Vegan Mac Smack Down

Untouched by passing trends, comfort food is always king. Across all ages, demographics, or dietary restrictions, this inalienable fact remains true. Of all the possible menu items that qualify for this distinction, mac and cheese ranks near the top for universal appeal. When you’ve got chewy noodles drenched in gooey golden cheese sauce, what’s not to like? And, that’s only the beginning.

Known for embracing the unconventional, Austin’s food scene has evolved to include a rich array of innovative plant-based mac and cheeses, spanning from simple to stupendous. If you don’t know what’s for dinner tonight, consider this your cheat sheet to instant gratification.

What Makes a Great Mac and Cheese?

To better appreciate art of making better mac and cheese, we need to examine exactly what can either add or detract from the eating experience. Every single element counts in a dish this simple. The best mac can be judged by the following facets:

• Perfectly Cooked Pasta: Al dente pasta provides the ideal base, ensuring a satisfying texture and bite.
• Consistency and Quantity of Sauce: Silky smooth, velvety bechamel or bust; lumps, clumps, or graininess are never acceptable. Furthermore, there needs to be enough sauce to comfortably envelope the pasta without turning into noodle soup.
• Cheesiness: Yes, mac and cheese must be about the cheesy flavor, first and foremost. Some chefs may opt to start from scratch with nutritional yeast, while others might prefer the ease of melting plant-based shreds. Neither answer is wrong if the essence of cheddar rings out strong and clear.
• Innovative Twists: From high-end add-ins like truffle oil to humble green peas, a touch of creativity sets outstanding mac and cheese apart. Unexpected flavor combinations, pairings, or platings are what make one mac more memorable than the next.

The Best Vegan Mac and Cheese in Austin, TX

Bear in mind that your mileage may vary based on personal preferences. Whether you want something healthier or all-out indulgence, there’s something here for everyone.

Revolution Vegan Kitchen – Mac and Cheeze

In a stunning move that completely blindsided me, the unassuming but ample mac from Revolution Vegan Kitchen became a fast favorite. Not only is it the best value at $6 for a full pound of cheesy noodles, but they absolutely, unequivocally nailed the flavor. It manages to taste homemade in the best way possible, without the typically telling aftertaste of processed vegan cheese shreds. My initial complaint was that the pasta is cooked considerably beyond al dente, but in this case, the very soft noodles may actually work to its advantage, adding to the creamy velvety texture of the sauce. With just the right amount of gooey cheese to coat the macaroni, the two components seem to melt into one.

Bistro Vonish – Brussels Sprouts Mac & Cheese

Pan-seared to create crispy edges, that additional textural contrast sets the mac at Bistro Vonish apart from the rest. It’s not saucy, but has all that rich cheesy flavor locked within tender gluten-free noodle clusters. As such, it can hold its own on a plate without running into other sides creating any soggy situations when taken to go. You can get a plain, classic version, add chipotle-agave-sriracha sauce to spice things up, and/or buttery sautéed Brussels sprouts. There are no wrong answers, but I’d always advocate for the veggie option.

Mission Burger Co. Jr. – Mac N’ Cheese

Fulfill all your childhood cravings for classic stove top mac with the super saucy, gooey, uber cheesy mac from Mission Burger Co. Jr. Mind you, this wildly decadent concoction is only available at the smaller trailer parked at Zed’s, not the original location inside River City Market, but it’s worth a drive from anywhere to achieve that nostalgic experience. Get the straight-up classic, top it with plant-based chicken nuggets, dress it up as Buffalo Chicken Mac N’ Cheese, or get meaty with no-bean, Texas-style Chili Mac N’ Cheese. When in doubt, this is a top pick that’s heartily enjoyed by omnivore eaters, too.

The Beer Plant – Mac N’ Cheese

Mac goes gourmet with the grown-up rendition found at The Beer Plant. Corkscrew cavatappi pasta is delicately tossed with a touch of cashew-based cheese sauce and crowned with herbed breadcrumbs and the obligatory sprig of assorted microgreens. Elegant, thoughtful, and beautifully plated, this is the mac and cheese you’d take home to meet your parents. The pasta is on point, the presentation unassailable, but I just needed so much more cheese. Without that distinctive goo-factor, it came off a bit dry, like a promising first date that was lacking a bit in substance.

Possum Pizza – Bac’n Mac Pizza

Pizza, another heavyweight comfort food champion, isn’t left out of the mac action at Possum Pizza. They load up that thick, soft dough with elbow noodles drenched in creamy white sauce for carb-on-carb perfection. Bites of smoky meatless bacon punctuate each slice, accentuated by a drizzle of Serrano hot sauce and vegan ranch dressing. Nostalgic in a way that’s immediately understood, even if this is your first experience with such an unconventional combination, ordering this pie feeds your heart, soul, and inner child.

Arlo’s Curbside – Mac & Cheeze

By far the most affordable option in town, at Arlo’s Curbside, $3 will get you a small but satisfying cup of savory macaroni. This version is on the drier side, but tastes surprisingly homemade, like an old school mix of nutritional yeast, garlic, paprika, and a touch of lemon juice. It may be an acquired taste, but for us “old vegans” out there that started cooking before dairy-free cheese could melt, it’s deeply comforting, in a delightfully trashy kind of way. If you want to up the ante, add chili, or get your mac on top of any burger or dog. Don’t forget to grab extra napkins.

The Vegan Yacht – Chili Mac

Hidden within the Smokehouse Burrito or set aside as Chili Mac, the whole wheat fusilli served as The Vegan Yacht are really a whole different beast. Madras curry is the overruling flavor, rather than cheese, which makes them better suited to bold barbecue sauce or tempeh chili. Given their pairings, the noodles themselves seem like a bit of an afterthought, cooked well beyond al dente, but serving dutifully as a solid, starchy base in their respective dishes.

Counter Culture – Mac and Cheese with BBQ Seitan and Crispy Mushrooms

An honorable mention goes to Counter Culture, which is currently out of commission. Sadly, we must wait another year or so until the brick-and-mortar is up and running before feasting upon this impossibly cheesy dish. I still can’t believe that we’re talking about gluten-free rice elbows here, since they stand up to the sauce even better than many wheat noodles I’ve had. It’s even one of the healthier options, crafting a sweet potato-based queso from scratch. Get it as a bowl to add in your protein and veg of choice; it’s really an ideal meal all in one.

Lastly, I’m told there’s a Jalapeno Mac N Cheese at The Vegan Nom, made with their signature Planet Queso, but I have yet to see any signs of its actual existence beyond a listing on the menu. After three visits specifically to sample this mac, on different days and at different times, there’s been no such thing on offer. Even on the website, it’s perpetually listed as “out of stock”. Maybe it’s so good that it sells out in minutes upon opening, but for all intents and purposes, it doesn’t exist in my world.

Have you sampled the vegan mac scene in Austin? Do you agree with my assessments, and what’s your favorite? Don’t be shy, let’s mac out together!