Home Cooking- Vegan Mac & Cheese


We wanted to use nutritional yeast again and decided to try making vegan mac & cheese from love and lemon blog!



1 small onion, finely chopped
1/4 cup earth balance vegan butter (or any vegan butter)
1/4 cup flour, I used plain flour
3 cloves garlic, minced
squeeze of lemon (I only had lime)
1 cup coconut milk
1/4 cup nutritional yeast (not regular baking yeast)
2 tablespoons dijon mustard
2 tablespoons tomato paste
2 teaspoons turmeric
1/4 to 1 teaspoon smoked paprika (to taste), plus a little more on top
8-12 oz elbow pasta, I used macaroni
1 to 1-2 cups pasta water, use a little at a time
1 cup frozen peas (I only had edamame)
salt & pepper

The 3 tips to making a really good mac & cheese:

1. Nutritional yeast are the secret ingredient to give off the cheesy flavour and adding a little Dijon mustard goes a long way.

2. Coconut Milk has a more decadent, silky texture which is liquid in form and very creamy.

3. Turmeric adds a pretty colour and many have commented how it emulate cheese’s bright hues.


Heat butter in a medium pot over medium heat. Add onions, a few pinches of salt, and simmer until translucent (about 5 minutes). Add flour and whisk to thicken. Add garlic and cook for a few more minutes on medium-low.


Add a good squeeze of lemon and stir to make sure nothing is sticking to the bottom of the pan. Add coconut milk, nutritional yeast, mustard, tomato paste, turmeric, paprika, and a few more pinches of salt. Let simmer, stirring occasionally, for about 15 minutes. Meanwhile, cook your pasta.


Optional step – vitamix the sauce together to make the sauce really creamy. (Blending this is really the magic to get a smooth paste)

Taste and adjust seasonings. In a large bowl stir together the cooked pasta, some of the sauce, and peas. Stir in pasta water as needed to thin the sauce if you like (we did not add any pasta water to ours).

Overall, it looks good but taste wise we were expecting something more cheesy. I might have added too little coconut milk 3/4 cup or too much flour 1/4 cup? If anyone know what else I could improve on to make my mac and cheese taste better?

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