We’re a little obsessed with mac ’n’ cheese. We’ve tried every packaged vegan version we could get our paws on over the past decade, and we’ve made dozens of varieties from scratch. This is the best of them all—a creamy, decadent mac ’n’ cheese that will have your friends begging for the recipe.

Mac ‘n’ Cheese [Vegan]



  • 1 (16-ounce) package macaroni (or your favorite pasta)
  • 1/2 cup vegan butter
  • 1/2 medium yellow onion, diced
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons soy sauce
  • 3 medium cloves garlic, minced
  • 3/4 teaspoon ground turmeric
  • 1 cup nutritional yeast
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red chili pepper flakes (optional)
  • 1 head broccoli, cut into small florets and steamed
  • 1/2 cup vegan cheese shreds (optional)
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon paprika


  1. In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and sauté for about 5 minutes, stirring occasionally, until slightly softened. Turn off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.
  3. Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled.
  4. When you reach a crumbly ricotta-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.
  5. Preheat the oven to 350 degrees F.
  6. Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13-inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.
  7. Bake for 45 minutes. Garnish with the basil leaves (if using).