Vegan Macaroni and Cheese with Daiya

This recipe is a second iteration of vegan macaroni and cheese, which I conquered earlier here. This variation is gooier thanks to the Diaya, but in my opinion doesn’t have the same umami as my go-to recipe. No matter! It’s still delicious!

vegan Macaroni and Cheese in ramekins, with Daiya

The other weekend, all of my flatmates somehow ended up at home, so I had the place to myself for a few nights. I got a bunch of work done, but seriously missed video games and Settlers. I made simple food that I could store and eat for leftovers, and since it was chilly, it seems that I was seriously craving carby, cheesy things.

I noticed that I had some Daiya cheddar in the fridge. I never seem to use as much cheddar as mozzarella. I wanted to use it somehow, and I remembered a few recipes about macaroni and cheese with Daiya.

I Googled around and tweaked some things, keeping the flavourings pretty similar to my first recipe. I liked how it turned out, and definitely appreciated the Daiya deliciousness.

In other news, cooking with my glasses on instead of my contacts is wicked annoying. I can’t cut onions without my eye making sulfuric acid on itself, and this is what happens when I drain pasta:


Silly eyesight.

You know what makes everything better, though? This macaroni and cheese does—especially when it’s been raining for weeks.

Serves: 6-8


1 lb. pasta (I used conchiglie, but I also like fusilli and farfalle)

2 T Earth Balance

1/4 c nutch

a healthy amount of freshly cracked black pepper

a dash of onion powder

a pinch of garlic powder

a pinch of mustard powder

a dash of paprika (smoked is nice)

2 c non-dairy milk

1 package Daiya cheddar style shreds

~1/4 c breadcrumbs, or more depending on how much you like

some more paprika and/or black pepper for garnishing

Preheat the oven to 220ºC (425ºF).

Bring a large pot of water to the boil. At the boil, add a tablespoon or more of salt. Add the pasta, stir well, cover, and bring to the boil. Remove cover and boil until pasta is al dente. Drain, but do not rinse!

In a medium saucepan, melt the butter over medium-high heat. Add the nutch through the paprika and whisk. Pour in the milk and whisk until combined and just starting to thicken.

Pour in the Daiya and whisk. I got impatient and let the mixture heat up for a while before whisking again, which turned out fine.

If baking in a casserole dish, pour the pasta into the dish, pour the cheese sauce on top, and stir.

If baking in ramekins or a gratin dish (or both, like I did), pour the pasta into a large bowl, pour the cheese sauce on top, and stir. This way, your ramekins, etc. will be a little neater.

ooey gooey mac and cheese with Daiya

Bonus: you get to lick more cheese sauce off the spatula that you use to get every last drop out of the bowl!

Sprinkle with breadcrumbs and paprika and/or black pepper and bake for 15-18 minutes, until bubbling and just beginning to brown.

Remove from the oven and cool before serving.

vegan Macaroni and Cheese, with Daiya, from a gratin dish

Garnishes: a large pinch dried thyme or sage, some sprouts, or some fried BBQ tempeh or vegan sausage
Goes well with: roasted vegetables, tomato soup, or an avocado salad

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