Did you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? It’s true. I’ve failed you on the mac and cheese front, but I’m making it up to you with this vegan (I repeat: dairy free) mac and cheese recipe.
From one cheese lover to another, I’m here to tell you that this mac and “cheese” is remarkably cheese-like and absolutely delicious.
I’ve been slowly working on this mac and cheese since I published my vegan queso recipe two months ago. The first time, I tried to use pasta cooking water instead of my queso’s secret ingredient (grated potato), and it was just ok.
Then, I added the potato back, and the potato starch makes this cashew-based queso super silky and creamy. It’s remarkable!
The Best Vegan Mac and Cheese
Nutritional yeast is key, in addition to the grated potato. It offers some cheesy flavor and color. Frontier Co-Op just started offering it in smaller bottles, and after using it in this recipe, I really believe their product is superior. It has less funk than the regular store-bought brand, so if you haven’t enjoyed nutritional yeast in the past, please give it a shot.
I kept tweaking the amounts and spices until we had just the right amount of sauce for one-half pound of pasta. I’ve finally nailed it. Don’t be intimidated by the ingredients list—it’s all basic pantry ingredients!
I couldn’t help but incorporate some broccoli for some extra flavor, color and health benefits. Keep it or leave it out—I’ve included guidance for either option in the recipe below.
Vegans, dairy-free friends, and cheese lovers who crave a more redeeming mac and cheese recipe, this recipe is for you. (And for those who also appreciate traditional, cheesy mac and cheese recipes, you don’t want to miss my new stovetop mac and cheese recipe.)
Please let me know how you like this recipe in the comments! If you’re transitioning to vegan or dairy-free recipes, don’t miss my vegan sour cream and vegan Parmesan.
Watch How to Make Vegan Mac and Cheese
Amazing Vegan Mac and Cheese
- Author:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Vegan
This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be. Recipe yields 2 large or 4 modest servings.
Ingredients
- 8 ounces whole-grain macaroni elbows
- 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
- 1 ½ tablespoons avocado oil or extra-virgin olive oil
- 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), preferably organic
- 3 cloves garlic, pressed or minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon fine sea salt, more to taste
- Small pinch of Frontier Co-op red pepper flakes
- ⅔ cup raw cashews**
- 1 cup water, more as necessary
- ¼ cup Frontier Co-op nutritional yeast
- 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste
Instructions
- 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 remain. Drain, and transfer the contents to a large serving bowl.
- Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
- Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
- Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
- Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
- Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
- 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 necessary to loosen up the sauce.
Notes
Recipe adapted from my vegan queso.
Make it gluten free: Simply use your favorite gluten-free noodles.
*On broccoli: You can omit the broccoli altogether, or replace it with finely chopped kale or peas (about 1 ½ cups). If you omit it, you might not need to use all of the sauce.
**Raw cashew notes: Most recipes like this suggest soaking the cashews for 4 hours in advance to make them easier to blend and to digest. I honestly never soak mine since I have a powerful Vitamix that blends them right up. The cashews in this recipe are cooked in hot liquid, so they’re softer and even easier to blend. However, if you don’t have a great blender or if you’re concerned about the digestibility factor, go ahead and soak them in advance.
▸ Nutrition Information
This post was created in partnership with Frontier Co-op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kit
Thoroughly enjoyed this!
★★★★★
Jo
Not sure about this as normal Mac n cheese has milk in and flour, oh n butter I’m using coconut milk from a tin and veg vegan butter. I’ve been cooking macaroni cheese since I was small!
Kayla
I love this cheese sauce! I put it over quinoa, which I’m sure is much better over pasta. I plan to double the batch so I can freeze some.
★★★★★
oMaq
How does it freeze? Any tips on reheating?
Nina
I always prepare more of it and freeze the rest in little containers. In the morning i put it in the fridge to defrost. Then just slowly heat it up on the stove. You also don’t need to defrost it necessarily, just turn the heat down to low and let it defrost in the pan. Works fine both ways :)
Jessica
This was delicious! The carrots and potatoes didn’t quite purée the way I wish they would have, as it made the cheese a bit lumpy. Other than that, this recipe is great. I also added a bit more milk for a creamier texture & spices! Definitely going to make again.
★★★★★
Elaine
Omg this was one of the best meals I have ever made.. and i cook and bake a lot. I used frozen broccoli put it in the oven to defrost and cook while the pasta was boiling. I also added a carrot to the sauce for extra colour..I put all in one pot then in the oven for a few min to let it come together.. I have very fussy kids but they loved .. we ain’t vegan but we like to try new things .. from now on our mac&cheese will be vegan
★★★★★
Nichelle Rozelle
Can you make this ahead and then bake in the oven?
★★★★★
Kate
Hi! I recommend it as written. I’m not sure if you will get the same results and may be rather dry.
Robyn Frelich
I made this and made some adjustments
We added white pepper
twice the yeast
Also used roasted unsalted cashews and protein pasta ❤️
Def adding to the rotation.
★★★★
Tarynkay
I used miso paste instead of nutritional yeast, it was delicious.
I also used roasted salted cashews instead of raw cashews. I have not tried it with raw cashews to compare, but we were happy with the taste and texture of the roasted cashews in case someone else needs to substitute.
mel
how much miso paste?
Tarynkay
I used white miso, which I think is less strong than other types. I believe I used a couple of tablespoons, but I did not measure precisely. I added it to taste, which I would recommend.
Brittany
Making this today. Can I make ahead and reheat to serve?
★★★★★
Kate
Hi Brittany, you can reheat on the stove. Although, this is best served right away.
Karin
I’ve made this twice. I used soy milk instead of water and added lemon juice as I felt the acv tasted kinda strange. I didnt have any of the powders but it still turned out amazing. I adore this recipe and my kids polished everything. This sauce recipe is perfect and will be one of my favorite go-tos. Thank you so much Kate! Much love
★★★★★
Karen
Hello Kate! I’m looking to make this recipe this week. What could I use to substitute the mustard powder? Or will the flavor change a lot if I don’t use it?
thank you!
Kate
Hi Karen! Mustard powder really helps to give it that blue box mac and cheese taste. You could leaving it out, I know some readers have tried that and haven’t minded the taste.
sonya vasdev
Hi Ladies! Can we use a little bit of real mustard instead?
Kate
Hi Sonya, you could probably get by with 1/4 teaspoon real mustard here (add another 1/4 teaspoon if you want more pronounced flavor).
Kacifint
Hi Kate, my son has nut allergy, is there anything plant-based to substitute cashews with, please? X
Kate
Hi! I wish I had a great alternative. Cashews are an important ingredient to get the smooth cheese-like consistency.
Ashley
Hi! I know this is late since you commented, but I have heard of some people using raw sunflower seeds in their mac and cheese recipes for a nut-free sauce. I haven’t personally tried it, but you could try something like that maybe!
P.S. – I just made this recipe for lunch today and it was sooooo satisfying. My husband is not vegan but also kept saying how good it was. I didn’t have mustard powder, but it turned out well for me!
★★★★★
Jaime
I use raw sunflower seeds all the time in place of cashews, due to a sensitivity. I just put slightly more than what it calls for of the cashews. It is a great alternative!
Denise Stumpel
Hi there, I have another vegan recipe for cheese sauce that doesn’t use cashews but cauliflower, very yummy. Often I add cauliflower to this recipe to make it even more yummy!
shaliciouz
I made it for lunch & its sooo delish!!Thank you so much for the recipe!
★★★★★
David Noel
Kate,
Wow! Fantastic vegan Mac & cheese! Your recipes never fail to amaze me! I know when I pick out a recipe to make from your website, it always turns out delicious! I never have to change a thing in the recipe either!
Thank you!
David Noel
★★★★★
Mili
Hi – About to try this, but questioning how a small onion can give 1 1/2 cups of diced onion. Is it 1/2 cup? Thanks!
Kate
Hi Mili, you might be surprised by how much your diced onion comes to! The amounts given here were correct for my small onion. Since we’re cooking the onion, it won’t make or break the recipe if you use a little more or less.
Valerie E Gilliam
LOVE this amazing Vegan Mac & Cheese. My husband and I ate almost all of it at one dinner.Very good recipe..
★★★★★
Tee
My health food store didn’t have raw cashews. Can I use roasted unsalted cashews?
Kate
Hi Tee! Raw works best to get the same creamy consistency. I haven’t had luck with roasted.
carla
Do you think I could freeze this?
Kate
Hi Carla, I don’t find recipes like this freeze very well. Sorry!
Preeya Kuray
This was so good! I didn’t have a grater, so I just “minced” the potatoes. I also didn’t have onion powder or dry mustard powder and I thought it was still tasty (but I bet it would be even better with those additions). It came out kinda chunky (likely b/c I didn’t grate the potatoes) but I still liked it a lot all the same.
★★★★
Nicole
This is the most amazing vegan mac & cheese recipe we’ve ever tried! We have tried quite a few and they’ve never impressed us. This one is a keeper though, it pleased our whole household! I can’t say I’m surprised as we have never tried a recipe of yours that we didn’t like :)
★★★★★
Carlyn U
I didn’t have dry mustard, so I subbed for dijon. I think I overdid it a tad. Otherwise, the sauce was pretty tasty. I also used Gluten-free pasta, so consistency was a little gummy. Although delicious, it’s very rich and I don’t think I could eat more than a small bowl.
★★★★
Brooke
question – i am planning to follow these recipe and make this for dinner tonight, but i do not have nutritional yeast at the moment. can i still go ahead and make it?
Kate
Nutritional yeast is key, in addition to the grated potato. It offers some cheesy flavor and color. I hope this helps! You will be missing a lot of the great flavor without it.
Colleen Olson
Hi! Do you know how many calories per serving?
Kate
Hi Colleen! You can find the nutritional information below the notes section of the instructions. Let me know if you have other questions!
Margherita
Hi! Is there any way to make this recipe nut-free for an allergic friend?
Thank you for the great recipes!
Kate
Hi Margherita! I’m sorry, I’ve never found a great alternative to cashews. You could perhaps try raw sunflower seeds.
Joann
Hi, I love your recipes! Could you Please tell me What brand of dry mustard you use for that Mac&cheese?
Kate
Hi Joann! I used frontier dry mustard I believe, but any brand should do.
Joann
Thank you!
Sue Renaud
The 15 got me! The most successful weightloss I’ve had in the past was following a vegan diet. I realize that this is not low calorie, but when you are craving an old favorite this really hit the spot. It really was amazing. I’ll be making it again, and sharing the recipe. Maybe I could get my grandaughter, “ms. macandcheese,” to try it!
★★★★★
Christy
Hi. Haven’t tried this yet. Wondering a substitute for cashews? My son is allergic. I’m guessing they add a texture to this recipe. Thanks!
Kate
Hi Christy! I’m sorry, I’ve never found a great alternative to cashews. You could perhaps try raw sunflower seeds.
Bri Bell
Okay this recipe did not turn out too well for me because I used roasted cashews instead of raw cashews (my mistake) so it ended up super grainy. I don’t know that I loved the smell of the cheese sauce either.
★★★★
Eve
I make this recipe a lot. I tweaked it a bit and add a little lemon juice for a sharper cheese flavor, and a pinch of turmeric for color. I end up adding a lot more water after the addition of the sauce into the macaroni.
★★★★★
Tara
I had yet to find a good vegan mac & cheese recipe since I have became vegan 3 1/2 years ago but came across this particular recipe and decided to try it. OMG, it literally is the best mac & cheese I’ve ever had in my whole life. My husband, and my non-vegan children thought it was amazing. I actually fed it to their friends to and they loved it. Super impressed! I literally make this at least three times a month now
★★★★★
Stephanie Soares
We are not vegetarian or vegan but have been trying to eat a lot more meatless or vegan meals. Point is, we are not deprived eaters and all thought this recipe is absolutely delicious! We made no changes.
Curious if you’ve ever added Cajun spices and added beans, corns and peppers etc. to it, or if you think that would be good! Seems like this could be a base for a lot of recipes.
We use your recipes often and have never been led astray! Thanks!
★★★★★
Shannon Davis
Absolutely AMAZING!!! Thanks for a great recipe!!
★★★★★
Ryan
I have the newer wider base vitamix blender. Will I need the narrow base model for this recipe and most of the other recipes? I saw you made a note at the bottom in the Vegan sour cream recipe. I just want to make sure before I buy the narrow base.
Thank you!
Kate
Hey Ryan! Good question. I prefer the narrow base for recipes with a low volume of liquid/ingredients. (One solution to that issue would be to double the recipe, or use a food processor instead—though a food processor won’t get the vegan sour cream creamy enough.) This recipe and most of my others should be fine in the wide container.
Jessica Lombardi
Very easy to follow and tasted great!
★★★★★
Erica
I used the smaller grater and my potatoes turned into a big lump. Not as “cheesy” as I’d hoped, and lacked depth of flavor. But it was decent.
★★★
Kate
I’m sorry to hear you didn’t like this one, Erica. Thank you for your feedback.
Guinevere Wearne
I couldn’t believe how delicious this was; the sauce is astounding! I have to say, though, that I didn’t find I needed to add much salt. I only added 1/4 teaspoon and it was pretty salty. Also I had no garlic or onion powder so left these out and it didn’t feel like it lacked anything. I’ve passed the recipe on to friends and family as I’m so impressed. Thank you!
★★★★★
Kate
I’m glad you loved it, Guinevere! Thanks for sharing how you made it work for you.
Danielle
SO SO GOOD! I just made the commitment to be completely plant-based from vegetarian recently after years of trying to convince myself dairy isn’t an issue . My most favorite comfort food is mac and cheese. I’ve tried several non dairy mac and cheese recipes but this is hands down the best I’ve ever had! It’s so creamy and the flavor is cheesy but complex. Ultimate hug in a bowl. Thanks so much!
★★★★★
vendela
Looks so good! Can’t wait to try it
veggovendy.com
Danica
I’m not vegan but this looked really good and so I tried it. I’m glad I did! How can this be as good as mac and cheese but be basically just vegetables?!?! YUM!!
★★★★★
Lisa
I avoid nightshades (potato) due to inflammatory issues. Any suggestions for a substitute?
Kate
Hi Lisa! I’m sorry to hear you can’t have potatoes. Unfortunately to get this one just right and the cheese-like consistency, you need to use potatoes here. I don’t have an alternative for you for this recipe.
shelby coleman
I tried so hard to make this, and followed every direction, but I just did not like it at all :(. I love mac&cheese and I’ve yet to find a vegan option that tastes great. My sauce turned out super grainy, and all you can taste is garlic and onion!
★
Di
OMG this is amazing. I made this exactly as the recipe and used gf pasta. The sauce was creamy and rich and so tasty. I served it with sauted garlic mushrooms and a spinach salad yumyum.
★★★★★
Jessica
Hi, where can I buy raw cashews?
Kate
Hi Jessica! You should be able to find them at your local grocery store where you find the other nuts. Let me know what you think when you try it!
Maria V
Do you know if you can make this using instant/powdered potatoes in a pinch?
Kate
I don’t, sorry! I wouldn’t recommend powdered potatoes anyway, it won’t give you the same result.
Bethany Mooney
Amazing!!!!! This was the best macaroni and cheese ever!!
★★★★★
donna
Sorry but this is just so-so. Not terrible, but make no mistake, this doesn’t come close to cheese! My husband grabbed some grated cheddar to “fix” his. My daughter made this, otherwise I probably never would make myself. For something this lackluster, and 500+ calories per serving, I’ll go with the real thing next time.
★
Catherine Frost
Hello Kate! I’m looking to treat myself to a blender in order to try more of your recepies! Any recommendations gratefully appreciated … Catherine
Emma Cobbe
Loved this recipe. I used breadcrumbs on top and toasted dish under the grill, yum. Next time I would use a little less garlic or maybe even none, I’m not a huge garlic fan. Might also increase the mustard powered but all in all a really good vegan mac and cheese.
Leslie K
Thanks for the recipe! I had fun making it. My sauce came out a little grainy because I only have a food processor, but the taste was delicious.
★★★★★
Leslie
Thanks for the recipe! I had fun making it. My sauce came out a little grainy because I only have a food processor, but the taste was delicious.
★★★★★
Jamie
I tried this once, but I only had a stick blender. The flavor was great, but the texture was still clumpy – kind of like if you made it with milk that curdled from the heat.
I just got a Vitamix and immediately wanted to test this recipe again. Oh. My. Goodness. Game changer! Deliciously smooth and creamy. It’s all the comfort of boxed mac and cheese taken up a notch – you wouldn’t know it’s vegan!
Love this and so many of your other recipes. We are starting to venture into more meatless meals and have used so many of your recipes to help in our transition! Thank you!!!!
★★★★★
Lauren
Hi! Wondering what your thoughts are on subbing grated butternut squash Instead of the potato? I have a huge one and wanted to make butternut Mac n cheese but can’t find a recipe that sounds as appealing as this one :)
Kate
Hi Lauren! The potato is really needed here and butternut squash doesn’t have the same starch consistency. I suggest you try my Creamy Pumpkin Marinara! I haven’t tried it with butternut, but I would be interested to hear what you think!
Alana Paul
This is SuCh a GoOd recipe!! Because we didn’t have broccoli I put in asparagus and peas and I also eat fish so we put in some canned tuna. The sauce was so creamy and flavorful, just like cheese! Thanks for the great recipe, definitely going to make again!
★★★★★
Allie
For the nutritional yeast do you use flakes or powder?
Kate
Hi Allie! The flakes will work.
Gitty
Can the sauce be frozen?
Kate
Hi Gitty! I don’t freeze all my recipes so I can’t say for sure what will work. I’m not sure this one would freeze the best. But, if you try it let me know!
Chris
What if you cannot eat cashews (or any nuts)? Is there a substitute? Thanks!
Kate
Hi Chris, I’m sorry to disappoint, but I haven’t found a great alternative yet for cashews.
DEBRA SILBERT
I added katuk, okinawa spinach, and kale. It was so delicious! Kind of stodgy, so next time I’ll add tomatoes.
★★★★
Jeannine
Hi! This looks delicious! Is there a good vegan substitute for the cashews? My son is allergic. Thank you!
Kate
Hi Jeannine! I wish I have found a great alternative for cashews, but I haven’t yet. Sorry!
Linda
Hi Kate, can I use cashew cream instead?
Thank you! Linda
Kate
Hi Linda, this is meant to be made as directed as other modifications won’t get to you the same cheese-like result. Sorry!
Linda
Thank you so much, Kate!
Robyn Short
Thanks for reposting this recipe. I had some broccoli left over from making your Broccoli Cheese soup, and this recipe was the perfect way to use it. I usually buy box gluten free & dairy free mac & cheese and honestly it has no nutritional value! It made me happy to have this comfort food on a cold day and know that it is good for me too! I saw the suggestion from someone else to add Turmeric for color. I think I will try that next time. Thanks Kate!
★★★★★
Kate
You’re welcome, Robyn! Thank you for your review.
mangomama
I get migraines from nutritional yeast and from aged cheeses…any thoughts on what I could substitute?
Kate
Hi! I’m sorry to hear that. I wish I had a good alternative for you, but it helps get the cheese-like result.
mangomama
Okay thanks anyway– I’ll just try another one of your yummy recipes :-)
Carol Wasp
I love macaroni and cheese all the cheese is not good for me. I found this recipe and tried it and LOVED it immediately. Had my husband try and also loved it. I have made it multiple times :) Thanks! Carol
★★★★★
Kate
I’m happy you loved it, Carol! Thank you for your review.
Corinne
Hi is it possible to substitute butternut squash instead of potato? Thank you!
Kate
Hi! Unfortunately I don’t think you would get the same result as you need to starch to help get this to be cheese like.
Marianne
Could powdered potato starch substitute for the grated potato?
Kate
Hi Marianne, unfortunately, it won’t get you the same result.
Sharon Lu
Wow just made this for dinner tonight and it SLAPS. The sauce is SO good and the most flavorful vegan “cheese” sauce I’ve had thanks to the onions and seasonings. I used banza chickpea pasta to up the protein intake and also added some truffle oil to give it a little extra something (not that it’s needed at all!). Loved this recipe!!
★★★★★
Kate
Thank you! I’m happy you enjoyed it, Sharon.
Muriel
I’m blown away by this recipe, so creamy, tasty and heathy! Thank you very much for sharing -this is indeed the best Mac and cheese!
On another note, I am really sorry about Cookie! I’m sending positive energies for you both.
★★★★★
Kate
Thank you, Muriel! I appreciate your review.
Christina
This didn’t work for me, I think it has too much nutritional yeast in it. Also thought it had too much sauce for the pasta, didn’t use it all. I’ve been vegan for a long time, so maybe “imitation” dishes aren’t as attractive as for those in early transition to plant-based eating.
★★
Kate
I’m sorry you didn’t love this one, Christina. Thank you for your feedback.
Stephanie
Tried to make this… I flowed the recipe to a T, the consistency was beautiful but omg was this ever awful. The apple cider vinegar and the yeast made this taste like beer. I HATE beer…. Kind of a waste of time… don’t try this. I’ve made creamy vegan sauces using other recipes and they have turned out amazing so like idk what went wrong here but omg gross.
★
Kate
Hi Stephanie, I’m sorry this one wasn’t for you. Did you use nutritional yeast?
Brian
This is a great recipe as long as you go in with the understanding that it tastes nothing like Mac and cheese. It is a good pasta dish with a creamy sauce and broccoli. It is zero cheesy, but it is also really tasty.
★★★★
Sally Yelland
LUSH LUSH LUSH LUSH – thank you!! I added mushrooms to mine but it wouldn’t have made any difference to how nice this recipe was
5 stars from me x
★★★★★
Constance Wellik
It was delicious! I substituted the cashews for the same amount of Joi organic Cashew Base (butter).
★★★★★
Kate
Thank you for sharing! I’m happy you loved it.
Cleo
Making this the 2nd time today. Thank you so much Kate for this truly amazing dish. I feel light and not too full after and yet it’s 100% satisfying!
Alex
I made this recipe and it was really good! We added a few more seasonings and nutritional yeast. I was wondering if you could use this recipe to make baked mac n cheese? Would I have to adapt it somehow to make it more suitable for baking?
★★★★★
Kate
Hi Alex! That’s a good question. It definitely wouldn’t develop that nice cheesy top like real cheese does. It might just dry out. I’ve found that baked mac and cheese recipes continue to soak up the cheese mixture in the oven. Bottom line, I’m just not sure about that. So glad you enjoyed it as written!
Hannah Jones
Wow! This is something new for me. As a vegan, I haven’t tried this yet, Thanks to your post I could definitely try this one out maybe next weekend. Broccoli to mac and cheese is awesome, a nice combination.
MireyaO
Made this for Thanksgiving and my family loved it! They’re a tough bunch and aren’t really open to healthier and/or vegan dishes, but this recipe is a keeper. Thank you!!
★★★★★
Kate
That’s great! I hope you had a great Thanksgiving.
Brian Doyle
This is a very tasty meal if you do not think of it as mac and cheese. I’ve still not found a vegan mac and cheese recipe that tastes cheesy. Again though this is a really tasty pasta dish.
★★★★★
Alexandra
Loved it! I used probably 2 1/2 cups of broccoli and peas and it was delicious!
★★★★★
Cindy Carver
I made this for our dinner this evening….mine was grainy due to only having a food processor but it was still very tasty! My husband who has been struggling making the switch to Vegan/Plant Based with me even went back for seconds!! Thank you!!!
★★★★★
Natasha
My sons are allergic to nuts. Is there a substitute to the cashews?
Kate
Sorry to disappoint, but I haven’t found a great substitute yet.
SatPrem
I got excited about the non dairy then saw the potatoes and cashews. Both are high in oxalates and not good for kidney stone formers like me. But it looks absolutely delicious!
Maia
Delicious! Made as written (with more nutritional yeast added) and then baked the leftovers the next day topped with panko/french fried onions. Amazingly creamy without any “fake” cheese and also made a great baked mac. Thanks for this wonderful recipe!
★★★★★
Theresa
I recently had to go dairy-free, and I miss my boxed mac and cheese the most— this certainly satisfies that craving! I was amazed by how creamy the sauce was. I’ll be coming back to this!
Idea for any omnivores out there— I added in two strips of diced bacon (or pancetta or similar) in with the onions. Gave it some extra umph and made the most perfect comfort food!
★★★★★
Autumn
This is the best mac and cheese I have had. It’s rich and satisfying, without being heavy and leaving you feelings sluggish like its dairy counterpart. It was so easy, quick, and delicious. I added a little dash of cayenne and black pepper to make it a little zippy, but it would still be amazing without. So good!!
★★★★★
Kate
Hooray! Thank you for trying it and leaving a review.
Christine Smith
I’ve always seen cashew/vegan Mac and cheese recipes and for some reason I’ve been intimated to try. I am so glad that I finally tried this recipe! My husband and I eat fairly plant based but occasionally have cheese and fish. I didn’t tell him this was vegan Mac and he kept saying he was so excited for dinner (since I don’t typically make Mac and cheese) and I was getting nervous. However, he tried a bite and was sooo excited. I told him it was vegan and his response was “we could be vegans — who needs cheese!”. I will take that as a win! Thanks for another great recipe Kate!
★★★★★
Kate
I’m glad you tried it! Thank you for taking the time, Christine.
Holly Hinchy
My partner and I are not vegan so were a bit skeptical about this recipe, but it is every bit as delicious as our regular cheesy mac and cheese. The only change I made was to add a crispy breadcrumb topping, and I put a little smoked paprika into the sauce. Otherwise I followed the recipe exactly. This is going to be a regular for us, thank you so much.
★★★★★
Kate
I’m delighted you tried it and enjoyed it, Holly! Thank you for reporting back.
Janice
This doesn’t taste exactly like cheese, but it is very, very delicious! I like to make it with roasted broccoli and cauliflower mixed in.
★★★★★
Kate
I’m glad you enjoyed it, Janice!
Cathy
I was intimidated by this one for a while, but it’s so easy! I recently got a new blender so it felt like the right time to try it. I don’t know if I’d necessarily confuse it for Mac and cheese but it’s delicious nonetheless.
★★★★★
Kate
I’m delighted you finally made it! Thank you for sharing, Cathy.
Lucy
Last meal worthy.
★★★★★
Kim Oxlee
The texture was amazing. I personally felt it lacked a little zing….I added the full 3 teaspoons of apple cider vinegar and an extra teaspoon of salt. Added cracked black pepper and finely chopped beans instead of broccoli. Not sure what more to add to get that zing
★★★★
Kate
I’m sorry you thought it lacked something. I appreciate your feedback, Kim.
Marielle
This recipe was really good to build off of. I would caramelize my onions, use vegetable broth instead of water and maybe use sweet potatoes instead.
★★★
Kate
I’m sorry you didn’t love this recipe as is, Marielle. I appreciate your review.
Stacy Rosuck
Made this. And, I’ve loved a LOT of your recipes. This is very good but does not at all taste like mac and cheese. I’d def call it something else.
★★★
Kate
I’m sorry you weren’t in love with this one, Stacy. I appreciate your review.
Penelope
I’m eating this right now – I’m on like bite three – and I think it’s delicious. I added a lot of pepper, which really seals the deal for me.
Great recipe! Thank you!!
★★★★★
Christy
This recipe was good, but more like an Alfredo sauce than a cheddar macaroni sauce. I would definitely use half the garlic cloves and garlic powder next time. Also, it was to ACV forward maybe reduce to 1 tsp or use lemon juice as others have suggested. One more thing- next time I might sub some carrot or cauliflower for half the potato to lighten up the sauce a bit. I made this without broccoli, which probably would have helped to make it less heavy!
My husband’s thoughts- half the garlic and no ACV. Stir in some beer after blending to make a good vegan beer cheese dip for soft pretzels :) Can’t wait to try his idea!
★★★★
Kate
I’m sorry you didn’t love this recipes as is. I don’t think you would accomplish the same creamy texture with the carrot of cauliflower, but I would be interested to hear if you try it!
Birgit
THIS WAS DELICIOUS!
I am eating vegan for all of March because I have always thought about going vegan but never really dared to do it. So I thought a this would be the way to get a feeling for the whole thing. If every meal will be as good as this one, it will be a piece of (vegan) cake!
I used half a tablespoon of real mustard since I did not have mustard powder. Also I used a bit more fresh onion and fresh garlic since I didn’t have those either. One cup of water left it a bit too thick (due to the added onion and garlic I guess) so I added a bit of oat milk.
Thanks Kate!
★★★★★
Kate
You’re welcome! Thank you for sharing how you changed it up, Birgit.
RR
My mom has dementia and has become very picky about her food. I made this sauce for her and gave it to her with quinoa. She devoured it! Thank you!
★★★★★
Rozzi
Not bad. Sauce came out a great, smooth consistency. Omitted the broccoli but did blend a little cooked cauliflower in. Tastes pretty good but a bit heavy on the garlic flavour for me. Not the recipes fault necessarily but both my kids didn’t eat more than a bite :’(
★★★★
Kate
Hi, I’m sorry you didn’t love it. Thank you for your feedback and sharing how you changed it up.
Jen
Mmmm mmm mmmm!! This is my go-to plant based Mac and cheese recipe! It never fails and hits the spot just right. I’ve been known to make it multiple a week on consecutive days :)
★★★★★
Samantha
I want to make this for this week, but quick question: is dry mustard powder the same thing as ground mustard? Ground mustard is all I can find in stores near me. Thanks!
Kate
Hi! Yes, if it is a powder that should work just fine.
Cynthia
This is better than regular Mac n cheese! Great vegan option and my two year old loved it!
★★★★★
Kate
I’m glad you loved it! Thank you for your review, Cynthia.
Muriel
Perfect. Nothing left.No leftovers. Substituted cashews with blanched almond flour.Deeeelicious.Xoxo
★★★★★
Kate
Great! Thank you for your comment, Muriel.
Rajee
I made this for lunch today and its the BEST mac and cheese i’ve ever had even better than the real thing. This is going to be a favourite of ours as we really missed mac and cheese after going vegan. Thanks alot !! Just a question, can we fridge the extra sauce or does it go bad if not consumed at once?
★★★★★
Kate
Hi! I haven’t saved extra sauce. I would be interested to hear how it may keep for you. I’m glad you enjoyed it, Rajee!
Ema
I call this creamy pasta – for it is! Doesn’t taste like Mac and cheese to me, so I’d rename it, but still really enjoy it. I don’t have a fancy blender but soak the cashews briefly in hot water and it works great. My tip is to reserve a cup of pasta cooking water and use some of that to thin the sauce – because of its starches, it makes it more creamy. Last time I made this I threw fresh spinach on top of the potato/cashew mix in the pan to steam and then threw it in the blender to make a lovely green pasta dish! This recipe makes enough sauce for me for a pound of pasta.
★★★★★
Kate
I’m happy you enjoyed it! Thank you for your feedback, Ema.
Samantha
I made this a few days ago as a meal prep, and it’s one of the best vegan pastas I’ve had! I’m actually vegetarian and I do eat dairy, but I’m trying to cut back and have at least half vegan meals. Macaroni and cheese is my achilles heel, so it’s nice to have a good substitute! I subbed lemon juice for apple cider vinegar (personal preference), and it came out fantastic! It also wasn’t that time consuming to make – I used frozen veggies I had on hand (frozen peas and cauliflower florets) to add into the pasta water at the end. I was surprised at how similar the sauce tasted to real cheese! It’s not the same, but again, it hits that craving. I divided it into 3 meals, and honestly I could have done 4 meals, because it was SO filling (hidden potato and cashews probably contribute to that!). The one thing that was challenging was consistency after being refrigerated, but I solved that by adding oatmilk before microwaving – you need a lot more liquid than you think to loosen it up enough. Overall, a 5 star recipe! :)
★★★★★
Kate
I’m glad you enjoyed it and were able to make some substitutes to fit your tastes, Samantha. I appreciate your review!