Creamy Vegan Mac & Cheese

Ever since the advent of Daiya, vegan mac and cheese (and pizza, quesadillas, etc.) have not been the same! A vegan mac and cheese recipe that I created myself and have made numerous times with success is posted below. Keep in mind that I never quite measure anything, just adjust to taste. These are only estimates. Use your judgment and taste preferences. It turns out like a vegan version of Velveeta mac and cheese and has wowed many omnivores!

Creamy Vegan Mac & Cheese
7 oz. whole wheat medium sized pasta shells
1/2 to 1 cup Daiya cheddar shreds
1/2 cup non-dairy milk
2-4 TB Earth Balance
1/4 cup nutritional yeast
1-2 TB arrowroot powder
1 tsp mustard powder
salt & pepper to taste

Boil a pot of water and cook the pasta until al dente. Drain the water and add Daiya, milk, and Earth Balance to the shells. Keep the pot on a low heat to help melt the EB, stirring until melted. Add nutritional yeast, arrowroot powder, mustard powder, salt and pepper. Mix until creamy. Adjust ingredients until desired consistency and flavor are reached. Take off the heat and serve immediately.

Creamy Vegan Mac & Cheese

5 responses to “Creamy Vegan Mac & Cheese”

  1. I am forever on the hunt for a truly delicious vegan mac and cheese, and yours looks gooooood. I’m trying it this weekend!

  2. My boyfriend doesn’t like nutritional yeast and thinks most vegan mac & cheese recipes taste too “yeasty”, but I made this tonight and he proclaimed it the best vegan mac & cheese he’s ever had. Thanks for the recipe!