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5.0 from 3 votes

Vegan Macaroni and Cheese Recipe

This vegan macaroni and cheese is the closest version I've had to the real deal dairy version. It is so creamy and delicious, it doesn’t feel weight-y or heavy, and it's quick! It’s definitely a weeknight meal and feels cozy and comforting.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 570 kcal
Course: Dinner
Cuisine: American

Ingredients

  • olive oil
  • 4 ounces mushrooms of choice I used chanterelles, sliced
  • 1/2 batch of kale sliced
  • 1 teaspoon olive oil
  • 1/2 yellow onion roughly chopped
  • 4 garlic cloves peeled and smashed
  • 1/2 teaspoon fine-grain sea salt plus more to taste
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon crushed red pepper
  • Pinch of turmeric this is just for coloring so if you don’t have it, feel free to skip it
  • 1 medium russet potato peeled and grated
  • 2/3 cup raw cashews
  • 1 1/2 cups water plus more at the end
  • 1/4 cup nutritional yeast
  • Juice from 1/2 lemon
  • 1 pound pasta of choice

Instructions

    Cup of Yum
  1. To a medium pot, set over medium heat, add a teaspoon of olive oil. When warm, add the kale and mushrooms. Cook until the kale is bright green and the mushrooms have softened, about 5 minutes. Add a few pinches of salt. Scoop the kale and mushrooms out of the pot and set aside. No need to wash the pot out, we’re gonna use it again for the sauce.
  2. Add an additional teaspoon of olive oil. When warm, add the onion, garlic and salt. Cook until translucent, about 3 to 4 minutes. Mix in the Dijon mustard, crushed red pepper and turmeric. Next, add the potato, cashews and water. Bring to a gentle simmer, stirring occasionally, and cook for about 5 to 7 minutes, until the potato is completely cooked through. Transfer to a high-powered blender, along with the nutritional yeast and lemon juice. Process until very smooth, about a minute. Give it a taste and adjust the salt until you really taste the flavor. I added about 1/2 teaspoon of salt.
  3. Bring a pot of salted water to a boil. Cook the pasta according to the package’s instructions, until al dente. Drain and add back to the pot. Pour the “cheese” sauce over the pasta and add the sautéed kale and mushrooms. Give it a stir and divide amongst plates.

Notes

  • Equipment:
  • Dutch Oven | Saucepan | Colander

Nutrition Information

Serving 4g Calories 570kcal (29%) Carbohydrates 95g (32%) Protein 21g (42%) Fat 12g (18%) Saturated Fat 2g (10%) Sodium 324mg (14%) Potassium 482mg (14%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 74IU (1%) Vitamin C 2mg (2%) Calcium 43mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 570

% Daily Value*

Serving 4g
Calories 570kcal 29%
Carbohydrates 95g 32%
Protein 21g 42%
Fat 12g 18%
Saturated Fat 2g 10%
Sodium 324mg 14%
Potassium 482mg 10%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 74IU 1%
Vitamin C 2mg 2%
Calcium 43mg 4%
Iron 3mg 17%

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