So, I realize that there are a lot of recipes out there for vegan “mac and cheese”. But this one is too good not to try. Trust me. If you’re used to the real kind of mac and cheese, as opposed to Kraft, this is your recipe. It is prepared exactly like the wonderful homemade mac and cheese I grew up with. The only difference is, it’s made with vegan ingredients. I have never had a complaint when making this. In fact, I dare you to serve it to an unsuspecting omni and see if they even realize its vegan. Really, try it!
Vegan Mac and Cheese
3/4 regular (16 oz) sized box of pasta
1 cup Earth BalanceMargarine-(never claimed it was healthy!)
7-8 tbsp flour
3 cups soymilk (plain)
4-5 tbsp nutritional yeast
salt and pepper to taste- I used about 2 tsp salt… lots of pepper
First begin making pasta according to box directions. I used 3/4 box of medium shells, because they hold in all of the sauce very well. But this recipe would also generously cover an entire small box of elbow macaroni.
Now, prepare the roux by first softening Earth Balance (on medium-low heat) in saucepan or frying pan with at least a 2 inch edge. Gradually stir in flour with fork until thick paste is formed.
Keep near medium heat and whisk in soymilk gradually, making sure to thoroughly combine soymilk with roux. No lumps!
Stirring constantly, add salt and nutritional yeast until thoroughly combined. It should take a few minutes, but sauce will begin to thicken… and then continue to thicken. Keep stirring.
Once sauce is at desired thickness (like an alfredo sauce), remove from heat… or turn burner off.
Hopefully you have been watching and timing your pasta, and it has already been drained. Mix with sauce, add salt and pepper if needed, and be amazed.
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Allyson, Your new web sight is great! Everythings looks so delicious! You’ve done a great job… Good luck & I have saved the page.. Love aunt Linda Smith
I’m so proud of you, & will make sure that all of my friends & our family book mark in their favorites also..
Hey Allyson,
I just happened to see some of your recipes posted from Judy and I was interested! I am currently dairy free for my son (he is nursing) and I have been looking for a way to make mac and cheese! I am so excited to try out this recipe! Your food looks gorgeous and very yummy!
hi Sumir!
That’s great to hear!! All of it! :) I hope you are doing great, especially with a new little one. Lemme know if you have any questions etc… about this particular one or any recipe! So good to hear from ya!
Hugs
Allyson
Where does the orange coloring come from? Also, can I substitute rice milk for soy? I already get enough soy and don’t want to add more if I don’t have to. Thanks!
Hi Mary- the coloring comes from the nutritional yeast. Any non-dairy milk can be subbed- I have since abandoned soymilk and really enjoy almond milk when making this- but rice would work well too. :)
What can be used in place of the margarine? A cup of olive oil?
Hi A-
I doubt that olive oil would work well since the vegan margarine is used to make a traditional style roux…
You could try cold coconut oil- but the flavor would certainly be different…maybe not too bad, though. :) Sorry I’m not much help- this recipe relies mostly on the margarine for the flavor and texture of the sauce.
~ Allyson
We just had this for lunch. Delish! My boys were so excited to have macaroni and cheese again, and I was happy to not have to bake anything in the oven or soak cashews. Thanks for a great comfort food recipe!
I don’t know if we just like things less sauce, but it seemed like this made a lot of sauce for less than 16 oz of pasta….fine by me though, we now have leftover sauce for tomorrow :)
I must say, I am impressed. Kids didn’t skip a beat….gobbled it all up! Thank you!
Trying it tonight! Thanks so much for the great recipes — and your photos are wonderful!
Have you tried this with a gluten-free flour mix? I’m wondering how that would turn out. Thanks!
So sorry I just saw this comment… but yes, as Julia stated, most other flours (as long as they aren’t terribly grainy in texture) such as buckwheat, sorghum, millet, chickpea, etc work well. An all purpose mix may make it have an unruly texture/thickening properties if the mix includes xanthan gum, but one single flour should do the trick!
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I just whipped this up and it is GREAT! This is a keeper for me….Thank you!
Pamela, I’ve made similar cheese sauces using chickpea flour instead of general all purpose flour as I am allergic to wheat. It always tastes great.
Thanks, Julia for your input. :) agreed!
I’ve made this more times than I want to admit, and I just wanted to say for any batch cookers out there that I’ve frozen, thawed, and baked this and it still tastes amazing!
The best vegan Mac and cheese I have ever had! I added a block of Diaya havarti cheese (shredded first) into the cheese mixture until all melted, then poured it over my pasta, mixed frozen green peas, and topped it off with bread crumbs. Baked for 30 minutes at 350. Deliousiousness!!! Thanks so much for the recipe. It reminded me of the homemade Mac and cheese my mom made growing up. ( minus the peas, but I thought I should add a green veggie for a little bit of healthy nutrition).