Mac and Cheese


This coconut-milk-based “cheese” sauce is fabulous for pasta, and it also makes a great topping for broccoli, asparagus, potatoes and other veggies.  It’s a great veganized version of your childhood mac and cheese memories.
Jewish Veg supporter Rebecca Gilbert, founder of Yummy Plants, created this recipe. 


Prep time
5 minutes
Cooking time
15 minutes
Total time
20 minutes


12 ounces
macaroni (uncooked weight)
1 1⁄2 cup
coconut milk, unsweetened (from a carton)
3⁄4 cups
nutritional yeast
1 clove
garlic (minced)
2 tablespoons
olive oil
1⁄2 teaspoon
sea salt
1⁄2 teaspoon
1⁄2 teaspoon
curry powder
1 teaspoon
stone ground mustard


1. Cook the macaroni according to instructions.

2. While the macaroni is cooking, combine all of the sauce ingredients in a pan and sauté over medium heat. Stir occasionally until the mixture starts to thicken. Note: The mixture will continue to thicken as long as it is being heated. If it gets too thick, just add more coconut milk.

3. Pour the “cheese” sauce over the macaroni. Serve in individual bowls and garnish with fresh or dried parsley.


If you want an even richer cheese sauce, use coconut creamer instead of the milk.

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