Creamy Vegan Macaroni and Cheese

This creamy vegan macaroni and cheese will be absolutely satisfying to your non-vegan companions. It is smooth, delicious, and prepared in a snap! Double the recipe if no side items are accompanying it and you are expecting a crew! Enjoy the goodness of veganism – warmed!

Preparation Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Serves: 4


  • 8 ounces of elbow macaroni, regular or gluten free, cooked according to package
  • 2½ to 3 cups vegan cheddar cheese shreds, we used Daiya Cheese
  • 2 cups original dairy-free milk
  • 2½ Tablespoons vegan butter
  • 1 Tablespoon nutritional yeast
  • ¼ teaspoons ground paprika
  • ¼ teaspoon prepared mustard
  • Salt and black pepper, to taste
  • Vegan parmesan cheese, on top for serving


  1. Prepare macaroni noodles according to package instructions, and drain.
  2. Then, in a sauce pan over medium-low heat prepare cheese sauce by heating vegan butter. Then, once melted add dairy-free milk, nutritional yeast, paprika, mustard, salt, and pepper to taste.
  3. Finally to sauce, add vegan cheese, and cook gently stirring until cheese is melted and a cheese sauce is formed.
  4. Stir in macaroni noodles now.
  5. Finally, you may serve this as stovetop macaroni after removing from heat, or place macaroni in a safe 8×8 glass baking pan, in a 350 degrees Fahrenheit preheated oven, and bake for 15 minutes.
  6. Serve with vegan parmesan on top (optional)

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