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Delightful Mac and Cheese

What you need: 

3/4 cup nutritional yeast
1/4 cup pine nuts
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon parsley
1 teaspoon pepper
1 tablespoon soy sauce
1 cup water
3 tablespoons olive oil
1/4 cup flour
1 cup uncooked pasta

What you do: 

1. Put water on to boil for pasta. Preheat oven to 400 degrees F. While water is boiling, put first 7 ingredients (through pepper) in the blender and blend until well blended.
2. Add water and soy sauce and blend more. Heat oil in skillet, and then add flour to make a roux. Stir constantly until you don't have any lumps. Put pasta in boiling water and cook according to package directions.
3. Pour the cheesy sauce you made in the blender into roux and stir until it is warm and at your desired consistency (if it is too watery, let it reduce some). When it gets to that consistency, remove from heat.
4. Drain pasta through colander and pour pasta into the pan of cheesy sauce. Transfer mixture into oven safe dish, and put it into the oven for 10 or so minutes. Enjoy.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


I decided to make this for my boyfriend (who is not veg) and myself for supper, but once I tasted it there was no way I could share!
I used cashews instead of pine nuts and dried onion instead of onion powder.
This is an amazing recipe, I recommend it to everyone, veg*n or not!  :)>>>


I'm currently experimenting with macaroni & "cheese" recipes because of my newfound love of nutritional yeast. This one was delicious and incredibly easy!

I used Bragg's Liquid Aminos instead of soy sauce and safflower oil instead of olive oil, cut the parsley, and used whole wheat flour and a little extra pasta (whole wheat fusili). I also stirred in a bunch of steamed broccoli before putting it in the oven and topped the casserole with whole wheat bread crumbs.

This tasted incredibly cheesy and satisfied my craving. I liked the extra spice that the pepper added. I usually need to add salt to recipes but this one was perfect. Yum yum yum!


Good recipe.

If someone does not want the greenish color add about 1-2 tsp of turmeric and it will brighten it up to a yellow without affecting the taste.




So creamy and so good! I used cashews, and I used 1/2 cup cashews, 1/2 cup NY. I also used soy milk instead of water. When I made the roux I used whole wheat flour, so it was a little thicker than it should have been, so I thinned it with some water. I actually boiled about 8 oz of pasta (rotini), and I thought that was  good pasta to sauce ratio.

I topped it with a ground up piece of homemade bread, paprika and parsley (I didn't put the parsley in the sauce).

I think this is going into the "make for parents to ensure them that vegan food is normal and awesome" file! Yay!


glad you like!


My husband and I doubled this recipe and threw in some TVP!
We used almonds instead of pine nuts because we don't have any.

It's a very good recipe and I like how versatile the consistency can be. We gave it a super thick consistency.


This is so yummy.  I used walnuts instead of pine nuts and Braggs instead of soy.  It was a bowl of creamy goodness  :)


I made this on the weekend but with cashews instead of pine nuts because I didn't have any, and basil instead of parsley both because I didn't have any and because we're not fans of parsley.
Have to say I was a bit frightened by the colour of my sauce after seeing photos on here that just looked like cheese sauce...but then I embraced the brown/green colour and it was all good!  Mixed some brocolli and capsicum in with it and just stirred together with the pasta and it went down really well.
Best of all, it only took... no time at all to get together, so I'll definitely make this again : )


Mmm, delightful indeed!

The only thing I changed in this recipe is that I replaced the water with soymilk, cause water in sauce grosses me out. I think next time though, I might add a tiny bit more soy sauce.

Nice recipe! I'll definitely be reusing it.

that is a totally acceptable sub! i just used to never have soy milk sitting around the house, which is how i cam up with the pine-nut thing in the first place (i would make "pine-nut milk" with water and pine-nuts blended), but i am sure it would be extra good with soy milk instead (or any extra creaminess)



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