If you remember these 4 childhood comfort foods, these vegan versions will hit you right in the feelings

Some flavors are time machines.

One bite and suddenly you’re back at the kitchen table with swinging legs, waiting for steam to clear off your spoon. As a grown-up who now reads ingredient labels and thinks about how food makes me feel hours later, I’m always tinkering with plant-based twists that deliver the same cozy payoff, minus the dairy or meat.

Below are four vegan takes on classic childhood comfort foods. They’re simple, pantry-friendly, and designed for weeknights when nostalgia calls louder than your inbox. I’ve included clear steps, cook-time notes, make-ahead tips, and a few tiny upgrades that make them feel special without getting fussy.

Let’s cook our feelings in the best way.

1. Grilled cheese & dunkable tomato soup

This is the duo that taught me the joy of dipping. I can still hear the clink of spoon against bowl and feel the toasty crunch giving way to melty middle. We’re keeping all of that, only we’ll lean on olive oil, coconut milk, and good vegan cheese to get there.

Serves: 2–3
Time: 25 minutes

Tomato soup (stovetop, one pot)

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 (28-oz) can whole peeled tomatoes, hand-crushed
• 1 cup vegetable broth
• ½ tsp sugar (balances acidity)
• ¼ tsp dried oregano
• ¼–½ tsp kosher salt, to taste
• Black pepper, to taste
• ¼–⅓ cup full-fat coconut milk (or any rich, unsweetened plant cream)
• Optional finish: drizzle of olive oil, fresh basil

Steps

1. Warm olive oil in a pot over medium heat. Sauté onion 5 minutes until translucent. Stir in garlic and tomato paste; cook 1 minute.
2. Add crushed tomatoes, broth, sugar, oregano, salt, and pepper. Simmer 10 minutes, partially covered.
3. Swirl in coconut milk. Blend with an immersion blender (or carefully in a stand blender) until silky. Adjust seasoning. Keep warm.

Crispy-melty vegan grilled cheese

Ingredients

• 4 slices sturdy sourdough or country bread
• 2–3 tbsp vegan butter (or olive oil)
• 4–6 slices vegan cheddar or a mix of shreds (choose a meltable brand)
• Optional: thin tomato slices, pinch of dried basil, or a smear of whole-grain mustard

Steps

1. Butter one side of each bread slice. Heat a skillet over medium-low.
2. Lay bread, buttered-side down. Add cheese to two slices, plus any extras. Top with remaining bread.
3. Cover skillet to trap heat and melt cheese; cook 3–4 minutes per side until golden and gooey.
4. Slice into “dippers” and serve with hot soup.

Pro tip: If your vegan cheese is stubborn, add a teaspoon of water to the pan and re-cover for 30 seconds, so gentle steam helps it melt.

Why it works emotionally: Warmth + crunch + creaminess is a primal comfort trifecta. As nostalgia researcher Constantine Sedikides notes, nostalgia can “counteract loneliness and foster social connectedness,” which explains why these familiar flavors steady us after a chaotic day.

2. Creamy baked mac ’n’ cheese (no-soak cashew option)

Mac ’n’ cheese was my after-school ritual, complete with cartoonishly orange sauce. Today, I still want that luscious, glossy cling on every elbow noodle, just made from plants and pantry staples. This version gives you two paths: a quick blender sauce with cashews or a nut-free potato-carrot base. Both bake up with a bubbly top and tender center.

Serves: 6
Time: 35–40 minutes

Ingredients

• 12 oz elbow macaroni (or shells), cooked al dente
• 2 tbsp vegan butter or olive oil
• 1 small onion, finely chopped
• 3 tbsp flour (or gluten-free blend)
• 2 cups unsweetened oat or soy milk (barista-style works great)
• 1 cup raw cashews, boiled 10 minutes and drained (or see nut-free swap below)
• ⅓ cup nutritional yeast
• 1 tsp Dijon mustard
• 1 tsp onion powder
• ¾ tsp garlic powder
• 1 tsp kosher salt, plus more to taste
• ½ tsp turmeric (color)
• 1–2 tsp lemon juice
• ½ cup vegan cheddar shreds (optional but extra gooey)
• Topping: ½ cup panko tossed with 1 tbsp olive oil and a pinch of smoked paprika

Nut-free swap: Replace cashews with 1½ cups hot, cooked potato and carrot blend (about 1 medium potato + 1 medium carrot), then proceed.

Steps

1. Heat oven to 400°F (200°C). Lightly oil a 2–2.5 qt baking dish.
2. In a saucepan, melt vegan butter over medium. Sauté onion 3 minutes. Stir in flour; cook 1 minute to form a roux.
3. Slowly whisk in plant milk until smooth.
4. Blend: Add the warm milk mixture, cashews (or potato-carrot), nutritional yeast, mustard, onion/garlic powder, salt, turmeric, and lemon juice to a blender. Blend until completely creamy. Taste and adjust salt/acid.
5. Combine sauce with cooked pasta and optional cheddar shreds. Transfer to baking dish. Top with panko mixture.
6. Bake 15–18 minutes until bubbling and golden. Rest 5 minutes before serving.

Flavor note: Nutritional yeast is your secret umami bomb.

Make it ahead: Assemble up to the panko step, cover, and refrigerate 24 hours. Bake an extra 5–8 minutes from cold.

3. “Chicken” pot pie with a flaky, no-fuss crust

Pot pie night at my house meant everyone stopped bickering because we were too busy chasing gravy with our forks. This version leans on mushrooms, chickpeas, and frozen veg for speed, plus a dairy-free cream that’s miraculously rich. I use a store-bought vegan puff pastry to keep the effort weeknight-friendly.

Serves: 6
Time: 50–55 minutes (mostly baking)

Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 2 ribs celery, diced
• 2 carrots, diced
• 8 oz cremini mushrooms, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• ½ tsp dried sage
• ¼ cup flour (or GF blend)
• 1¾ cups low-sodium vegetable broth
• ½ cup unsweetened soy or oat milk
• ¼ cup full-fat coconut milk or vegan cream
• 1 cup frozen peas (or mixed vegetables)
• 1 (15-oz) can chickpeas, drained
• 1 tsp soy sauce or tamari
• ¾ tsp kosher salt, black pepper to taste
• 1 sheet vegan puff pastry, thawed
• Optional: 1 tbsp melted vegan butter + flaky salt for finishing

Steps

1. Heat oven to 400°F (200°C).
2. Sauté onion, celery, and carrots in olive oil over medium heat until softened, 6–7 minutes. Add mushrooms; cook until they give up their liquid and brown a little, 5 minutes.
3. Stir in garlic, thyme, sage; cook 30 seconds.
4. Sprinkle over flour; cook 1 minute. Gradually stir in broth, then plant milk and coconut milk. Simmer 3–4 minutes, stirring, until thick and glossy.
5. Fold in peas, chickpeas, soy sauce, salt, and pepper. Transfer to a 9-inch pie dish or 2-qt casserole.
6. Lay puff pastry over top, crimp or tuck edges, and cut 4–5 small slits to vent.
7. Bake 25–30 minutes until deeply golden and bubbling. Brush with melted vegan butter and sprinkle flaky salt, if using. Rest 10 minutes before serving.

Shortcut swap: No puff pastry? Top with refrigerated vegan biscuit dough or a quick drop-biscuit batter. Bake until biscuits are cooked through (insert a toothpick to check).

Why it feels like a hug: Rich savory gravy plus a crisp, buttery lid lights up reward pathways the way our childhood pies did. Creamy textures are especially soothing after stress. 

4. Silky stovetop chocolate pudding cups

Remember the peel-back lids and that first glossy spoonful? Same energy, only this version is cooked from scratch with five everyday ingredients and sets up beautifully in the fridge. No avocado, no tofu, just classic cocoa-and-cornstarch magic.

Serves: 4–6
Time: 15 minutes (+ chill)

Ingredients

• ½ cup sugar
• ⅓ cup unsweetened cocoa powder
• ¼ cup cornstarch
• ¼ tsp fine salt
• 3 cups unsweetened almond, soy, or oat milk
• 1 tsp vanilla extract
• Optional: 2 oz dairy-free dark chocolate, finely chopped (extra richness)

Steps

1. Whisk sugar, cocoa, cornstarch, and salt in a saucepan. Slowly whisk in ½ cup plant milk to make a smooth paste, then whisk in remaining milk.
2. Cook over medium heat, whisking constantly, until thick bubbles plop, about 5–7 minutes. Lower heat to avoid scorching.
3. Remove from heat; whisk in vanilla and optional chocolate until melted.
4. Divide into cups. Press parchment or wrap directly on the surface to prevent skin (unless you love the skin, I do). Chill at least 2 hours.

Serving ideas: Top with sliced bananas and crushed salted pretzels, or a dollop of coconut whip and a cherry for full throwback vibes.

How to stock for spontaneous comfort

If you like to cook by mood, a tiny “nostalgia kit” in your pantry makes these recipes almost automatic. Here’s what I keep on hand:

• Canned tomatoes, tomato paste, and vegetable broth
• Neutral and full-fat plant milks (shelf-stable soy or oat; a can of coconut milk)
• Nutritional yeast, Dijon mustard, and dried herbs (thyme, oregano, sage)
• Elbow macaroni or shells, panko, and a melty vegan cheese
• Frozen peas, mixed veg, and puff pastry
• Cocoa powder, cornstarch, and good vanilla

When fresh produce is sparse, you’ll still have everything you need to get dinner on the table in under an hour, and to scratch that oddly specific itch for “the way it used to taste.”

Make-ahead, leftovers, and reheating (because Week You will thank Past You)

• Tomato soup: Keeps 4 days in the fridge or 2 months frozen. Reheat gently and add a splash of plant milk to restore silkiness.
• Grilled cheese: Best fresh, but you can crisp in a toaster-oven for 5–7 minutes at 350°F (175°C).
• Mac ’n’ cheese: Refrigerate 4 days. Reheat covered at 350°F (175°C) with a splash of plant milk, 15 minutes.
• Pot pie: Chill 4 days. Reheat at 350°F (175°C) until the center is hot and the pastry re-crisps, 15–20 minutes.
• Pudding cups: Keep 4 days, covered. Eat straight from the fridge with a spoon like you’re 9 again.

A quick note on nutrition without the lecture

I’m not here to moralize your mac ’n’ cheese. I am here to help you feel good after you eat. Fortified soy or oat milk adds calcium and vitamin D; chickpeas bring protein and fiber; mushrooms add umami and minerals; and coconut milk contributes that comforting roundness. If you’re experimenting, notice how these swaps sit with your body and energy. That’s the only metric that matters on a Tuesday night.

Final thoughts

If you grew up on grilled cheese dunks, cheesier-than-cheesy elbows, steaming pot pies, and cold pudding cups, you don’t have to leave those memories at the door to eat plant-based. These bowls and plates still deliver the steam, the crunch, the creamy center, the “ahh” moment.

I like to think of it this way: every time we update a comfort recipe, we’re not tossing the past, we’re seasoning it. And sometimes that’s exactly what we need.

Happy cooking, and please tell me which one takes you back.