Vegan Mac & Cheese

I first discovered this recipe in the New Farm Vegetarian Cookbook, and you will not find a better recipe for Vegan Mac & Cheeze. Vegans and non-vegans alike will enjoy this hot dish, but don't expect it to taste exactly like Mac & Cheese. Instead, just think of it as another delicious, savory casserole that you put in your mouth. Yum.

Don't be afraid to use whole wheat noodles and whole wheat flour. It still tastes amazing, is way better for you, and it's got that nice, hearty texture. Also, I prefer the flavor of Bragg's Liquid Aminos, but Soy Sauce works just fine.

Everything fits snuggly in a 9" x 13" pan.

Dry Ingredients

  • 7 Cups of Uncooked Macaroni
  • 1 Cup of Flour
  • 3 Tsp of Salt
  • 3 Tsp of Garlic Powder
  • A Pinch of Tumeric
  • 2 Cups of Nutritional Yeast
  • Cayenne Pepper (optional)

Wet Ingredients

  • 1 Cup of Olive Oil
  • 7 Cups of Boiling Water
  • 4 Tbsp of Braggs or Soy Sauce


  1. Cook the macaroni, then strain, rinse, and set aside. If you've got a couple big pots you can do things simultaneously, but that might be a bit much on your first go 'round.
  2. In a large pot, heat the olive oil on medium low and then slowly add the flour, mixing continuously with a whisk to keep it nice and smooth.
  3. Pour in the boiling water very slowly, stirring continuously. You will start to see the contents expand and thicken! You are making a roux (pronounced roo) and they are like magic.
  4. After you've added all of the boiling water and everything is nice and smooth, add the salt, Braggs, garlic powder, and tumeric. Give it a couple good stirs.
  5. Add the nutritional yeast slowly, stirring continuously. The sauce will thicken up again.
  6. Add the cooked noodles to the sauce and stir, and then pour the entire thing into a 9" x 13" pan.
  7. At this point I like to sprinkle the top of the casserole with cayenne pepper. It gives it some nice color and adds a subtle little spice to the whole thing. I usually give it a good covering.
  8. Bake at 350 degrees for about 30 minutes, then broil for about 10 minutes to make the top all nice and crispy.