Vegan Macaroni and Cheese Recipe

Vegan Macaroni and Cheese Recipe- This is the best vegan macaroni and cheese recipe EVER!! -

I’ve been eating a lot of macaroni and cheese lately. Between huge, heaping spoonfuls of real cheese, I’ve been pining for a less milk-heavy version that would appeal to my vegan friends. (and my former vegan self – yes, I was vegan many years ago!) But, vegan cheese leaves a lot to be desired. Career vegans, I know a lot of you are with me on that.

There are a few reasons I’m not a fan of vegan cheese. First, it’s highly processed, and second, it’s f***ing gross. Just like anything else in my kitchen I’m not happy with, I try to make it better. Vegan mac and cheese has already been perfected for the most part, so I was left to build upon an established recipe that I really enjoy.

Now, I have to give credit where it’s due: this dish was adapted by what is arguable one of the best vegan macaroni recipes out there, by the New Farm Vegetarian Cookbook. Published many decades ago, New Farm’s recipe has been bent and stretched countless times. And I’m doing it again.

The original recipe had a lot of oil, and I wanted to make it lighter. I also found it a little blander than I’d like, so I added some spices and used a few new liquids instead of plain water. The original recipe had a lovely texture, so I’ve left that just the way the authors intended.

I think you’ll like it, vegan sensibilities or otherwise.

5.0 from 3 reviews
Vegan Macaroni and Cheese Recipe
 
Author:
Recipe type: Vegetarian
Cuisine: Vegetarian
Serves: 4
Prep time:
Cook time:
Total time:
 
The best vegan macaroni and cheese recipe EVER. This dish, based on the recipe by The New Farm Cookbook, is so spot-on creamy that I've served it to omnivores and they've never guessed it was dairy-free.
Ingredients
  • 3 1/2 cups dry elbow macaroni
  • 1/2 cup margarine (make sure you’re using a vegan variety!)
  • 1/2 cup flour
  • 2 cups unsweetened soy milk
  • 1 cup vegetable broth
  • 1/2 teaspoon salt
  • 2 teaspoon Bragg’s Amino Acids
  • 2 tablespoon soy sauce
  • 3 garlic cloves, pressed
  • 1 teaspoon turmeric
  • 1/4 cup vegetable oil (or more for thinning)
  • 1 cup nutritional yeast flakes
  • 1/2 teaspoon smoked paprika
  • 1 cup breadcrumbs
  • Sriracha sauce to season
Instructions
  1. Preheat broiler. Cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta through a colander and set aside.
  2. Place the margarine in a medium saucepan and melt over medium-low heat. Add the flour and stir with a wooden spoon for about 2 minutes, or just until the roux begins to take a beige color. Stir in soy milk and broth, beating well to dissolve the roux. Add salt, Bragg’s, soy sauce, garlic, turmeric, and smoked paprika, then increase the heat to medium, and stir until the sauce thickens. Stir in oil and nutritional yeast, cooking for another 2 minutes. If you’d like to thin out the sauce, add another tablespoon or two of broth.
  3. Spoon macaroni into 4 heat-proof ceramic bowls and top with a thick layer of breadcrumbs. Slide under the broiler for 3 or 4 minutes to crisp. Do not over bake, or the macaroni sauce will separate.

 

Cooking Resources:

If you like this recipe, you might be interested in the following resources:

  1. Lovely tofu ricotta you can make at home.
  2. Learn how to make almond cheese. (yes, for real!)
  3. Musings on the definition of comfort food.

Comments

  1. Casey@Good. Food. Stories. says:

    This actually doesn’t sound too bad. I’m with you on the vegan cheese thing, so I’m happy to see it’s nowhere near the ingredient list!

  2. Sarah Olson says:

    Cool recipe, I’m going to try it. I’ve been interested in making it from scratch since I had it at The Veggie Grill. I’m also interested in cooking with nutritional yeast, which I’ve also never done. This should be fun!

  3. Recipe sounds great! 1 comment though; you call for margarine, but most margarine is not vegan..

    • Stephanie Stiavetti says:

      I can’t hold everyone’s hand, Devin. ;) My margarine is vegan, and I’m hoping that the vegans of the world are savvy enough to find out if their margarine contains any animals products.

  4. For sure. Just an idea. I know I (ignorantly) thought margarine was all plant based when I went vegan :-/. Now I know though. Earth balance all the way!

    • Stephanie Stiavetti says:

      That’s what I use! And I’ll put a note in the recipe to make sure the margarine is vegan.

      • Awesome thanks! Made the recipe tonight and it was splendid! By far the best Vegan Mac and cheese I’ve made yet. Tasted very similar to the delicious Homegrown Smoker food cart here in Portland!

  5. Brianna says:

    Are the breadcrumbs needed or can it be left out?

  6. Smart Balance makes a wonderful vegan margarine if anyone is interested. They put all of their information on the bottom of the containers, so be sure to turn them over to see which ones are vegan. Or, you can go to their website- SmartBalance.com.

  7. A great vegan margarine is Smart Balance. They make several types of spreads, so be sure to turn the container over, and read the bottom to make sure you’re getting the right one.

  8. This is by far the best vegan mac and cheese I’ve made. SO FREAKING CREAMY. My husband and I had ours with cut up hot dogs in it, because we are adults. We both enjoyed how vibrantly radioactive the color was. Nice job!

    • Stephanie Stiavetti says:

      Awesome! I’m so glad you liked it. :) That radioactive duck orange is pretty close to that stuff from the box, isn’t it?

  9. Could you use almond milk instead of soy? And I am nursing so does garlic make a huge taste diff?

    • Stephanie Stiavetti says:

      Hi Lacey, I’ve never tried it, but I don’t see why it wouldn’t work. Let me know how it goes!

Trackbacks

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