Miso Mac (But No Cheese)

This Miso Mac (But No Cheese) is my dairy-free answer to the magic that is Annie’s Mac n’ Cheese. That boxed mix on its own is pretty impressive, but this miso macaroni is truly something else. It is my ultimate comfort food, easily made vegan and just SO insanely good.

You’ll be surprised at how well miso imitates that salty-savory, deeply rich taste that we love in mac n’ cheese, but with no cheese at all. And in honor of the role miso plays in this recipe, I knew it was only right to include a loose (and not totally authentic) furikake seasoning on top for some much-needed sweetness, crunch and texture.

If you’re looking for a quick weeknight meal that is absolutely delicious and perfect for a cozy night, this is it. And I promise, once you have miso stocked in your fridge, you won’t look back.

First, what is miso paste?

Miso is a salty, delicious paste that you can find at most Asian grocery stores or specialty food markets, and what’s great is more and more generic grocery stores are also carrying it as well.

Miso paste is a fermented paste that’s made by combining a mixture of soybeans with a mold called koji, which is typically used to make sake. After the initial inoculation, it’s all about time to let the miso ferment and gain more flavor. White miso tends to be younger and have a milder flavor, while red and darker miso tend to have more age and more flavor.

What is furikake?

Furikake is a popular topping in Japanese cuisine that derives its name from sprinkles. What it really is is a crunchy, savory and slightly sweet topping that can go on anything, from fish to soups to onigiri. It can vary from region to region but is typically made of dried fish, sesame seeds, nori, sugar, salt and MSG.

Since it’s difficult to access all those ingredients at once, I created a less-authentic, but still delicious version that you can whip together just for this recipe.

The ingredients for this quick furikake topping

This furikake topping is perfect for this recipe, but it’s so great to have on hand too. I wouldn’t be mad if you made a little extra to use throughout the week!

• 2 sheets nori, crunched up
• 2 teaspoons white sesame seeds
• 1 teaspoon black sesame seeds
• 1 teaspoon coconut sugar
• 1 teaspoon salt or MSG

The ingredients you will need for this miso macaroni

Ah, the star of the show! This miso mac is so simple and uses ingredients that you’ll want to keep around for the long haul. Here’s what you’ll need:

• 1 cup plant-based milk of choice
• 1/2 cup vegetable stock
• 4 tablespoons butter or vegan butter
• 4 tablespoons all-purpose flour
• 2 tablespoons white miso, plus more to taste
• 16 ounces pasta shells (1 box)
• salt to taste

How to make this dairy-free mac n’ cheese

Timing is key in this recipe, I recommend starting with the furikake seasoning, beginning the sauce and then starting the pasta when the sauce is halfway done. It sounds like a lot, but you don’t even need to leave your stovetop! I just recommend having all your ingredients ready and you will be good to go.

for the furikake topping:

• Crumble together the nori and toss with the sesame seeds, coconut sugar and salt. Spread this evenly on a baking sheet and toast at 350°F for 5-7 minutes or until the sesame seeds are slightly brown.
• Set this aside.

For the Miso Mac:

• Combine the milk and stock in a small measuring cup and whisk them together. Set aside.
• Bring a large skillet or dutch oven to medium-low heat and melt the butter. Once the butter is fully melted, add the flour and stir to combine.
• The butter and flour will combine into a chunky paste. Keep stirring and toasting this on low heat to help cook out the raw flour, about 2 minutes.
• Add in the miso and stir to combine with the butter and flour, it should be a loose cookie-dough texture.
• During this time, set a large pot of water to boil. Salt the water generously and begin cooking the pasta to al dente per package instructions.
• Go back to the sauce and add 1/4 cup of the stock and milk mixture at a time, whisking constantly until you form a smooth sauce. Continue adding 1/4 cup of the milk and stock at a time until the sauce is thick but smooth.
• When the pasta is done cooking, use a slotted spoon to scoop it directly into the skillet with the sauce. Stir to combine.
• Plate the pasta, top with the furikake seasoning and serve!

Looking for other mac n’ cheese recipes?

I used to make mac n’ cheese for every season, and I need to bring that back lol. Here are a few of my favorites from the blog:

And that’s it for this Miso Mac (But No Cheese)!

If you work at Annie’s and see this, just know I salute you.

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3