Skip to main content New this month
Get the Allrecipes magazine

Easy Creamy Vegan Macaroni and Cheese

Rated as 3 out of 5 Stars

"Although this does not taste like the the traditional mac 'n cheese recipes most of us grew up with, it will satisfy your comfort food craving while helping you avoid preservatives, dyes, meat, and dairy. Stir in your favorite veggies and/or meatless filler and you've got yourself a satisfying meal. This recipe is very versatile; tweak ingredients to your liking!"
Added to shopping list. Go to shopping list.

Ingredients

43 m servings 349 cals
Original recipe yields 8 servings (1 8-inch pan)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl; toss with 1 tablespoon rice bran oil.
  3. Combine remaining rice bran oil, soy milk, nutritional yeast, garlic, mustard, and paprika in a high-powered food processor or blender; blend until smooth and creamy.
  4. Pour soy milk mixture over elbow macaroni in the bowl; toss to mix. Pour into the prepared baking dish. Cover with aluminum foil.
  5. Bake in the preheated oven until center is bubbling, about 20 minutes.

Footnotes

  • Cook's Notes:
  • Substitute hemp or almond milk for the soy milk if desired.
  • Substitute 1 1/2 tablespoon minced bottled garlic for the fresh garlic if desired.
  • Add 1 teaspoon ground turmeric if you like a more orange color.
  • If you prefer a crispy topping, bake uncovered.

Nutrition Facts


Per Serving: 349 calories; 20.2 g fat; 30.4 g carbohydrates; 13.8 g protein; 0 mg cholesterol; 53 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 9
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I made this for my son who cannot eat dairy. I used olive oil and unsweetened almond milk instead and it has an uncanny flavor to original mac and cheese! The rest of my family said that they ...

Most helpful critical review

While I have not made this yet, I plan too. Would like to make a comment/recommendation about choice of noodles. A lot of noodles use eggs in it, which is not vegan friendly. Be careful what you...

Most helpful
Most positive
Least positive
Newest

I made this for my son who cannot eat dairy. I used olive oil and unsweetened almond milk instead and it has an uncanny flavor to original mac and cheese! The rest of my family said that they ...

While I have not made this yet, I plan too. Would like to make a comment/recommendation about choice of noodles. A lot of noodles use eggs in it, which is not vegan friendly. Be careful what you...

I used considerably less garlic in this. It doesn't taste like the boxed kind of mac 'n cheese but that isn't a bad thing. It's creamy and quite savory. I used gluten free penne because I didn't...

This was horrible. I made it with almond milk and olive oil as another review mentioned I would never make this again.

Will definitely make this again. Doesn't taste like the 'traditional' mac n cheese but that doesn't take away from the fact that it's still delicious and satisfying. Husband loved it!

This might be one of the WORST things I have ever made!

Next time I would use less oil. Otherwise, quite good. I used almond/cashew milk and I didn't have yellow mustard, so I used mustard spice instead.

Made exactly as directed. It was amazingly delicious. And easy. No, it's not going to taste like your mom's homemade from when you were a kid. But it's wonderful, nonetheless.