Vegan Cracker Barrel Mac and Cheese

Indulge in the ultimate comfort food with this Vegan Cracker Barrel Mac and Cheese, a plant-based twist on an American classic. Creamy, cheesy, and utterly satisfying, this dairy-free rendition combines tender elbow macaroni with a velvety sauce made from soaked cashews, carrots, potatoes, and a rich blend of nutritional yeast, miso paste, and warm spices like paprika and turmeric. The silky, savory sauce gets an extra flavor boost from Dijon mustard and lemon juice, creating a perfectly balanced cheesy depth that rivals the original. Ready in just 45 minutes, this recipe is ideal for weeknight dinners or potluck gatherings, catering to vegans and mac-and-cheese lovers alike. Serve it piping hot for the creamiest texture, and prepare to savor every comforting bite.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 350 grams Elbow macaroni
• 120 grams Cashews, raw and unsalted
• 1 medium Carrot, peeled and chopped
• 1 medium Potato, peeled and chopped
• 60 grams Nutritional yeast
• 1 tablespoon Dijon mustard
• 1 tablespoon White miso paste
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Paprika
• 0.5 teaspoon Turmeric
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 240 milliliters Unsweetened almond milk
• 2 tablespoons Vegan butter

Directions

Step 1

Begin by soaking the cashews in hot water for 30 minutes to soften them. While the cashews are soaking, start preparing your other ingredients.

Step 2

In a medium pot, bring water to a boil, then add the chopped carrot and potato. Cook until tender, approximately 10 minutes, then drain and set aside.

Step 3

Bring another large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside.

Step 4

In a blender, combine the soaked cashews (drained), cooked carrot, cooked potato, nutritional yeast, Dijon mustard, miso paste, garlic powder, onion powder, paprika, turmeric, lemon juice, salt, and black pepper.

Step 5

Add the unsweetened almond milk to the blender. Blend on high speed until the mixture is completely smooth, forming a creamy sauce.

Step 6

In a large saucepan over medium heat, melt the vegan butter. Add the cheese sauce from the blender into the saucepan and cook for 3-5 minutes, stirring frequently until thickened and heated through.

Step 7

Add the cooked macaroni to the cheese sauce in the saucepan. Stir well until the pasta is evenly coated with the sauce.

Step 8

Taste and adjust seasonings as needed. Serve immediately for the best creamy texture.

Nutrition Facts

Serving size	(1091.7g)

Amount per serving	% Daily Value*
Calories	2759.6

Total Fat 88.9g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3692.5mg	0%
Total Carbohydrate 374.9g	0%
Dietary Fiber 35.2g	0%
Total Sugars 25.8g
Protein 116.4g	0%

Vitamin D 89.1IU	0%
Calcium 542.5mg	0%
Iron 29.0mg	0%
Potassium 3109.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 16.8%

Carbs: 54.2%