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Vegan Mac ‘n’ Cheese

from the video 25 Mac 'N' Cheese Recipes ▶︎

by Jordan Kenna


for 4 servings

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


  • paprika, to taste


  1. Add vegetables to a large pot or Dutch oven of boiling water. Cover and allow the vegetables to cook for 10 minutes, until the potatoes are fork-tender.
  2. Remove boiled vegetables from water and save 1½ - 2 cups (360 ML) of the water.
  3. Add 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.
  4. Pour vegetable puree over the macaroni and stir to incorporate before serving.
  5. Enjoy!
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