Vegan Mac ‘n’ Cheese
by Jordan Kenna • featured in 25 Mac 'N' Cheese Recipes
Ingredients
for 4 servings
- 2 yellow potatoes
- 1 medium carrot
- 1 medium onion
-
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, cooked, for serving (450 g)
Garnish
- paprika, to taste
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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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Tips
-
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.
5 months ago Helpful (11) -
Katie Powell
The vegan “cheese” sauce is also really good as a dip!
5 months ago Helpful (9) -
Anna Machesney
I would use less potatoes and more nutritional yeast
4 months ago Helpful (7) -
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!
4 months ago Helpful (7)
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