Vegan Mac and Cheese

Serving size:
 4 Servings


    • 3 1⁄2 c
    • elbow macaroni or spirals
    • 1⁄2 c
    • earth balance margarine
    • 1⁄2 c
    • flour
    • 3 1⁄2 c
    • boiling water
    • 1 1⁄2 t
    • salt
    • 2 T
    • tamari
    • 1 1⁄2 t
    • minced garlic
    •   pn
    • turmeric
    • 1⁄4 c
    • canola oil
    • 1 c
    • nutritional yeast flakes
    • 1 t
    • paprika
15 minutes
Ready in
15 minutes


A longtime Deli favorite!

Adapted from the New Farm Vegetarian Cookbook by Louise Hagler and Dorothy Bates


Bring a large pot of water to a boil and cook pasta until al dente. Drain well and set aside. Melt the margarine in a large saucepan, add garlic and saute 3 minutes. Whisk in flour to form a roux and cook, stirring constantly for about 5 minutes. Pour in the boiling water and stir to combine well. Reduce heat to low, add tamari,turmeric, salt and paprika.In a large mixing bowl, combine canola oil and nutritional yeast to make a smooth paste. Add the paste to the sauce, remove from heat and mix thoroughly. Add cooked pasta and mix.


For a casserole, combine 2/3 of sauce with pasta and transfer to a shallow baking pan. Pour remaining sauce over the top, sprinkle with additional paprika and bake 15-20 minutes at 350F.


Special Diets: