Soy-Free Vegan Mac and Cheese


  •    Salt, for cooking the pasta
  • 1 1/4 Cup  whole-wheat pasta
  • 1 1/4 Cup  non-dairy milk
  • 1/3 Cup  nutritional yeast
  • 2 Tablespoons  yellow miso paste
  • 2 Tablespoons  cornstarch
  • 1 Teaspoon  onion powder
  • 1 Teaspoon  garlic powder
  • 1/2 Teaspoon  paprika
  • 1/4 Teaspoon  turmeric

A quick and easy vegan mac and cheese that doesn't use tofu — or fat! Miso can have soy in it, so be careful when selecting your miso if you have an allergy or dietary need (chickpea miso is soy-free!).

See all mac and cheese recipes.


Bring a large pot of salted water to a boil over high heat.

Cook the pasta according to the package directions, immediately drain, rinse with cold water, and set aside. Whisk all of the remaining ingredients together in a saucepan over medium heat. Bring to a near boil and reduce the heat to low. Stirring occasionally, allow the sauce to thicken. Combine with the macaroni, stirring to coat. 

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