Vegan Mac and Cheese
A creamy, cheesy, and comforting vegan mac and cheese made with simple whole-food ingredients. This plant-based version is a healthier alternative to the classic, yet just as delicious and satisfying.
Equipment
- 1 Medium saucepan For boiling the potatoes, carrots, and onion.
- 1 Blender or food processor High-speed blender preferred for a smooth, creamy sauce.
- 1 Large pot For boiling the pasta.
- 1 Colander To drain the pasta.
- Measuring cups & spoons For accurate ingredient measurement.
- 1 Mixing spoon or spatula For mixing the sauce and pasta together.
- 1 Knife and cutting board For chopping vegetables.
Ingredients
For the Sauce
- 1 cup peeled and diced potatoes Use starchy potatoes like Russet or Yukon Gold for creamier texture.
- 1/2 cup diced carrots Adds sweetness and color to the sauce.
- 1/4 cup diced onion Yellow or white onion works best.
- 1/2 cup raw cashews (soaked if not using a high-speed blender) Soak in hot water for 15–20 mins if not using a high-speed blender.
- 1/4 cup nutritional yeast Adds a cheesy, nutty flavor; essential in vegan cheese sauces.
- 1 tbsp lemon juice Adds brightness and enhances the cheesy flavor.
- 1 tsp garlic powder For added flavor without sautéing.
- 1 tsp onion powder Complements fresh onion and deepens flavor.
- 1/2 paprika paprika Use smoked paprika for added depth.
- 1/2 tsp salt (or to taste) Adjust to taste.
- 1/2 cup water or plant-based milk (adjust for consistency) Adjust for desired sauce consistency. Unsweetened almond or oat milk preferred.
For the Pasta
- 2 cups elbow macaroni (or pasta of choice) Whole grain or gluten-free options work well too.
- Salt for boiling pasta Helps flavor the pasta.
Instructions
- In a pot, boil potatoes, carrots, and onion in water until soft (about 10 minutes).1 cup peeled and diced potatoes, 1/2 cup diced carrots, 1/4 cup diced onion
- Drain and transfer to a blender along with cashews, nutritional yeast, lemon juice, garlic powder, onion powder, paprika, salt, and ½ cup of water or plant-based milk.1/2 cup raw cashews (soaked if not using a high-speed blender), 1/4 cup nutritional yeast, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp onion powder, 1/2 paprika paprika, 1/2 tsp salt (or to taste), 1/2 cup water or plant-based milk (adjust for consistency)
- Blend until the sauce is completely smooth and creamy. Add more water or plant milk for thinner consistency if desired.
- In a separate pot, boil pasta in salted water according to package instructions. Drain and set aside.2 cups elbow macaroni (or pasta of choice), Salt for boiling pasta
- Pour the blended sauce over the cooked pasta. Mix thoroughly to coat all the pasta evenly.
- Optional: Simmer on low heat for 2–3 minutes to meld flavors.
- Serve hot. Garnish with extra paprika or chopped herbs if desired.
Notes
- You can add steamed broccoli, peas, or sautéed mushrooms for extra nutrients.
- For a spicy kick, add a pinch of cayenne or hot sauce.
- Store leftovers in the fridge for up to 3 days. Reheat with a splash of plant milk.
Nutrition (Estimated Per Serving)
- Calories: Approximately 350 kcal
- Protein: 12g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 4g