Vegan Mac ‘n’ Cheese
featured in 25 Mac 'N' Cheese Recipes
Who says you can't have your mac n' cheese and eat it too? This creamy vegan mac n' cheese is made with a potato, carrot and cashew cheese sauce, nutritional yeast, and a secret blend of spices that will have you reaching for seconds. It's the ultimate comfort food that's both healthy and indulgent.
Tasty Team
83% would make again
Ingredients
for 4 servings
- 2 yellow potatoes, peeled and cubed
- 1 medium carrot, cut into 1 inch (2.5 cm) pieces
- 1 medium onion, peeled and quartered
- 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 (450 g), cooked, for serving
Garnish
- paprika, to taste
Nutrition Info
- Calories 586
- Fat 6g
- Carbs 109g
- Fiber 4g
- Sugar 7g
- Protein 19g
Estimated values based on one serving size.
Preparation
- Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
- 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.
- Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
- Pour the sauce over the macaroni and stir to coat.
- Sprinkle with paprika and serve immediately.
- Enjoy!
- Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.
