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5 from 3 votes

Vegan Cajun Macaroni and Cheese

Vegan sausage flavored like andouille, lots of garlic, onion and peppers, with the creamiest Cajun vegan cheese sauce.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Servings: 6
Calories: 502kcal
Author: Lauren Boehme Hartmann


For the Sausages

  • 1 Tablespoon Olive oil
  • 2-3 Vegan sausages, I used field roast(sliced)
  • 4 Cloves Garlic, chopped
  • 1/4 teaspoon Cayenne pepper
  • 1/4 teaspoon Smoked paprika
  • Pinch of Thyme, dried
  • Pinch of Sage, dried
  • 1 teaspoon Liquid smoke(optional)

For the Rest

  • 16 ounces Short pasta, I used fusilli
  • 2 Tablespoons Olive oil
  • 4 Cloves Garlic, chopped
  • 1/2 an Sweet onion, diced
  • 1 Cup Sweet or bell peppers, diced
  • 1/4 Cup Vegan butter, I used Earth Balance
  • 1/4 Cup All purpose flour
  • 3 Cups Oat milk or non-dairy milk of choice
  • 1 3/4 Cup Vegan cheddar style shreds, I used Violife
  • 2 teaspoons Cajun seasoning*
  • Salt and Pepper to taste


  • Cook the sausages first. Heat the olive oil on medium high in a large non-stick skillet or pot. One that you can make the cheese sauce in and it is large enough to toss the pasta in.
  • Add the sliced sausages and garlic, and sauté for a 1-2 minutes, reducing heat as needed until the sausages are starting to brown.
  • Then add the cayenne, paprika, thyme and sage to the pan and toss to coat the sausages, then pour in the liquid smoke. Toss again and continue to sauté until the sausages are nice and brown. Just another 1-2 minutes.
  • Remove the sausages and garlic from the pan and set aside.
  • Now, start cooking the pasta according to package directions in a separate pot. Drain when the pasta is cooked.
  • In the meantime, using the pan you made the sausage in, make the cheese sauce. Heat the 2 Tbsp. of olive oil on medium high. Then add the garlic, onions and peppers.
  • Sauté, reducing heat as needed for about 5-6 minutes or until the onion is translucent and the peppers are soft and starting to brown. Season with a pinch of salt.
  • Then add the vegan butter to the pan, and let it melt. Reduce heat to medium low.
  • Now whisk in the flour completely so you have a roux(paste). Let simmer for a minute.
  • Next, pour in the non-dairy milk and whisk vigorously until the roux has been completely incorporated and there are no lumps.
  • Bring to a simmer, and let simmer until the non-dairy milk mixture is thick. It should coat the back of a spoon and you should be able to swipe a finger through it on the spoon and it will stay in place. It make take a few minutes.
  • Add the vegan cheese and Cajun seasoning and a pinch of salt. Whisk to fully combine and make sure the cheese has melted completely.
  • Taste and adjust seasonings, you may need more salt, depending on your Cajun seasoning blend.
  • Now add the cooked pasta to the pan with the cheese sauce and add the sausage back to the pan as well. Toss to combine the pasta and sausage with the cheese sauce.
  • Serve immediately with chives if desired.


*If you want it a little less spicy, start with 1 -1 1/2 tsp of the Cajun seasoning.


Calories: 502kcal | Carbohydrates: 86g | Protein: 20g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 640mg | Potassium: 355mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1788IU | Vitamin C: 33mg | Calcium: 223mg | Iron: 9mg