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    Home » Recipes » Sides & Appetizers

    Published: Aug 12, 2016 · Modified: May 21, 2020 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 16 Comments

    Vegan Mac and Cheese Bites

    JUMP TO RECIPE PIN
    4.75 from 12 votes
    A twist on an old favourite. These Vegan Mac and Cheese bites are perfect for after school snacking or packed lunches and are incredibly quick & easy to make!

    A twist on an old favourite. These Vegan Mac and Cheese bites are perfect for after-school snacking or packed lunches and are incredibly quick & easy to make!

    A twist on an old favourite. These Vegan Mac and Cheese Bites are perfect for after school snacking or packed lunches and are incredibly quick & easy to make!

    These Vegan Mac and Cheese Bites have been in the works since April. Yes April! I made them and photographed them then realized there was a problem. I had envisioned these tasty little bites as the perfect after school snack or packed lunch addition but the recipe I created contained nuts. It didn't even cross my mind at the time of creation, but as I was about to type the recipe up I suddenly realized that a lot of schools are now nut free environments. As these Vegan Mac and Cheese Bites are dairy-free, and can also be gluten-free, it made total sense for them to be nut-free too so they are totally allergen friendly.

    My Vegan Carbonara with Smoky Carrot Rashers and my Easy Homemade Vegan Butter were the reason I decided to use the nuts. Both of these recipes utilize ground almonds to give a creamy, buttery flavour. I instinctively used that idea when creating my Vegan Mac and Cheese Bites and the results were great, but when I realized my faux pas with regards to nut allergies,  I had to reinvent the recipe to exclude the almonds.

    As I am the only one in the house who likes mac and cheese, I couldn't trial them repeatedly until I got it right like I usually do. I had to space my attempts out and that is why they have taken so long to materialize here.

    A twist on an old favourite. These Vegan Mac and Cheese Bites are perfect for after school snacking or packed lunches and are incredibly quick & easy to make!

    Mac and Cheese is such a family favourite. It was one of my very favourite guilty pleasures before I gave up dairy. These Vegan Mac and Cheese Bites are a twist on traditional versions. They are baked in muffin tins to create adorable little handheld treats which are perfect for snacking and packed lunches.

    These Vegan Mac and Cheese Bites are incredibly easy to make. You don't even have to make a sauce in the traditional way. Like my Garlic Pineapple Sauce  it's just a case of throwing everything into a blender and blending until smooth. Then you stir it through some cooked macaroni, spoon into muffin tins and bake. So simple!

    When the Vegan Mac and Cheese Bites are cooked, remove them from the oven and let them cool in the tins. My favourite way to eat them is cold with generous amounts of tomato ketchup!

    A twist on an old favourite. These Vegan Mac and Cheese Bites are perfect for after school snacking or packed lunches and are incredibly quick & easy to make!

    Of course you can eat them warm if you prefer, but don't expect them to stay together too well. They only firm up and glue together once they cool. As well as being great for back to school children's snacks and lunch boxes, they are good for grown-ups who are trying to limit fat and calories. As they are cooked individually they are great for portion control and each Mac and Cheese Bite has only 78 calories and 1 gram of fat!

    I always use reusable silicone muffin cases to make these. Once you invest in some they will last you years and years which saves you money in the long run and is probably a little better for the environment than using disposable paper cases over a number of years. If you do buy some, be sure not to buy the really super cheap ones you find on Amazon. They range in price from around $2 to $15. When I first got some I started with the cheapest possible and they were really thin, everything stuck to them and they were difficult to clean. When I upgraded to the slightly more expensive ones I noticed a world of difference. Nothing ever sticks to the ones I have now and I love them.

    I tend to leave my Vegan Mac and Cheese Bites in their cases until I eat them. Their outsides tend to be a little sticky so if you do pack them up for lunches be sure to include a little something to wipe sticky fingers with afterwards.

    I would love to know what you think of these Vegan Mac and Cheese Bites. Please let me know in the comments below and share your pictures of these and my other recipes with me on Instagram. Tag them with #avirtualvegan so I don't miss them.

    a stack of vegan mac & cheese bites

    Vegan Mac & Cheese Bites

    Author: Melanie McDonald
    4.75 from 12 votes
    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!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 30 minutes
    TOTAL TIME: 40 minutes
    Servings: 12

    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

    • USA Pan Muffin Pan
    • Silicone Muffin Liners
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    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

    Store Vegan Mac & Cheese Bites in the fridge for up to 1 week. I like to keep the liners on as they stay a little moister. They also freeze well for up to 3 months. Defrost overnight in the fridge.

    NUTRITION

    Serving: 1servingCalories: 89kcalCarbohydrates: 16gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 203mgPotassium: 136mgFiber: 2gSugar: 1gVitamin A: 83IUVitamin C: 1mgCalcium: 31mgIron: 1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan


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      Recipe Rating




    1. Keira says

      October 05, 2022 at 10:17 am

      5 stars
      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!

      Reply
      • Melanie McDonald says

        October 05, 2022 at 12:42 pm

        Thank you, I'm so pleased you're enjoying the recipe Keira!

        Reply
    2. Faye says

      June 04, 2020 at 11:48 am

      5 stars
      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!

      Reply
    3. Patty Drews says

      October 23, 2019 at 1:24 pm

      5 stars
      I made these in the tiny muffin tins and used them as appetizers to take to a party. what a hit! Everyone loved them!

      Reply
      • Melanie McDonald says

        October 23, 2019 at 1:47 pm

        A great idea for a party! I'm really pleased they were a hit!

        Reply
    4. Denise says

      January 15, 2019 at 2:56 pm

      5 stars
      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?

      Reply
      • A Virtual Vegan says

        January 15, 2019 at 9:14 pm

        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!

        Reply
    5. Chloe says

      February 22, 2018 at 8:18 pm

      5 stars
      Hi, how long till these bites spoil if I keep them in the fridge? Thanks!

      Reply
      • A Virtual Vegan says

        February 22, 2018 at 9:58 pm

        They will last 5 to 6 days in the fridge.

        Reply
    6. Heather says

      February 20, 2018 at 12:10 pm

      5 stars
      We make these every Sunday for packed lunches during the week. They make perfect snacks and the kids love them.

      Reply
      • A Virtual Vegan says

        February 20, 2018 at 12:12 pm

        I'm glad you are all enjoying them Heather. Thanks so much for stopping by to leave feedback!

        Reply
    7. Vee says

      February 20, 2018 at 12:02 pm

      2 stars
      How can I keep the tops from drying out? Any piece of the pasta not completely submerged gets hard and crunchy.

      Reply
      • A Virtual Vegan says

        February 20, 2018 at 12:11 pm

        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.

        Reply
    8. Lori says

      December 12, 2017 at 4:50 pm

      5 stars
      My kids go crazy for these!

      Reply
    9. Amber says

      September 01, 2016 at 12:22 am

      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

      Reply
      • A Virtual Vegan says

        September 01, 2016 at 8:50 am

        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!

        Reply

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