Vegan Mac and Cheese
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Vegan Mac & Cheese



More and more these days, I see parents raising their kids to eat a vegan diet. That means no meat, dairy, eggs, honey or any other food derived from animal products. For many kids, that might translate to no fun. A life with no mac and cheese could be a very sad place, but luckily a vegan mom I know taught me years ago how to make this “cheesy”, full-flavored pasta dish which my kids still adore. Instead of cheese made from cow's milk, the recipe calls for nutritional yeast, a flakey powder rich in B vitamins that tastes just like cheese. The ingredients might seem unusual if you're not used to them, but trust me, vegan or not, this recipe is delicious. I’d be surprised if your little one’s can tell the difference from the real thing!

Vegan Mac & Cheese  (serves 4)

  • Cook Time: 10 mins,
  • Rating:
    Rate this recipe
More and more these days, I see parents raising their kids to eat a vegan diet. That means no meat, dairy, eggs, honey or any other food derived from animal products. For many kids, that might translate to no fun. A life with no mac and cheese could be...


  • 4 cups pasta, cooked
  • 1/2 cup margarine
  • 1/2 cup nutritional yeast
  • 2 tablespoons braggs or soy sauce
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon garlic powder


  1. 1. Cook pasta according to package directions.
  2. 2. Melt the margarine in a small pot, turn heat off, add the rest of the ingredients and whisk until smooth.
  3. 3. Combine the sauce with warm pasta to coat and heat through.
  4. 4. Serve.
Vegan Mac & Cheese

Nutrition Information

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  1. french_fries

    November 17, 2012 at 11:57 pm

    Can;t wait to try this since it seems easier to make, plus less salty and oily, than my go-to vegan mac & cheese recipe. Thanks!

    • Nano

      February 5, 2014 at 12:19 am

      My kids used to love to make a simplified vesrion of this by using refrigerator biscuits. Little pieces of biscuit were pinched off, rolled in sugar & cinnamon and put in a bundt pan. Then melted butter was poured over the top. A little easier for little people, but this one looks delicious!I love your blog.Susan

  2. Natasha

    February 9, 2012 at 4:55 pm

    This was AWESOME! Didn’t have dijon so I used regular. My Dairy free son loved it!!!! Thank you

    • Putra

      February 5, 2014 at 6:41 am

      This still surprises me, just how many pelope don’t know about Yeastolarex Remedy (do a search on google), even though a lot of pelope completely cure their yeast naturally with this remedy. Thanks to my? buddy who told me about Yeastolarex Remedy, I finally eliminated my pain embarrassment for good with natural approaches.

  3. Courtney

    December 11, 2011 at 7:35 pm

    I was craving mac & cheese so I searched for a recipe and made this on a whim. THIS IS SO DELICIOUS. Thank you for changing my vegan world. I will share this with everyone.

  4. Eileen

    December 4, 2011 at 6:34 pm

    I combined the listed ingredients for the cheez sauce, however, it came out like a consistency of a bouillon paste. So I put the heat back on low and stirred in a tablespoon of turmeric and 1/2 cup of unsweetened almond milk and it came out really well. I browsed the internet for a vegan mac&chz recipe that listed ingredients I already had in my pantry so I didn’t have to go to the store. This one happened to call for everything I already had. I’ve only cooked pre-made cheese powder and never from scratch, I would like to try a baked recipe maybe with some bread crumbs and peas or something. I’ll post the verdict if I get around to making it.

  5. r blue

    November 1, 2011 at 3:41 pm

    thanks for the easy recipe! it’s definitely an acquired taste…but i guess i acquired it since i ate more than half of it in one sitting : ) i made one change though: 1/2 C seemed like way too much earth balance (that’s what i used) for me so i used half that amount and it worked out great.

  6. Pingback: Nine Vegan Mac-and-Cheese Recipes | GoodVeg powered by Squidoo

  7. Teagan

    July 20, 2011 at 11:12 am

    I know someone has asked this question before, but I don’t think it got answered – should I be using Nutritional yeast flakes or something different? I’m still new to the world of nutritional yeast and I’m not sure what to be looking for…

  8. Monique

    June 8, 2011 at 2:10 pm

    I tried this and I was a bit skeptical b/c of the mustard and soy sauce. I tried it and sad to say, I didn’t care for it at all.

  9. Kelly

    May 25, 2011 at 10:07 pm

    So going to whip this up!! except for the soy intolerence…anything else out there to use for that flavor?


    • Megan

      July 29, 2013 at 3:42 pm

      If you want soy free, you can use Tamari sauce instead of soy sauce…it tastes exactly the same.

    • Mo

      June 8, 2011 at 11:45 pm

      this might help? you’d have to use a veggie bouillon though in place of the beef one… don’t know how that will pan out taste-wise. I’ve never used this, but I saved it because my husband has a soy allergy but b/c soy sauce is fermented it doesn’t bother him the way something with regular soy protein would. I have to avoid anything soy while nursing b/c of his allergy (until kiddo is old enough to be tested) and I’ll have to try it out myself soon. 😀

  10. MJ_Mom

    May 25, 2011 at 8:12 am

    My 19 month loved this

  11. Emily

    May 18, 2011 at 12:27 pm

    Dinner tonight– veggie dogs, vegan mac n chese and CSA broccoli…. funny how childhood favorites have changed over the years!

  12. Tabitha

    May 15, 2011 at 5:27 pm

    Same as a previous poster, I got one big clump when I added the nutritional yeast. I never even bothered adding it to the pasta, but I did taste it….yummy! Too bad it wasn’t smooth/thin enough to mix with the pasta nicely. I used nutritional yeast ‘flakes’. Should I have been using ground yeast instead? Does that even exist?

    • Eileen

      December 4, 2011 at 6:40 pm

      Hi Tabitha, I just posted on this site, but wanted to let you know I got the clumpy mess when I stirred in the nutritional yeast and the rest of the ingredients. But I refused to throw it away, so I added 1/2 cup of unsweetened almond milk and 1 tbsp. of turmeric(to give it more of a yellowish color) and stirred it on low heat till I got the desired consistency (creamy and “cheesy”). My sauce was a success with my additions, you should try it!

  13. kristina smith

    May 13, 2011 at 5:11 pm

    Another Weelicious hit! This was super tasty, though it turned a little lumpy when I added the yeast to the margarine. I might also dial down the Dijon next time.

    Does anyone happen to know the caloric value of nutritional yeast? Wondering if we should keep this on our “comfort food” list… 😉

    • Tuana

      February 4, 2014 at 5:43 am

      Hey! Thanks for this useful? video. By the way, I hear a lot of peploe keep on talking about Yeastolarex Remedy (do a google search), but I’m not sure if it’s good. Have you tried home remedy called Yeastolarex Remedy? I’ve heard some amazing things about it and my work buddy completely cure her yeast safely with this remedy.

  14. Callista

    May 13, 2011 at 12:19 am

    Thanks for this recipe. We aren’t vegan, but we eat a ton of meat free meals, and keep toying with the idea of getting rid of dairy, we already use almond or rice milk, but icecream and butter are the hard ones to give up oh and cheese, only for certain things like rice cooker mac 😉

    Just wanted to say that as far as I know margarine is not vegan, there are milk products in it.

    Becel does make a vegan version, and there is also earths balance. But I’m pretty sure standard margarine is not vegan so technically it’s not a vegan recipe. Not trying to be a party pooper, just wanted to say incase someone wanted to serve it to a vegan friend.

    Mac N Cheese is definitely something I don’t want to give up, for those special craving days. So it’s niceto see an alternative….though I doubt its as perfect as youir rice cooker recipe, that has been a favorite of ours!

  15. Jewel

    May 12, 2011 at 3:37 pm

    This tasted yummy, but the nutritional yeast I got was different then I am used to (brown). It didn’t melt and just balled up in a big clump so I couldn’t mix it with the pasta, but it did still taste good! I will have to get the regular nutritional yeast.

    • Teagan

      July 20, 2011 at 11:10 am

      Maybe you had brewers’ yeast? similar taste, different consistency from what I know (which isn’t a lot) :)

  16. JennyOH

    May 11, 2011 at 2:48 pm

    We went through a brief vegan stint at our house (and still try to eat vegan/vegetarian when possible) and I started making my daughter pasta with nutritional yeast then. I never tried adding aminos or mustard, though – genius! Will have to try this one soon.

  17. Christel Schade

    May 11, 2011 at 2:42 am

    Never heard of nutritional yeast.. I will have to look for it at Trader Joe’s. We don’t have a Whole Foods yet.. they plan to set up shop here soon, though.

  18. Kelli

    May 9, 2011 at 10:20 pm

    We aren’t a vegan family but we eat nutritional yeast almost every day! My daughter loves to sprinkle it on everything from her broccoli to her pasta as well. Great recipe…easy and simple.

  19. Raquel

    May 9, 2011 at 9:23 pm

    thank you so much for posting this recipe! i cannot wait to try it. my last attempt at vegan mac and cheese had turmeric in it and it was a tad overpowering

  20. Christi

    May 9, 2011 at 4:18 pm

    Vegan butter substitute (Earth’s Balance) works great in this!

  21. Sokha McCarthy

    May 9, 2011 at 3:50 pm

    Whenever our family want to eat mac and cheese, we use organic milk, organic pasta, whole cheese and 100% whole milk. We never use margarine; real butter all the way. We find that wholesome and 100% real ingredients is the most healthy way; man-made versions can’t compare (i.e. sugar-free, fat-free, taste like butter, etc.)

  22. Claire

    May 9, 2011 at 1:19 pm

    We are not a vegan family, but I buy nutritional yeast in bulk from our local green grocer. I use it as a topping for homemade oil-popped popcorn. It is salty and cheesy and very good for you! And super cheap, as well.

    • catherine

      May 9, 2011 at 2:59 pm

      I’ve used it on popcorn too and the kids LOVE it!!

  23. Lisa

    May 9, 2011 at 8:05 am

    This looks really good! We have moved to a plant-based diet 6 days a week at our house and my kids have been asking for mac n’ cheese. I tried a couple of recipes that we weren’t crazy about….but, we love everything we make from weelicious, so we’ll give this a try.

  24. Julie

    May 9, 2011 at 7:57 am

    Oh my goodness, thank you for this! I can’t wait to try it. One of my kids is dairy free (milk protein allergy) and I know he will be excited to try this! Where do I buy the nutritional yeast, Whole Foods?

    • JennyOH

      May 11, 2011 at 2:52 pm

      We get ours at a local natural food store. They don’t sell it in bulk but in minimal packaging.

    • Melissa

      May 9, 2011 at 1:18 pm


      We find our nutritional yeast at Whole Foods where the spices are. You can buy a big container there, or you can visit the bulk bin section and buy just what you need. We love nutritional yeast/vegan mac n cheeze. Hopefully your family loves it too!! It is a great source of b12!

      Good luck!

  25. Maryea @ Happy Healthy Mama

    May 9, 2011 at 7:28 am

    We love vegan mac and cheeze. Yours looks great!

  26. Sophie

    May 9, 2011 at 3:40 am


    I absolutely adore all your recipes and I want to try this one but I never use margarine. Is there anyway to replace the margarine with olive oil? I feel like of the two “evils”, cheese might be the lesser one.


    • Marcus

      April 7, 2012 at 7:20 pm

      Yes, forcefully impregnating a mother cow repeatedly so you can steal her newborn’s milk for yourself is definitely a lesser evil.

      • Ashley

        October 11, 2012 at 8:47 pm

        Right on. I’m glad someone said this.

    • Kelly

      May 18, 2011 at 7:00 pm

      I used olive oil. Seems to work fine…but def with an EVOO taste which I don’t mind at all. Even Earth Balance isn’t as healthy as they would have you believe…

    • catherine

      May 9, 2011 at 1:07 pm

      In order for the recipe to work as it should, you need to use margarine or een butter if you’re not into it being vegan.

      • Jennifer

        May 9, 2011 at 1:29 pm

        Would the Earth’s Balance work? But we aren’t vegan so butter works?

        • catherine

          May 9, 2011 at 1:33 pm

          Yes it works perfect!

        • Stitches

          October 2, 2011 at 3:09 am

          You’ve got to be kidding me—it’s so transpaetrnly clear now!

    • Renee

      May 9, 2011 at 7:23 am

      I’m with you Sophie, I won’t use margarine. But thank you Catherine, I am working to incorporate more of a plant based diet for my family. So excited to see what else you have up your sleeves!

    • Naz

      May 9, 2011 at 7:17 am

      You could use Earth Balance…..healthy butter and margarine alternative.

  27. CuteEverything

    May 9, 2011 at 1:52 am

    Wow! Lots of nutritious stuff in one dish! Love that fun pasta shape, too!