Macaroni and Cheese (Vegan)

I tried Field Roast’s Chao Tomato Cayenne Cheese the other day in my Vegan Buffalo Taquitos and it was everything! It melted so well that I figured, why not try a Vegan Mornay Sauce for a macaroni and cheese that will blow any omnivores mind. Here’s the thing……

I nailed it. I’m totally going to toot my own horn on this one. I used the Tomato Cayenne and the Creamy Original for this recipe. The tomato cayenne reminds me of a ‘pepper jack’, so for your kiddos gentle palettes, you could certainly do two of the creamy original.

Full How To Video


  • Ziti noodles (or any shape of your liking)
  • Chao Tomato Cayenne
  • Chao Creamy Original
  • 2 1/2 cups unsweetened cashew milk (or any nondairy milk of your liking)
  • 1/4 cup vegan ‘butter’ (earth balance or smart balance is good)
  • 1/4 cup all purpose flour
  • 1 tbsp mustard
  • Salt and pepper to taste


  1. Cook noodles according to package, drain and set aside.
  2. Use the noodle pot to melt the vegan ‘butter’ on low. Then add the flour and whisk for one minute.
  3. Add a little bit of the cashew milk and whisk until smooth. Then add the rest of the cashew milk and turn up the heat to medium high.
  4. Continue whisking until simmering and turn down the heat to medium. Whisk fairly frequently for about 10 minutes.
  5. Shred the Chao cheeses while the sauce is cooking.
  6. Once the sauce has thickened to a gravy type texture, add the mustard and then start adding the Chao cheeses slowly until melted.
  7. Add noodles and stir.
  8. Enjoy!


4 Comments Add yours

  1. Deborah says:

    How much pasta are you using?


  2. Sam says:


    Great looking recipe! Thank you for all your posts. No stores near me carry Chao Tomato Cayenne. Can you recommend a different variety or substitute?



    1. Pretty much any of the follow your heart vegan cheeses would work too, I’ve used their mozz/parm and smoked Gouda in this same recipe before and it was delish


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