Mac & Cheese

Updated: Jun 5, 2018

The tastiest and simplest plant-based cheese sauce.

Bonus: 15 minutes to make and requires only 5 ingredients.

Serves 4

Makes enough for 1 pound of pasta.


  • Elbow pasta

  • 1 yellow potato, roughly cut into chunks

  • 1/2 onion, roughly cut into chunks

  • 3/4 cup nutritional yeast

  • 2 tsp sea salt


  1. Cook pasta according to package instructions

  2. Place potato and onion in a medium pot and cover with water

  3. Boil and cook until soft, about 8 minutes. Don’t overcook, otherwise the sauce will become too starchy versus creamy and saucy

  4. Turn down heat. With an immersion blender, blend veggies with remaining water until creamy

  5. Add nutritional yeast and sea salt

  6. Keep cooking it down and stirring on low heat to thicken, 2-3 mins

  7. The sauce is now ready to be added to pasta (or on top of a nacho platter or anything else that calls for a cheesy sauce)

Get Inspired

Queso Cheese

Add smoked chipotle pepper which adds a nice smoky, deep flavor – especially good on a nacho platter. Miyoko Schinner’s recipes – especially for cheese – are always reliable, like this one.

Go For Gold (Or cheddar color)

Add anatto seeds during step 1. These seeds are used to make real cheese for its orange-y coloring. If you can't get a hold of anatto seeds, try a carrot instead, adding it with your potato and onion.


Add 2 tbsp of tapioca flour after step 4 and constantly stir over low heat for a few minutes. This will make the sauce gooey and stretchy. Stop stirring once it starts to get stretchy, otherwise the sauce will become extremely thick!

Use it for...

  • Add breadcrumbs or panko and pop it in the oven for a baked mac & cheese

  • Nacho Platters (with jalapeños, black beans, corn, guac, fresh cilantro and tomatoes)

  • Burgers

  • Hot Dogs

  • Quesadillas

  • Lasagna

  • With chips (as a dip)


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