Creamy vegan macaroni and cheese

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    Creamy vegan macaroni and cheese

    Creamy vegan macaroni and cheese


    1 person made this

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

    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.
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    Reviews in English (2)


    I made this for my son who cannot eat dairy. I used olive oil and unsweetened almond milk instead and it has an uncanny flavor to original mac and cheese! The rest of my family said that they preferred it over real mac and cheese, but I'm sure that they were just caught up in the moment.  -  23 Feb 2017  (Review from Allrecipes US | Canada)


    I used considerably less garlic in this. It doesn't taste like the boxed kind of mac 'n cheese but that isn't a bad thing. It's creamy and quite savory. I used gluten free penne because I didn't have elbow pasta. This is very easy to put together. Thank you for the recipe.  -  10 Jan 2017  (Review from Allrecipes US | Canada)

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