Vegan Mac ‘n Cheese

Vegan Mac ‘n Cheese

Today on Twitter I asked you, what recipe would you like to see today: Mac ‘n cheese or sugar cookies?

About 60-70% said mac ‘n cheese, so here it is!

Sugar cookies are coming on up. :)


  • Today on Twitter I asked you, what recipe would you like to see today: Mac ‘n cheese or sugar cookies?
  • This week I have had a huge, huge, huge craving for mac ‘n cheese.
  • All it took was seeing a picture on a website and it was all I could think about.
  • Each time I was eating something else, my mind would wander to mac ‘n cheese, secretly hoping and wishing that my food would magically transform.
  • That creamy, delicious, savoury, comforting goodness.
  • Experience tells me that my craving would not go away until I satisfied it.
  • This week, I got to work testing out a few vegan mac ‘n cheese recipes. One was a dud, one was pretty good, and this one that I am sharing today is all kinds of awesome.
  • This is an intensely creamy and decadent baked mac ‘n cheese. It has a lot of flavour and 4 vegetables hiding inside, but no one will ever be the wiser!
  • When I taste recipes like this I know that I can eat a vegan diet forever and not feel like I am missing out on anything.
  • That is a great feeling!
  • Baked Vegan Mac ‘n Cheese (revised)
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  • If you enjoy baked crispy pastas with an Alfredo-like creamy interior, this one is for you! You won’t believe it is completely free of any animal products and sneaks in 4 vegetables to boot! It makes the perfect lunch or dinner on a chilly day.
  • Please note that I revised this recipe (doubled the sauce) on Dec. 2, 2010.
  • Inspired by VegNews.
  • Ingredients:
  • 1/2 medium potato, peeled and chopped (about 1/4-1/3 cup)
  • 1/2 large carrot, peeled and chopped (about 1/2 cup)
  • 1/2 small onion, peeled and chopped (about 1/4-1/3 cup)
  • 1.5 cups raw cashews
  • 1 cup unsweetened almond milk
  • 4 garlic cloves
  • 6 tbsp fresh lemon juice
  • 3 tsp kosher salt
  • 2 tbsp nutritional yeast
  • Freshly ground black pepper, to taste
  • 1 tsp mustard
  • ~300-340 grams dry/uncooked Macaroni or other pasta (I used whole wheat rotini)
  • 1 slice bread
  • 1 tbsp Earth Balance or butter
  • Fresh or dried parsley, to garnish (optional)
  • Paprika, to garnish
Read the whole recipe on Oh She Glows