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83% would make again

Vegan Mac ‘n’ Cheese

featured in 25 Mac 'N' Cheese Recipes
Jordan Kenna
Tasty Team
June 10, 2019
Vegan Mac ‘n’ Cheese

Ingredients

for 4 servings

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

Garnish

  • paprika, to taste

Nutrition Info

  • Calories 586
  • Fat 6g
  • Carbs 109g
  • Fiber 4g
  • Sugar 7g
  • Protein 19g

Estimated values based on one serving size.

Preparation

  1. Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
  2. Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
  3. Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
  4. Pour the sauce over the macaroni and stir to coat.
  5. Sprinkle with paprika and serve immediately.
  6. Enjoy!

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Ingredients

for 4 servings

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

Garnish

  • paprika, to taste

Nutrition Info

  • Calories 586
  • Fat 6g
  • Carbs 109g
  • Fiber 4g
  • Sugar 7g
  • Protein 19g

Estimated values based on one serving size.

Preparation

  1. Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
  2. Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
  3. Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
  4. Pour the sauce over the macaroni and stir to coat.
  5. Sprinkle with paprika and serve immediately.
  6. Enjoy!
Vegan Mac ‘n’ Cheese

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