Oct 28 2009

Mac & Yease

Mac & WHAT?! That’s right, it’s Mac & Yease, or rather the vegan version of Mac & Cheese. Having a vegan boyfriend has gotten me on a fun quest for delicious vegan recipe favorites. While on a recent trip to Seattle, we stumbled across the amazing Spicy Mac ‘N’ Yease at Plum Bistro, an all-vegan restaurant in Capitol Hill.  A seriously yum-tastic dish, it started me on a quest to somehow recreate it at home.  The following recipe is the closest that I have come to Plum’s genius, and has quickly become a household favorite.  Enjoy!

Mac & Yease


  • 1/2 Cup Margarine
  • 1/2 Cup Flour
  • 1 Cup Nutritional Yeast
  • 3 1/2 Cup Boiling Water
  • 1 1/2 Tsp. Salt
  • 1 1/2 Tsp. Garlic Powder
  • 1 Pinch of Turmeric
  • 1 Pinch of Cayenne Pepper
  • about 1 Tbsp. Red Pepper Flakes
  • 2 Tbsp. Soy Sauce
  • 1/2 to 1 Tbsp. Mustard

Making It

  1. Bring 4 quarts of water to a boil, add salt to taste, and add macaroni.
  2. Melt the margarine over low heat.  Beat in flour with a wire whisk.  Continue to beat over medium heat until mixture is smooth and bubbly.
  3. Whip in boiling water.  Add salt, garlic powder, turmeric, cayenne, pepper flakes, soy sauce and mustard to the liquid.
  4. Let the sauce cook until it thickens and bubbles.  When that happens, beat in nutritional yeast.  If the sauce is too thick, add more water.
  5. When the macaroni is cooked, drain and add the sauce.  Serve immediately.

I sometimes stir in shredded vegan mozzarella cheese until it’s all melted for a creamier version.