Vegan macaroni and cheese with tempeh bacon bits

No one should miss out on this ultimate comfort food!

  • 50 mins cooking
  • Serves 4
  • Print
Macaroni and cheese is the ultimate comfort food, and now those going dairy-free can enjoy it too with this vegan mac and cheese recipe.
This recipe and more great vegan recipes can be found in our #veganlife cookbook.


  • 500 grams (1lb) macaroni
  • 30 grams (1oz) vegan margarine
  • 1/4 cup 40g) plain (all-purpose) flour
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 3 cups (750ml) macadamia milk
  • 225 grams (7oz) grated vegan mozzarella
  • 2/3 cup (55g) grated vegan parmesan
  • 1 tablespoon nutritional yeast flakes
Tempeh bacon bits
  • 300 grams (9½oz) tempeh
  • 2 tablespoons pure maple syrup
  • 2 teaspoons smoked paprika
  • 2 teaspoons tamari
  • 2 tablespoons olive oil


  • 1
    Make tempeh bacon bits: Crumble tempeh into tiny pieces. Place in two batches in a doubled piece of paper towel; squeeze tightly to remove excess moisture. Whisk maple syrup, smoked paprika and tamari in a small bowl. Heat olive oil in a non-stick frying pan over a medium heat; cook tempeh, stirring, for 8 minutes, breaking it up further with a wooden spoon, or until lightly browned and very dry. Add smoked paprika mixture; cook for a further 10 minutes or until dark, dry and crumbly. Drain on paper towel; season. Cool.
  • 2
    Cook macaroni in a large saucepan of boiling salted water for 8 minutes or until almost tender; drain. Return macaroni to pan.
  • 3
    Meanwhile, heat margarine in a medium saucepan over high heat. Add flour, smoked paprika, cayenne pepper and garlic powder; cook, stirring, for 2 minutes or until smooth and combined. Gradually add macadamia milk, stirring continuously, until mixture boils and thickens. Stir in vegan cheeses and nutritional yeast until cheeses melt; season to taste.
  • 4
    Stir hot cheese sauce into hot macaroni until combined. Spoon macaroni mixture into bowls. Serve topped with tempeh bacon bits.


Tempeh bacon bits will keep refrigerated or up to 1 week. Scatter over baked sweet potatoes or salads for texture and flavour.

More From Women's Weekly Food