A Perfect Vegan Mac and Cheese Recipe

You recently become vegan and you want to try something really tasty? Well, this vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won’t believe how delicious vegan mac and cheese can be. The recipe is for 2 large or 4 modest servings and can be done in 40 minutes.

Vegan Mac and Cheese Recipe

  • 8 ounces whole-grain macaroni elbows;
  • 1 head of broccoli, florets cut into small pieces (about 1 ½ to 2 cups);
  • 1 ½ tablespoons extra-virgin olive oil;
  • 3 cloves garlic, pressed or minced;
  • 1 small yellow onion, chopped (about 1 ½ cups)
  • 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato);
  • Spices: ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dry mustard powder, ½ teaspoon fine sea salt, small pinch of  red pepper flakes;
  • ⅔ cup raw cashews;
  • 1 cup water, more as necessary;
  • ¼ cup nutritional yeast;
  • 2 to 3 teaspoons apple cider vinegar, to taste.

Vegan Mac and Cheese

If you want you can modify this vegan mac and cheese recipe and replace the broccoli with finely chopped kale or peas (about 1 ½ cups). Cashews should be soaked for 4 hours to make them easier to blend and to digest. And just another advice plus: when you are buying vegetables always prefer organic, because they are pesticide-free and the best for your health.

  1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remaining. Drain, and transfer the contents to a large serving bowl.
  2. Meanwhile, in a medium-to-large saucepan, warm the extra virgin olive oil over medium heat. Then add the onion and a pinch of salt and cook about 5 minutes, stirring frequently, until the onion is tender and turning translucent.
  3. Add the grated potato, garlic, and spices (red pepper flakes, garlic powder, onion powder, mustard powder, salt). Stir to combine, and cook, stirring constantly, for about a minute to enhance their flavors.
  4. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering until the potatoes are completely tender and cooked through about 5 to 8 minutes with frequent stirring. Reduce heat as necessary to avoid a rapid boil.
  5. Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons apple cider vinegar. Blend until the mixture is completely smooth (about 2 minutes), stopping to scrape down the sides if necessary. If you would prefer a thinner consistency or the mixture won’t blend easily, just add water in ¼ cup increments, blending after each one.
  6. Taste, and blend in additional salt until the sauce is utterly irresistible. If it needs a little more zip, add the remaining teaspoon of apple cider vinegar. Blend again.
  7. Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if needed to loosen up the sauce.

Bon appetite!

We hope you enjoy this vegan mac and cheese recipe!