Whole Foods Adds Vegan Mac And Cheese To Hot Bar Menu

The dish is the result of a partnership with Chef Ayindé Howell of Mac & Yease
Mac & Yease
Mac & Yease is on the menu at 55 locations throughout the Pacific Southwest (Photo: Instagram)

US supermarket giant Whole Foods has added a vegan macaroni and cheese to the readymade hot bar menu at select locations.

Meeting demand

The classic dish is available at 55 stores throughout the Pacific Southwest - a move aimed at meeting consumer demand.

Whole Foods Prepared Food Coordinator Corey Smith said the chain's customers 'have been requesting vegan mac and cheese options for years'.


The new offering is the product of a collaboration between Whole Foods and Chef Ayindé Howell of Mac & Yease.

Smith said the chain 'couldn't have found a better partner' than Howell.

Chef Ayindé Howell
Chef Ayindé Howell's Mac & Yease was also available for purchase at Coachella (Photo: Instagram)

Family favorite

A lifelong vegan, Howell's famed plant-based take on the classic comfort food is an adaptation of an old family recipe.

On the Mac & Yease website, Howell wrote: "My great Grandmother Mary Fluker from St Stephens Alabama used to make baked Mac & Cheese for my father and his family on Sundays for dinner.

"I got a hold of the recipe and now Great Grandma Mary’s staple Sunday supper dish has been veganized!"

Commercial success

Not only has Howell partnered with Whole Foods, but his coveted plant-based mac was also featured at famed music festival Coachella, and has been available at a number of other markets and venues.

Howell is reportedly in it for more than the money, however.

He said: "As a person who grew up a vegan child, I longed for options when I went out to eat and so often couldn't.

"I want to give back to that vegan child today, so they never feel hungry, or weird, or left out."

Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

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PBN Contributor:

Emily Court is a passionate ethical vegan from Eastern Canada. She is a Challenge 22 Mentor, Digital Writer, and experienced animal advocate driven by issues of animal liberation and social justice. She studied at Dalhousie University, where her thesis highlighted intercultural and gender relations. She is an established public speaker, writer, and world traveller with a drive to provide a voice to those who might not otherwise have one. You can follow her on Instagram @emily.j.court or on Twitter @_EmilyJCourt_.

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