Easy-Peasy Incredibly Cheesy: Vegan Mac and Cheese


Looking for a good alternative to the classic mac ‘n’ cheese? Want the secret to a restaurant-worthy pasta recipe without a ton of margarine and other trans fats? This is it! Make this recipe today and enjoy the creamiest vegan pasta you ever had! Once you make your first bowl of this mac and cheese, you won’t be ordering them anymore.

This simple throw-together meal is inexpensive, satisfying, and oh-so delicious! Its distinguished cheesy flavor comes from a combination of nutritional yeast, white vinegar, and spices. There’s a creamy richness from the cashew and carrots sauce, tang from the white vinegar, and aroma from the spices. Feel free to experiment with the other ingredients; for instance, soy sauce and balsamic reduction are a great way to add umami flavor to this comfort meal.

Who knew that cashews, carrots, and nutritional yeast could make such amazing and flavorful sauce for pasta? If you need a killer pasta recipe to surprise your family, this is it!

Vegan Mac and Cheese

Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes

Servings 4


12 ounces whole-grain pasta
1 small carrot, peeled and steamed
1 cup raw cashews, soaked overnight and drained
1/4 cup nutritional yeast
1 tablespoon white vinegar
Sea salt and ground black pepper, to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon turmeric powder (optional)
A pinch of ground allspice (optional)


Bring a large pot of salted water to a rolling boil. Cook the pasta according to the package directions. Stir occasionally to keep the pasta from sticking to the bottom. Drain your pasta and save 1/2 cup of the pasta water; don’t rinse it.

(Choose a large pot that gives the pasta plenty of space to cook and move around in.)

Stir carrot into the pot when 5 more minutes remain. Drain and reserve.

While your pasta is cooking, combine cashews, cooked carrots, nutritional yeast, vinegar, pasta water, salt, black pepper, onion powder, garlic powder, turmeric powder, and ground allspice.  

Puree the mixture in your food processor or a high-speed blender until completely smooth and creamy.

Transfer the mixture to a saucepan and reheat it over medium-low temperature. Let it simmer, stirring continuously, about 4 minutes or until heated through.  

Spoon the sauce over the cooked pasta and stir to combine well; taste for salt and serve hot. Bon appétit!

Nutrition Facts

(Amount per 194g = 1 serving)
Calories 508
Total Carbohydrates 76g
Protein 21.6g
Total Fat 16.4g

Chef’s notes

You can use russet potato or sweet potatoes for this incredibly creamy sauce. The sauce is naturally gluten-free. You can choose a gluten-free pasta and make it completely gluten-free. Opt for spaghetti squash or zoodles (zucchini noodles).

You can add your favorite vegetables such as mushrooms and cauliflower to this recipe to make it more of a complete meal.

Leftovers keep well, refrigerated, for 3 to 4 days. You can reheat leftovers over low heat, adding a splash of pasta water, if necessary. Spoon the pasta mixture into a lightly oiled baking dish, sprinkle the bread crumbs over the top, and bake at 350 degrees F (180 degrees C) for about 15 minutes, or until the top is turning golden brown. So, so good!

About Author:

Dragana Dzajevic is a longtime vegan, avid animal lover, food blogger and children’s book author. She contributes to many cookbooks, diet books, and food magazines.

She specializes in writing vegan recipes and creating healthy eating recipes. In her spare time, she enjoys reading and cooking.


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