Vegan Macaroni and Cheese: YUM

Vegan Macaroni and Cheese: YUM

vegan macaroni and cheese

Vegan Macaroni and Cheese

The truth about vegan macaroni and cheese is that people make the cheese sauce seem harder than it is. In this post I will outline just one simple way you can make a vegan macaroni and cheese sauce. Moreover, I will also include a basic formula for making vegan cheese sauces which you can use to customize to your own liking. Without further ado, here is the recipe.

For this vegan macaroni and cheese recipe you will need the following:

4 Fresh cloves of garlic

2c nutritional yeast

1/2 tsp of smoked paprika

1 tsp of of regular sweet paprika

1 cup of nondairy milk ( I prefer to use Silk unsweetened cashew milk, any other plant based milk will do)

1 lb of dried macaroni (or pasta of your choice)

1 and a quarter cup of any vegetable oil (corn oil, canola oil, and regular cheapo vegetable oil work fine)

Salt to taste

1/2 tsp ground black pepper

1 tsp of onion powder



  1. Boil pasta until al dente in salted  water.
  2. Combine all other ingredients into a high powered blender except for the oil. Blend until completely smoothe.
  3. Switch your blender to medium high speed and drizzle in the oil. You will notice the mixture begin to emulsify and look more like a cheese sauce.
  4. Pour the vegan cheese sauce mixture onto your drained pasta noodles and enjoy. Garnish with parsley, green onions, or any green vegetable you find delectable.

Optional Add-ins to this vegan macaroni and cheese include but are not limited to the follow:

Jalapeno peppers

Red peppers




Imitation Bacon Bits (completely vegan)


Textured Vegetable Protein (TVP)


Vegan Cheese Sauce Formula: As I mentioned earlier, my recipe is just one way you can make a delicious vegan cheese sauce. The reality is, with a good foundation, you can tailor your vegan cheese sauce to meet whatever needs you have. I encourage you to get messy and try strange things!


For every vegan cheese sauce you need these few things:

1. Nutritional Yeast ( or nooch) – This is what gives the vegan cheese sauce it’s cheesey and funky flavor.

2. Something tangy – You can use mustard, lime juice, lemon juice, or vinegar. You can also use pickling juice. I sometimes add the juice from a jar of jalapenos when I’m making a taco-style mac and cheese.

3. A fat – anything from soaked cashews, avocado, or cooking oils will work.

4. Garlic clove

5. Smoked paprika will add a smoky flavor that I really like. It gives it the sort of complex flavor profile that real cheddar has. This is not a must, but I almost always include it.

5. Plant based milk or water.

6. Salt. Sorry folks. Real cheese is salty. When I want to make something that actually tastes like vegan mac and cheese and not like cardboard, salt is a must.

After you have that you can pretty much lose your mind and experiment with any sort of flavoring/vegetable combination.

A great example is my tex-mex inspired vegan cheese sauce. It’s made from potatoes and chipotle adobo peppers.

You can even sneak things like garbanzo beans and carrots into your sauce to help your picky eaters get all of their veggies.

Regardless of how you decide to make your vegan macaroni and cheese, I’m sure it will turn out great! Let me know in the comments section below what delicious  creations you’ve churned out!


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