Vegan Beer Mac-N-“Cheese”

I’m back with another mac! And I’m gonna let y’all in on a little secret, okay? This mac-n-“cheese” recipe is my most favorite of all the ones I’ve done so far. #Legit

I know, I know… I shouldn’t play favorites but this one is so damn good. I mean beer + “cheese” is just all kinds of right. If my award-winning OG mac recipe is the mac of your childhood then this recipe is the mac of your childhood all grown up. Like this mac done went off to college, got itself an expensive degree, and is adulting the hell out of life. It’s comforting, it’s full flavored, and of course, just like all of my other mac recipes, it’s hella quick and easy to make.

It all gets started with the pasta. I get my pasta of choice (Cavatappi or Cellentani) cookin’ in accordance with the instructions on the pasta’s packaging. If your packaging doesn’t tell you to add oil and salt to the pasta water, be sure to do that. The oil is added to help the pasta not stick together and the salt is added so that the pasta gets a little flavor cooked into it. While the pasta is cooking, the “cheese” sauce gets made.

For the “cheese” sauce, some vegan “butter” gets melted down in a large pot over medium heat. When it’s fully melted, I toss in an equal amount of flour and then stir to combine. That mixture gets cooked for 1-2 minutes until it is foamy and very light brown in color.


Next, some unsweetened almond milk gets added, the whole mixture gets a good whisking, and then you’re going to turn up the heat. Bring to a boil and boil until slightly thickened, stirring or whisking occasionally. This should only take a couple minutes.


Once your sauce base has thickened up slightly you can go ahead and turn the heat back down to medium. At this point, add in the “cheese,” in this case shredded “cheddar,” and the seasonings, and stir until the “cheese” is completely melted in.


Now here comes the part we’ve all been waiting for… the heat gets turned off and the beer gets added. You’re looking to add about half of a standard-size bottle of beer. Please remember that adding the beer is not a science, it’s an art, so just eyeball it, y’all, don’t get too technical with it. If in doubt, add a little more! Once the beer has been added, give the sauce a good stir.


When the pasta is done cooking, drain it and then toss it into the sauce. Stir to combine then enjoy!

If you’re so inclined, you might just wanna combine this mac with a soft pretzel and then use said pretzel to mop up any extra “cheese” sauce you might have. That’s just a thought though. A devilishly delicious thought. #CarbOnCarbAction




Vegan Beer Mac-N-'Cheese'

  • Servings: 6-9
  • Print

Credit: Compassion is the Secret Ingredient,


  • 3 cups of cavatappi or cellentani pasta
  • Oil and salt for pasta water
  • 3 tablespoons vegan “butter”
  • 3 tablespoons flour
  • 2 cups unsweetened almond milk
  • 1 bag of Daiya cheddar-style shreds
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • About half of a bottle of beer


  1. In a pasta pot, or other large pot, start pasta cooking in accordance with the instructions on the pasta’s packaging for al dente pasta. Be sure to add a little oil to the pasta water (1-2 tablespoons) to help prevent the pasta from sticking together as it cooks and also add a decent amount of salt (2-4 tablespoons) to infuse the pasta with a little flavor as it cooks.
  2. While pasta is cooking make the “cheese” sauce. In a dutch oven, or other large pot, melt vegan butter over medium heat. Once melted, add flour and stir to combine. Continue stirring until mixture is foamy and very light brown in color -about 2 minutes. Add almond milk and turn the heat up to bring to boil. Boil, while stirring frequently, for 2-3 minutes to thicken sauce base a little. After 2-3 minutes, reduce heat back down to medium. Add in the “cheese,” nutritional yeast, pepper, garlic, onion, paprika, and salt. Stir until the “cheese” has completely melted in. When the “cheese” has completely melted in, turn off the heat and add in the beer. Stir to combine.
  3. When the pasta is done cooking, drain it and then add it to the sauce. Gently fold the pasta into the sauce to coat each noodle then serve. Leftovers will keep fresh in an airtight container in fridge for 3-4 days.

One thought on “Vegan Beer Mac-N-“Cheese”

  1. This absolutely my favorite vegan beer Mac and cheese. I’ve made this many times. The last time I didn’t have the Daiya cheese so I used Miyoko’s Farm House Cheddar. It was still delicious!


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