Easy Cheesy Vegan Mac

  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 10m

fullsizerender-19Macaroni and cheese was always one of my favorite meals as a kid. Whether it was the homemade or boxed, elbow pasta or limited edition character shaped, when it was mac and cheese night I knew it was going to be a good day. After adopting a plant-based diet I searched high and low for a similar version of this dish. This recipe has proved to be a cheap, easy way to achieve that same satisfying and filling dinner I had when I was a kid.

I try to incorporate nutritional yeast in many of my dishes whether it be for a little extra cheesy flavor on top of some veggies or to create recipes that mimic my old favorites like “cheesy” stuffed shells or this super creamy mac! I used penne for this recipe, but using shells and elbows provides an even more classic mac and cheese experience . Or, on the flip side –  pour the plant-based cheesy drizzle over some quinoa for a protein-packed twist!

For more recipes like this, subscribe to our e-newsletter! And to help us keep Plant Based on a Budget running, check out the ways you can help.


  • 8-10oz pasta of choice ( I used quinoa penne)
  • 1 & 1/4 cup unsweetened almond milk
  • 1/2 cup nutritional yeast
  • 2 T spelt flour (can sub for white)
  • 2 T olive oil
  • 1/4 t chili powder
  • 1/4 t chipotle powder
  • 1/2 t garlic powder
  • Salt to taste


Step 1

1. Cook pasta according to box directions.

Step 2

2. In a seperate frying pan, heat oil and flour in a saucepan on medium heat, whisking frequently.

Step 3

3. Once fully incorperated, add milk, whisking constantly until a thick sauce forms (about 8 minutes).

Step 4

4. Once combine, turn off heat and stir in nutritional yeast, spices and salt to taste.

Step 5

5. Pour over prepared pasta of choice and mix thoroughly.

Step 6

6. If desired, top with red pepper flakes for a bit of added heat. Enjoy!

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

More From This Chef »
Average Member Rating

(3.4 / 5)

3.4 5 7
Rate this recipe

7 people rated this recipe

Related Recipes:
  • Overnight Oats

  • Nacho Cheese

  • Roasted Vegetable Couscous Bowl

  • Cilantro and Green Chili Dressing

  • Pico de Gallo

Comments (6)

  1. posted by Madge on October 12, 2016

    This looks amazing, can’t wait to try it!

    We’re trying low FODMAP at the moment, and the recipe is practically fodmap friendly as-is! For any other low FODMAPers, I’ll be modifying it like so:

    8-10oz gluten free pasta of choice
    1 & 1/4 cup unsweetened almond milk
    1/2 cup nutritional yeast
    2 T rice flour
    2 T garlic infused olive oil
    1/4 t chili powder
    1/4 t chipotle powder
    Salt to taste

  2. posted by j on October 26, 2016

    Could you sub with chickpea flour?

    • posted by Lauren Bossi on October 26, 2016

      For sure!

  3. posted by Judy on August 2, 2017

  4. posted by Tina on September 7, 2017

    I added a little Earth Balance butter, about 1/4 Go Veggie cheese shreds, and a touch of lemon juice. Will definitely try making again. Pretty good for a stove top version. If I wasn’t so hungry when I made it, I would have put in oven with vegan cheese on top to make it look more homemade.

  5. posted by Connie on October 24, 2017

    This recipe is one of my favorites! I love to top it off with a bit of hot sauce…Sooo good!!!


Leave a Reply

Your email address will not be published. Required fields are marked *