This recipe is the vegan version of the famous mac and cheese. Unlike the original recipe, this version has less calories and contains almost no fat.

Macaroni and Potato Cheese [Vegan]





  • 14-ounces of macaroni
  • 2 cooked potatoes
  • 2 cooked carrots
  • 4 tablespoons beer yeast
  • 1 teaspoon of turmeric
  • 1 tablespoon tapioca or corn starch
  • 1 tablespoon vegetable margarine
  • 1/2 teaspoon smoked paprika
  • 1 cup of vegetable broth
  • 1 teaspoon of salt
  •  1/4 cup grated vegan cheese


  1. Cook the macaroni following the indications of the container until they are in their point. We drain and reserve.
  2. Cook the potatoes and carrots until they are soft, peel them, cut into pieces and introduce the glass of the blender.
  3. Add to the blender the brewer's yeast, salt, paprika, turmeric and a splash of vegetable broth. We crush the ingredients and add more broth little by little until there is a smooth and homogeneous mixture. It should not be too liquid or too thick.
  4. Melt the margarine in a pot and pour our cheese sauce inside. When it is hot, add the tapioca starch diluted in a small amount of cold vegetable broth or cold water. Stir well until the sauce boils. Lower the heat and continue cooking and stirring until the mixture thickens a little.
  5. Place the macaroni on a baking tray and pour the cheese sauce on top, distributing it well throughout the tray. Spread the grated vegan cheese on top.
  6.  Bake the macaroni and cheese in a preheated oven at 350°F for 20 minutes.

Nutritional Information

Total Calories: 1370 | Total Carbs: 271 g | Total Fat: 14 g | Total Protein: 42 g | Total Sodium: 339 g | Total Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.