Vegan Baked Mac & Cheese

Makes 9 x 13 pan


  • 1# Pasta
  • 3 TBSP Vegan Butter
  • 3 TBSP Flour
  • 1 1/2 tsp Nutritional Yeast
  • 1 tsp Dry Mustard
  • 1/2 tsp White Pepper
  • 1 1/2 tsp Garlic Powder
  • 1 1/2 tsp Onion Powder
  • 1 tsp Kosher Salt
  • 3 C Unsweetened Rice Milk
  • 8 – oz pkg Daiya Mozzarella Shreds
  • 8 – oz pkg Daiya Cheddar Shreds
  • 1/2 C Unseasoned Bread Crumbs


  1. Cook pasta to al dente, per package directions. Rinse with cold water and drain thoroughly. Set aside in large mixing bowl.
  2. Preheat oven to 350°F.
  3. In a medium saucepan, melt vegan butter over medium heat.
  4. Whisk in Nutritional Yeast, Flour, & Spices and cook roux until golden brown.
  5. Slowly whisk in Rice Milk and cook until slightly thickened, stirring often.
  6. Add in bag of Daiya Mozzarella Shreds and whisk until melted.
  7. Add in bag of Daiya Cheddar Shreds and whisk until melted.
  8. Pour cheeze mixture over pasta and mix until well combined.
  9. Lightly grease 9 x 13 pan with cooking spray and pour in pasta/cheeze mixture.
  10. Liberally pour breadcrumbs over top of pasta to create a breadcrumb top.
  11. Place pan on cookie sheet and bake for 30 – 40 mintues, or until breadcrumbs are lightly browned.
  12. Let cool at least 15 minutes before serving.


  • I add diced ham between steps 8 & 9 to add protein.  Obviously, this makes it no longer vegan.
  • It could be made gluten-free by substituting in GF pasta, flour, and bread crumbs, but I have not tried that out, so YMMV.
  • Other non-dairy milks can be used, but I find the Rice Milk is the most flavor neutral for this use.