Vegan Macaroni and Cheese
Rich, creamy, and entirely plant-based, this Vegan Macaroni and Cheese is the ultimate comfort food reinvented. Featuring a velvety "cheese" sauce made from blended cashews, potatoes, carrots, and nutritional yeast, this recipe delivers the same indulgent flavor and creamy texture you love—without any dairy. Seasoned with garlic, onion powder, paprika, and a splash of lemon juice, the sauce is packed with savory, tangy notes that will tantalize your taste buds. Quick to prepare in just 35 minutes, this dish is perfect for weeknight dinners or plant-based dining enthusiasts looking for a healthier twist on a classic. Serve it as-is or sprinkle it with crunchy bread crumbs and fresh parsley for added texture and flavor. Perfectly satisfying, this vegan mac and cheese is a crowd-pleaser for vegans and non-vegans alike!
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Recipe Information
Ingredients
- 12 oz Macaroni pasta
- 1 cup Raw cashews
- 0.25 cup Nutritional yeast
- 1.5 cups Unsweetened almond milk (or any other plant-based milk)
- 1 medium Carrot
- 1 medium Potato
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 cup Water
- Optional toppings: bread crumbs, fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook the macaroni pasta according to the package instructions. Drain and set aside.
Peel and chop the carrot and potato into small chunks. Add them to a small saucepan filled with water and bring to a boil. Simmer for about 10-12 minutes, or until the vegetables are fork-tender. Drain and set aside.
While the vegetables are cooking, place the raw cashews in a heatproof bowl and cover them with boiling water. Allow to soak for 10 minutes, then drain.
Add the cooked potato and carrot, soaked cashews, almond milk, nutritional yeast, garlic powder, onion powder, paprika, lemon juice, salt, black pepper, olive oil, and water to a blender. Blend until completely smooth and creamy. Adjust salt and seasoning to taste, if necessary.
Return the drained pasta to the pot and pour the cheese sauce over it. Stir well to coat all the pasta evenly in the sauce.
Heat the pasta over low heat, stirring occasionally, for 2-3 minutes until heated through.
If desired, top with bread crumbs or fresh parsley before serving. Serve immediately and enjoy!
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 338.1 g | 123% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 22.1 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 835 mg | 64% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2634 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
