Vegan Spicy Eggplant Tomato Mac ‘N Cheese Delight

Nothing hits the spot like Mac ‘N Cheese. And, as with all alternatives to diary products, vegan lovers can enjoy this classic dish with non-dairy shredded cheese selections. For today’s recipe, we’ll be using Daiya‘s non-dairy shredded mozzarella cheese to recreate a spin on this beloved American dish.


I love tomatoes and eggplants, and a kick of spice. So today’s recipe will kick it up a notch with a Vegan Spicy Eggplant Tomato Mac ‘N Cheese Delight! Perfect for vegans, this hearty plate will surely satisfy our vegetarian and plant-based lovers as well! Enjoy!


  • 1 1/2 tablespoon extra-virgin olive oil
  • 2 large sweet onion or yellow onion, diced
  • 1/2 cup mini portebello mushrooms, sliced
  • 2 large garlic cloves, minced
  • 4 large tomatoes, diced
  • 2 Italian eggplants, diced
  • 1/4 cup cup dry basil leaves
  • 1/2 cup olive oil-packed sun-dried tomatoes
  • 1 teaspoon sea salt, to taste
  • 1 teaspoon freshly ground pepper, to taste
  • 1/4 teaspoon cayenne pepper (optional)
  • 5 cup water
  • 1 cups unsweetened almond milk
  • 1 cup non-diary mozzarella cheese (i.e. Daiya)
  • 3 cups elbow pasta


  1. Add the olive oil, onion and garlic into a medium pot. Sauté over medium heat for about 5 minutes, adding salt and pepper for seasoning.
  2. Stir in the diced tomatoes, mushrooms and eggplants. Increase to medium-high heat to bring to a low boil. When the mixture boils, reduce the het to medium and simmer for about 10-15 minutes uncovered.
  3. As the mixture boils, in a separate medium pot, cook 4 cups of water. Bring to boil and add in elbow pasta. Cook for 10-12 minutes or as instructed. Drain and set aside.
  4. Add sun-dried tomatoes, water and unsweetened almond milk into a blender. Process until creamy, smooth and store this mixture back into the tomato sauce in the pot.
  5. Stir in the dried basil, cayenne pepper, salt and pepper. Continue cooking and simmering until thickened to your liking.
  6. Stir in cooked elbow pasta and cheese until both is infused evenly with the tomato base. Remove from heat. Serve and enjoy!

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