Creamy Coconut Mac and Cheese (Vegan)


  •  2 1/2 cups elbow macaroni, or similar pasta
  • 200ml Kara UHT Coconut Cream
  • 1/4 cup nutritional yeast**
  • 2 tablespoon tapioca flour
  • 1 tablespoon corn flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon white pepper powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon mild American mustard
  • 1/2 teaspoon light soy sauce
  • 1 Bay leaf
  • 1 teaspoon dried chives
  • 1 teaspoon lemon juice


  1. Follow package instruction, cook the macaroni in salted boiling water till Al dente, about 8-12 minutes.
  2. Drain the macaroni and reserve the cooking liquid. Set aside.
  3. Add Kara UHT Coconut Cream and 1 cup of the cooking liquid in a large saucepan, stir and slowly bring to heat.
  4. Add nutritional yeast, tapioca flour, corn flour, garlic powder, onion powder, white pepper powders, paprika, mild American mustard, and light soy sauce into the saucepan. Stir well until smooth, on low heat.
  5. Add the bay leaf and dried chives, stir well, and simmer the sauce till thickened.
  6. Add more cooking liquid to adjust consistency, stir well.
  7. Add liquid smoke and lemon juice.
  8. Add the sauce into the drained macaroni and toss well till macaroni is nicely coated with the cheesy sauce.
  9. Serve it hot.


  • Nutritional yeast is a deactivated yeast that does not have leavening effect. It has a savory, nutty, and umami flavor when added to cooked food, thus mainly added as a type of flavoring or seasoning.
  • Nutritional yeast is often used in Vegan recipes, where cheese is used. It may not taste exactly like cheese, but it brings about a cheesy ‘feel and flavor’ to the dish.
  • Liquid smoke is a natural flavoring agent, made from condensing the smoke from burning wood. The flavor of this ingredient depends on the type of wood e.g. mesquite, hickory etc. Only a few drops are required to let the dishes have a smoky, wood fire cooked aroma and flavor.
  • To achieve the popular yellow color of Mac and Cheese, a dash of turmeric powder can be used. However, don’t add too much as it may cause turmeric flavor to be overpowering.
  • The sauce requires little or no salt because a good spoonful of salt is added to the boiling water of macaroni.
  • Lemon juice is added to balance and bring together all the flavors. It is to be added last.

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