Creamy Vegan Macaroni Cheese

    43 minutes

    This creamy vegan macaroni and cheese gets its cheesy flavour from yeast flakes and is easy to make when you're craving comfort food.

    1 person made this

    Serves: 8 

    • 225g macaroni pasta
    • 160ml rice bran oil, divided
    • 475ml soy milk or almond milk
    • 125g yeast flakes
    • 4 cloves garlic, minced
    • 2 teaspoons yellow mustard
    • 1 teaspoon ground paprika

    Preparation:10min  ›  Cook:33min  ›  Ready in:43min 

    1. Preheat oven to 180 degrees C. Grease an 20cm baking dish.
    2. Bring a large pot of lightly salted water to the boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl; toss with 1 tablespoon rice bran oil.
    3. Combine remaining rice bran oil, soy milk, yeast flakes, garlic, mustard and paprika in a high-powered food processor or blender; blend until smooth and creamy.
    4. Pour soy milk mixture over macaroni in the bowl; toss to mix. Pour into the prepared baking dish. Cover with foil wrap.
    5. Bake in preheated oven until centre is bubbling, about 20 minutes.

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    Reviews and Ratings
    Global Ratings:

    Reviews in English (9)


    No  -  07 Mar 2018  (Review from Allrecipes USA and Canada)


    This might be one of the WORST things I have ever made!  -  03 Mar 2018  (Review from Allrecipes USA and Canada)


    Next time I would use less oil. Otherwise, quite good. I used almond/cashew milk and I didn't have yellow mustard, so I used mustard spice instead.  -  29 Jan 2018  (Review from Allrecipes USA and Canada)