83% would make again
Vegan Mac ‘n’ Cheese
featured in 25 Mac 'N' Cheese Recipes
Tasty Team
June 10, 2019

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
- Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
- 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.
- Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
- Pour the sauce over the macaroni and stir to coat.
- Sprinkle with paprika and serve immediately.
- Enjoy!
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
- Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
- 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.
- Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
- Pour the sauce over the macaroni and stir to coat.
- Sprinkle with paprika and serve immediately.
- Enjoy!

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