Easy Vegan Mac and Cheese (v, gf, rsf)

This afternoon I planned to get home from work and go for a long walk. On the train ride home the internet teased me with pictures of food as usual and I arrived home with the need to try making vegan mac and cheese. I haven’t eaten mac and cheese since those microwaveable mac and cheese packs back in high school.

There are a million amazing recipes on the net for mac and cheese such as this super creamy mac and cheese or this spinach mac and cheese, which I promise myself I’ll try one day, but I am way too lazy for prepping, boiling, and blending that many ingredients. Of course, it would be so much healthier with potatoes, carrots, cashews and more but I was in the mood for something easy.

This recipe was super easy, there’s no veggie prepping or blending, it can all be made in the one pot. It’s creamy and as “cheesy” as a vegan cheese sauce can get so I’m pretty happy with how it turned out!

When was the last time you ate mac and cheese? Have you tried making vegan mac, and if so, did you make the healthy version or the lazy cooks version?

Serves 6


– 340g dried macaroni (I used 1 box of Barilla Gluten Free Elbows)
– 8 tablespoons margarine (I used Nuttelex Lite)
– 8 tablespoons potato flour
– 3 cups milk (I used So Good Almond & Coconut Milk)
– 2 teaspoons mustard
– 1 teaspoon minced garlic
– 1 teaspoon olive oil
– 1/2 cup Nooch (savoury yeast flakes/nutritional yeast) – this magic stuff is what makes it so cheesy!
– 2 heaped teaspoons salt
– 2 teaspoons onion powder
– 2 teaspoons paprika
Optional: Garnish with 1 pinch of paprika and a sprig of parsley 


1. Bring a large saucepan of water (with a pinch of salt and a drop of olive oil) to the boil.
2. Pour all 340g (1 box) into the water and cook for 7-8 minutes, stirring occasionally. Drain and rinse.
3. In a medium sized saucepan with the heat on low, melt 8 tablespoons of margarine then mix in 8 tablespoons of potato flour until combined (a roux).
4. Whisk milk into mixture, 1/2 a cup at a time.
5. Whisk through the remaining ingredients.
6. Pour “cheese sauce” over macaroni and lightly stir to combine.
7. Dish into serving bowls/plates then top with a pinch of paprika and a sprig of parsley.
Optional: If you’re like me you’ll eat way more than 1 serving then slip into a food coma.
Enjoy 😛

If you tried this recipe I’d love to hear from you. Use the hashtag #chelseycrafts on Instagram or post in the comments form below.

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