Vegan veggie mac n cheese


by: mikaela

My wisdom teeth are out but my mouth is still very much sore and eating is still hard to do. As much as a I love yogurt and pudding and ice cream galore I needed something a bit more substantial to eat and today I was ready to try to eat food I could chew. My daughter loves mac n cheese but we both have the sniffles and cheese would only irritate the problem so I decided to play with my old vegan cheese recipe and make a super creamy vegan veggie mac n cheese. This recipe came out perfectly and I was able to eat it without pain and of course it was also delicious. This would be great with panko bread crumbs on top to add crunch but since I didn’t want to hurt my already sore jaw I decided to leave it out and instead sprinkled flax meal and nutritional yeast on top. The flax added just enough crunch to satisfy that baked crispy top I love but it was still soft enough to eat without much chewing. I hope you enjoy this recipe and if you try it let me know, I would love to see your results.


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serves: 6

6 tbsp earth balance

2 tbsp flour

1 tbsp corn starch or arrow-root

1 onion

2 cloves of garlic

head half a of cauliflower

2 small zucchini

1.5 cups of nutritional yeast, you can find this in the winco bulk bins

1 cup of a milk of choice (hemp, soy, oat , anything works)

1 cup veggie broth

1 tbsp cracked red pepper

1 box whole wheat macaroni shell pasta

salt and pepper to taste

2 tbsp flax meal mixed with nutritional yeast and salt for topping ( optional)

Nutrition Facts
Vegan veggie mac n cheese

Servings Per Recipe: 6

Amount per Serving

Calories: 348

  • Total Fat: 4.4 g
  •     Saturated Fat: 2.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 11 mg
  • Sodium: 2345.8 mg
  • Total Carbs: 51.6 g
  •     Dietary Fiber: 8.1 g
  •     Sugars: 5.6 g
  • Protein: 26.4 g

how is this calculated?

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1.  Cook pasta and set aside

2.  Steam cauliflower and set aside (you can steam it over the pasta while it cooks)

3.  Chop garlic and onion very fine and put in a sauce pan with earth balance

4.  Coo until earth balance is melted

5.  Add flour, cornstarch and nutritional yeast and mix until blended

6.  Cook for a couple of minutes until thoroughly blended

7.  Whisk in milk and broth

8.  Add red pepper and salt and pepper and let come to a boil until it thickens

9.  Add to a blender with cauliflower and blend until smooth and creamy

10.  Grate zucchini and mix into a bowl with pasta

11.  Add “cheese” sauce over pasta nd mix thoroughly

12.  Add to a baking dish and top with the flax and nutritional yeast mixture if you want a bit of crunch on top

13.  Bake at 400 for 15-20 minutes until bubbly

Cooks' note:
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