RECIPE: Vegan Macaroni and Cheese

As you may or may not know, I avoid all dairy because it makes me sick. Well… at least I try to. It is difficult sometimes especially when you’re out and about and you need something to eat real quick and real cheap.

Macaroni and cheese is one of my favorite dishes because it reminds me of home but unfortunately I have not been able to enjoy it without curling up into the fetal position. At my local health foods store I picked up Road’s End Organic Macaroni and Chreese

This stuff is on the expensive side (a box on sale was about $3 if I remember correctly) but doesn’t taste too bad. Not very flavorful, but good enough if one is having a craving. The powdered mix is a little nutty and doesn’t mix that well… definitely does not taste like cow’s cheese but close enough. The end result was thicker than expected. To make it more cheesy, I ended up adding Daiya Cheddar Style Shreds

Daiya is pretty tasty if used sparingly and not that expensive considering how much use can come out of the contents of one bag ($4.99 per bag not on sale.) It’s extremely close to the real cheese flavor, if more salty. It stretches well and I use it anytime a recipe calls for cheese: vegan pizzas, on top of crusty bread, etc. Just don’t eat it straight out of the bag… it’s not that great cold and raw

Anyway, after watching some youtube videos and reading some recipes on vegan macaroni and cheese, I decided to try it out for myself! I tried to follow a recipe but a lot of the ingredients listed weren’t in my cupboards so I just improvised… the amounts listed are just ballpark guesses

  • 1 1/2 cups soy milk (could probably use almond milk too)
  • 3/4 cup nutritional yeast flakes
  • 1 tbsp flour (or other thickening starch ie. cornstarch)
  • 1/2 cup frozen peas
  • 1/2 frozen corn kernels (or any other frozen vegetables you like)
  • 3 handfuls of egg noodles (or any style of noodle you like)
  • 1/2 cup Daiya cheddar style shreds
  • shake of sage
  • dash of salt
  • big shake of pepper
  • small dash of cayenne pepper
  • shake of dry mustard (and any other spices that you like)
  1. Preheat oven to 350 degrees C
  2. Bring salted water to boil for your noodles
  3. In an oven-proof saucepan bring milk, flour, and nutritional yeast flakes to light boil. As it thickens add your spices. Make sure not to add too much flour as the sauce can taste glue-y
  4. When your water has boiled add your noodles. When the noodles are almost done add the vegetables to the same pot to save on dishes
  5. Drain your noodle/vegetable mixture and add to sauce mixture
  6. Add Daiya into the mix and some on top to create a nice crust
  7. Bake in oven until bubbling and the cheese on top has melted
  8. Eat plain or with mustard and ketchup LOL

The end result is nutty and cheesy and really easy. On my first try I added too much milk and flour so it was a little more soup-y and glue-y than usual so be careful! Leftovers are really tasty! The frozen vegetables add a nice touch. Try adding fresh tomato wedges before you bake your masterpiece! MMMM

Enjoy your hardwork with a nice cold beer and some chips :) Beer enhances all flavors and masks all the mistakes!