Bowls and bowls of vegan Mac 'n Cheese have been tumbling out of my kitchen the past few days. I've been seduced, yet again, by those fluffy golden curls of pasta. I've already posted quite a few vegan Mac/Cheez recipes, but this time I was craving a classic bowl. I wanted to put that "blue box" Mac to shame. So this is my fake-out version of what vegans like me may remember Mac 'n Cheese to look, feel, taste and sound like. Yes, sound like too..
Sounds Like Mac. When I fold my fake-out cheese sauce into the steaming, warm, pillow-y macaroni pasta I hear the sound of Mac 'n Cheese. It's a sloshing, gurgling, wet and bubbly sound as the thick sauce oozes between the tubes of macaroni and coats the silky curves in a delicate way.
I actually hadn't heard that sound in a very long time. Maybe back in early college, still a vegetarian, in a desperation move I whipped up a "blue box" Mac. The strangely silky cheese sauce coated each piece of pasta in a dramatic slithering way. Slapping against the side of the bowl as the electric orange powder transformed magically into "sauce." But the taste of "blue box" Mac never trumped the crazy color of the sauce.
But really, this recipe is s much better than my "blue box" memories. It's really a play on what my mom used to make. Rich, thick, creamy pasta that oozed with each spoonful bite. Comfort Mac. Yup, I can veganize that..
Inspired Again by a Memory. So yet another food memory of mine turned itself into my recipe inspiration. Do we see a pattern here folks?
I guess I'm trying to re-create my childhood (or actually, veganize my childhood) one dish at a time.
Fake-Out Mac 'n Cheese
makes 5-6 cups
3 cups fake-out cheese sauce (see below)
6 cups cooked macaroni pasta
2 tablespoon dried parsley flakes
¼ cup nutritional yeast
⅓ cup sun-dried tomatoes (optional)
To prepare: Cook Pasta. Drain. Toss with nutritional yeast and parsley (opt'l tomatoes). Fold in prepared cheese sauce. Serve warm or keep warm in oven until ready to serve.
Tossing Process:
Fake-Out Cheese Sauce Recipe Below
Stretch Your Cheese Sauce - 5 uses
here.
Find five more uses for my Fake-out Cheese Sauce (think cheesy nachos and vegan 'special sauce').
Fake-Out Cheese Sauce - updated 11/12
vegan, makes 5 cups
1 cup nutritional yeast flakes
1 can cannellini beans, drained (about 1 ½ cups)
½ teaspoon garlic powder
1 tablespoon Dijon mustard (or add to taste)
¼ teaspoon fine pepper + salt to taste
1 cup mashed sweet potato
⅓ cup vegan butter (Earth Balance) softened
1 tablespoon tahini (optional - adds a tang to the sauce – just as real cheese would)
add a few dashes cayenne or red pepper flakes for heat!
Last step: thin out to desired thickness with PLAIN soy milk, soy creamer or water
To Make:
1. Bake your sweet potato – if using that method.
2. Add all ingredients to a blender or food processor. I used my Vitamix. Blend on low and increase gradually until mixture becomes smooth.
3. You can do a taste test and adjust spices, sweetness. Lastly, thin out the sauce to your desired thickness using soy milk, soy creamer or water. I added in a splash of soy creamer.
4. If serving with pasta, add directly to hot, just drained pasta and the pasta will heat the sauce. Otherwise, you can simmer the sauce on your stove top until ready to be served or used in a recipe. Simmering the sauce is great if using for a cheesy dip or fondue.
pirh says
Kathy I made this back in 2011 when you posted it and I'm still coming back to make it again and again! Thank you for posting such great recipes all these years.
Debbie Mickow says
I am making this right now...tried all the one's with cashews and, someone on my vegan site I belong to mentioned this one. So, we'll see. I'll report back later 🙂 It does sound really good, and the reviews seem to be positive for the most part.
Kathy Patalsky says
Really hope you love it Debbie! Remember the key to any good sauce is to follow the recipe but also remember to adjust and of the seasonings to taste. Salt and nutritional yeast are variable for different ppl. Good luck!
Debbie Mickow says
Let me tell you Kathy...It was Perfection!!!!!! I followed exactly except only 1 tablespoon of mustard. No Nutritional yeast over-powering flavor, no mustard over-powering flavor, it was just PERFECT!!! Thank you so much! My non-vegan hubby LOVED IT!! I added steamed broccoli and green onions...I will definitely be making this again and again!!!!!
Melissa says
Wow!!! Just tried this and it's amazing!!! I don't have tahini at the moment so will try that with it next time, but I love this! I really love knowing this sauce is actually doing something for me instead of not. Love, love, love!!! Thanks!
Kathy Patalsky says
So happy to read this Melissa! Glad you love it! 🙂
Sarah Betz says
OH MY GOD this was so great!!!!!! SO many possibilities with this one! Very inspiring, thank you so much! My daughter approves. She hates when I "go vegan" LOL
Simon says
tell her going vegan means no more animal death and suffering.
you can also tell her that it will prevent her dad from dying from heart disease.
Guest says
Me too. Gotta have those peas!
Marissa Emily Mulligan says
Favorite cheeze sauce recipe! I've made it so many times that I haven't looked at the recipe in years. Made it for a group last night over nachos and was asked for the recipe. When I got here to send the link, I realized that I totally forgot the vegan butter! It MIGHT have been a teeny bit less creamy but the flavor was just as good. Totally recommend skipping to anyone trying to keep overt fats or calories low.
Marissa Emily Mulligan says
And in mac n cheese, I like adding chipotle powder and peas. Sometimes diced tomatoes too 🙂 Thank you, Kathy!
Sarah Marie Krykew says
I'm allergic to sesame tahini.. Any good substitutes?
Simon says
it's basically a source of fat...i would add soaked cashews (blended) or just omit it completely.
naturalhandcraftedsoap.com says
Inspired recipes to my table !
Kathy Patalsky says
I'm not a big fan of that brand it is MUCH heavier and drier than the brand I use which are flakes not powder: kal brand.
Brittany says
I just made this too and I agree, it looks amazing but the chalky yeast taste is overbearing.. I used the BRAGG brand of nutritional yeast.
Andrea says
i love this recipe. I stir in fresh peas in mine. So good.
Meagan McVarley says
This was soooo delicious. I enjoyed this recipe thoroughly! I am not vegan, but I constantly flirt with the idea and I love to experiment with intriguing recipes. Strangely enough I had everything for this recipe in my pantry except the vegan butter and parsley. Luckily I found some Earth Balance spread and I just left out the parsley. I will definitely remember this recipe! Thanks so much!
Bea Acs says
Looks so yummy, gotta try asap! Would using brewers nutritional yeast powder make much of a difference?
Marlies Hager says
holy cow! i just made this and it's amaaaazing! i added in some steamed broccoli and kale and it's perfection. Who needs real cheese anyway? 🙂
Kathy Patalsky says
Hi! I think this recipe would actually be better in the freezer since the fridge tends to dry out pasta and 5 days a quite a long time for storing pasta. So try the freezer with this dish. (It will freeze even better if you add a bit more fat to the recipe since foods that contain fat freeze better than those that do not. (generally speaking) (for example, that is why wedding cake actually freezes quite well.)
disqus_aIRqYxB0Db says
Great recipe 🙂 How long would this keep in the fridge or freezer? I was thinking of making up a batch to send to school with my daughter a couple of times a week? do you think it would last in the fridge/freezer for 5 days? Thank you 😀
Helaine says
I had this for dinner last night and it was delicious! I halved the recipe and still have enough sauce for another meal or two, does it freeze well?
Kathy Patalsky says
Any oil would work, but be sure to add extra salt. And maybe some extra nutritional yeast to thicken. Also, may sound odd but hummus would work as a fat/vegan butter sub too!
Kyra says
is there anything I can use in place of vegan butter? thanks 🙂
Kathy Patalsky says
Hm maybe you do not like nutritional yeast? Or maybe you need a new brand of NY.. I like Kal brand.
Ali says
I just made this recipe and it looks great! HOWEVER, I cannot get over the smell, and therefore taste, of the yeast. Any help???
Kathy Patalsky says
Ps thanks!! 🙂
Kathy Patalsky says
Yes pumpkin or sweet potato work for texture. Just season to taste
Samantha says
Awesome recipe! I am sooo excited to try this, and I have all the ingredients except for the sweet potato. Do you think canned pumpkin would work instead? It sounds odd, but I feel like it would pretty much act the same way as the sweet potato would in this sauce. I could be totally wrong though...your opinion?
By the way, awesome, beautiful website 🙂 As a vegan, just seeing a blog like this makes me happy!
Kathy Patalsky says
Hi there! I simplified the recipe recently. YES, if you would like to use flakes you may. Sub in about 1/2 cup flakes + splashes of milk until you get a mashed potato consistency - then add that mixture to the recipe. The flakes produce a much less sweet outcome.
Let me know if you need further help.
Kaytee says
I think I am missing something... wasn't there an option to use instant mashed potato flakes instead of sweet potato? Please help!
Kathy Patalsky says
Just halve it - and halve again if desired.
Tekoa S. Smith says
5 cups was entirely TOO much cheese sauce for me. I cook for one and use left overs for lunches at work. Any easy way to minimize the sauce recipe?
Jessica Burnett says
Found this new way to make the cheese and it tastes DELICIOUS.
disqus_IGaPReywSw says
Liked the recipe but would definitely add a lot LESS mustard! it was too overpowering. My husband likes to use the term, bully.
Yvette Reid says
Can you use a navy or lima bean? I don't like eating anything out of the can. Soaking and cooking my beans from scratch would be worth the wait and healthier.
Muddy Waters says
i think i'm gonna make this without tahini...i've been driving around everywhere lookig for this. i have every thing else. after reading the reviews, i may cut back just a little on the mustard.
Jencat says
I would think you could use any white bean. Try checking the ethnic section for the Goya brand if your supermarket has one.
Shelly Fuller says
Hi there, thanks so much. I have great news: I did finally locate cannellini beans in my local supermarket. Apparently was in front of my face the entire time, LOL. I can't wait to try this. Thanks again!!!
Jencat says
Tahini is sesame seed paste, not peanut butter.
Shelly Fuller says
Oh my heavens, I came about this site while searching for vegan/gluten free mac & "cheese recipes. I'm new to this lifestyle, and this site will be so beneficial to me. I can't wait to try this one out. Just wondering, however, may I find a Tahini sauce that's gluten free? I've never cooked with it before. I've also been having trouble finding canned cannellini beans, but I'm sure I will, somewhere. I absolutely won't give up until I do. Thanks for posting this recipe!
may vegan says
OMG, if you accept resquests (and cries for help :D) please post all cheese ideas you have. I only had one that is perfect as cream cheese, this is great and I'll test it soon.
Wish you all the best!
Olivia Rose says
I love this recipe. I did make some changes though. I just used 1 tsp ground mustard otherwise I felt the mustard taste would be way too strong! Also, I wanted less fat, so instead of oil I used veggie broth and instead of earth balance I just used some plain soy milk. I also used Sun Butter instead of Tahini. And then I put it all in a casserole dish add topped it with some bread crumbs and paprika. Served it with a side of broccoli and it was the perfect meal!!
Veganrunner says
OOHH, chopped green onion. Yummy!
Meagan McVarley says
I was going to say the same thing! I have tons of green onions I should have had some in it! Oh well, I have tons of leftover "cheese" to put on everything the next few days:)
Becca says
I agree with the mustard being way to strong! It has a very big kick to it. I wish I had cut some of it out. I'm trying to figure out what to use to soften the bite a bit...
Andrea K. says
Maybe brown rice flour?
Cass says
Is there a good substitute for the Tahini sauce? We recently found out my almost 1 year old daughter is allergic to peanuts, milk and eggs. I wanted to make this for her, and I JUST went to the whole foods store and got the nutritional yeast flakes, but forgot to look for the sauce. I have Sunbutter, I read you can sometimes replace tahini sauce with peanut or other nut butters... but I think that might be gross. I have sesame oil, should I mix a little with the sunbutter? (sunflower seed butter) Or just omit it completely?
Kathy Patalsky says
Sounds like you have a few good sub ideas there .. Give the sun butter a try. Or you could even omit it completely.. Actually a splash of apple cider vinegar could be a good sub too. But just a 1 tsp splash.
Good luck!
tinybun says
i bought a food processor to make this recipe, and it was totally absolutely worth it. im not a vegan but am always on the look out for delicious recipes without animal products. cheese is such a hard one to nail, this is better. thanks for this!
Taylor says
Ah I wanted to like this soo badly but the mustard ruined it for me. The mustard was way too strong. I do like the consistency and overall flavor so I will try this again, omitting all mustard! Thanks for the recipe and I'm sure it will work out next time...I just wanted to warn others of the mustard before they made it so they can adjust if needed!
rachel says
I just found your site the other day and I am eating this as I type! I thought there was no way this could top childhood memories of Kraft Mac & Cheese, but I love it. I especially love that I don't feel icky and bloated after eating it.
I did change just a couple things: I added some garlic salt, because I'm a garlic freak and I mixed in some chopped green onions. This easy and healthy recipe is definitely going to become an easy staple in my vegan diet. Thanks!
Sandra says
I've never used nutritional yeast and I'm not sure I can find it in a store around here. Are there any substitutes? I just need it to be dairy-free, not necessarily vegan.
hails says
Do you have a Sunflower Market (now owned by Sprouts)? I find it there in the bulk section.
dee says
how many does this serve?
Mpricaa says
Is the mustard an essential part of the recipe? i hate it, would it affect anything if i cut it out?
Kathy Patalsky says
You can omit but you may need to add in additional salt/spices to substitute.
Kim_possible6385 says
Made this the other night and it is amazing!!!!! Thanks for all of the great recipes!!
Sgabbott78 says
me too...at least with the taste. i was looking forward to a version of mac'n'cheeze that was like what i used to eat in my pre-vegan days, but this was NOT it. yes, it initially sounded like it, but it did not taste like it. the taste actually got better after a day or two (we had leftovers), but was still not like the real thing.
Jessica says
Oh Kathy, this was phenomenal. My dad even had seconds and he can be the pickiest eater! I adjusted it slightly by using a baked yam and less vegan butter. Thank you so much for sharing! 🙂
Courtney Caron says
Mine did not turn out yellow at all but was very much like a light brown. Any reasons you can think of???
TarBar says
I am so massively, incredibly grateful for this blog! I can't stop looking and reading!!
Ebbydebb says
Can it really be called Mac and Cheese if there is no cheese?
Miss Moppet says
oh, good news! Garbanzos work fine in it. And adding a little lemon juice or vinegar to replicate cheesy tang. Very nice, unique recipe.
Miss Moppet says
I only have garbanzo beans! would that be gross to substitute?
Emily says
as a recent vegan and mac and cheese addict I've been testing out several recipe's and this is by far the best! Not only did it taste better, but the ingredients were better as well. Even hubby who couldn't care less about mac and cheese (or cheese in general) kept asking for more! Thanks for sharing this awesome and EASY recipe!
Dinosaursrun says
Man.. I just made this.. it was so good, even my meat and potatoes fiance loved it. THANK YOU!
oldgurl4 says
OMG!!!!...This Came Out DELISH!!! It was Sooo Worth the Trip to WFM (Whole Foods Market)...I did added an extra Ingredient when placing in the oven to broil the top a little....I added or sprinkled "Daiya" Vegan Sharp Chedar Cheese then finished the toping with the Panko butter mix from your recipe. Talk oabout CHEESE' errrr!! Thank-You Soooo Much. ~HAPPY~ Easter/Passover :O)
Meghan says
Do you think this will work without tamari? My daughter is allergic to soy... booo! 🙂
Emily says
I made it without Tamari simply because I didn't have any on hand and it worked out just fine! both my husband and I ate our fair share! I simply skipped it completely, no subs.
Bunnyjun says
How many calories per serving???
Anna says
Thanks for telling me!
Joanna Greenwood Burningham says
Love that you didn't use nuts! Allergies suck! This looks good, I will have to try it.