Vegan Macaroni and “Cheese” with Kidney Beans: Recipe

Vegan Macaroni and “Cheese” with Kidney Beans


  • 1 pound Elbow Pasta, cooked and drained
  • 1 cup plain, soy milk
  • 3/4 cup Nutritional Yeast
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • pinch cayenne pepper
  • 2 tablespoons tahini
  • 1 teaspoon mellow white miso (or additional salt)
  • black pepper to taste
  • 1 1/4 pasta water from drained pasta
  • 1 cup Kidney Beans, soaked, cooked and drained (how to cook dry kidney beans)


First, if you are using dried beans, you’ll have to start soaking the beans the night before. You can also use can kidney beans as well. To cook dried kidney beans: Visit this site:

Put the pasta on to boil according to package directions.

While it’s cooking, blend all remaining ingredients together in a blender or food processor.

When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan.

Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

Add cooked kidney beans, mix and serve.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: