Beer & Brat Mac 'n' Cheese

Beer & Brat Mac 'n' Cheese

A hearty, grown-up macaroni and cheese with a rich, beer sauce and delicious bratwurst. All vegan!
Course Dinner, Entree
Cuisine American, Fusion, German, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Author Jackie of Vegan Yack Attack



  • 1/2 Recipe of Seitan Bratwurst

Macaroni and Cheese

  • 1 C . Raw Cashews Soaked for at least 2 hours in Water
  • 1/2 C . Beer (I used a Golden Ale but White Ales, Hefeweizens, and lagers will work)
  • 1/2 C . Water
  • 1/4 C . Non-dairy Milk
  • 1/4 C . Nutritional Yeast
  • 1 T . Tomato Paste
  • 2 tsp . Dijon Mustard
  • 2 tsp . Coconut Vinegar
  • 1 1/2 tsp . Garlic Powder
  • 1 1/2 tsp . Onion Powder
  • 1-2 tsp . Sea Salt to taste preference
  • 8 oz . Dried Pasta
  • Water for boiling



  • When you are making the 1/2 recipe, shape it into 2 sausages instead of 3 and reduce the cooking time by 5 minutes. I grilled the brats after they cooled a bit, to make the outsides crispier.

Macaroni and Cheese

  • Drain and rinse the cashews, then place all ingredients (aside from the pasta) inside of a blender or food processor. Puree until completely smooth. This can be done while the bratwurst is baking.
  • Get a large pot ready with the water for boiling the noodles. Follow the directions for cooking the pasta according to its package. Once the noodles are done cooking, drain them and rinse with cool water. Place the pot with noodles back on the stove.
  • Pour the cheese sauce into the pot and stir. Cook over low-medium heat until the macaroni is hot, or until the sauce has reached your desired thickness. Slice up the bratwurst and fold it into the macaroni, serve very warm.