This classic Mac n Cheese recipe is creamy, saucy, cheesy and filled with nutrients. It’s also super easy to follow and great for potlucks, family gatherings and celebrations. If you don’t tell them it’s vegan.. the most likely will never know!
I’ve been making this Mac and cheese recipe for years now so I’ve gotten to know the ingredients very well and manage to try new combinations every time I make it. I’m excited to say that this is a revamped recipe and it is cheesier, saucier and more flavorful than ever before.
Tips and Substitutes:
Vegan Cheese:
A good vegan cheese is definitely hard to find, but don’t worry — I did the hard part for you! I’m pretty sure I’ve tried every single plant-based cheese on the market now and here are my top favorites:
- Follow your heart
- Chao by Field Roast
- So Delicious
Adding vegan cheese is not absolutely necessary for this recipe and you can substitute with a bit extra nutritional yeast and full fat coconut milk. If you are not adding cheese, add 2 extra tablespoons of nooch and 1/3 cup full fat coconut milk.
Cashews/Nut-free Version
I like to add soaked cashews because they add a nice healthy fat as well as a delicious flavor that is overall pretty neutral with a hint of sweetness. It makes the sauce extra creamy and smooth.
However, you can feel free to substitute with another fat such as full fat coconut milk, vegan butter or even almond. If you choose to use almonds make sure they are skinless, raw and soaked.
My favorite nut-free version is using 1/2 cup steamed cauliflower instead of the cashews and adding 1-2 tablespoons of vegan butter. I recommend using Earth Balance for vegan butter. IT WAS INSANELY GOOD! HIGHLY RECOMMEND.
Other substitute options:
Lemon juice = Apple cider vinegar
Fresh garlic/onion = Garlic or onion powder
Potato = Sweet potato or yam
This mac and cheese stays good about 3-4 days in the refrigerator. When reheating make sure to add 1-2 tablespoons of oat or almond milk per bowl to get it creamy again.
Print
Vegan Macaroni and Cheese
- Total Time: 1 hour
Ingredients
- 12 oz dried pasta (almost 3 cups)
- 1/2 cup potato, peeled and diced
- 1/2 cup carrots, diced
- 1/4 medium onion, diced
- 1/2 cup cashews, soaked
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 3/4 cup vegetable broth
- 1 tbsp garlic, minced
- 1/4 tsp turmeric
- 1/2 tsp cayenne pepper (optional)
- 1 handful of vegan cheddar cheese*
- 1 tsp salt (or to taste)
You will need: 1 large pot, 1 small pot, strainer, blender, slotted spoon
Instructions
- Soak cashews in boiling hot water for at least 20 minutes.
- Bring water to boil in a small pot and add the diced potatoes, carrots and onion. Simmer for about 10 minutes or until soft. Once soft, use slotted spoon to remove veggies and set aside to cool off.
- Cook your choice of pasta al dente, according to package instruction (about 7-10 minutes).
- While pasta is cooking, put all ingredients in blender (except for vegan cheese) and blend until smooth. Taste, add salt/seasonings as desired.
Drain pasta, place back in large pot and add cheese sauce! Turn stove on to medium heat and add vegan cheese shreds. Cover with lid, heat for about 3-5 minutes, mix well and serve.
- Prep Time: 40
- Cook Time: 20
Nutrition
- Serving Size: 6 servings
