Vegan White Bean Mac and Cheese

Vegan White Bean Mac and Cheese


  • 4 oz Macaroni Shaped Pasta


  • 1 c Dried {OR} two 15 oz. Cans of Great Northern Beans (if using dried soak dried beans overnight)
  • 1 Garlic Clove minced
  • 1-1/2 c Almond Milk or more if needed
  • 1 tsp Lemon Juice
  • 1/4 c Vegan Parmesan OR Nutritional Yeast
  • Salt and Pepper to taste
  • 2 tbsp Parsley plus more for garnish
  • Shredded Vegan Mozzarella optional


  • Breadcrumbs if desired
  • 1 tbsp Vegan Margarine melted


  • Prepare macaroni to package instructions.  Drain but do not rinse and return to the large pasta pot.
  • If using dried beans, soak over night. If using canned, drain and rinse well.
  • Add the drained beans, and vegan parmesan to the food processor along with the parsley.  Pulse a few times to get things started.
  • To that, also add the lemon juice, nutritional yeast and almond milk. Season with salt and pepper. Puree until absolutely smooth in texture.
  • Add the now processed mixture to a large saute pan to heat.  Add the vegan mozzarella shreds at this point if desired.  Season with salt and pepper.
  • Add the sauce to the macaroni and mix to combine.
  • You can enjoy it right now, OR you can add it to a greased baking dish and top with breadcrumbs that have been tossed with melted vegan margarine.  Bake at 350 degrees until golden and bubbly.