Vegan Macaroni and Cheese




About: I knit and make cute things. I was featured in the Best of Instructables, Vol. 1 book for Wild Things stuffed animal headphones. I was hoping that would bring more fame than it did.

Cheese may be one of the hardest foods to give up when becoming a vegan; all of my friends say they could almost do it, except for the cheese! And missing out on macaroni and cheese? That’s the worst. There are a lot of vegan cheese substitutes out there now, some of which actually melt, and most of them are pretty tasty. For just about anything, I recommend Daiya; it’s vegan, soy-free, gluten-free, and it melts. I think it’s made of magic. Vegan macaroni and cheese is really easy peasy, and will fill that comfort food void.

8 oz. elbow macaroni (or spirals or anything you want)
3 c. milk substitute
1/4 c. butter substitute
2 1/2 Tbsp all-purpose flour
salt and pepper to taste
grated vegan cheese, such as Daiya, to taste (1-2 c.)

Cook the pasta to package directions. Drain and rinse (to remove excess starch).

Melt the butter substitute over medium heat. Stir in flour to make a roux. Continue to stir butter/flour mixture until it begins to darken. You can add the milk now, and keep stirring.

Start adding in your grated cheese substitute. This stuff doesn’t always melt in the same way as dairy, so just keep stirring. I like mine cheesier, so I go for two full cups, but you may prefer less. You can taste test as you go and add more cheese until you it’s where you want it.

Pour the cheese sauce over the pasta and mix it up! You have vegan macaroni and cheese!

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    10 Discussions


    Reply 4 years ago on Introduction

    There's pasta that is made with multiple eggs, but saying pasta in the first place doesn't help, because there are lots of different types of pasta.


    Reply 7 years ago on Introduction

    I'm not sure what the ingredients in pasta are off the top of my head, but yes, the main ingredient is flour, hence the high card count.

    You're probably thinking of egg noodles? When in doubt, read the ingredients label on the package!


    Reply 7 years ago on Introduction

    We make homemade pasta (non-vegan), but it's flour, eggs, salt as a rule. Depends where you get it though, there's an organic market by my school with vegan pasta.


    Reply 7 years ago on Introduction

    Most of the stuff in the stores doesn't have eggs, though I know some do say they have trace amounts. I usually buy the store brand, and everything on my shelf is egg-free, through some disclaim that they were processed in a facility with eggs.

    You absolutely do not have to go to an organic market to find vegan pasta, but you should always ready labels. :)


    6 years ago

    I made this for dinner not long ago with rice, asparagus and broccoli. Very yummy!! Although I found I had way too much sauce left over, so I think I'm going to go for half the amount next time but thank you for a fabby recipe!


    Reply 7 years ago on Introduction

    I've been vegan for about four years now, so my barometer for "real" cheese/sausage/ice cream is way off.

    Daiya is probably the most cheese-like vegan product out there. It actually melts, which most don't. It makes pretty good grilled cheese. I don't think I'd just ever eat it straight from the package, though.

    If you're already vegan, you should definitely give Daiya a try. If you're an omnivore or lacto-vegetarian thinking of going vegan and cheese is the thing holding you back, Daiya at least helps. :)


    Reply 7 years ago on Introduction

    I haven't been vegan for a while but I am going to try again next month. I can tolerate really bad vegan cheese so if daiya is the best I will probably be fine. Thanks for the great recipe!