Vegan Mac and Cheese

User Reviews

4.3

66 reviews
Good
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Soak Time

    4 hrs

  • Total Time

    4 hrs 30 mins

  • Servings

    8

  • Calories

    205 kcal

  • Course

    Dinner

  • Cuisine

    American

Vegan Mac and Cheese

The best vegan mac and cheese made with cashews, potatoes and nutritional yeast! It’s easy to make, creamy, cheesy and so delicious. This comfort food classic turned plant-based is guaranteed to be a new family favorite.

I Made This!

49 people made this

Save this

39 people saved this

Ingredients

Servings
  • 1 lb elbow macaroni cooked (or any pasta of choice)
  • 2 medium yellow potatoes peeled and cubed (about 1 cup)
  • 2 medium carrots peeled and cut into 1 inch pieces (about ½ cup)
  • 1 small yellow onion quartered
  • 2 large cloves of garlic roughly chopped
  • 1 cup unsweetened non-dairy milk of your choice I used almond milk
  • ¾ cup raw cashews soaked for 2-4 hours or overnight
  • cup nutritional yeast
  • 1 Tablespoon lemon juice
  • 1 ½ teaspoons sea salt plus more to taste
  • 1 teaspoon dry mustard powder
  • ¼ teaspoon turmeric powder optional
  • ½ cup reserved pasta water
Add to Shopping List

Instructions

  1. If you haven’t already soak your cashews for 2-4 hours. If you have a high powered blender like a Vitamix you can get away with soaking for only 30 minutes-1 hour.
  2. Fill a large pot with about 1 inch of water. Add potatoes, carrots and onion to a steamer basket or metal colander and steam for about 15 minutes or until soft.
  3. Meanwhile, cook the pasta according to package directions. Reserve 1/2 cup of the pasta cooking water before draining. Drain and transfer the pasta back to the pot.
  4. Place all the vegan cheese ingredients in a blender (including the cooked potatoes, carrots and onions) and blend until smooth.
  5. Pour the vegan cheese over cooked pasta, adding up to 1/2 cup pasta water to loosen the sauce, as necessary. Stir to fully combine.
  6. Season to taste and serve.
  7. Keep leftovers in an airtight container in the fridge for up to 5 days. To reheat it, add a little bit of milk or water to thin out the sauce. When reheating, stir often to avoid burning.

Nutrition Information

Show Details
Serving 1/8 of recipe Calories 205kcal (10%) Carbohydrates 31g (10%) Protein 8g (16%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 320mg (13%) Potassium 120mg (3%) Fiber 3g (12%) Sugar 2g (4%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 205 kcal

% Daily Value*

Serving 1/8 of recipe
Calories 205kcal 10%
Carbohydrates 31g 10%
Protein 8g 16%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 320mg 13%
Potassium 120mg 3%
Fiber 3g 12%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.3

66 reviews
Good

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love