Our Vegan Mac and "Cheese" Recipe using Nutritional Yeast


  • 1 package of dried elbow pasta - we did elbow rice pasta so it was gluten-free

  • 2 tablespoons olive oil

  • 1/2 medium onion, diced

  • 1 tablespoon flour of choice - we did buckwheat flour

  • 1 teaspoon garlic powder

  • 1/4 teaspoon parsley flakes

  • 1/4 teaspoon dried basil

  • 1 cup unsweetened nut milk, or dairy-free milk of choice

  • 1/2 cup Nutritional Yeast

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon black pepper


Optional Ingredients:

  • 1/4 cup breadcrumbs, for topping - we made our own out of Happy Campers bread

  • Peas

  • Roasted Brussel sprouts

  • Sautee spinach or kale

  • "Bacon bits"


  1. Bring a large pot of water to a boil. Once boiling, add pasta and cook according to package directions for al dense.

  2. Meanwhile, place oil in a small saucepot or skillet over medium heat. Once heated, add onion and cook for about 3 to 5 minutes, until softened.

  3. Add flour, garlic powder, parsley, and basil; stir until combined.

  4. Slowly add milk, whisking as you pour. Cook for another 3 to 5 minutes, whisking frequently until thickened.

  5. Add nutritional yeast, salt, and pepper to the milk mixture and whisk until smooth and combined.

  6. Pour nutritional yeast sauce over drained and cooled pasta and stir gently to evenly coat.

  7. Add in any optional additions, top with breadcrumb, and serve.



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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States | contactamandamacgregor@gmail.com