Vegan Mac ‘n’ Cheese Recipe by Tasty

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Ingredients

for 4 servings

2 yellow potatoes, peeled and cubed
1 medium carrot, peeled and cut into 1-inch (2.5cm) pieces
1 medium onion, quartered
½ cup
cashews (65 g)
1 teaspoon
salt, plus more for water
1 teaspoon
garlic powder
1 teaspoon
onion powder
2 tablespoons
nutritional yeast
1 lb
macaroni, cooked (450 g)

Garnish

paprika, to taste

Preparation

Add vegetables to a large pot or Dutch oven of boiling salted water. Cover and let the vegetables cook for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save 2 cups of the cooking water.
Add the vegetables, cashews, and seasonings to a blender with half of the reserved water. Blend, adding a few tablespoons of water at a time until the desired consistency is achieved. Pour the vegetable puree over the macaroni and stir to incorporate. Sprinkle with paprika and serve immediately.
Enjoy!

Tips

1 of 4

andreamgiannini

This is A++. Super quick & easy and super delicious. I made it for my friend who doesn’t eat vegetables, and it ate the whole bowl... even went for seconds. He had no idea, but was pleasantly surprised. The paprika was a great touch! No changes to the recipe - it’s perfect as is!
1 month ago Helpful (3)
Emma Steer

I love, love, love this recipe! I’ve made it quite a few times now and it is by far the best and easiest vegan man n cheese recipe I’ve tried. Of course nothing will taste the same as the original non-vegan option but this I think is the closest you’ll get.
3 months ago Helpful (3)
liv_d

This is an good overall recipe. The “cheese” sauce has a great consistency, however it lacks flavor due to the minimal amount of nutritional yeast. It works best with 1/4 to 1/3 cups of nutritional yeast instead of just 2tbs.
1 month ago Helpful (2)
Liz Planner

I used way to much potatoes so it was starchy I would recommend using small ones not medium sized
2 months ago Helpful (2)

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