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The Best Vegan Mac & Cheese Here for Cravings AND Your New Year's Resolution

The Best Vegan Mac & Cheese -

It’s New Year’s Resolution season. In theory, it’s great. In reality, we don’t often tackle our resolutions with the strategies and commitment to actually make them sustainable.

As a professional vegan chef, my entire career is devoted to making healthy eating truly sustainable for folks by making food that tastes, how should we say, the opposite of how people expect vegan food to taste. I believe very strongly in the power healthy, ethical eating and holistic wellness, but I know that nothing is ultimately gained when people are eating food that makes them feel like they’re depriving themselves. Sometimes, you just need some damn comfort food, and that’s OK.

This past year, I started up my own website to share some of my most professionally-proven recipes so that people could try out vegan dishes that aren’t just processed soy and under-seasoned rabbit food. I wanted to share this one in particular with the MissMuslim community.


Originally published on Not Another Tofu Scrambleall content and photos property of Katya Weiss-Andersson

Daiya shreds? Nah. Tofu? Nope. That “hack” where you boil potatoes, carrots and onions and blend them into a “cheese” sauce? No sweetie, those are vegetables. Cashews? Not this time, actually.

This is another recipe I’ve been working on and perfecting for almost seven years straight. I’m going to put aside any humility I have and be straight with you: omnivores and vegans alike beg me to make it all the time.

The Best Vegan Mac & Cheese -

Yield: 12 Servings

1lb pasta, regular or gluten-free (for gluten-free, I recommend Rozoni or Banza)

1 cup breadcrumbs, regular or gluten-free

Cheese Sauce:

1.5 cup unsweetened nondairy milk (almond and soy work best here)

1.5 cup nutritional yeast

1 cup sweet potato, chopped

1 cup canola/refined coconut/grapeseed/vegetable oil*

1/3 cup tamari/soy sauce

3 Tbsp lemon juice

2 Tbsp mustard

1 Tbsp garlic powder

1 tsp smoked paprika, optional**

1 Tbsp mellow white miso, optional (Or, if you have it, 1-2 Tbsp of juice from a jar of kimchi or saurkraut. Trust me on this.)


  1. Cook the sweet potato until it’s soft and mash-able by boiling or microwaving in water.
  2. Preheat oven to 375 degrees F.  Boil about 5 cups of water in a big pot and cook pasta to an al dente texture (not fully soft) according to package directions.
  3. Add all of the sauce ingredients in a blender and blend until smooth (or use an immersion blender). Once pasta is cooked, drain and dump it into a 9×13 inch pan. Pour the sauce over the pasta and mix evenly. Top with breadcrumbs.
  4. Bake until the top looks golden and crispy, about 25 minutes.

*If you hate the fact that there’s oil in this, I apologize. You can try subbing out the oil with cashew cream for a less-processed fat source. You just might need to add a little extra water to the sauce to thin it out.
**If you don’t have smoked paprika, don’t worry about it, but it gives the mac and cheese an incredible bit of smoky depth.

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The Best Vegan Mac & Cheese -

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