Vegan Macaroni and Cheese

READY IN: 50mins
Recipe by Vegan_Baker900

yummy yummy in your vegan tummy Get out three pots, por favor. Super intensive recipe!

Top Review by Andi of Longmeadow Farm

Made this for my vegan son, and myself! This is delicious, for anyone who is watching their weight, lactose intolerant, or just plain vegan. The taste and creaminess is right on the mark, and benefited by the Dijon mustard, (gives it a bit more color too). I did add some minced onions, (just because we like them) and some paprika to the top. Thanks, Vegan Baker 900! This is a keeper!

Ingredients Nutrition

Directions

  1. Pot One: Pasta.
  2. • Make pasta.
  3. • Drain.
  4. Pot Two: Rue.
  5. • Combine butter sub, flour, and salt over low heat. RUE!
  6. • When bubbling, gradually add the soy drink.
  7. • Cook and stir until it is thick and begins to bubble.
  8. • Remove from heat and add the "cheese" from the third pot.
  9. Pot Three: Cheese :D.
  10. • Mix nutritional yeast, cornstarch, flour, and salt in a small saucepan.
  11. • Add water, oil, and mustard.
  12. • Cook until it thickens and bubbles.
  13. • Add it to the white sauce form the second pot.
  14. Baking!
  15. • Preheat oven to 375°F.
  16. • Mix cooked pasta with cheese sauce.
  17. • Pour into a greased casserole dish.
  18. • Top with bread crumbs.
  19. • Bake for 30 minutes.

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