Creamy Vegan Macaroni and Cheese Casserole
Prep time
Cook time
Total time
This easy dish starts with a roux, but piles on seasonings and extra richness for more depth of flavor without the need for a cheese substitute.
Recipe type: Entree
Cuisine: American
Serves: 5 servings
  • 3½ cups dry macaroni
  • ½ cup dairy-free buttery spread
  • ½ cup all-purpose flour
  • 3½ cups boiling water
  • 2 tablespoons soy sauce
  • 1½ teaspoons garlic powder
  • ½ to 2 teaspoons salt, to taste
  • 1 cup nutritional yeast flakes
  • ¼ cup oil
  • Paprika or smoked paprika, for topping (optional)
  1. Preheat your oven to 350°F.
  2. Cook the macaroni according to the package directions.
  3. While the macaroni is cooking, melt the buttery spread in a medium saucepan over low heat. Whisk in the flour.
  4. Continue whisking over medium heat until smooth and bubbly, about 1 minute.
  5. Whisk in the boiling water, soy sauce, garlic powder, and ½ teaspoon salt. Continue whisking until the sauce is smooth, thick, and bubbling. Whisk in the nutritional yeast and oil. Taste and add more salt, as needed.
  6. Mix ¾ of the sauce with the noodles and transfer to a casserole dish. Even the noodles out, and evenly cover with the remaining sauce. Sprinkle with paprika, if desired.
  7. Bake for 15 minutes, then broil the top for a few minutes, until browned.
Recipe by Go Dairy Free at