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Going vegan means no more boxes with powdered pouches of cheese for easy macaroni and cheese. Or does it? Fortunately, there are a couple of vegan brands on the market these days. But if knowing every ingredient that goes into your system is your thing (applause to you), then this is the mac for you! It’s got a healthy dose of miso for gut health, and creamy vegan butter and nutritional yeast bring out the nostalgic cheesy flavors we crave in a mac and cheese.  
Course Dinner, Lunch
Cuisine American
Servings 2 servings


  • 1 cup 230 g elbow macaroni or gluten-free elbow macaroni pasta, uncooked
  • 2 tablespoons 28 g vegan butter
  • 1 tablespoon 16 g white miso
  • 1 teaspoon Dijon mustard
  • 1/3 cup 80 ml unsweetened almond or soymilk
  • ¼ cup 20 g nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground turmeric


  • Cook the pasta according to package directions. Drain and leave the pasta in the colander.
  • Add the butter, miso, and Dijon mustard to the same saucepan. Melt the butter over medium-low and stir with a spatula to work out the lumps of the miso. When the butter has melted completely, add the milk and continue to work out the miso lumps with the heat on low. Once the lumps are worked out, turn off the heat. Add the nutritional yeast, garlic powder, onion powder, and turmeric. Stir until well combined and a smooth sauce forms.
  • Add the pasta and toss with the sauce until the macaroni is coated.
  • Divide into 2 bowls and serve.


Add your favorite mix-ins to spruce up this easy one-pot dish. I like to add the Quinoa Bacon Bits from the first Epic Vegan book. Consider adding vegan hot dogs or broccoli florets for a little boost to satiate as a meal. If you are into spicy food, this is the perfect bowl to drizzle with sriracha. Of course, a pesto mac never hurt anybody. Top it with Presto Pesto (page 50) and Instant Almond Cheese Crumble (page 33) for a deluxe mac.
Keyword vegan
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