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Easy Creamy Vegan Macaroni and Cheese

Easy Creamy Vegan Macaroni and Cheese

Mesa Mom

"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!"
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Ingredients

43 m servings 349 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • 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.

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Reviews

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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...

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