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Vegan Mac-N-Cheese

Haven't found your favorite vegan Mac n Cheese recipe yet? Then this may be the recipe you've been searching for! Sun-dried tomatoes, fresh chives, and toasted breadcrumbs all combine together in this delicious dish, I hope you enjoy!

Vegan Mac N Cheese Recipe:

Yield: 4 Servings

Cook Time: 45 Min


- 2 ¼ Cups Elbow Noodles

- ½ Tbsp Olive Oil

- 3 Tbsp Earth Balance or Coconut Oil

- 3 Tbsp Whole Wheat Flour

- 1 ½ Cups Soy Milk

- 1 Cup Coconut Cream

- 1 Cup Vegan Cheddar Cheese

- 1 Cup Vegan Parmesan Cheese + Extra

- 1 tsp Salt

- 1 tsp Pepper

- ¼ tsp Smoked Paprika

- 1 Tbsp Nutritional Yeast

- Yellow Squash, Diced & Roasted

- 4 Tbsp Chives, Chopped Small

-1 Tbsp Earth Balance or Coconut Oil

-1/2 Cup Breadcrumbs or Panko Breadcrumbs

- Garnish: Sun-dried Tomatoes


1. Preheat oven 350°F. Roast squash until slightly charred on a sheet tray. Spray skillet with cooking spray. Cook pasta according to package instructions.

2. Drain and toss pasta with olive oil. Set aside.

3. In a medium skillet, heat butter and melt. Add flour and cook for 1 minute. Whisk in milk and cream and heat for five minutes.

4. Add cheddar and parmesan cheeses and season with salt and pepper.

5. Once melted, add to pasta, then add roasted squash, nutritional yeast, 2 Tbsp chives, and stir to combine.

6. Pour mixture into skillet and top with extra parmesan and smoked paprika. Bake for 30 minutes.

7. Melt earth balance butter in a small skillet, add breadcrumbs, and toast until browned. Once mac n cheese is finished, top with breadcrumbs, extra vegan parmesan cheese and leftover chives, enjoy!


- You can also use cavatappi pasta, penne pasta, or even shells instead of elbow noodles.

- You can add other spices like cayenne pepper, Italian seasoning, chili powder, or even white pepper are all great additions!

Click Link Below For Recipe PDF:

vegan mac n cheese
Download PDF • 128KB

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