Mac and “cheese” (queso sauce): vegan



1 lb. package of curvy pasta to hold the sauce

1/2 c quick oats
2 tbsp nutritional yeast
1 tbsp corn starch
1/2 c roasted red peppers drained and dried
1/2 tsp onion powder
juice of one lemon
pinch of red pepper flakes

1 c hot water

salt and pepper to taste


Cook pasta according to package directions. While that is cooking make the sauce.

Place oats, yeast, peppers, onion powder, lemon juice, corn starch and red pepper flakes in a blender. Add hot water, either boiled or microwaved as you would for making a cup of tea, to the blender and turn it on. Make sure ingredients start to mix up and nothing is stuck on the sides or bottom, then mix in the blender on high for about 5 minutes. Makes about 2 cups of queso sauce.

When the pasta is done and drained, return it to the pot and add the queso sauce.

Salt and pepper to taste.

Serves 6: 380 calories per serving, 1850 for the whole dish.

Rating: 4 out of 5.

This is a very tasty substitute for mac and cheese lovers but does not have the creamy, fat consistency of cheese. It does have a lot of flavor though. We ate this with grilled zucchini on the side and it was a nice combination of textures.

We made the whole pound of pasta and added the sauce the same night to the whole thing. The leftovers were not as good. The sauce absorbed too much into the pasta and lost some flavor. I would suggest using only the amount of sauce you want for your meal, and refrigerate the rest in a jar and save the pasta separately. Then the next day you can reheat the sauce on low and add the pasta to a quick boiling water bath to warm it up, drain, then mix and serve.


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