Vegan Mac and Cheese

Finally perfected my vegan macaroni and cheese, comfort food extraordinaire.
Yield 4-6 servings*
Time 15 minutes
  • 2 saucepans
  • whisk
  • colander
  • ½-¾ pound macaroni*
  • T salt
  • 1 Q cashew milk**
  • 3 T mustard
  • 2 T oil
  • 2 T soy sauce
  • 2 T tahini
  • 2 t rice vinegar
  • 2 t tomato paste
  • ½ t paprika
  • ¼ t nutmeg
  • dash pepper
  • dash turmeric (for color, optional)
  • ¾ c nutritional yeast
  • T miso
Directions Fill pot with water, add salt, and bring to a boil. Add pasta and cook according to package directions.

Meanwhile, heat milk until it just starts to simmer. Stir in everything up to the turmeric and let simmer, stirring occasionally, until the pasta is cooked.

Place colander in the sink and pour in the pasta. Leave it to drain while you add the yeast and miso to the sauce. Let simmer for 30 seconds, then taste and adjust seasonings.

Stir in the macaroni and serve immediately.

Notes * I like my mac and cheese very saucy, so I only use a half pound of pasta. For less sauce and more pasta, use another quarter pound.

** You can try using another non-dairy milk, but the taste and consistency will be different. At the very least, you will probably need to add flour to thicken the sauce. Cashew milk thickens naturally when heated.

Like mac and cheese? There’s a whole cookbook about it – read my review: Vegan Mac & Cheese.

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Vegan macaroni and cheese