Cooking Panda Cheese-less Mac and Cheese

Cooking Time: 40 minutes 

Prep Time: 20 minutes 

Serves: 8 people 


½ cup Vegan Butter  
6 Tbsp All Purpose Flour 
5 cups Coconut Milk (3 cans, Unsweetened) 
1 cup Vegetable Stock 
3 Tbsp Dijon Mustard 
1 cup Nutritional Yeast 
3 tsp Onion Powder 
3 tsp Garlic Powder 
1 ½ tsp Smoked Paprika 
1 ½ tsp Salt 
1 ½ tsp Ground Black Pepper 
18 ounces Elbow Macaroni   

For the Topping: 

1 cup crushed Every Body Eat® Cheese-Less™ Thins 
2 Tbsp Vegan Butter Melted 
Parsley, for garnish 


  1. Preheat the oven to 400°F.
  1. Add the vegan butter to a pot and let it melt. Once it’s melted, add in the all purpose flour and whisk it vigorously.
  1. While whisking, pour in the coconut milk and the vegetable stock. Keep whisking until it starts to boil and then continue whisking for a few minutes until it thickens considerably. It will also continue to thicken as it cools.
  1. Remove from the heat and whisk in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and pepper. Set aside.
  1. Cook your macaroni according to the package directions and drain.
  1. Add the cooked macaroni into the pot of sauce and mix until fully coated.
  1. Transfer the macaroni and sauce to a 9×13 baking dish and smooth down.
  1. Prepare the crumb topping by mixing the crushed Every Body Eat® Cheese-Less™ Thins and melted vegan butter together.
  1. Sprinkle the Every Body Eat® Cheese-Less™ Thins mixture  evenly over the top of the macaroni.
  1. Bake for 20 minutes until the topping is golden brown and crispy.
  1. Garnish with parsley and Enjoy!
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