Vegan Mac n’ Cheese

Hi I’m Lara, maker of this Vegan Mac n’ Cheese recipe. I’m a self-proclaimed health and fitness nut and advocate of the power of plant food. You can follow me on Instagram: Lara Runs on Plants.

Vegan Mac n' Cheese

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Sometimes we crave comfort food like macaroni and cheese but can't tolerate dairy. This Vegan Mac n' Cheese is nut-based, dairy-free and oh so creamy and delicious.

Vegan Mac n' Cheese

Votes: 1 Rating: 5 Rate this recipe!

Print Recipe

Sometimes we crave comfort food like macaroni and cheese but can't tolerate dairy. This Vegan Mac n' Cheese is nut-based, dairy-free and oh so creamy and delicious.

Servings	Prep Time	Passive Time
4servings	10minutes	1hour

Servings	Prep Time
4servings	10minutes

Passive Time

1hour

• Course Dinner, Kids, Lunch, Side-Dish
• Cuisine American
• Diet-Type Dairy-Free, Gluten-Free, Vegan

Ingredients

• 12 ounces regular wheat macaroni or gluten-free pasta
• 1 medium Yukon gold potato
• 1 long carrot optional
• 1/2 tsp garlic powder
• 1-2 tsp onion powder
• 3/4 cup Cashews
• 1/2 - 3/4 cup hot water
• 1/4 - 1/2 cup plain almond milk* lean closer to 1/4 if coconut
• 3 tablespoons nutritional yeast
• salt to taste
• 2 teaspoons lemon juice

Servings: servings

Units:MetricUS Imperial

Ingredients 12 ounces regular wheat macaroni or gluten-free pasta 1 medium Yukon gold potato 1 long carrot optional 1/2 tsp garlic powder 1-2 tsp onion powder 3/4 cup Cashews 1/2 - 3/4 cup hot water 1/4 - 1/2 cup plain almond milk* lean closer to 1/4 if coconut 3 tablespoons nutritional yeast salt to taste 2 teaspoons lemon juice Servings: servings Units:MetricUS Imperial

Course Dinner, Kids, Lunch, Side-Dish Cuisine American Diet-Type Dairy-Free, Gluten-Free, Vegan

Method

1. Soak the cashews in water for at least one hour prior.
2. Boil water for the macaroni on the stove top and cook it al dente. Meanwhile, chop the potato and carrot and boil them over medium high heat.
3. Drain the vegetables when they're soft and blendable. The carrot adds a little more flavor to the sauce, but I have also made the sauce without it. It's good either way -- if you like carrots and want to add a slightly sweet kick, I recommend keeping it in the recipe.
4. Blend the vegetables with the rest of the ingredients (milk, yeast, garlic & onion powder, soaked and drained cashews, salt, lemon juice, water) in a food processor or a powerful blender.
5. Finally, pour the sauce over the cooked macaroni and enjoy.
6. Note on the milk: I personally don't like the taste of coconut too much, so the second time I made it I used almond milk and preferred it that way. But if you like coconut, you will like the result if you use it!
7. *Adjust liquids depending on how thick you want your sauce.
8. If you like this recipe, make sure to like and share on Facebook, Instagram and Pinterest. Drop us a line—We love to hear from you!

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