Cheese-less Mac and Cheese

Cheese-less Mac and Cheese

Serves: 8 people
Prep Time: 20 minutes
Cooking Time: 40 minutes
Cheese-less Mac and Cheese


  • ½ cup Vegan Butter
  • 6 tablespoons All Purpose Flour
  • 5 cups Coconut Milk (3 cans, Unsweetened)
  • 1 cup Vegetable Stock
  • 3 tablespoons Dijon Mustard
  • 1 cup Nutritional Yeast
  • 3 teaspoons Onion Powder
  • 3 teaspoons Garlic Powder
  • 1 ½ teaspoon Smoked Paprika
  • 1 ½ teaspoon Salt
  • 1 ½ teaspoon Ground Black Pepper
  • 18 ounces Elbow Macaroni
For the Topping:
  • 1 cup crushed Every Body Eat® Cheese-Less™ Thins
  • 2 tablespoons Vegan Butter Melted
  • Parsley, for garnish


Print This Recipe
  1. Preheat the oven to 400°F.
  2. Add the vegan butter to a pot and let it melt. Once it’s melted, add in the all purpose flour and whisk it vigorously.
  3. While whisking, pour in the coconut milk and the vegetable stock. Keep whisking until it starts to boil and then continue whisking for a few minutes until it thickens considerably. It will also continue to thicken as it cools.
  4. Remove from the heat and whisk in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and pepper. Set aside.
  5. Cook your macaroni according to the package directions and drain.
  6. Add the cooked macaroni into the pot of sauce and mix until fully coated.
  7. Transfer the macaroni and sauce to a 9×13 baking dish and smooth down.
  8. Prepare the crumb topping by mixing the crushed Every Body Eat® Cheese-Less™ Thins and melted vegan butter together.
  9. Sprinkle the Every Body Eat® Cheese-Less™ Thins mixture evenly over the top of the macaroni.
  10. Bake for 20 minutes until the topping is golden brown and crispy.
  11. Garnish with parsley and Enjoy!