Daiya Mac and Cheese

I love mac and cheese so much. Every time I make it, it seems to come out a little different, and I’m ok with that. This time I used the rest of my Daiya cheddar block. It was awesome, but it made way too much. I’d suggest halving the recipe, unless you have a huge party to feed.

Daiya Mac N Cheese


  • 1 lb box of macaroni noodles
  • 3 Tbls vegan butter
  • 1/4 c nutritional yeast
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp mustard powder
  • 2 c plain, unsweetened non-dairy milk
  • 3-4 tsp cornstarch
  • 1/2 block Daiya cheddar, cubed
  • salt and pepper to taste
  1. Cook the pasta according to box
  2. Melt butter in a small sauce pan, add in paprika and nutritional yeast
  3. Next, add in garlic, onion and mustard powder, and milk, bring to a boil
  4. When boiling, add cheddar. If the consistency isn’t thick enough, add in the cornstarch
  5. Once you have the desired consistency, pour over noodles. I topped mine with leftover Tofurky. Enjoy!!








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