
This Miso Mac n’ 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’d be surprised at how well miso imitates that salty-savory, deeply rich taste that we love in mac n’ cheese, but all with no cheese. And in honor of the role miso plays in this recipe, I knew it was only right to include a loose (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 1000% 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.

Table of contents

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.
And 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, 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
- 2 sheets nori, crunched up
- 2 tsp white sesame seeds
- 1 tsp black sesame seeds
- 1 tsp coconut sugar
- 1 tsp salt or MSG
The ingredients you will need for this miso macaroni
- 1 cup plant based milk of choice
- 1/2 cup vegetable stock
- 4 tbsp butter or vegan butter
- 4 tbsp all-purpose flour
- 2 tbsp 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 ever need to leave your stove top! I just recommend having all your ingredients ready and you will be good to go.
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 350F 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 a 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 n’ cheese recipe! 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 n’ Cheese
Ingredients
- 1 cup plant based milk of choice
- 1/2 cup vegetable stock
- 4 tbsp butter or vegan butter
- 4 tbsp all-purpose flour
- 2 tbsp 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 tsp white sesame seeds
- 1 tsp black sesame seeds
- 1 tsp coconut sugar
- 1 tsp 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 350F 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!
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!
So glad you liked it! And thanks for taking the time to leave a review 🙂
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)
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.
Thought I’d give this a try and it was absolutely amazing!! It’s going to be a regular dish. So good!
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.
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
Thank you!!!
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.
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!
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!