Vegan foods

Vegan Macaroni and Cheese

Vegan Macaroni and Cheese

Vegan Macaroni and Cheese
Adapted from Vegan Mischief’s recipe

  • 1-14oz. can light coconut milk
  • 1/3 cup plus 1 Tbsp. water, divided
  • 1/4 cup plus 1 Tbsp. nutritional yeast (nooch), divided
  • 1/4 tsp. pepper
  • 1 tsp. dried mustard
  • 1/4 tsp. smoked paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 vegetable bouillon cube
  • 1 Tbsp. tapioca flour or corn starch
  • 2 cups Daiya Cheddar Style Shreds, divided
  • 3 cups whole wheat macaroni pasta
  • 1 Tbsp. bread crumbs
  • Paprika, optional
  • nonstick spray

Vegan Macaroni and Cheese

Preheat oven to 350 degrees F.
Spray a casserole dish with nonstick spray and set aside.
Boil a big pot of water.  In the meantime, in a medium saucepan, add the coconut milk, 1/3 cup water, nooch, spices, and bouillon cube and bring to a boil, stirring to break up the bouillon cube.

Vegan Macaroni and Cheese

In a small bowl, add the tapioca flour and 1 Tbsp. water and mix together.  Add it to the saucepan, reduce heat to low, and simmer for 8 minutes, stirring occasionally.

Add your pasta to the pot of boiling water and cook according to package directions (about 8 minutes).
Drain the pasta and put it in the casserole dish.  Add the sauce and 1 1/2 cups Daiya cheese.  Stir to combine.

Vegan Macaroni and Cheese

Sprinkle the remaining 1/2 cup of Daiya cheese on top of the casserole.  Then Sprinkle 1 Tbsp. nooch, 1 Tbsp. bread crumbs, and paprika on top.

Bake at 350 degrees F for 20 minutes.  Broil for 2-3 minutes to brown on top (optional).

Vegan Macaroni and Cheese

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