Vegan Mac & Cheese

Posted on: April 05, 2022 / in Recipes

Time: 50 minutes
Yield: 4 servings


  • Neal Brothers Easy Rounders or New Classics Tortillas
  • 1 package macaroni noodles (we used chickpea macaroni!)
  • 4 medium/large golden potatoes
  • 2 large carrots
  • ½ cup vegetable broth
  • 1/3 cup nutritional yeast
  • ¼ cup avocado oil plus 1 tsp. for sautéing
  • 1 small onion
  • 2 cloves garlic
  • 2 tsp. salt


  1. Preheat oven to 400 degrees F.
  2. Prepare macaroni noodles as per package directions. Do not overcook as they will get a chance to cook more in the oven.
  3. Dice onion and mince garlic. Sauté in a small pan over medium heat with 1 tsp. salt and 1 tsp. oil until onions are translucent.
  4. Peel and cut potatoes and carrots, then steam for about 20 minutes until soft.
  5. Combine onion and garlic mixture along with steamed potatoes and carrots in a blender.
  6. Add vegetable broth, nutritional yeast, remaining oil and salt to the blender. Blend until smooth. This is the “cheese sauce”.
  7. You may need to add incremental amounts of water until desired consistency is reached.
  8. Combine drained noodles and “cheese sauce”. Stir until evenly coated. Place in a baking dish.
  9. Open the bag of Neal Brothers Easy Rounders Tortillas, use a rolling pin to crush the chips into small pieces and crumbs. Sprinkle crumbs on top of contents in the baking dish.
  10. Bake for 15-20 minutes until golden brown. Allow to cool before consuming.
  11. Serve and share!