The worlds BEST VEGAN Macaroni and Cheese


1 # elbow macaroni

6-8 T Margarine

1/4 cup flour

4 cups Unsweetened plain soymilk*

1 teaspoon salt

2-4 T broth powder**

1 heaping Cup Nutritional Yeast



Cook pasta as directed.

Melt margarine in saucepan.
Mix in flour.

Add soymilk, stir til thickened.
Remove from heat.

Stir in salt, broth, and yeast.

Mix with cooked pasta.

Serve with  garlic salt, more nutritional yeast, and fresh ground pepper.

  • * For best results use ONLY soy milk that has just soybeans and water on the ingredients label. Other ingredients will alter the flavor.
  • **For best results I strongly recommend Fronteir brand, beefy broth powder.
  • If re-heating, moisten with a little more soy milk.
  • Use less, or no, margarine for reduced fat.... May want to add more broth.
  • For richer sauce add 8 oz crumbled soft silken tofu or cubed prepared vegan cheese, such as Follow your Heart cheddar.
  • Add vegetables, such as broccoli, mushrooms etc... for a more complete meal.
  • Substitute broken fetticini noodles, add tofurkey, peas, mushrooms, more soy milk, etc. for a turkey tetrazini...
  • Add lots of garlic for an alfredo sauce.
  • Be creative. Use the sauce as a basic rich cream sauce and go from there...
  • Try adding cashew butter, miso , crumbled tofu....

Author: Vegan Wolf