Creamy, cozy comfort with a Thai-inspired twist
If you love classic mac and cheese but crave something a little unexpected, this Vegan Tom Kha Mac N Cheese is about to become a weeknight staple. It’s rich, savory, gently spicy, and layered with the bright, aromatic flavors of Thai tom kha soup—think coconut milk, garlic, chili, and that unmistakable tangy depth that makes tom kha so comforting.
The best part? It comes together in just 15 minutes, using pantry-friendly ingredients and one blender. No cashews to soak, no long simmer times—just bold flavor, fast.
This recipe is perfect for busy nights when you want something indulgent but still plant-based and nourishing. It also makes a great side dish for gatherings, or an elevated comfort meal when plain mac just won’t cut it.
Why You’ll Love This Recipe
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Ultra creamy without dairy thanks to coconut milk and nutritional yeast
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Fast and fuss-free—ready in the time it takes to cook pasta
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Bold Thai fusion flavors inspired by classic tom kha soup
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Naturally vegan and easily adjustable for spice level
The Flavor Base
Instead of a traditional roux or cashew sauce, this mac gets its richness from roasted red pepper, garlic, and nutritional yeast blended with Chef’s Choice Tom Kha paste and coconut milk. The result is a silky, savory sauce with subtle heat and citrusy depth that clings perfectly to pasta shells.
15-Minute Vegan Tom Kha Mac N Cheese
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Serves: 4–6
Ingredients
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1 whole roasted red pepper (¼ cup)
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1 clove garlic
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½ tsp salt
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¼ tsp chili flakes (plus more to taste)
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1 can Chef’s Choice coconut milk
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3 Tbsp Chef’s Choice Tom Kha paste
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3 Tbsp nutritional yeast
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2 cups pasta shells
Instructions
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Cook the pasta according to package instructions. Drain and set aside.
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Add the roasted red pepper, garlic, salt, chili flakes, coconut milk, tom kha paste, and nutritional yeast to a blender. Blend until completely smooth, about 30 seconds.
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Preheat a saucepan over medium-high heat. Pour in the sauce and cook for 4–5 minutes, stirring constantly and scraping the sides, until thick and glossy.
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Add the cooked pasta to the sauce and stir until evenly coated.
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Finish with fresh cilantro and extra chili flakes, if desired. Serve hot.
Make It Your Own
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Extra spicy: Add fresh Thai chiles or a dash of chili oil
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Veg-loaded: Stir in sautéed mushrooms, spinach, or roasted broccoli
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Protein boost: Toss in crispy tofu or chickpeas
This is comfort food with personality—creamy, cozy, and just edgy enough to keep things interesting. If you’re craving fast vegan dinners with bold flavor, this one delivers every time.
For more easy, flavor-forward plant-based comfort recipes, try my Panang Curry Mole  or my Curry Lentil Hand Pies. save this recipe for later, pin the photo below!
- 1 whole roasted red pepper (1/4 cup)
- 1 clove garlic
- ½ tsp salt
- ¼ tsp chili flakes
- 1 can Chefs Choice coconut milk
- 3 Tbsp Chefs Choice Tom Kha paste
- 3 Tbsp nutritional yeast
- 2 cups pasta shells
- Cook the pasta according to package instructions.
- Combine the remaining ingredients into a blender. Blend until smooth, about 30 seconds.
- Preheat a saucepan over medium high heat for 1 minute. Add the red pepper mixture. Stir constantly for about 4-5 minutes, scraping the sides, until the sauce is thick. Add the pasta and mix well.
- Top with cilantro and more chili flakes and enjoy!
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