Easy Macaroni and Soy Cheese

Total Time
Prep 0 mins
Cook 20 mins

A delicious alternative to regular mac 'n cheese! This recipe can be dairy-free if you use soy margarine, and it tastes just as good as the original!

Ingredients Nutrition


  1. Cook macaroni in boiling water, according to package directions.
  2. While the pasta is boiling, melt margarine in a medium saucepan over medium heat.
  3. Add flour until bubbly.
  4. Slowly add 1 cup soy milk.
  5. Bring to a boil, stirring constantly (a whisk works well).
  6. If the sauce does not thicken, add another Tbsp of flour.
  7. If using cheese that is not already shredded, grate cheese.
  8. Add slowly, stirring until the sauce thickens and you get the consistency you desire.
  9. I recommend using the full 8 oz of cheese!
  10. Add more soy milk if mixture gets too thick while stirring in the cheese.
  11. Add salt, if desired.
  12. Drain cooked pasta and mix in cheese sauce.
  13. Enjoy!
  14. Note: Many types of soy cheese, including Veggie Shreds, contain casein, a milk protein; if you want this to be completely dairy-free you'll need to use a vegan brand.


Most Helpful

I really enjoyed this, and was really happy to find it as I wasnt sure how to go about making mac cheese with soy cheese. I definitely needed the salt and black pepper, but it was very good overall. I had to add a bit of milk because it did get a bit too thick, but other than that all worked out well :-) Very yummy... might add broccoli or some veggie next time for spunk! :-) Thanks Kree!!! my dairy-free buddy!!!

love4culinary October 01, 2003

I loved this recipe! My daughter is milk protein intolerant. So I used soy mozzarella, vegan butter and soy milk, I added a half packed of powdered ranch dip mix for flavor. Yum!!

Eileen P. October 26, 2013

I made something similar recently adapting a cheese sauce recipe to be dairy-free, but had made the sauce in the microwave and poured over hot, drained noodles. The conistency reminded me of Velveeta Shells and Cheese, which I used to eat all the time, before IBS struck me. So even though I didn't make this exact recipe, the ingredients are all the same that I have used, and I thought the results were tasty. Thanks a bunch, Kree! :)

blancpage May 24, 2007

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