Vegan Macaroni and Cheese
Rich, creamy, and entirely plant-based, this Vegan Macaroni and Cheese is the ultimate comfort food reinvented. Featuring a velvety "cheese" sauce made from blended cashews, potatoes, carrots, and nutritional yeast, this recipe delivers the same indulgent flavor and creamy texture you love—without any dairy. Seasoned with garlic, onion powder, paprika, and a splash of lemon juice, the sauce is packed with savory, tangy notes that will tantalize your taste buds. Quick to prepare in just 35 minutes, this dish is perfect for weeknight dinners or plant-based dining enthusiasts looking for a healthier twist on a classic. Serve it as-is or sprinkle it with crunchy bread crumbs and fresh parsley for added texture and flavor. Perfectly satisfying, this vegan mac and cheese is a crowd-pleaser for vegans and non-vegans alike!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 oz Macaroni pasta
- 1 cup Raw cashews
- 0.25 cup Nutritional yeast
- 1.5 cups Unsweetened almond milk (or any other plant-based milk)
- 1 medium Carrot
- 1 medium Potato
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 cup Water
- None Optional toppings: bread crumbs, fresh parsley
Directions
Step 1
Bring a large pot of salted water to a boil and cook the macaroni pasta according to the package instructions. Drain and set aside.
Step 2
Peel and chop the carrot and potato into small chunks. Add them to a small saucepan filled with water and bring to a boil. Simmer for about 10-12 minutes, or until the vegetables are fork-tender. Drain and set aside.
Step 3
While the vegetables are cooking, place the raw cashews in a heatproof bowl and cover them with boiling water. Allow to soak for 10 minutes, then drain.
Step 4
Add the cooked potato and carrot, soaked cashews, almond milk, nutritional yeast, garlic powder, onion powder, paprika, lemon juice, salt, black pepper, olive oil, and water to a blender. Blend until completely smooth and creamy. Adjust salt and seasoning to taste, if necessary.
Step 5
Return the drained pasta to the pot and pour the cheese sauce over it. Stir well to coat all the pasta evenly in the sauce.
Step 6
Heat the pasta over low heat, stirring occasionally, for 2-3 minutes until heated through.
Step 7
If desired, top with bread crumbs or fresh parsley before serving. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1331.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2441.5 |
| Total Fat 92.8g | 0% |
| Saturated Fat 15.9g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 4.5mg | 0% |
| Sodium 588.2mg | 0% |
| Total Carbohydrate 338.1g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 22.1g | |
| Protein 73.2g | 0% |
| Vitamin D 150.0IU | 0% |
| Calcium 835.2mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 2633.9mg | 0% |
Source of Calories