will work. Use gluten-free macaroni if necessary.
- Cheese - I recommend using cheddar-style vegan cheese for this recipe. It must be a good melter. I use Daiya cheddar shreds. The texture, stretch, and gooey mouthfeel of their new formulation is really good and give this cheese sauce and the melty top a really great texture.
- Nutritional yeast - Used for its cheesy, umami flavour. It really beefs up the sauce which is necessary when using vegan cheddar cheese as it's not as flavourful as non-vegan cheese.
- Dairy-free milk - Most plant milks such as cashew milk or soy milk will work in this recipe as long as they are unsweetened and unflavoured but do not use homemade oat milk. It becomes thick, slimy and gloopy when heated and will ruin your sauce. Store-bought oat milk is fine though. I also don't recommend almond milk or rice milk for most savoury recipes. Almond milk is not as neutral as other dairy-free milks and its flavour comes through too much, and rice milk is too thin and sweet.
- Flour - All-purpose flour or plain flour if you're in the UK. Gluten-free all-purpose flour will also work.
- Dijon mustard - Works incredibly well with the dill pickle flavour and adds umami depth and flavour. You can use white miso instead if you want to.
- Vegan butter - I like the flavour and richness it gives, but you could use olive oil instead.
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Let's Make Dill Pickle Mac and Cheese!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
1 -Make the easy cheese sauce. Cook the flour in the butter, then gradually add the milk, pickle juice, and other sauce ingredients. Cook until thick and creamy. Yes, I should have used a bigger saucepan. I could barely stir it without slopping it! 🤭
2 - Boil the macaroni. I have this happening while I'm stirring the sauce over the heat.
3 -Toss the cheesy sauce and chopped dill pickles through the drained macaroni.
4 -Spoon into a heat-proof dish and top with lots of cheese and some sliced dill pickles.
5 - Broil until bubbly and golden.
Recipe FAQs
You can, but you won't have quite as flavourful a sauce because you won't have the butter, and you won't be able to cook out the flour in the butter. Instead, you'll need to gradually add the milk to the flour, stirring as you go, then place the pan on the heat and proceed as per the recipe.
Yes, you can prep it ahead, refrigerate, and then bake later but add an extra 1 cup (240ml) of milk to the sauce. It will be thinner but the extra moisture is needed to account for absorption into the macaroni while it sits, and evaporation while baking.
Recipe
Vegan Dill Pickle Mac and Cheese
Author:WATCH HOW TO MAKE IT
Ingredients
- 1lb (453 grams) elbow macaroni
- 3 tablespoons vegan butter
- 6 tablespoons all-purpose flour , plain flour in the UK
- 3 cups (720 ml) dairy-free milk , unsweetened & unflavoured
- ½ cup (120 ml) dill pickle juice , from the pickle jar
- 7 tablespoons nutritional yeast
- 2 tablespoons dijon mustard or white miso
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 1¾ packed cups (200 grams) vegan cheddar cheese shreds (1¼ cup in sauce ½ cup for top)
- 1½ cups (270 grams) chopped dill pickles (unsweetened) plus some extra slices for the top (gherkins in the UK)
INSTRUCTIONS
- Bring a large pan of water to a rolling boil then cook the macaroni until tender as per the directions on the packet. It usually takes about 8 minutes.
- While waiting for the water to boil and the macaroni to cook, add the butter to a medium saucepan. Melt over medium heat then add the flour. Whisk together well and let it cook for 1 minute to remove any raw flour taste. Slowly add the milk whisking really well as you go to work out any lumps.
- Now add the pickle juice, nutritional yeast, mustard or miso, onion powder, garlic powder, salt and pepper. Whisk together to combine everything, then keep stirring or whisking until thick and creamy. It should easily coat the back of the spoon.
- Turn the heat down to the lowest setting and add the cheese shreds. Stir until they have melted then add the diced pickles. Stir again to combine. Keep it warm on the lowest heat setting while you get the macaroni ready.
- Drain the macaroni then pour it into a heat-proof dish (that holds at least 2.5 litres or is about 10.5 x 7.5 inches or larger. Even a 9 x 13 is fine). Pour over the pickly cheese sauce, stir to combine then level it out.
- Dot the top with pickle slices (as many as you like), then sprinkle over the remaining cheese. If you've got a water spray, spray the cheese really generously with water. It's a trick that helps it melt really well!
- Broil (grill in the UK) until really golden brown and bubbly then serve.
NOTES
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Sally Jones-Rooy says
I made this last week, and today I bought more dill pickles so I could make it again! This mac and cheese is deeeeeelicious… and so very easy to make! Thank you, Mel, for yet another winner!!
Melanie McDonald says
I've never purchased so many dill pickles since this recipe came along! I'm so pleased you're enjoying it too, Sally!
Nathalie says
Fun flavor combo!!
Joe says
Can this be made with sweet pickles as well?
Melanie McDonald says
I don’t recommend using sweet pickles. You’re using the juice from the jar and if it’s sweet it will just make it weird. Having said that you could get away with sweet sliced as a garnish on the top. Just not in the sauce. Hope that helps!