Mac n’ cheese has always been one of my favorite foods. When I found out. I was lactose intolerant, one of my largest goals was to find a vegan mac that would satisfy that cheesy pasta craving.
This recipe uses cashews, potatoes, and carrots to make a creamy and stretchy sauce. For the cheesy flavor, it uses nutritional yeast, which is also high in protein and B vitamins.
If you want to get extra fancy, you can bake your mac n’ cheese with a topping of breadcrumbs and dairy-free cheese for some added texture and flavor.
For a more filling meal, try using a high-protein pasta, such as chickpea or lentil pasta. You can also add some broccoli or other veggies for even more fiber and nutrients, if desired.
If you have leftover cheese sauce, this works as a perfect cheesy dip for tortilla chips!
The Best Vegan Mac n’ Cheese
Equipment
- High Speed Blender
Ingredients
"Cheese" Sauce
- 1 cup Russet Potatoes, peeled and cubed
- 1 medium Carrot, peeled and chopped
- ½ (heaping) cup Cashews
- 2 large Garlic Cloves, minced
- 1 tbsp Olive Oil (or another neutral tasting oil, or vegan butter)
- 1 cup Unsweetened Almond Milk (or another unsweetened plant-based milk, such as soy)
- ¾ cup Vegetable Broth (low sodium works well too!)
- 1 tsp. Onion Powder
- 1 tsp. Salt
- 1/2 tsp. Paprika
- 3 tbsp. Nutritional Yeast
- 2.5 tbsp. Tapioca Starch (cornstarch should work too)
- 2 tbsp. Lemon Juice
- 16 oz. Your Favorite Pasta* (gluten-free pasta works well too!)
(Optional) Baked Mac w/ Breadcrumb Topping
- 1/2 cup Dairy Free Cheese
- 1 cup Panko Breadcrumbs (gluten-free breadcrumbs could work too!)
- Herbs to taste, such as parsley and thyme (optional)
Instructions
"Cheese" Sauce
- Cook the pasta according to the package instructions and work on the steps below while it is cooking!
- Bring a pot of water to a boil. Add the chopped carrots, potatoes, and cashews. Allow these to boil together for about 10-15 minutes, until soft, and drain the water.
- In the meantime, heat a skillet over medium heat and add the oil. Once hot, add the minced garlic and sauté until golden. Add this to a blender with the remaining oil.
- Add the boiled veggies, cashews, almond milk, vegetable broth, onion powder, salt, paprika, nutritional yeast, tapioca starch, and lemon juice to the blender. Blend until completely smooth.
- Transfer the sauce into a pan over medium-low heat. Stir frequently, until it thickens and gets a bit stretchy.
- Add the sauce to the pasta and combine well.
(Optional) Baked Mac w/ Breadcrumb Topping
- Optionally, add the pasta to a 9”x13” pan and top with the mixture of breadcrumbs, herbs, and dairy free cheese. Broil in the oven for a few minutes, until the breadcrumbs are golden-brown and crispy.
- Enjoy!
