Saturday, June 21, 2008

Vegan Mac and Cheese

This recipe comes from the June 2008 issue of Vegetarian Times. To make this a complete meal, you can toss the finished Mac and Cheese with some cooked, chopped broccoli or even mix in some frozen spinach (when the sauce is cooking). The garlic is a little strong, so if you're not a huge fan, cut the amount. Also, I recommend using extra pasta because it makes a lot of sauce. Serves 4.

Per Serving: 364 Calories, 15g Protein, 9g Total Fat (1.5 Sat), 534mg Sodium, 3g Fiber, 6g Sugar.


2 1/2 cups plain soy milk
2 1/2 Tbs. white rice flour
1 1/2 Tbs. large flake nutritional yeast
1 1/2 tsp. low-sodium soy sauce
1 Tbs. granulated garlic
1 Tbs. granulated onion
2 Tbs. vegan margarine, melted
1 tsp. yellow mustard
1 8-oz pkg. rotelli (corkscrew) pasta


1. Whisk together soy milk, flour, yeast, soy sauce, garlic, and onion in saucepan. Simmer 4 minutes, or until thickened (took more like 8 for me), whisking constantly. Whisk in margarine and mustard and simmer for 10 minutes more.

2. Cook pasta according to package directions. Drain, toss with sauce.


Karyn said...

That mac & cheese looks good. You always have the best recipes!

I am going to try that next week when I get back from Tubac.

P.S. My son is walking again and feeling great and Peanut's biopsies came back as non-malignant. Yahoo!

Jess said...

Hi, I really enjoy your blog, and your vegan mac and cheese recipe looks great. Would you like to share links? My blog is


egglesscooking said...

Thanks for this recipe. I'm definitely going to try this for my son. I have never tried a cheese less version.