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  • Eliott Sanchez



A VEGAN mac & cheese recipe that tastes BETTER than regular mac & cheese?!

You better believe it!

When I went vegan nearly 3 months ago, one of my biggest concerns was "HOW can I possibly give up macaroni, & cheese?!"

So I set off on a series of experiments to find the perfect vegan alternative to one of my favorite dishes of all time. & I also came up with a way to make this dish more nutritiously significant by using an alternative high-protein pasta.

Here is the recipe I developed. I made the mistakes so that you don't have to!


Banza high protein pasta 2 boxes

Almond milk (unsweetened plain) 1 qt

Garlic powder 1 Tbsp

All purpose flour 2 Tbsp

Earth balance vegan butter 2 Tbsp

Vegan cheese 1 lb

Nutritional yeast powder 1 Tbsp

Salt & pepper to taste

Shallot 1 (diced)


1. In a large 5qt pot, boil mildly salted water over high heat until it is at a rolling boil, then add pasta, & cook for 6 minutes, strain once completed.

2. Dice shallots, & sautee in 2 Tbsp of vegan butter over medium heat until translucent.

Add flour to the pot, and stir until thoroughly incorporated, and continue cooking, stirring constantly for 2 minutes, being careful not to scorch the bottom

3. Add almond milk, & garlic powder, & nutritional yeast, and simmer until the mixture has thickened

4. Add vegan cheese, & continue whisking

5. Adjust for seasoning

6. Enjoy!

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