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Vegan Mac ‘n’ Cheese

by Jordan Kenna featured in 25 Mac 'N' Cheese Recipes


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)


  • paprika, to taste
    Calories 529
    Fat 6g
    Carbs 97g
    Fiber 5g
    Sugar 4g
    Protein 18g

Estimated values based on one serving size.



  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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