What gives this vegan mac 'n' cheese its cheesy flavor?

The primary cheesy flavor comes from nutritional yeast, which provides a savory, umami-rich profile. Turmeric also contributes to the color and a subtle earthy note.

Can I add vegetables to this mac 'n' cheese?

Yes, the recipe suggests adding steamed broccoli florets for extra nutrition and texture. You could also experiment with other cooked vegetables like peas or spinach.

How can I make this mac 'n' cheese spicier?

You can increase the amount of red chili pepper flakes, which are listed as an optional ingredient, to add more heat to your mac 'n' cheese.

What kind of pasta works best for this recipe?

The recipe calls for macaroni, but notes that you can use your favorite pasta. Elbow macaroni is traditional for mac 'n' cheese, but shells or rotini would also work well.

Is the vegan cheese shreds necessary for this recipe?

No, vegan cheese shreds are listed as an optional ingredient. The sauce already gets its cheesy flavor from nutritional yeast, so the shreds are for an extra layer of texture and flavor if desired.

6 years ago

Mac ‘n’ Cheese
[Vegan]

TC By: Toni Okamoto and Michelle Cehn

Author Bio

The founder of World of Vegan and the author of Plant-Based on a Budget have... Read More

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A vibrant bowl of creamy vegan mac 'n' cheese, rich with turmeric and nutritional yeast, mixed with bright green steamed broccoli florets and topped with golden panko bread crumbs.

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Discover more recipes with these ingredients

Mac ‘n’ Cheese [Vegan]

Dairy Free

Vegan

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... Read More

Ingredients You Need for 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

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How to Prepare Mac ‘n’ Cheese [Vegan]

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.
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.
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.
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.
Preheat the oven to 350 degrees F.
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.
Bake for 45 minutes. Garnish with the basil leaves (if using).