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


  • 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)


  • 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:
  • 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.

Ready in about 20-30 minutes
Makes 6-8 servings

About the Author

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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