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Vegan Mac and Cheese

This classic comfort food is hard to live without. This recipe is Vegan and whole-food plant-based, with no oil. It's also gluten-free if you use gluten-free pasta and vegetable stock.
This makes about 6 cups.
Prep Time12 mins
Cook Time9 mins
Course: dinner, Side Dish
Keyword: mac and cheese, vegan, whole food plant-based



  • 1 8 oz box of pasta, I use chickpea pasta
  • 2 cloves of garlic, minced
  • 1 carrot, peeled and diced
  • 1 15 oz can great northern beans, or any other white bean drained and rinsed
  • 1/4 cup nutritional yeast
  • 3/4 cup soy milk, you can use any other plant milk
  • 3/4 cup vegetable stock
  • salt and pepper to taste


  • Cook pasta according to instructions on the package.
  • In a small saute pan over medium, add the garlic, beans, carrot and 1/2 cup of the vegetable stock.
  • Cover and simmer for 5-7 minutes, stirring ocassionly until carrots are tender.
  • Add the bean mixture to a food processor, along with the nutritional yeast, plant milk and 1/4 cup of the vegetable stock.
  • Blend until smooth.
  • Salt and pepper to taste.
  • Once your pasta is drained, add back into your pasta pot.
  • Pour sauce over your pasta and heat over medium heat, stirring to prevent burning. You can add some more vegetable stock at this point if you like a thinner sauce.