Vegan Mac n’ Cheese

If you haven’t already checked out my Mac n’ Cheese Broccoli Bake then you’re missing out. This recipe is the same cheese sauce I used in that post…but I think a basic Mac n’ Cheese deserves its own post. It is just that good! 

A gooey and ultra creamy cashew-based vegan cheese sauce with a hint of smokiness. The perfect 30-minute meal for a weeknight that will stun your family members and yourself. Can never go wrong with a bowl of mac n’ cheese. 

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This recipe is…

  • Incredibly creamy and gooey 
  • Oil-free 
  • Healthy + 100% plant based 
  • Super easy and simple 

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Vegan Mac n’ Cheese

By: Taavi Moore    Serves: 3-4 

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  • 1 cup raw cashews (soaked in boiling water for 1 hour, or overnight) 
  • 1 chopped carrot
  • 9 oz. peeled roughly chopped potatoes 
  • 1/2 cup roughly chopped white onion 
  • 1 cup almond milk
  • 1 tsp miso paste
  • 3 cloves garlic 
  • 1 tbsp lemon juice 
  • 1 tbsp tamari (or low-sodium soy sauce) 
  • 1 tsp onion powder 
  • 2 tbsp nutritional yeast 
  • 1 1/2 tsp smoked paprika 
  • 1/2 tsp salt 
  • 1/4 tsp liquid smoke (optional) 
  • 1/2 tsp salt 
  • Pepper to taste 
  • 1 tbsp tapioca starch 
  • 8 oz. pasta of choice
  1. Bring a large pot of salted water to a boil. Cook pasta according to pkg directions, drain and set aside. 
  2. Boil potatoes, carrots, and onions in a large pot of water. Cook for 5-6 min. until carrots are tender and potatoes are soft. Drain. 
  3. To a high powered blender, add cooked veggies and remaining ingredients. Blend until thick and smooth. Transfer sauce to the pot you used to boil the veggies. Simmer on medium-low heat for 2-3 min. to slightly thicken. Transfer pasta to a bowl and add preferred amount of sauce. Stir to fully coat noodles. 
  4. Serve with fresh basil, a sprinkle of smoked paprika, red pepper flakes, and coconut bacon. Enjoy! 

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