Vegan mac and cheese

    2 hours 27 min

    This recipe is super creamy and healthy. Since nutritional yeast is an acquired taste (especially for non-vegans), you can choose to use as much or as little as you want. If you choose to add just 2 tablespoons, you can barely taste it in the final dish.


    Washington, United States
    7 people made this

    Serves: 2 

    • 160g peeled and chopped potatoes
    • 65g peeled and chopped carrots
    • 1/2 onion, chopped
    • 160g raw cashews, soaked in water for 2 hours and drained
    • 120ml unsweetened plant milk of choice (e.g. almond, coconut, soya, rice)
    • 2 to 4 tablespoons nutritional yeast
    • 1 tablespoon lemon juice or white vinegar
    • 2 teaspoons salt
    • 1 pinch garlic granules
    • 315g short pasta (e.g. shells, macaroni)

    Prep:15min  ›  Cook:12min  ›  Extra time:2hr soaking  ›  Ready in:2hr27min 

    1. For the sauce, cook the potatoes, carrots and onions in water until tender. Drain and blend together with the cashews, milk, nutritional yeast, lemon juice or vinegar, salt and garlic granules, adding water slowly until you reach the desired consistency of a thick, creamy sauce.
    2. Bring a saucepan of water to the boil and cook the pasta according to instructions on the packet, or until al dente. Drain and mix it in with the sauce. You can save some of the cooking water and use it to thin it out if needed. Spoon into serving bowls and serve hot.

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