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In this comforting vegan mac and cheese, a smooth purée of vegetables, soaked cashews, nutritional yeast (for cheesy flavor), and turmeric (for cheesy color) coats the pasta in a golden, creamy, dairy-free sauce. Any leftover sauce will keep in the refrigerator for up to a week. The sauce can also be made ahead and frozen for fast weeknight meals—simply thaw and re-blend before using. Craving a crunchy topping? Simply spread the prepared mac and cheese in a casserole dish, sprinkle breadcrumbs over the, and broil in the oven until brown and crispy.

Recipe from cleanfooddirtygirl.com

vegan mac and cheese

Ingredients

  • 1 large russet potato, peeled and cut into ½-inch cubes (1½ cups)
  • 1 cup chopped carrots
  • ½ cup chopped yellow onion
  • 1 teaspoon ground turmeric or 1 tablespoon finely chopped turmeric root
  • 3 cloves garlic, minced
  • ½ cup raw cashews
  • ½ cup nutritional yeast
  • 1 teaspoon sea salt
  • 4 ounces dried whole-wheat or gluten-free pasta
  • Freshly ground black pepper

Instructions

  1. Combine the potato, carrots, onion, turmeric, garlic, and 2 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 20 minutes.
  2. Place the cashews in a small bowl and add enough water to cover them. Soak for at least 10 minutes; drain.
  3. Meanwhile, cook the pasta in a large saucepan according to package directions; drain. Rinse with cool water; drain again. Return to the saucepan.
  4. Transfer the potato mixture to a blender. Add the cashews, nutritional yeast, salt, and ½ cup water. Blend for 2 minutes or until smooth and creamy.
  5. Top the pasta with the desired amount of sauce, and toss to coat. Season with pepper.

Comments (21)

(4.64 from 11 votes)
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Rebekah Welch3 days ago
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Delicious! I use the Barilla Chick Pea pasta with this sauce. The sauce is super easy to make. I make two batches so we have leftovers to eat all week. I love this web site. It makes it easy to eat a plant based diet.

Valerie Danels2 weeks ago
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Family went nuts over this dish! Huge hit! I made the sauce the night before (both times – they requested it twice in one week) and it was so flavorful. Definitely recommend!!

Christina2 weeks ago
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Easy to make and tastes so good. Even better as leftovers. A little goes a long way so I froze the remainder to try in other ways later.

Kacey Trapp4 weeks ago
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I’m about to try this but just realized I only have walnuts and no cashews. Will the walnuts work?

Steven, FOK Support1 week ago
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You may wish to try it, Kacey! Different nuts and seeds can often be used as substitute, though taste + consistency/texture will most likely vary. Hope you still enjoyed!

Elliot1 month ago
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Can the cheese sauce be frozen for later?

Steven, FOK Support1 week ago
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Sauces often freeze well, Elliot!

Sandy3 months ago
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Add a can of Rotel ( chopped tomatoes w chili’s) for Mexican Mac and cheese!

Garland Schonauer3 months ago
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When I decided to become whole food plant based I struggled with losing my beloved Mac n’ Cheese. I have tried countless recipes to replicate my comfort food and almost gave up. This recipe was a life saver. Best chez sauce you will find and that’s a promise! I even use the leftovers blended with jalapeño to make nachos. If you’re on the hunt for an amazing replacement for a cheese sauce look no further. 10/10 hands down!

Jane5 months ago
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I have a family of 4 and we love this recipe. My oldest has severe non-verbal autism and is a Mac n cheese junkie. He tried this without any problems; it looks just like regular Mac n cheese and he almost ate the whole pan. Thanks for this recipe!

Nessie6 months ago
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How much cashew butter should I use instead of raw cashews?

Rosaria6 months ago
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Great and extra sauce used on avocado with salsa. Will try it on steamed broccoli.

Rosaria6 months ago
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Awesome recipe. The extra sauce is good to put on avocado accompanied by salsa. I have to try it on steamed broccoli.

Kiwi8 months ago
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The recipe wasn’t clear that you needed to blend the vegetable mixture along with the 2 cups of liquid it was cooked in. I strained them and the mixture was very thick. The other reason for the 2 stars was the flavor. There really wasn’t any despite the onions, garlic, and nutritional yeast. I think maybe the potatoes soaked it all up and neutralized it? Who knows but it was a waste of time, vegetables and nutrional yeast.

Johann Hepner8 months ago
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Anyone know if you can substitute a sweet potato instead of a rustic potato?

Amy1 month ago
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Here’s a link to FOK sweet potato Mac & cheese—slightly different.
https://www.forksoverknives.com/recipes/vegan-pasta-noodles/sweet-potato-mac-cheese/

Barb8 months ago
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Easy and delicious, loved it. Lots of extra sauce to use with some other recipes.

Caro Schuler8 months ago
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Sauce is very creamy, I added more salt and pepper to taste. I made one serving worth of pasta and added the sauce. The remaining sauce was about a ~24oz.

Stacey Coia Gabryszek8 months ago
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So good! And the cheese sauce comes in handy for other meals.

Amanda Kabat8 months ago
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Kids love it! My kids love mac n cheese, so we call this vegan mac, because they are not really the same, but this Mac will be creamy and satisfying. They even ask for it! Plus as we move into a more plant based lifestyle this is a great comfort food recipe we usually use lentil noodles and mmm.

aram brazilian10 months ago
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you had me at soak and blend the cashews!

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Molly Patrick

Molly Patrick is the founder of cleanfooddirtygirl.com, a website dedicated to helping people eat more whole plant food and less of everything else. Through her writing, recipes, programs, and coaching, she inspires, motivates, and educates people all over the globe to prevent illness and disease with the food they eat.

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