Entrees, Vegan Food

Liv’s Famous One Pot Mac & Cheese


SNEAK PEEK ALERT! Sharing another sneak peek from my second cookbook today – Liv B’s Easy Everyday, as it officially hits shelves next week (April 12!). The book has 100 sheet pan, one-pot and 5 ingredient recipes that I know you will LOVE. So please, enjoy this recipe which is actually from my YouTube channel. I included it in the book because it is one of my all-time favs and it had to be immortalized on real paper. There are a few fan favourites in the book, but the rest are all originals and exclusive to Liv B’s Easy Everyday. Enjoy!

From Liv B’s Easy Everyday:

This recipe became an instant hit on my YouTube channel and blog. I think part of
the appeal is that it’s a one-pot wonder, but once people try it, they are completely
hooked! Think of this more as a three-cheese mac and cheese: the tahini, nutritional
yeast and vegan Cheddar all add slightly different flavors, making this dish so much
more complex than the traditional stuff. As a bonus, it’s nut free, unlike most vegan
mac and cheeses.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Liv’s Famous One Pot Mac & Cheese

  • Author: Liv B
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Creamy vegan Mac & cheese made in ONE POT. Recipe from Liv B’s Easy Everyday.



  • 4 cups (1 L) dry macaroni
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) garlic powder
  • 6 cups (1.5 L) water
  • 1 cup (250 mL) unsweetened nondairy milk
  • 2/3 cup (150 mL) nutritional yeast
  • 1/4 cup (60 mL) freshly squeezed lemon juice
  • 2 tbsp (30 mL) tahini
  • 2 cups (500 mL) shredded vegan Cheddar cheese (I use Daiya Farmhouse Block)
  • Black pepper


1. Add the macaroni, Dijon mustard, salt, garlic powder and water to a large pot
over medium-high heat, stirring to combine. Bring to a boil, then cook for about
8 minutes, until almost all the water is dissolved and the pasta is al dente. Do
not drain.

2. Add the nondairy milk, nutritional yeast, lemon juice and tahini; stir until combined.
Add the vegan Cheddar cheese; stir constantly for about 2 minutes, until melted.

3. Let cool slightly before dividing among the bowls. Top each with pepper; serve.

Leave a Comment

Your email address will not be published. Required fields are marked *