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Vegan Mac and Cheese
American

Vegan Mac and Cheese

Creamy, comforting vegan mac and cheese with a velvety sauce built from potatoes, carrots and cashews, seasoned with nutritional yeast for a cheesy, savoury depth.

40 min
Total time
4
Servings
15 min
Prep
25 min
Cook
intermediatedinnerveganvegetariandairy-freeegg-free
Source: Plant-based comfort classic

Ingredients

4 servings
  • 300 g macaroni pasta
  • 1 large (250 g) potato, peeled and cubed
  • 1 medium (100 g) carrot, peeled and sliced
  • 1/2 onion, roughly chopped
  • 75 g raw cashews, soaked if not using a high-speed blender
  • 4 tbsp nutritional yeast
  • 180 ml unsweetened plant milk
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Dijon mustard
  • 1 tsp salt, to taste
  • 1/4 tsp smoked paprika

Make it your way

Instructions

Plan my prep
  1. Step 1.Bring a large pot of salted water to the boil. Add the potato, carrot and onion and boil for 12 to 15 minutes until very soft. Reserve 120 ml (1/2 cup) of the cooking water, then drain the vegetables.
  2. Step 2.Meanwhile, cook the macaroni in a separate pot of salted boiling water according to the package directions until al dente, then drain.
  3. Step 3.Add the boiled potato, carrot and onion to a blender with the cashews, nutritional yeast, plant milk, lemon juice, garlic powder, onion powder, Dijon, salt and smoked paprika.
  4. Step 4.Blend on high until completely smooth and creamy, adding a little reserved cooking water to loosen if needed.
  5. Step 5.Taste the sauce and adjust the salt and lemon.
  6. Step 6.Return the drained pasta to its pot and pour over the cheese sauce.
  7. Step 7.Stir over low heat for 2 to 3 minutes until hot and evenly coated.
  8. Step 8.Serve immediately, dusted with extra smoked paprika.

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