Pepper Jack Vegan Mac and Cheese


Vegan Pepper Jack Cheese


Recipe from @gregsvegangourmet


  • 4 cups (1 L) dry macaroni
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) garlic powder
  • 6 cups (1.5 L) water
  • 1 cup (250 mL) unsweetened nondairy milk
  • 2/3 cup (150 mL) nutritional yeast
  • 2 cups (500 mL) shredded vegan Pepper Jack Cheese 
  • Black pepper and red pepper flakes to taste


  1. Add the macaroni, salt, garlic powder and water to a large pot over medium-high heat, stirring to combine. Bring to a boil, then cook for about 8 minutes, until almost all the water is absorbed or evaporated and the pasta is al dente. Do not drain.
  2. Add the non-dairy milk, nutritional yeast and red pepper flakes; stir until combined.
  3. Add the vegan Pepper Jack cheese; stir constantly for about 2 minutes, until melted.
  4. Let cool slightly before dividing among the bowls. Top each with pepper; serve.
Vegan Cheese

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