Creamiest Vegan Mac n’ Cheez EVER

Now, I stole this from Lindy Loo of Yeah, That “Vegan” Shit who stole it from RosemaryAmey, and I’m stealing the whole thing so I ain’t gotta type nuttin’ out.

Lindy Loo personally warned me about how amazing and addicting this recipe. First you start with a little sneaking sauce out of the pan, then you progress to eating it before it’s even baked. Soon, you’re eating it just to feel normal and you’re stealing money out of your mom’s purse to go buy more elbow macaroni.

Now, I like nutritional yeast sauces, but even the claims of the best weren’t that good (like Veganomicon‘s for example. AWFUL), so I took her words wth a grain of salt. I usually stuck with actual vegan cheez to make my Mac fixes. And MaMa Ronin always made it in a crock pot. I never ate baked macaroni! Especially not with, good Lord, CRUNCHY bits on top!

I did not heed Lindy Loo’s words, and now I keep shoveling it my mouth despite my stomach not being able to hold any more of it. YOU WILL BE A BELIEVER!

Vegan macaroni and cheese

You will need to have three pots bubbling away on the top of the stove
First pot: Pasta

2 cups uncooked macaroni

1. Bring water to a boil.
2. Add pasta.
3. Cook until done.
4. Drain.

Second pot: White sauce

1/4 cup vegan margarine
1/4 cup flour
1/2 tsp salt
2 cups vegan soydrink

1. Combine margarine, flour, and salt over low heat.
2. When it bubbles, gradually add the soydrink.
3. Cook and stir until it is thick and begins to bubble.
4. Remove from heat and add the “cheese” from the third pot.

Third pot: “Cheese”

1/4 cup “good tasting” nutritional yeast
1/4 cup cornstarch
1 Tbsp flour
1/2 tsp salt
1 cup water
2 Tbsp oil
1/2 tsp Dijon mustard

1. Mix nutritional yeast, cornstarch, flour, and salt in a small saucepan.
2. Add water, oil, and mustard.
3. Cook and stir until it thickens and bubbles.
4. Add it to the white sauce from the second pot.

**Note from VR: I like to add a little paprika or hot sauce here, just to give it something extra**

Putting it together

cracker crumbs or bread crumbs

1. Preheat oven to 375 F.
2. Mix cooked pasta with “cheese” sauce.
3. Pour into a greased casserole dish.
4. Top with cracker crumbs or bread crumbs.
5. Bake for 30 minutes.

Note: The leftovers start to thicken up, but at this point in the addiction, it won’t matter to you. You’ll be scooping it out of the fridge cold in a fit of midnight cheez sweat.

You may notice some green bits in there. I was so hopped up on sauce that I had to mix elbows and tri-color fusilli (corkscrews) just to get my full fix.

Personal macaroni baked dishes:


Published by theveganronin

Chef Owner

3 thoughts on “Creamiest Vegan Mac n’ Cheez EVER

  1. hell yeayz…I am down to try that now. Thanks for posting. Pics make this look extra scrumptious.

  2. Vegan marg in Japan is very hard to find. If it doesn’t have some milk product in it, it has gelatin!!! I haven’t looked extensively for it, but I know my big supermarket here does not carry it. (I made this in the US, so it was very easy to find it there!)Good luck on your search!

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