This savory, creamy, and cheesy vegan macaroni and uncheese casserole is made without any store-bought cheese alternatives, but with loads of flavor. It’s relatively low in fat, but has a buttery breadcrumb topping to up the indulgence. The recipe is adapted from a popular classic cookbook by Jo Stepaniak. I originally posted it back in 2007, but today we’re giving it an update.
Vegan Macaroni and Uncheese Casserole is Light but Satisfying
I started collecting recipes when I was 15 years old. My first cookbooks came right after college, and started piling up quickly. But the first dairy-free cookbook I ever purchased was The Ultimate Uncheese Cookbook. I wasn’t craving cheese, but the book boasted “so many great recipes, not just cheesy options.” It made me very curious. This cookbook is loaded with various types of recipes from vegan pizzas to salad dressing. But it really is the bible of dairy-free cheese alternatives.
One of the first cheesy recipes that I tried from this cookbook was the Traditional Macaroni and Cheez. It’s actually quite far from traditional, but it is delicious. And it definitely fills those macaroni and cheese casserole cravings.
This macaroni and uncheese casserole has a mellow cheese vibe, and an excellent creamy texture. I cooked my noodles a little too long, so they baked up a little mushy. I modified the recipe to recommend cooking the macaroni al dente. I also noted to add more milk beverage as needed. I had to thin out the uncheese sauce a bit, because it turned into a big glob of dough at first. But it easily smoothed out with more milk beverage.
I also added some diced red bell peppers for color and nutrition, and will probably add some diced onions and chopped broccoli next time. Overall, both my husband and I were satisfied, and it was an insanely easy meal to make.
Unbaked and baked pictures from the first time I made this vegan macaroni and uncheese casserole recipe.
Special Diet Notes: Macaroni and Uncheese Casserole
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
For gluten-free mac and uncheese casserole, you can use the gluten-free flour of your choice. Also, use gluten-free breadcrumbs and gluten-free macaroni.
- 2½ cups dry elbow macaroni
- 2 tablespoons olive oil
- ⅓ cup all-purpose or wheat flour
- ½ teaspoon dry mustard
- Pinch cayenne
- 1¾ cups plain unsweetened dairy-free milk beverage, warmed, plus additional as needed
- ½ cup nutritional yeast flakes
- Salt, to taste
- Black pepper, to taste
- ½ cup packed whole-grain bread crumbs
- 1 to 2 tablespoons dairy-free buttery spread (optional)
- Preheat your oven to 375°F and grease an 8-inch square baking dish.
- Cook the macaroni al dente according to package directions.
- While macaroni is cooking, heat the oil in a large saucepan. Stir in the flour, mustard, and cayenne. Cook and stir for 1 minute. Gradually stir in the hot milk, a little at a time, whisking constantly. (It will take about 5 to 7 minutes to add the milk. The sauce should continue to bubble as you add the milk. If it doesn't, you are adding the milk too quickly). If necessary, cook the sauce until it is the consistency of thick cream, about 2 to 4 minutes longer. If it thickens too much, whisk in more dairy-free milk beverage.
- Remove the pan from heat and whisk in the nutritional yeast flakes. Season the sauce with salt and pepper. Stir in the cooked macaroni until it is evenly coated.
- Transfer the pasta and sauce to your prepared baking dish and even it out. Sprinkle the top evenly with the bread crumbs. Dot the bread crumbs with the dairy-free buttery spread (if using).
- Bake the casserole for 25 to 30 minutes, or until the top is golden. Let the casserole stand for 5 minutes before serving.