Vegan Mac and Cheese

  • Author:
  • Cook Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4-6 1x


  • ½ pound whole wheat penne or elbow pasta, cooked
  • 4 tbsp coconut oil or all natural, non-hydrogenated shortening (we used Earth Balance Natural Shortening)
  • 2 tbsp whole wheat flour
  • 2 cups coconut or almond milk (we use Silk)
  • 1 ½ cups shredded vegan cheese (we use Galaxy Nutritional)
  • 1/8 tsp pepper
  • Salt to taste
  • Cooking spray
  • Topping:
  • 1 cup panko bread crumbs
  • ½ tsp dried oregano
  • 1/8 tsp salt
  • 2 tsp olive oil


  1. Prepare a 9”x 9” square baking dish with cooking spray
  2. Melt coconut oil or shortening in a large non-stick soup pot
  3. Add flour. Stir well and let it brown at medium heat for 1-2 minutes
  4. Add coconut or almond milk, stirring constantly and making sure there are no lumps
  5. Add salt and pepper. Bring to a simmer
  6. Add shredded cheese, stir well and cook until all the cheese has melted and the sauce has thickened.
  7. Add cooked pasta, mix well making sure it’s all well coated with the sauce.
  8. Transfer the pasta to baking dish. Set aside.
  9. Preheat oven at 400F
  10. In a small bowl, combine panko bread crumb, oregano, salt and olive oil. Mix well.
  11. Sprinkle topping all over the pasta.
  12. Bake for 8-10 minutes until golden brown
  13. ENJOY! From May I have that recipe.