Mac & Cheeze

Many folks drawn to making vegan dishes might already know some of the tricks to making a great dairy-free mac & cheese, but if you haven’t heard them yet: nutritional yeast is key, soymilk and tofu add a decadent, silky bite, and mustard, although optional in this recipe, is a big, big flavor-booster


Quantity Unit Name Link Alternatives
13.25-ounce box of whole-wheat pasta, preferably macaroni
¾ cup unsweetened soy milk
¾ cup nutritional yeast flakes
½ cup canola or vegetable oil
½ cup water
2 tablespoons low-sodium soy sauce
¼ (16-ounce) package firm tofu
½ tablespoon garlic powder
½ tablespoon paprika
½ tablespoon salt
½ tablespoon mustard (optional)
¼ cup breadcrumbs (optional)


  1. Cook the pasta according to package directions. While the pasta is cooking, prepare the cheese sauce by simply adding the rest of the ingredients—except the breadcrumbs—to a high-speed blender and blending until smooth. Combine the sauce with the cooked pasta and either serve immediately or cook further in the oven with the following instructions:
  2. Preheat oven to 350°F. Add the pasta and sauce to a 9x13 casserole dish. Liberally spread breadcrumbs over the top of the dish and bake in the oven until the breadcrumbs are toasty and browned, about 10-15 minutes.

Prep Time: 20-30 minutes
Serving Size: 6-8 servings
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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