Vegan Macaroni & Cheese


This vegan macaroni and cheese recipe was submitted by a reader from The Veggie Web site:

I never use a recipe for this dish, so the ingredient amounts might be a little off. Adjust as necessary. I’ve tried endlessly to find a good vegan cheese substitute for macaroni and cheese, and Soymage is the best. This dish is much better than those recipes with nutritional yeast, and any ex-mac & cheese aficionado vegan will definitely be satisfied!

Special Diet Notes: Vegan Macaroni & Cheese

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan, vegetarian, and optionally nut-free.

For gluten-free vegan macaroni & cheese, swap in gluten-free macaroni noodles (brown rice or quinoa work well) and gluten-free all purpose flour.

For soy-free: Earth Balance offers a soy-free margarine and use soy-free cheese substitute like Daiya.

Macaroni & "Cheese" (Vegan)
Cook time
Total time
Serves: 2-4
  • 2 cup macaroni
  • 1 tablespoon dairy-free margarine (like Earth Balance)
  • 1 tablespoon flour
  • 3 cup dairy-free milk beverage
  • 4 oz. dairy-free cheddar cheese substitute
  • 1 small clove garlic, minced
  • 1 medium onion, chopped
  • 1 tablespoon minced parsley
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • paprika
  1. Cook pasta until barely tender; drain and set aside.
  2. Melt margarine in a saucepan and add flour. Slowly add the soy milk, constantly whisking the mixture. If the consistency is not thick enough, slowly sprinkle in some flour, starting with ½ T and adding more if necessary. Meanwhile, continue whisking. Add cheese, garlic, onion, parsley, salt, and pepper. Whisk until sauce is thick and smooth.
  3. Combine sauce and pasta, and sprinkle with paprika. Bake at 375 degrees in a greased casserole dish for at least 30 minutes. Or until the top is golden and crispy.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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