Vegan Mac ‘n Cheese, Like Momma Used to Make

I don’t know about your Mom, but when mine said she was making Mac ‘n Cheese it meant pulling a box of Kraft out of the pantry and mixing in a little milk and butter.  When I was old enough to reach the stove she’d actually tell me to just make it myself.  Initially that made me mad, but then I realized the entire bowl of mac ‘n cheese was mine.  I’d eat that radioactive orange goo until I got sick.

When we started craving mac ‘n cheese last winter, that’s exactly what we wanted.  Something of that high quality, home made goodness and nostalgia.  Mac ‘n Cheese was a comfort food, one you’d secretly look forward to and would take next to no effort.  When I began searching for recipes I was disappointed to find that most vegan mac n cheese recipes had a laundry list of ingredients.  Often with tons of oil, and recommendations for crazy things like bread crumbs.  I was determined to not let it be that difficult.

This is what I came up with:

Total Preparation Time: 30 minutes with plenty of lazy pauses


  • 1  cups of Plain Soy Milk
  • 1  cup of Nutritional Yeast
  • 2/3 cup Vegan Margarine
  • 1/4 cup of Soy Sauce
  • 2 teaspoons Paprika
  • 1 tablespoon Garlic Salt
  • 1 teaspoon Vegan Worcestershire Sauce, or Dijon mustard
  • 1  lbs of Pasta of your choice preferably macaroni


  1. Set up large pot of water for pasta to boil, pre-heat oven to 300 degrees.
  2. Melt butter in small sauce pan on medium heat, mix in soy milk, and then rest of the ingredients.
  3. At this point water should be boiling, cook pasta as directed.
  4. Stir sauce on medium to low for 1 to 2 minutes, ingredients should be blended with no lumps.
  5. Drain pasta, pour into baking pan, pour sauce over pasta, mix with spoon until pasta is completely coated in sauce.
  6. Bake for 10 minutes.
  7. Enjoy Mac ‘n Cheese

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