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creamy vegan mac n' cheese

Creamy Vegan Mac n' Cheese

A gooey and ultra-creamy cashew-based vegan cheese sauce with a hint of smokiness.

Course Main Course
Keyword coconut bacon, vegan dinner recipe, vegan mac n' cheese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Coconut Bacon

  • 2 cups coconut flakes
  • 2 tbsp tamari or low-sodium soy sauce
  • ½ tsp liquid smoke
  • ½ tsp smoked paprika

Mac n' Cheese

  • 1 cup (145g) raw cashews, soaked in boiling water for 30 minutes
  • 5-6 baby gold potatoes, peeled and cubed (209g)
  • 2 carrots, roughly chopped (74g)
  • ½ medium yellow onion, roughly chopped (125g)
  • ¾ cup unsweetened non-dairy milk
  • 3 cloves garlic
  • 1 tsp miso paste
  • Juice from ½ lemon
  • 1 tbsp tamari or low-sodium soy sauce
  • ½ tsp smoked paprika
  • ½ tsp salt (or to taste)
  • Pepper, to taste
  • 8 oz. pasta of choice (I used rigatoni)

Instructions

  1. Preheat the oven to 325°F. Add all the coconut bacon ingredients to a bowl. Toss to coat the coconut in tamari, liquid smoke, and smoked paprika. Spread the coconut out into a single layer on a baking sheet. Toast in the oven for 5 minutes, stir around, then toast for another 5 minutes until golden brown. Let cool for 10 minutes which will allow the bacon to get crispy.  

  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions, drain and add back to the cooking pot. 

  3. Add potatoes, carrots, and onions to a large pot and cover with water. Bring to a boil and cook for 8-10 minutes until carrots are tender and potatoes are soft. Drain and add to a high-powered blender. 

  4. To the blender, add the rest of the sauce ingredients. Blend until thick and smooth. Pour about 2 cups of sauce over the pasta. Stir to coat the noodles fully.  

  5. Serve the pasta with fresh basil and a generous sprinkle of coconut bacon. Enjoy! 

Recipe Notes

This recipe makes more than enough sauce. I recommend 2 cups of sauce for every 8 oz. of pasta. Store leftover sauce in an airtight container for up to a week. Top on more pasta, nachos, quesadilla, or use as a spread. Get creative!