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28.02.2016 / By Sonia Raga / Published in MAINS

Vegan Low-Fat Mac & Cheese


WOW. Hello there.

Have you been missing cheesy, creamy, savory pasta? Do you want to avoid margarines and oil-based vegan cheeses? Then this is your recipe!

There are tons of vegan mac&cheese recipes out there but many of them are made either using margarine or vegan cheeses, which are almost always oil-based. You can also find many recipes that call for a considerable amount of either cashews or nut butters. This recipe, although not completely fat-free, it is very low in fat and absolutely delicious.

I don´t know whether it will taste like cheese to you or not (it does to me) but even if it doesn´t, I am sure you will love it anyway. It is so tasty that you will probably end up licking the plate 🙂


Vegan Low-Fat Mac & Cheese


Vegan Low-Fat Mac & Cheese


Vegan Low-Fat Mac & Cheese


Vegan Low-Fat Mac & Cheese


Mac & Cheese with Nut Parmesan




Yield 2 servings


For the cheese sauce:

  • 1 cup soy milk (use almond milk for a soy-free version).
  • 1 small potato, peeled and chopped in small pieces
  • 1/3 cup chopped onion
  • 2 cloves of garlic, minced
  • 3 tablespoons nutritional yeast
  • 1 teaspoon mustard
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon tomato paste
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon black pepper

For the vegan nut-parmesan:

  • 2 walnuts
  • 2 Brazil nuts
  • 1 tablespoon nutritional yeast
  • pinch of salt
  • squeeze of lemon

For the pasta:

  • 3 cups of dry pasta (around 300g). I used whole wheat Elbow Macaroni but you can use any kind of pasta. (Use corn or rice pasta for a gluten-free version)


  1. Cook the pasta according to the package instructions.
  2. Add the milk, potato and onion to a small sauce pan. Bring to a light boil, then lower the temperature to the minimum, cover and simmer until the potato is throughly cooked (around 15 minutes).
  3. Meanwhile, prepare the vegan Parmesan by grating the walnuts and Brazil nuts using a fine grater. Then mix it with the nutritional yeast, salt and a squeeze of lemon juice. Set aside.
  4. Once the potato and onion is cooked, add the rest of the sauce ingredients and blend until smooth. I highly recommend using a high-speed blender for better results (you will get the creamiest consistency!)
  5. Preheat your oven to 200ºC
  6. Place the cooked pasta in a baking dish (or in two single-serve oven dishes as I did) and stir in the cheese sauce.
  7. Then top it with the vegan Parmesan.
  8. Bake it using the grill function for around 3 minutes. Be EXTREMELY careful and pay attention to the oven. The grill function can be very strong and if you do it longer that 3 minutes, your vegan Parmesan might end up burned. Check the oven constantly during those minutes and just turn it off as soon as you see some browning on the Parmesan.
  9. Take it out of the oven and serve.

Courses Mains

Cuisine Low-Fat, Gluten-Free, Soy-Free

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