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Justine Doiron

just real good food

Dairy Free, Pasta, Recipes, Special Diets, Vegan, Vegetarian · February 1, 2022

Miso Mac (But No Cheese)

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finished 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.

finished Miso Mac (But No Cheese)

Table of contents

  • First, what is miso paste?
  • What is furikake?
  • The ingredients for this quick furikake topping
  • The ingredients you will need for this miso macaroni
  • How to make this dairy-free mac n’ cheese
    • for the furikake topping:
    • For the Miso Mac:
  • Looking for other mac n’ cheese recipes?
roasted nori and sesame seeds

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.

miso mac in pan

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
finished Miso Mac (But No Cheese)

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!
finished Miso Mac (But No Cheese)

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:

Sun Dried Tomato Mac n’ Cheese
I used to think mac n' cheese was too rich to be a summer food, but then I made this recipe. It's six main ingredients, super cheesy but still light, and uses a whole jar of sun dried tomatoes – so no worries about what to do with any leftovers!
Check out this recipe
Butternut Squash Mac n’ Cheese
The world went NUTS for the Trader Joe's frozen version, but I just knew I could make it better. This recipe is cheesy, easy, delicious and perfect for fall.
Check out this recipe
Pumpkin Miso Pasta
This 5-ingredient pasta is creamy, vegan, simple and delicious. It's the perfect mix of fall comfort with savory, umami miso. It's a quick dinner or a weekend comfort food, and can be put together in minutes.
Check out this recipe

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

Miso Mac (But No Cheese)

5 from 2 votes
This recipe is all miso mac, but no cheese. It's a copycat Annie's Mac n' Cheese recipe that is easily made dairy-free, vegan and takes minutes to make. This is my ultimate comfort food recipe and I love it as an easy weekday meal.
Print Recipe Pin Recipe
Prep Time:5 minutes mins
Cook Time:12 minutes mins
Total Time:20 minutes mins
Course: Main Course
Cuisine: American, Fusion, Japanese
Keyword: mac n’ cheese, pasta
Servings: 4 servings

Ingredients

  • 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

For the furikake topping

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

Instructions

Start with 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!

Posted In: Dairy Free, Pasta, Recipes, Special Diets, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Emma says

    February 2, 2022 at 10:18 pm

    This is amazing! I was really sceptical at first as I was worried that the miso flavour might be too strong but it tastes incredible and very similar to Mac and cheese. This will certainly be made on repeat from now on!

    • Justine says

      February 2, 2022 at 10:20 pm

      So glad you liked it! And thanks for taking the time to leave a review 🙂

  2. Savi says

    February 3, 2022 at 6:39 pm

    5 stars
    This recipe is AMAZING. I was similarly skeptical that it would taste very concentrated miso-y, but it was actually so smooth and creamy with just the right amount of umami. Every year I bring a different mac n cheese to Friendsgiving, and this is the one for 2022! The furikake is a key part that really completes the flavor.

    Some helpful tips: Watch the level of salt you’ll need based on the type of miso you use and veggie stock. I used a light & sweet brown miso and low sodium veggie stock so I just needed to add a little more salt in it.

    Modifications: For my roux, I added ground Sichuan pepper, smoked paprika, black pepper and garlic salt into my flour; for the furikake, I replaced the MSG with TJ’s mushroom umami powder (but if you’re trying to minimize pots & appliance usage, pre-made furikake seasoning also will do the trick)

  3. Anna says

    February 5, 2022 at 2:19 am

    5 stars
    THIS IS SO GOOD!!!! I happened to have a tub of miso paste in my fridge and have been looking for ways to use it when I came across this recipe. Like the other commenters said, I was worried that the miso would be too overpowering but it was the perfect amount. Another 10/10 recipe, Justine! You’re an absolute genius.

  4. Kar says

    February 6, 2022 at 4:20 am

    Thought I’d give this a try and it was absolutely amazing!! It’s going to be a regular dish. So good!

  5. Mini says

    February 6, 2022 at 1:45 pm

    Will red miso work in this recipe? I’ve got a tub left over after a failed attempt to make a soup with it and not sure how else to use red miso.

    • Justine says

      February 6, 2022 at 1:47 pm

      It should work but the flavor will be richer! I also have a miso chili oil recipe that would be perfect with some red miso if you want to use that! On noodles it’s delish

      • Mini says

        February 6, 2022 at 2:13 pm

        Thank you!!!

  6. Julia says

    February 7, 2022 at 12:24 am

    5 stars
    This was so yummy. I love how you really take the time and effort to make sure your recipes tick all the boxes (like this recipe, which is a perfect dance of umami, slightly sweet, and perfectly creamy– and it all just WORKS together so well) so that we don’t have to worry about the *science* of it all, and can just enjoy how fun, creative, and simple making dishes like one is. Best vegan mac I’ve had in a long time.

  7. Chelsea says

    February 7, 2022 at 12:33 am

    I’m so glad I tried this recipe – it’s amazing! So satisfying! I was lazy and used Trader Joe’s furkake, added a little more liquid but adjusted the roux ratio so I think I saved it! Despite my misses, looking forward to making again!

  8. Kenzie says

    February 7, 2022 at 7:11 pm

    Just made this and it’s SO GOOD! Added some sautéed trumpet and maitake mushrooms I had in the fridge. Will definitely be making this again!

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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