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Flashback Mac and Cheese

What you need: 

1 pound macaroni
1 cup water
1 cup unsweetened nondairy milk
3 tablespoons mild-tasting oil (such as corn oil)
1/2 cup flour (I use all-purpose)
3/4 cup nutritional yeast
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

What you do: 

1. Cook macaroni (or other shaped pasta) according to package directions. While your mac is cooking, let's make the special secret "cheese" sauce.
2. In a bowl or large measuring cup, combine the water, milk, and oil and whisk briefly. In another bowl, combine all of the dry ingredients together.
3. Heat a medium saucepan. Add the dry ingredients to the saucepan, and slowly add the wet ingredients, continuously whisking over medium heat. Once all of the ingredients are incorporated, turn up the heat until the mixture begins to bubble and thicken.
4. Keep whisking as the mixture thickens and bubbles; do this for 1-2 minutes, and then turn the heat down. Keep whisking. After a spell, your "cheese" sauce should be nice and thick. Turn the heat off, and cover your saucepan.
5. Drain pasta well when done, and return noodles to the pot. Add all of your "cheese" sauce to the noodles, and stir well.
If, after your first trepidacious couple of forkfuls, you find that this recipe doesn't beat the pants off of the dairy mac and cheese with which most of us are familiar, you must have done something wrong. Come over to my house. I'll show you how it's done.

Preparation Time: 
15-20 minutes
Cooking Time: 
Recipe Category: 


I LOVE this recipe. It is SO good and I love that it doesn't call for tofu! I didn't have any tofu today but wanted mac and cheese and this was perfect. It is my new go-to recipe. I subbed margarine for the oil, added a dash of turmeric, a dash of dry mustard, and added peas to the macaroni. Delicious and so easy!


This is great for when you want a simple mac-un-cheese recipe, without nuts... I mean, ground cashews are great for creaminess, but sometimes you want that tasty cheddaryness of nooch... Mmmm.


SO GOOD!!!  I made this recipe tonight for my 14 month old son.  I added peas and carrots. It was delicious.  I don't think my son liked it much but he is a picky eater.  My husband and I throughly enjoyed it.  I'm sharing this recipe with friends and family.  Thank you!!! 


delicious and super easy!  i love that it doesnt include mustard.. i always feel like the ones that do are too mustardy tasting and smelling.  i'd definitely make this again.


This look so good!  Someone make it for me please? I havent learned how to use the microwave yet!!!  :o


i'm vegan, my wife is not.  she (very) recently became a vegetarian.  tonight she told me if i could find a suitable vegan substitute for her very favorite comfort food (mac n cheese) that she would become vegan that day.  i had her read this recipe and the reviews and immediately made it. 

watching her face as she tried the cheese sauce was priceless.  her eyes got really big and she went in for more.  she absolutely LOVED it and said she would be asking for this alllll of the time!

it was SO fast and SO easy to make.  like, literally, the sauce was done before the noodles were done!  this was one of the fastest and easiest recipes i've made on this site!

we give it five stars!  ;)b

i would highly recommend this recipe to everyone!  even if you've only got twenty minutes to make your meal, because it took less than that!

we've got this recipe hanging up on our refrigerator now!


This is awesome mac & cheese!  The best I've had since being vegan... and I use the cheese sauce on EVERYTHING.  When I make the mac & cheese, though, I like to substitute vegan margarine for the veggie oil - it makes the sauce even creamier.  I also usually add chicken strips that I've gone and cooked up with a little red pepper spiciness to give the dish an extra kick.  My boyfriend, who can and does eat real cheese, LOVES this recipe.  Sometimes we add a couple tablespoons of bbq sauce after the cheese, to change things up a bit.  I bet it'd be really good with some broccoli and other veggies in it, too.  Anyways, GREAT recipe!  Thanks! =)


This was really quick and easy!  I added 1/3 cup more f rice milk, cayenne pepper, broccoli,  cauliflower, and spinach to mine....oh and  topped mine off with crushed red pepper flakes and Frank's Red Hot sauce.....(but I like things SUPER SPICY!!!!)  I kept the leftover sauce separate and continued used the remainder once as a sauce for veggies, and the rest spread on a grilled sandwich with mushrooms, artichokes, and mashed avocado...........oh, and of course more hot sauce!!!! >:D

thanks for a new staple in my fridge!


i thought this recipe was pretty good but the leftovers didn't taste as great. i kept some of the sauce separate to add to the leftovers when i reheated it and the sauce tasted different after being in the fridge overnight. i'd probably still make it again but maybe half as much so we wouldn't have any leftovers.


Had this last night.. it was great.. however if you are like me and got the "Cheese" sauce too thick.. i just put like 1/4 cup of the water i used to cook the pasta in the sauce.. it'll thin it right out and be great. Also i did like i saw in the picture, and thre some peas and carrots in mine. It fed me a 2 1/2 year old my husband the meat eater and a 15year old.. LOL.. so it does feed a lot!! thanks again.. ;) :)>>>



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