As the summer is winding down and the leaves are just starting to change, its time for some comfort food! This week’s Vegan Recipe of the Week is Vegan Mac and Cheese! This delightful dish can be served along side end of summer BBQ’s such as Labor Day and can carry over to the cooler months as some nice warm comfort! So end this summer right with the classic American dish, gone vegan! Enjoy the last of the summer days.

Vegan Mac and Cheese Vegan mac n cheese with broccoli Photo By wonderyort


1 Package of Organic Macaroni Pasta
2 Cups of Soy Milk (or other non dairy milk)
1 Cup Nutritional Yeast
1 Cup of Water
1/4 Cup Flour
2 Tbls Soy Sauce
1 Tbl Garlic Powder
1 Tbl Paprika
1/4 Tsp Cayenne Pepper
1/4 Tsp Salt
1/4 Tsp Black Pepper

First, pre-heat the oven to 350 degrees. In a large pot, bring water to boil and cook pasta completely. While the pasta is cooking, place all other ingredients in a blender or food processor and mix completely. Drain the pasta and in a large casserole dish place the pasta in and pour the cheese sauce over it. Mix all ingredients together and bake for about 15 minutes or until the top of the dish is a little browned and crispy. If you would like to make the dish a little healthier try adding veggies such as broccoli, spinach, peas, or corn. If you’d like to add a little protein, ¬†add some crumbled tofu or garbanzo beans. To top it off for that old fashioned feel, sprinkle vegan bread crumbs on top before baking. And finally to convert it into a “hamburger helper” style meal, add a package of Ground Round and BBQ sauce.