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Chao brand vegan cheese recently released sheds to the market. I knew exactly what I was going to do with them. This is the creamiest vegan mac & cheese ever. I topped mine with an optional panko crumbs mixture and broiled it for a few minutes. So yum!


1 lb macaroni or pasta of choice

1 onion, chopped

4 garlic cloves, sliced

1/4 cup vegan butter

2 Tbsp white miso paste

3 Tbsp flour

3 cups plain plant milk, heated

2 Tbsp nutritional yeast

1/2 tsp dried ground mustard

1/4 tsp turmeric(optional for color)

7 oz bag Chao original shreds

(Topping) optional

1 Tbsp vegan butter

1/4 cup panko crumbs

1 Tbsp nutritional yeast


1. Prepare pasta to al dente according to package directions. Drain and set aside. Preheat oven to 400°F

2. In a large skillet over medium heat, melt the butter. Stir in onion, garlic, miso paste, and a pinch of salt and pepper. Saute until the onion is translucent, approximately 4 to 5 minutes. Stir in flour and continue to cook another 1 to 2 minutes. Slowly wisk in the milk. Simmer, stirring occasionally, until sauce thickens, approximately 4 to 5 minutes. Wisk in 2 Tbsp nutritional yeast, ground mustard and tumeric if using. Season to taste with additional salt and pepper. Transfer to a blender. Add the shredded Chao cheese then blend until smooth, approximately 1 minute.

3. Lightly grease a baking dish then combine the pasta with the cheese sauce.

4. If using panko crumb topping, melt 1 Tbsp vegan butter then mix it with panko crumbs and 1 Tbsp nutritional yeast. Sprinkle over mac & cheese.

5. Bake 20 minutes then broil on high to brown topping, approximately 3 minutes.

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