Vegan Cheese Sauces, including Mac & Cheese recipes.
All Vegan! (And therefore Vegetarian, Dairy-free, Lactose-Free, Egg-free, and Cholesterol-free!)
Cover Photo by Andi of Longmeadow Farm
Vegan Macaroni and Cheese by Vegan_Baker900
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This works well as a creamy sauce for pasta. Especially useful for those unable to have dairy or tomato sauces. This is a beginning point, and maybe quite useful for Elimination Diets. For those with less restrictions, I'd suggest adding herbs and onions to taste. (I plan on developing such a recipe once I'm allowed onions again.) I've been eating this with rice & millet pasta twists.
This is quick and easy, and I love it with vegetables or over rice. It gives a nice creaminess to everything! I thought I got this from Recipezaar but can't find it so I'm posting it so I won't lose it! Feel free to add soy sauce if you like.
This is the simplest and best tasting vegan cheese sauce recipe we've found. We got it from our cousin Diana P. who got it from who knows where. We like it best for nachos. It works well for mac'n'cheese as well as enchiladas or any recipe that calls for a cheese sauce.
I've been craving alfredo sauce lately, and this is the best non-dairy substitute I've found! Don't tell your family it contains tofu, I bet they'll never guess! The recipe is from www.veganchef.com. You can reduce the soy parmesan to make it healthier, although I wouldn't go below 1/2 cup because it does add a lot of the flavor.
Creamy smooth and delicious vegan version of nacho cheese sauce. Great for any Mexican dish, but I like this as a dip for cut up veggies. I've used canned tomato when I had no fresh, and it turned out well, too. Found on living-foods.com
I obtained this recipe from someone named Tracy over the vast Internet, at a website I cannot recall since I was doing a search through many at the time. Combining the below ingredients sounds wretched, but it was shockingly good! Could this be Kraft's secret?
This is an absolutely phenomenal recipe for those who observe the laws of Kosher eating or for those who want a vegan/non-dairy cheese wizz alternative. While I would not recommend storing this for more than a couple days, it can be reconstituted by adding a bit of water and re-warming it up.
I found this recipe in one of my favorite cookbooks: "The Vegetarian Meat and Potatoes Cookbook" Besides being a great dairy free recipe for "mac and cheese", the flavor of the dish from the miso, tofu and lemon is really unique. It's also a fun way to sneak tofu into the diets of non vegetarians. I do eat dairy, so I usually use skim milk and real cheese instead of the soy, but the original recipe from the book uses the non-dairy options.
I found this recipe over at vegweb.com but I am typing it up here so I can use the easy conversions and see the nutritional information. It received so many positive comments that I have to try it. One of the only complaints is that it can be very salty, so you might want to consider cutting back on the soy sauce or not adding additional salt.