Go Back
–+ servings

Dolly-Inspired Vegan Mac and Cheese

A rich, creamy baked mac and cheese inspired by Dolly Parton and Rachel Parton George's extra-cheesy version. This vegan adaptation builds the creamy cheese sauce from scratch instead of relying on dairy cheese or processed cheese.
Print
Course: Main Dish, Side Dish
Cuisine: American, Southern
Keyword: baked pasta, Dolly Parton inspired, from scratch, mac and cheese, Southern, vegan
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 servings

Equipment

  • 9x13-inch baking dish
  • Large pot
  • High-speed blender
  • Medium saucepan

Ingredients

Pasta

  • 8 ounces elbow macaroni
  • 1 teaspoon fine salt plus more for the pasta water
  • 1 tablespoon extra-virgin olive oil

From-Scratch Vegan Cheese Sauce

  • 1 1/2 cups raw cashews soaked in hot water for 20 minutes and drained
  • 2 1/2 cups unsweetened plain soy milk or oat milk
  • 1/2 cup nutritional yeast
  • 1/4 cup tapioca starch
  • 2 tablespoons chickpea flour
  • 2 tablespoons white miso
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons vegan butter
  • 1 teaspoon mustard powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fine salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Heat the oven to 350°F and lightly grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil. Cook the macaroni 2 to 3 minutes less than the package directions. Drain without rinsing, return it to the pot, and toss with the olive oil.
  • Blend the soaked cashews, plant milk, nutritional yeast, tapioca starch, chickpea flour, miso, lemon juice, vinegar, vegan butter, mustard powder, onion powder, garlic powder, salt, and pepper until completely smooth.
  • Pour the sauce into a medium saucepan and cook over medium heat, whisking constantly, until it thickens enough to coat a spoon, about 4 to 6 minutes. Do not let it become gluey; it will continue to set in the oven.
  • Pour the hot cheese sauce over the macaroni and stir until every piece is coated. Spread evenly in the prepared baking dish.
  • Bake until bubbling around the edges and lightly set across the top, about 20 to 25 minutes.
  • Let the mac and cheese rest for 15 minutes before serving so the sauce becomes creamy and scoopable rather than runny.

Notes

Vegan adaptation inspired by the corresponding recipe in Good Lookin' Cookin': A Year of Meals - A Lifetime of Family, Friends, and Food by Dolly Parton and Rachel Parton George. This adaptation uses original wording and plant-based substitutions. The Partons' original published version uses cheddar, Monterey Jack, eggs, whole milk, sour cream, butter, mustard powder, and Velveeta. This version recreates that rich, creamy baked texture with a homemade cashew-miso cheese sauce and no packaged cheese mix.