Recipes // Main Dish Pasta // Vegan Mac & Cheese

Vegan Mac & Cheese


By Mee Tracy McCormick

Serves 5-6


  • 16 ounces of dried gluten free penne pasta or whole wheat pasta
  • 3 tablespoon of earth balance dairy free butter
  • 3 cups of Daya Cheese
  • 2 cups of non-dairy milk (I like coconut milk b/c it has great natural fat)
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon of non-dairy cream cheese
  • 1 tablespoon of diluted miso paste in 1/4 cup of pasta water
  • Pinch of sea salt
  • Pinch of cayenne
  • Pinch of paprika


  1. Cook pasta according to directions on the package. Set aside 1/4 cup of pasta water when you strain your pasta– you will use this to dilute your miso paste in the end.
  2. In a non-chemical non-stick pan melt your non-dairy butter, add daya cheese, coconut milk, nutritional yeast & non-dairy cream cheese. Cook down until melted stirring non-stop. Lower your heat and add in the diluted miso paste mixing it in.
  3. Pour cheese sauce over pasta and blend together. Top with cayenne, paprika & chives.

*You can also blend your macaroni and cheese sauce together into a baking dish, cover with gluten free bread crumbs or regular breadcrumbs and bake for 15 minutes at 350 degrees or until breadcrumbs are golden brown.

Featured Recipes

Personally Yours

Marketplace Recommendations