Best Vegan Cheese for Vegan Macaroni and Cheese

vegan mac and "cheese" with tempeh sausage

I’ve been making vegan mac’n’cheese for years. It’s always been my choice of comfort food, and of course, it’s pretty hard to go out and buy a vegan mac’n’cheese. (I’ve had it at a few restaurants, too, and it’s never as good as mine.)

I’ve tried lots of different “cheeses” over the years, but my favourite for this dish remains Cheddar VeganRella. It gets so super melty and lends a lot of cheddar flavour to the casserole. VeganRella is gross when it’s unmelted, and on pizza it tends to stick to the back of my teeth, but for mac’n’cheese it’s excellent.

What do you think? Do you have any vegan cheeses that you prefer?

Click through for the recipe:

Vegan Mac and Cheese

Preheat oven to 350F. Put a pot of water on to boil; use it to prepare pasta. Macaroni, shells, and rotini work best, in my experience.

Heat up some oil in a small saucepan or large skillet on medium heat and add:
1 small or 1/2 large onion, diced
2 – 5 cloves garlic, minced

When soft, add:
2 tbsp total fenugreek, sage, marjoram, rosemary
1/2 tsp curry powder or masala spice mixture

After 2 minutes of tossing and toasting the spices, add:
1 can coconut milk
1 tbsp strong yellow mustard
1/4 cup nutritional yeast

You can add some vegetable stock too, if this is really thick. 1/2 – 1 cup should do it.

1 block VeganRella, grated

Underdo your pasta slightly – cook for 2 minutes less than recommended. Drain it and put it in a casserole dish or oven-safe deep pan.
Add 2/3 of the cheese to the sauce and melt it in at the end. Toss the other 1/3 block with the pasta, and leave some aside to put on top. Pour the sauce over the pasta and toss so it’s nicely coated. It’s okay if there’s some extra liquid.

Put some cheese, some breadcrumbs, some paprika on top and bake.

I used to judge the baking time by how long it took me to go outside, have a drink, forget I was cooking, and then remember. It was always perfectly done. Let’s say twenty minutes? If you want to brown the top (which I recommend), throw it on broil for up to five minutes.

Love it.

8 thoughts on “Best Vegan Cheese for Vegan Macaroni and Cheese

  1. Pingback: Tweets that mention Best Vegan Cheese for Vegan Macaroni and Cheese « vegan mischief » gourmet vegan cooking --

  2. larissabree

    Tried to send a message but wasn’t working :(

    Where do you shop mostly? I find I have no clue where to shop to find vegan stuff.

    I think I am missing all the small places in Vancouver, I think cause we live in the middle of nowhere in east van and no stores super close I get lazy. But that’s obviously not working for me!

  3. malloreigh Post author

    Ooh sorry Larissabree, I’ll work on the contact form right away – I didn’t realize it wasn’t working. (Also, we should probably check that email more!)

    Most of the stores I shop at in East Van are pretty vegan friendly. If you’re looking for something specific like Veganrella, it helps to go to a bigger store or a health food place. Choices, Capers, and Whole Foods will have these products, as well as Karmavore – the Vegan Shop in New Westminster. I remember finding Veganrella at SuperValu on Commercial Drive. You’ll probably also be able to find vegan cheese (including Sheese!) at Donald’s Market, which has a location on Hastings and Nanaimo as well as Commercial Drive and 7th avenue.

    If there are any other products you need help finding, feel free to get me on Tumblr or by email (malloreigh at gmail dot com).

  4. Pingback: Vegan Restaurant Review: The Wallflower Main & 8th Vancouver BC « vegan mischief » gourmet vegan cooking

  5. Pingback: Good Vegan mozerella cheese recipe? | Healthy Vegan Foods

  6. Eleonora

    Hi Malloreigh!
    My name is Eleonora, and I’m the Chef Editor for
    VeganWiz is a vegan food blog with hundreds of recipes. It’s a community where vegans share their recipes in a relaxed and very friendly atmosphere. We do believe in the “sharing” philosophy, to grow and better ourselves day by day and recipe by recipe. We also talk about vegan life experiences, we give each other suggestions and advices: many vegan chefs became friends in the real life. However it’s mainly a vegan food blog. It all started with the experience of the Italian site, which was born in early 2008 and now counts over 7000 recipes and 300 vegan chefs. In these years we have been noticing how people turn vegan very spontaneously, thanks to the recipes they see in Also, we would like to help people with health issues, or to let curious people understand what vegans eat, to show them that we really eat healthy and delicious dishes. In two words, we would like to show that vegans eat well, that one can be easily vegan and gluttonous, and in the meantime help wannabe vegans in this change.
    The website is updated on a daily basis. Please feel free to browse It would be a great pleasure to have you among our vegan chefs. I am sure your wonderful recipes will win a great success there, and you’ll greatly enjoy the relaxed and friendly environment. Will you join us? Please contact me:
    I look forward to hearing from you!

    Eleonora Pini
    Chef Editor

  7. Pingback: Baked Vegan Macaroni and Cheese with Daiya « Vegan Mischief » recipes, reviews, & more from a pair of queer vegans in Vancouver, Canada

Leave a Reply

Your email address will not be published. Required fields are marked *