Vegan Macaroni and Cheese

Vegan macaroni and cheese recipes abound, but many use nutritionally void starches as thickeners, and/or are based on cashews, which makes them super calorie-dense. This version keeps it vegan and gluten-free but also is nut-free. The only fat is a few tablespoons of tahini, but you could skip that if you want. Konjac powder gives this dish extra staying power and adds fibre. I like to use unsweetened soy milk to bump up the protein content, but any non-dairy milk will work fine. Jazz it up with veggies or whatever add-ins you please. Leftover sauce can be used any way you wish...I like to mix it with salsa and use as a taco salad sauce!


For:  4-6 Servings
  • 1 946ml container Unsweetened non-dairy milk (reserve 1 cup and set aside)
  • 1/2 Cup Nutritional yeast
  • 2 tbsp Tahini
  • 2 tbsp Light miso paste (use chickpea miso for soy-free)
  • 2 tbsp Lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Tumeric
  • 1 tsp Paprika
  • 1 tsp Salt (or to taste)
  • 2 tsp Konjac powder
  • 1 lb package Cooked whole grain short pasta (Gluten-free, if necessary)


  1. Whisk together all the ingredients for the sauce, except konjac powder and 1 cup of milk, in a pot over medium heat. Once hot and relatively smooth, whisk konjac powder into reserved milk and stir quickly into sauce. Turn heat to low and keep warm until ready to serve. Toss desired amount with cooked pasta. Keep any extra in fridge for up to 4 days or freeze.