Vegan Homestyle Macaroni and Cheese

A cheddar type sauce with a touch of Dijon mustard baked in the oven to a nice crispy texture.

Vegan Homestyle Macaroni and Cheese

Serving Size: 2


  • 1-2 cup vegan cheddar sauce (see below)
  • 1 & 2/3 cups dry elbow macaroni
  • 1-2 slices day old bread
  • salt and pepper to taste
  • oil for the baking dish
  • optional dried bread crumbs for the top

for the vegan cheddar sauce:

  • 2 medium carrots, washed peeled and grated
  • 1/4 cup nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 2 teaspoons onion powder
  • 3 teaspoons Dijon mustard
  • 1 tablespoon light miso
  • dash cayenne (optional)
  • 1 pinch nutmeg
  • pinch sugar (optional)

Vegan Homestyle Macaroni and Cheese


to make the vegan cheddar sauce:

  1. Wash, peel and grate the carrots and place in a small saucepan with water that is 1/2 inch above the level of carrots.
  2. Cook until they are soft.
  3. Puree the carrots.
  4. Add the rest of the ingredients, mix well and return to the stove to cook until thick and creamy.
  5. Season to taste with additional salt, cayenne or mustard.

to make the macaroni and cheese:

  1. Bring a pot of lightly salted water to boil.
  2. Add the macaroni and cook until soft.
  3. Make the vegan cheddar sauce.
  4. When the macaroni is cooked, remove from the heat, drain the liquid off and place in a large owl.
  5. Pour the vegan cheddar sauce over the macaroni and mix well.
  6. Cut the bread slices in small cubes and add to the macaroni.
  7. Season to taste. You may want to add a bit more mustard and some freshly ground black pepper.
  8. Pre-heat the oven to 350 F / 177 C.
  9. Oil an oven-proof baking dish.
  10. Put the macaroni mixture in the baking dish.
  11. If you wish, sprinkle dried bread crumbs on top of the macaroni for a crispy topping.
  12. Bake the macaroni for 20-35 minutes or until lightly golden brown on top.


This recipe offers a nice serving for 4 as a side dish, or 2 as part of a main meal. We served it with a vegan omelet with sauteed fresh spinach as filling, using Vegan Dad’s omelet recipe.

4 responses to “Vegan Homestyle Macaroni and Cheese”

  1. Megan says:

    That looks so good!
    I’ve been looking for a super-tasty vegab mac and cheese recipe, it’s the one thing I miss from before going vegan πŸ™
    So I’ll have to give this recipe a try :9

  2. Chris says:

    Hi Megan,
    Thanks for your nice comment. This was very good. We really enjoyed the entire meal. I agree with you- Mac and Cheese is one of the things I have missed as a vegan- 11 ears now vegan!!!!
    Actually I was always a cheese-aholic… I’ve enjoyed cheese of every sort, and had missed it. but over the years have learned to do without a lot, and also learned different ways to make substitutes that taste as I remember cheese to have been. Where we live, e can only get one sort of vegan cheese-and it’s a rather long bike ride to get there. Normally that’s not such a problem.but with daytime temperatures below freezing – I am not so quick to hop on my bike and ride over to get it. Soo… am happy to have some other ways to create that wonderful cheese-y feeling from scratch. This mac and cheese was great, I’ve also made a nice Welsh rarebit which was another favorite meal. And just recently made a really amazing “blue-cheese” with millet as the main ingredient… It’s really quite good…I’m sure we will post about it soon. Well, I hoe you enjoy the macaroni and cheese..and give some of the other tasty recipes a try too…her are lots of yummy things.

  3. Ohhh, now this looks like a great vegan mac and cheese recipe πŸ˜‰ The vegan cheddar sauce is unlike any other I’ve stumbled upon, too – which is always a major plus for me. I like different!!

  4. Chris says:

    Hi Jess,
    Thank you for your comment. I’m so glad you are interested in this cheddar recipe. We find it amazing and delicious. We also enjoy experimenting and trying something new. Using the carrots as a base is just amazing. It gives the right color, and a good texture for the mass. Of course it’s the mustard, nutritional yeast, a bit of lemon juice, miso and nutmeg that combine to give the salty cheesy flavor. But, we are happy that we don’t need to use soy of tofu, or even flour or wheat to thicken, so it’s really quite healthy. We’ve also used this thinned down a bit for a welsh rarebit. I can’t wait for you to try it. πŸ™‚ We also have a really unusual “blue cheese” recipe coming up- soon to be posted, but I’m not sure when. My husband makes the posts, and he alternates with main meals, salads, soups and desserts etc. It’s his choice and always a fun surprise for me to see what gets posted. He really enjoyed the “blue cheese” so I’m pretty sure it will get posted soon. And meanwhile you have the “cheddar” to play around with πŸ™‚ Hope you are weathering the winter well, and spring comes soon for you and all.

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