Vegan Mac n Cheese

So I have a confession to make. Back when I lived on residence, during my university days, there was a certain food there that had a special place in my heart: macaroni and cheese.

It was gooey, warm and incredibly cheesy. And mind blowing delicious. My meal plan on res was all you can eat (dangerous really) so I always went back for second helpings of the mac n cheese.

I recently had been really craving some good old mac n cheese, but I wanted to find a healthier version. So here it is: vegan mac n cheese!


Vegan Macaroni and Cheese

Adapted from

  • 2 cups elbow macaroni
  • 3 tbsp vegan butter
  • 1/4 cup whole wheat flour
  • 3 cups almond milk (soy works too)
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg
  • 1 1/2 cups soy cheese

Pre-heat the oven to 350 degrees.

Grease a 2-quart baking dish with butter or cooking spray.

Boil the elbow macaroni for 8-10 minutes until cooked. Once cooked, remove from heat and strain.


In another medium-sized pot, melt the butter over medium/low heat. Add the flour and stir.

Warm the milk (20-30 seconds in the microwave worked for me) and add to the butter/flour mixture.  Then add the salt, onion powder, pepper and nutmeg.


Continue to cook for 5-7 minutes until mixture boils slightly.

Remove pot from heat and add 1 cup of the soy cheese. Stir until the cheese has melted.

Add the cooked macaroni and stir until combined.


Pour your mac n cheese into the prepared baking dish. Sprinkle the remaining 1/2 cup of soy cheese on top of the mac n cheese.


Pop into the oven and bake for 30-35 minutes.

Once fully cooked, serve and enjoy!


Here is the nutrition information for this recipe (for one serving in a 12 serving recipe):

  • Calories: 246
  • Fat: 6.4g
  • Sodium: 456mg
  • Carbohydrates: 35g
  • Fiber: 4.9g
  • Sugar: 3.8g

This recipe also packs in 25% of your daily dose of calcium per serving!


Hope you enjoy this as much as I did 🙂

Have a great weekend!


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