Vegan Mac n’ Cheese

If you’re still looking for hearty comfort food that feels like a familiar casserole from your mac and cheese days, try this recipe. The nutritional yeast sauce makes a cheesy sauce that is tangy and flavorful. I’ve adapted this recipe from Veganomicon .


Preheat oven to 350 degrees

4 cups vegetable broth or water

1/2 cup all purpose flour

2 Tbsp Earth Balance vegan butter

2-4 cloves garlic, minced or pressed (also optional to leave this out)

2 pinches of thyme

1/2 tsp salt (or more to taste)

several pinches of fresh ground black pepper

1/4 tsp turmeric

1 1/2 cups nutritional yeast flakes (try Bob’s Red Mill)

2 Tbsp lemon juice

2 tsp yellow mustard

1lb classic elbow pasta (or your fave)

1/2 cup Italian bread crumbs


Add pasta to boiling water and cook until al dente. Drain and rinse with cold water and set aside.

For cheesy sauce, mix flour and broth and whisk until blended. In a heavy bottomed skillet, add butter, garlic, thyme, salt and pepper and cook on medium heat for 30 seconds. Add to broth mix and heat on medium/low heat. Add turmeric, yeast flakes, lemon juice and mustard and stir well with whisk. When sauce begins to bubble, lower heat.  Stir continuously until sauce is thick like a melted cheese sauce.

Pour pasta into a casserole dish and pour cheesy sauce over the pasta and mix thoroughly.

Sprinkle bread crumbs over the top of the pasta.

Bake until bubbly and slightly browned. You may also place under the broiler to really crisp the top.


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