Vegan Mac and Cheese

Ingredients for 4 Servings

  • 1 ½ cups (225 g) elbow macaroni
  • ¾ cups (175 ml) unsweetened non-dairy milk
  • ⅔ cup (60 g) vegan cheese shreds (I used Follow Your Heart/Earth Island Mozzarella)
  • 2 tablespoon (30 ml) vegan butter or margarine
  • 2 tablespoon (8 g) nutritional yeast flakes
  • 2-3 teaspoon (10-15 ml) white vinegar
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) onion powder
  • 1-2 teaspoon (5-10 ml) sugar
  • ½ teaspoon (2.5 ml) salt, add more to taste
  • Black pepper, to taste


  1. In a small bowl, measure out the cheese, butter, nutritional yeast, vinegar, garlic and onion powder, sugar, and salt.
  2. Bring a large pot of heavily salted water to boil. Add macaroni noodles. Cook pasta al denté, according to package instructions. Drain the pasta but DO NOT rinse it. The leftover starch from cooking the pasta thickens the cheese sauce.
  3. In the pot you used to boil the pasta, turn heat to medium. Add the cooked macaroni, and stir in unsweetened almond milk, and measured ingredients from step 1. The mac and cheese will look a little soupy at this stage.
  4. Continue cooking, stirring constantly, until vegan cheese is melted, and the sauce is smooth and thickened to your liking. Taste and adjust seasoning.