Plant-Based Mac Un-Cheese is the creamy, nostalgic macaroni dinner without a drop of dairy. Onion and canned tomatoes simmer with nutritional yeast and Gee Whiz spread (or grated non-dairy cheese) into a glossy, savory sauce that clings to every noodle. It's on the table in 25 minutes and nobody misses a thing.
Get ready to dive into a bowl of pure comfort! We’re bringing back that nostalgic, creamy, cheesy goodness of a childhood classic with a delicious plant-based twist. This Mac Un-Cheese is everything you love—rich, satisfying, and oh-so-cozy. Not only is it incredibly tasty, but a single serving also packs a serious nutritional punch, loaded with B vitamins (including B12!) and 12 grams (0.42 oz / 11.9 g) of protein. It’s a wholesome, family-friendly meal that will have everyone asking for seconds.
Ingredients
• Makes 4 1/2 cups / 1.125 L
• 1 1/2 cups / 375 mL uncooked macaroni, about 12 oz / 340 g
• 1 tbsp / 15 mL coconut or olive oil
• 1/2 onion, finely chopped
• 1 3/4 cups / 435 mL canned, diced tomatoes (from a 14 oz / 398 g can)
• 1 tbsp / 15 mL nutritional yeast
• 1 cup / 250 mL Gee Whiz Spread or grated non-dairy cheese
Instructions
1. Cook the macaroni in simmering water according to package directions until al dente. Drain well and return it to the cooking pot.
2. While the pasta cooks, heat the oil in a separate saucepan over medium heat. Add the finely chopped onion and cook until translucent.
3. Stir in the diced tomatoes and nutritional yeast and cook for another minute.
4. Add the Gee Whiz Spread or non-dairy cheese, mixing well until it’s melted and the sauce is smooth and heated through.
5. Pour the hot cheese sauce over the cooked pasta in the pot. Stir until the macaroni is thoroughly coated.
6. Season to taste with salt and pepper before serving immediately.
Nutritional Information
• Per cup (250 mL / 8.5 fl oz): calories: 267, protein: 12 g (0.42 oz), fat: 6 g (0.21 oz), carbohydrate: 43g (1.52 oz) (4 g / 0.14 oz from sugar), dietary fibre: 5 g (0.18 oz), calcium: 68 mg, iron: 3 mg, magnesium: 58 mg, phosphorus: 216 mg, potassium: 517 mg, sodium: 229 mg, zinc: 2 mg, thiamin: 3.9 mg, riboflavin: 3.7 mg, niacin: 26 mg, vitamin B6: 3.5 mg, folate: 216 mcg, pantothenic acid: 0.8 mg, vitamin B12: 2.7 mcg, vitamin A: 21 mcg, vitamin C: 21 mg, vitamin E: 1 mg, omega-6 fatty acids: 1 g (0.04 oz), omega-3 fatty acids: 0.1 g (0 oz)
• Percentage of calories from protein 17%, fat 20%, carbohydrate 63%
Pro Tips
• For a simpler, more classic flavor that kids often prefer, you can omit the onion and diced tomatoes from the sauce.
• Boost the protein by slicing and stirring in your favorite vegan wieners or sausages along with the sauce for an even heartier meal.
• For an extra smooth and creamy sauce, use a blender to combine the sautéed onion, tomatoes, and Gee Whiz Spread before heating it through.
• Sneak in more nutrients by adding a cup of steamed broccoli florets, peas, or a handful of fresh spinach to the finished dish.
FAQ
Q: How can I make this mac and cheese gluten-free
A: To make this recipe gluten-free, simply replace the standard macaroni with your favorite gluten-free pasta, such as one made from rice, corn, or lentils. Be sure to cook it according to the specific package directions.
Q: What can I use instead of Gee Whiz Spread
A: If you don’t have Gee Whiz Spread, you can easily substitute it with one cup of your favorite grated non-dairy cheese. A vegan cheddar or mozzarella style that melts well would be a great choice.
Q: How do I add more protein to this vegetarian recipe
A: For a simple protein boost, the recipe suggests slicing and stirring in your favorite vegan wieners or sausages. You could also use a protein-fortified pasta, like one made from chickpeas or lentils, to make the meal even heartier.
Q: Can I make this vegan mac and cheese ahead of time
A: Yes, this is a great recipe for meal prep. You can store the finished dish in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or non-dairy milk to help the sauce return to its original creamy consistency.
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Plant-Based Mac Un-Cheese
Ingredients
Method
- Cook the macaroni in simmering water according to package directions until al dente.
- Drain well and return it to the cooking pot.
- While the pasta cooks, heat the oil in a separate saucepan over medium heat.
- Add the finely chopped onion and cook until translucent.
- Stir in the diced tomatoes and nutritional yeast and cook for another minute.
- Add the Gee Whiz Spread or non-dairy cheese, mixing well until it's melted and the sauce is smooth and heated through.
- Pour the hot cheese sauce over the cooked pasta in the pot.
- Stir until the macaroni is thoroughly coated.
- Season to taste with salt and pepper before serving immediately.
