Creamy Vegan Mac & Cheese

Mac & Cheese used to be one of my favourite pasta dishes growing up. It’s so creamy & comforting and just the perfect thing to tuck into on these cold, wintry evenings. Im definitely having one of those days today. I feel like I could just curl up on the sofa and tuck into a huge mountain of Mac & cheese and drink mugs of hot chocolate under a blanket all evening. I’ve been feeling super drowsy and tired all day and not full of energy in the slightest! I really hate it when I have days like this because I’ve been so motivated recently and constantly buzzing around on the go. 

So, anyway.. vegan Mac & cheese. I’m not strictly dairy free, but it’s not something that I eat a large quantity of and I actually prefer most non-dairy alternatives. I LOVE vegan pizza and there’s now luckily some really great vegan cheeses on the market. I remember when the choice was fairly limited and I really wasn’t a fan; but now there’s such a huge range and you can even get vegan soft cheeses and mozzarella. For this recipe I’ve actually just used one of my old faithful ingredients: nutritional yeast to create that delicious cheesy flavour. I’ve been buying this for the longest time now and always make sure to have s good supply in my kitchen cupboard. It looks a little strange in appearance (a bit like fish food actually) but trust me on this one, it has a delicious cheesy flavour and works really well when making vegan sauces, dips and even in pesto. To be honest I could sprinkle it over just about any savoury dish really. It’s great on salads and pizza! 

The sauce is made kinda how you would make a traditional white sauce, apart from I’ve subbed most of the ingredients for slightly different alternatives. But it’s still super quick and simple to do and can be used in such a variety of different recipes. You can also really customise the flavours- so it’s a good staple recipe to book mark. For the pasta, I’ve used a gluten free rice macaroni pasta, which has actually held it’s shape really well here. I’ve said this before, but I do find that gluten free pastas can be so hit and miss. I’ve tried SO many over the years and lots of them become a bit soggy and just fall apart when you stir through the sauce.. not ideal. 

I think this would be a great recipe to make for someone who isn’t vegan, as it’s a recreation of a typical non-vegan comfort food. I feel like these kinda’ things are a great way to introduce people to more plant based meal options, rather than handing them a giant plate full of salad leaves. 

Creamy Vegan Mac & Cheese

Author: Charley


  • Heaped Tsp coconut oil 
  • Tbsp spelt flour can use gluten free 
  • 1 cup coconut milk I used Rebel Kitchen
  • 3 Tbsp nutritional yeast 
  • Pink salt and black pepper to taste 
  • 1/2 tsp smoked paprika 
  • Pinch ground nutmeg 
  • 100 g rice macaroni pasta 
  • 250 g chestnut mushrooms 
  • 2 cloves garlic 
  • Olive Oil for cooking 


  • Cook the pasta according to the instructions on the pack. 
  • To make the sauce, start by heating the coconut oil over a low heat, then stir In the flour to create a roux. 
  • Remove this from the heat and pour in a little of the milk and whisk continuously to dissolve the flour mix. 
  • Return the sauce to a low heat and whisk in the rest of the milk. Bring to the boil, then reduce a simmer and continue to stir as the sauce thickens. 
  • Stir through the seasonings and nutritional yeast. 
  • Meanwhile, wash and slice the mushrooms and sauté these in a frying pan over medium to high heat and crush in the garlic clove. Cook these until golden and crisp on the edges. 
  • Once the pasta has cooked, drain the excess water and stir through the cheese sauce. 
  • Serve topped with the garlic mushrooms and dig in! 

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