Creamy vegan macaroni and cheese

    43 min

    This creamy vegan macaroni and cheese gets its cheesy flavour from nutritional yeast and is easy to make when you're craving comfort food.

    1 person made this

    Serves: 8 

    • 225g macaroni pasta
    • 160ml rice bran oil, divided
    • 475ml unsweetened soya milk or almond milk
    • 125g nutritional yeast flakes
    • 4 cloves garlic, minced
    • 2 teaspoons yellow mustard
    • 1 teaspoon ground paprika

    Prep:10min  ›  Cook:33min  ›  Ready in:43min 

    1. Preheat oven to 190 C / Gas 5. Grease an 20cm baking dish.
    2. Bring a large pot of lightly salted water to the boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl; toss with 1 tablespoon rice bran oil.
    3. Combine remaining rice bran oil, soya milk, nutritional yeast, garlic, mustard and paprika in a high-powered food processor or blender; blend until smooth and creamy.
    4. Pour soya milk mixture over macaroni in the bowl; toss to mix. Pour into the prepared baking dish. Cover with foil.
    5. Bake in preheated oven until centre is bubbling, about 20 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    No  -  07 Mar 2018  (Review from Allrecipes US | Canada)


    This might be one of the WORST things I have ever made!  -  03 Mar 2018  (Review from Allrecipes US | Canada)


    Next time I would use less oil. Otherwise, quite good. I used almond/cashew milk and I didn't have yellow mustard, so I used mustard spice instead.  -  29 Jan 2018  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate