A twist on an old favourite! Vegan Mac & Cheese Bites are quick and easy to make in a muffin pan and make a great portable snack. Perfect for light lunches, packed lunches, or after-school snacking!
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Like the sound of portable Mac & Cheese? Well, I've got you covered with these super delish Vegan Mac & Cheese Bites!
The vegan cheesy mac mixture is baked in muffin pans to create adorable little handheld treats. A great alternative to traditional mac and cheese and just perfect for snacking and packed lunches. Bonus points for being dairy-free, nut-free, and easily gluten-free too!
Mel x
Ingredients
Here is what you need to make Vegan Mac & Cheese Bites:
And a few ingredient notes:
- Macaroni - Use gluten-free macaroni to make this recipe gluten-free.
- Plant milk - Any unsweetened and unflavoured variety such as oat milk, soy milk, cashew milk or almond milk.
- Nutritional yeast - The secret ingredient for great cheesy flavour without any cheese! It's packed with vitamins too.
- Smoked paprika - The bites themselves aren't spicy in any way so don't worry. The smoked paprika brings out the cheesy flavour making them even more delicious. Don't switch this for regular paprika or the kids might not approve.
- Apple cider vinegar - You could also use white wine vinegar. This accentuates the cheesy flavour and adds some tang.
I recommend using reusable silicone muffin liners. Nothing sticks to them and once you invest in some they will last you years and years. Paper liners don't work too well for this recipe.
Serving Suggestions
These perfectly transportable vegan snacks are great just as they are or with a dip. Kids (and me!) love them with tomato ketchup. Marinara sauce, salsa, hot sauce, and buffalo sauce ( for a flavour like my buffalo mac recipe) make great dips too. They are also really great as a light lunch with a nice crisp green salad.
I enjoy them cold but you could microwave them for a 20 seconds or so to warm them up if you prefer.
Recipe
Vegan Mac & Cheese Bites
Author:Ingredients
- 1½ cups (200 grams) dried macaroni , (gluten-free if necessary)
- 1 medium onion , diced
- 1 clove garlic , minced
- ½ cup (35 grams) nutritional yeast
- 2 tablespoons cornstarch , or arrowroot powder
- 1 teaspoon fine sea salt
- 1 teaspoon apple cider vinegar , or white wine vinegar
- ½ teaspoon smoked paprika
- 1 cup (240 mls) plant milk , unsweetened & unflavoued
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Line a 12 well muffin pan and preheat oven to 350°F (175°F). I like to use silicone muffins liners for this recipe.
- Boil a large pan of water then add the macaroni and cook as per the package instructions. Usually 8 to 10 minutes. Drain once cooked.
- While the macaroni is cooking sauté the onion until just starting to turn golden brown then add the garlic and cook for one more minute. You can saute in a dry pan, or with a little water or oil.
- Add the cooked onion and garlic to a blender along with the nutritional yeast, cornstarch, salt, apple cider vinegar, smoked paprika, and milk. Blend until smooth.
- Pour the sauce into the macaroni and stir really well to combine, breaking up any clumps.
- Spoon the mixture into the lined muffin pan and press them down with the back of a spoon or spatula to level the tops a little.
- Place in oven and cook for 30 minutes.
- Remove from the oven and leave to cool in the pan.
NOTES
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JT says
Any idea on how long they'd stay warm in a thermos? At least enough to not be stone cold
Melanie McDonald says
I have no idea. I eat these cold.
Cheryl says
Made these little gems at home to take on an upcoming camping trip and they were fantastic! They are very tasty - perfect actual in so many ways. I was anxious to try them as soon as they were out of the oven and discovered that the cooling period you mention in recipe is to be followed if you want them to keep their shape. I don't have silicone muffin tins so just buttered up my metal ones and them came out perfect after the cool down period. Thank you for the recipe Mel :-)
Melanie McDonald says
Amazing! I'm so glad you enjoyed them, Cheryl!
Patricia G says
Hi, made these last evening. They were good, although didn’t come together completely because I may have added a bit too much milk. I used pasta baby shells instead of macaroni. I’ve done that for years with my pasta salads, as they stick together on the fork better - and look prettier:-). Just wondering if anyone has tried them with whole-grain pastas or the new legume pastas?
Tess says
I made these today. They are delicious. My 3 and 5 year old nieces loved them and want them every day. Thanks again
Melanie McDonald says
So pleased they were a hit Tess, and thanks for leaving a review. It's much appreciated!
Keira says
This is done in no time and absolutely delicious! The contrast between the crispy top and the creamier bottom part is great. Or like a great cook once told me: „Make sure to have different textures so that the brain has something to laugh.“ Thank you for this amazing recipe and greetings from Germany!
Melanie McDonald says
Thank you, I'm so pleased you're enjoying the recipe Keira!
Faye says
We are a retired couple in our late 60s, trying to eat more vegan meals. This recipe is perfect for a lunch for us with a bean salad or a green salad. I'm going to freeze some of the bites to see how they fare. If it works well, I'll be letting you know. I made the recipe as instructed; turned out perfectly! I like that it was quick and easy; I used our magic bullet blender and it was a snap. I used parchment paper liners as I'm not a fan of silicone. No sticking at all and good for transporting. I also like that they taste rich but have only 78 calories - bonus!
Patty Drews says
I made these in the tiny muffin tins and used them as appetizers to take to a party. what a hit! Everyone loved them!
Melanie McDonald says
A great idea for a party! I'm really pleased they were a hit!
Denise says
These are little cups of deliciousness. I made them to go with your recipe flor barbecue beans (great combo). However, I had to point out I failed to read your instructions properly and lined the muffin pans with paper cases which stuck to the bites. I managed to scrape them away from the cases so presentation wasn’t good but the taste was lovely. Silicone cases will be used when I next make these! I like the idea that I can pop one (or maybe two or three! Into my lunchbox for work). I wonder if this would work as a larger pasta quiche using a silicone cake pan? I’ve made chickpea flour based frittatas before, do you think the sauce in this recipe would work instead?
A Virtual Vegan says
I think it probably would work. I might have to try that! I'm so pleased you enjoyed them Denise. With the baked beans sounds like the perfect combo!
Chloe says
Hi, how long till these bites spoil if I keep them in the fridge? Thanks!
A Virtual Vegan says
They will last 5 to 6 days in the fridge.
Heather says
We make these every Sunday for packed lunches during the week. They make perfect snacks and the kids love them.
A Virtual Vegan says
I'm glad you are all enjoying them Heather. Thanks so much for stopping by to leave feedback!
Vee says
How can I keep the tops from drying out? Any piece of the pasta not completely submerged gets hard and crunchy.
A Virtual Vegan says
That's supposed to happen. The crunchy top adds texture. If you don't like it you could cook them for a little less time or cover them in foil when you bake them.
Lori says
My kids go crazy for these!
Amber says
Oh my goodness, these look amaaaazing! And thank you for making them nut-free! My boyfriend is nearly vegan, but his allergy to nuts and all sorts of other things makes it harder for him than it is for me. This recipe is so perfect. I might try it this weekend so he can have them in his packed lunch for work. Unless I eat them all first! We both love violife vegan cheese so I'll probs add some of that hehe.
Thanks for sharing! xo
A Virtual Vegan says
It must be really difficult for him with his nut allergy as so many vegan recipes include them. I am so glad he can enjoy these! They will be great with a sprinkling of vegan cheese on top!