Top | pasta

Vegan Mac & Cheese

(recipe, Ingrid Lundin)

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This is an AMAZING vegan mac & cheese recipe, from chef Chloe Coscarelli ( It has a rich, umami flavor - salty savory-ness. It's way healthier than the cheesy kind, yet serves its purpose as total comfort food. I like to top this with kimchi, crumbled and toasted tempeh, and hot sauce. This version uses red russian kale instead of broccoli for the greens. (NOTE BY INGRID: I use gluten-free brown rice pasta; I add cayenne & mustard to sauce; I use less earth balance, and a bit less almond milk. Broccoli is great, or chop up a head of kale and throw it into the pasta water for the last minute of cooking to blanch.)


  1. 1 lb. Piccolini pasta 
  2. ¼ cup soy-free earth balance
  3. ⅓ cup flour
  4. 2 Tbsp. tomato paste
  5. 1 Tbsp. tahini
  6. 2 Tbsp. miso paste
  7. ½ cup nutritional yeast flakes
  8. 2 cups non-dairy milk (I use almond or rice)
  9. 1 cup fresh or frozen broccoli florets (If using fresh, steam for about 5 minutes until al dente)
  10. optional: 1 tablespoon agave
  11. sea salt
  12. freshly ground black pepper


  1. Cook pasta according to package direction.
  2. In medium sauce pot over medium flame, melt earth balance and whisk in flour until thick roux has formed. 
  3. Add tomato paste, tahini, miso, nutritional yeast, almond milk, and whisk together. Add broccoli and simmer for 10 minutes. 
  4. Generously season with  salt and pepper to taste. If sweeter flavor is desired, add agave. 
  5. Toss with hot pasta and enjoy the sound of suctioning noodles as you mix. If you prefer to make it "saucier," add some extra non-dairy milk. Be prepared for seconds!