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!
Francine
Hi Kate,
instead of cashews, can I use another type of nut, almonds perhaps or walnuts?
The sauce seems so creamy and delicious but I’ve never really tried cashews due to my peanut allergy. I can eat almonds and walnuts no issue.
Thanks in advance
Kate
Hi Francine, cashews work best for creamy sauces since they blend into oblivion. Could you try macadamia nuts, maybe? Walnuts or pecans would definitely taste more nutty; if you love their flavor, that might be nice. Almonds would need to be strained out so they won’t work.
Francine
Thanks Kate,
yes I can eat macadamia nuts and I don’t mind the nutty taste of walnuts or pecan.Would I soak these also or just blend them as is? I’m happy to told me about the almond I would tried that first, and another culinary disaster would ensue. lol!
Maxine
I was going to ask the very same question! I’m also allergic to macadamia nuts, but maybe I’ll try with walnuts! :)
Kate
Soaking really depends on how well your blender works, and how well you can digest nuts (they’re supposedly easier to suggest if you soak them first). Those are all soft nuts so I don’t think they require soaking if you have a great blender.
Angela
I’ve had really good success with Brazil nuts in place of cashews in cheese sauces.
Chantal
I use sunflower seeds and sometimes even pumpkin seeds in all my creamy vegan sauces and it works great. I do soak them first.
B
I use soaked sun flower seeds and they work well
Noa
I don’t eat white potatoes what will leaving them out cause? Thanks. Noa
Kate
Hi Noa, you can omit the potato, but the sauce won’t be as creamy without it. You might want to up the amount of cashews by 1/4 cup to be safe.
Elaine
I actually like this recipe better using either sweet potato or butternut squash in place of potato. It leaves a hint of sweetness similar to dairy cheese.
Heather
Drooling…Looks delicious!!!
Kate
I hope you try it!
Ellen
This looks great! Reminds me of one of my favorite dishes at Fud in KC! Thanks for sharing.
Kate
Oh, I didn’t even think of that! I’ll have to compare. :)
Amy
This looks wonderful! I’m looking forward to trying it soon since we’ve had to nearly eliminate dairy due to sensitivities. And I love the picture of Cookie with her broccoli stalk!
Kate
I hope this helps fill the cheese-sized hole in your life, Amy! And yes, Cookie is always making sure she gets in her veggies. ;)
caren gittleman
thanks for the chance to win the spices! I am completely intrigued by the Chinese Cinnamon!
Kate
You’re welcome! It’s delicious, I hope you try some!
Carol Mumey
Well hello Kate, and may I say…I have failed YOU on the commenting front! One good turn deserves another, so today is the day I will make contact!! I am a big fan, and you have single-handedly helped me cook well for my newly vegetarian husband and teenage daughters. Thank you, thank you for recipes I love too–so much so that I’m considering trying to become a vegetarian again. (In the past, I’ve been able to go only so long without a beef burger! I’ll keep you posted…) Cheers to you and to that real doll Cookie, Carol from Canada
Kate
Carol, I have failed you with my slow reply! I’m sorry that you kind words slipped by me. I am so glad to hear that you all have been enjoying my recipes. Cookie sends her best!
Beth
Kate, I want to thank you for your thoroughness. Your recipes are tasty, photographed beautifully with clear, easy-to-follow directions.
Kate
You’re welcome, Beth! Thank you for the kind comment.
Jessica
Yayy for vegan mac & cheese!! Can’t wait to try it :D
Kate
Let me know how it goes!
Katherine
Such a neat giveaway! I’ve been curious about this brand of spices/seasonings since I read about them on your blog awhile ago.
Kate
Thanks, Katherine! Yep, I’m a Frontier Co-op enthusiast for sure.
Rachael @ Rachael's Foodie Life
This sounds amazing! I am neither vegan nor dairy free but a lighter option to the cheese heavy dense Mac and cheese that I usually make sounds almost too good to be true! Definitely trying this
Kate
Yes! I love cheese, but this is just as savory and creamy.
RW
Im allergic to cashews is there a suitable substitute?
RW
Forgot to mention in previous post that im allergic to all nuts and some seeds but not sunflower seeds so would they b a good sub for the cashews ?
Kate
Hey RW, yes, I’d go with sunflower seeds. I think I’ve seen a sunflower mac and cheese recipe by Isa Chandra that uses sunflower seeds so you might Google it to see how she does it exactly!
Maria
YUM!!! Loved your vegan queso recipe, so I am sure I will love this too!! :)
Kate
Yes, you should try it!
Becky Winkler
This looks amazing! Frontier’s spices are my favorite, and I’m excited to hear about their nutritional yeast.
Kate
I loved it! It really made this sauce cheesy and savory.
Jenni
This recipe was really horrible. I’m always amazed at what vegans think cheddar cheese tastes like. It was pretty good (though nothing like cheese in flavor) until I added the brewer’s yeast. Then it was abhorrently bitter. I think maybe there is a typo and it’s supposed to say 1/4 tsp. instead of 1/4 c. I left out half of it, and it was SO bitter my kids could not eat it, and I got a tummy ache, and it was not like the picture at all – it was brown! The texture was really nice; I might try it again with 1 tsp. or less of brewer’s yeast. It still tastes nothing like cheese, but might be a nice potato-onion sauce in its own right.
Kate
Hi Jenni, I’m so disappointed that the recipe didn’t turn out well for you. The recipe specifies nutritional yeast, not brewer’s yeast, which is why the recipe went wrong for you. Brewer’s yeast is brown and bitter; nutritional yeast is yellow and somewhat cheesy in flavor (I’m not a vegan and it does taste cheesy to me, a cheddar eater). I recommend Frontier Co-Op brand for the best flavor of nutritional yeast. The quantity listed is correct (1/4 cup).
If you used instant yeast instead of brewer’s yeast, that would certainly explain your stomachache since it is an active yeast that needs to be deactivated with heat. Nutritional yeast is deactivated yeast and is not only safe to eat, but contains B vitamins and other nutrients. I hope this information resolves your issues!
Jenni
I never knew there was a difference between nutritional yeast and brewer’s yeast – I’ve always used them interchangeably. I think the tummy ache was just from the bitterness. I’ll have to try it again with nutritional yeast and update with a happier comment!
Kate
I hope you really enjoy the next batch! :)
Danielle
Kate, I want to applaud you for your kind response to a pretty rude comment. I’m in love with your recipes but recently became vegan, so I’m very excited to see some vegan cheese sauce options here!!
mimi
Same!!!! Great reply for rude comment!
Aimee
Yum! I’m always on the hunt for a delicious, vegan mac and cheese! My dog, Loki, also loves to munch on broccoli stalks!
Kate
Loki is such a cute name! I hope you try the mac and cheese, Amy, I think you’ll love it.
Kathy
A couple of months back I made the Quest dip(yum). I used the left overs for macaroni & ‘cheese’. It was “okay” but was lacking something. I will HAVE to try this!
Kate
YES, this recipe was made for you! You need to try it.
Tiffany
Hi Kate,
Would this dish be okay to freeze? I am about to start a new job that involves shift work and I am making a bunch of meals to freeze to keep on hand for both myself & my husband.
Kate
Hi, Tiffany. I’m not sure– I haven’t tried freezing this just yet! I think the sauce would be fine to freeze, but I’m not sure about freezing the pasta and sauce together. Perhaps if you’re going to reheat it in the oven, then combining and freezing them could work.
Kate
Update! I froze my leftovers. I actually used a gluten-free pasta for this recipe (that’s why the pasta noodles are crazy yellow in the photos) and the pasta did NOT reheat well. It turned to mush. The sauce might work to freeze separately, though. You’ll probably want to thin it with a little more water once it’s warm enough.
Sarah
My super picky daughter even had seconds! I thought this was very good, and definitely the best “cheese” I’ve had. I usually steer clear of nutritional yeast based cheese sauce, but I pretty much love everything I’ve made from your blog, so I gave it a try. Served with your recipe of Apple Kohlrabi salad, and was a lovely meal!
Kate
I’m glad you enjoyed this, Sarah! The kohlrabi salad sounds like a great side for the macaroni.
Tory
WOW! I’ve made many vegan mac and cheese’s before and I have to say, this is the closest thing to the real deal as I have ever had. The “cheese” sauce was identical to that squeezable Velveeta cheese packet from my childhood. Absolutely delicious! (And you were totally right about the addition of the 1/2 tsp salt and 1 tbsp vinegar to make it absolutely irresistible!) My boyfriend couldn’t stop saying, “I can’t believe this has no cheese in it?!”
I also loved the addition of broccoli, as many vegan mac and cheese’s include peas, which I’m not the biggest fan of. We topped the dish with your crispy tofu, which was perfect for some added protein and texture!
Kate
Yum! It sounds like this made a really nice dish for you, Tory. I’m glad to hear it!
Serena
Can’t wait to try out this recipe! I found out I have a dairy allergy & mac n cheese is the comfort food I’ve missed most. Thanks for sharing!
Kate
I hope this is what you’re looking for, Serena!
Kate
I made this as a side dish and so skipped the broccoli. Even my mac and cheese obsessed 4 year old was a fan! The sauce reminded me of a tangy cheese dip and made me want to play around with it and cook the veggies and cashews in beer next time and serve with soft pretzels instead of on pasta. Great recipe as is, though and one I will make again.
Kate
Ooh, the beer cheese version of this sounds interesting! Let me know if you try it.
Louise
Looks super delicious! One question: do you grate the potatoes raw or do you use boiled potatoes? :)
Louise
Just realized that you boil the grated potatoes… So that answered my question ;)
Kate
Hi, Louise! I grate the potato raw, and then I add it in with the onions and cashews to boil for a bit.
Jen
So easy and yummy! I left out about 1/3 cup of the onion/potato mixture and added it in at the end with the sauce to add some texture!
Kate
Delicious! Thanks, Jen.
Asako
I’m going to use my food processor to try this since I don’t have a blender. Do you think I’ll need to soak the cashews? I never really understood the difference between FP and blender for these purposes. I have a very sharp and strong magimix food processor which I use to puree soups too.
Kate
Hi, Asako! I think a food processor would be fine, as long as it’s a powerful one. I just say blender because my Vitamix is super powerful, so I prefer to use it. I’d say quick soak them with boiling water for about 15 minutes just in case.
Franziska
Once more, I am amazed by your creativity! Just made this and it is freaking awesome, I scraped every last bit from the blender and licked off the spatula :) So good!
I added a tiny bit nutmeg and a small bit of maple syrup… Instead of broccoli I used spinach and wome cherry tomatoes…heavenly!
Thanks for saving my dinner! ;)
Kate
I’m so glad you enjoyed it! Your version sounds amazing.
Julie Lee
allergic to all nuts except almonds. What can I replace it with? I love Mac and cheese.
Kate
Hi Julie, I haven’t tried, but maybe sunflower seeds would work?
Kelsea
We are so excited to try this recipe…just curious, if I soak my cashews ahead of time (I have a fussy blender!) do I still add the full cup of water to the cashews and grated potatoes? Thank you so much! :)
Kate
Yep!
Kate
Do drain the soaking water off beforehand, though.
Jenna
Best vegan mac n cheese I’ve made (and I’ve made a few!). I’m vegan and my husband isn’t–we both loved it. Devoured it. And then I made it again! Thank you!
Kate
Success!! Thank you, Jenna!
Holly
Must a russet potato be used? May seem like a silly question, but when my favorite restaurant gave me their Rosti recipe, I used a different potato than was called for and it wasn’t nearly as good. Given that the only ingredients are potato, onion, parsley and salt, it was definitely due to the potato substitution.
Kate
I think Russet is the best kind, for sure!
Holly
Thanks, Kate and I’m so glad I asked!
Maya
Love your recipes!
ANY recommendation on a replacement for cashews (allergy) – would almonds work? Or any non-nut ingredient?
Thanks!
Kate S.
THIS RECIPE IS AMAZING. Totally delicious. A keeper for sure. Thank you!
Kate
You’re welcome, Kate!
Ana
How can I make this nut free? my son has severe nut allergies.
Aaron
Can’t wait to try this at home!
Colleen Domos
Do you think that an immersion blender would work ok, along with soaking the cashews? I don’t have a blender and just have a tiny food processor. I can’t wait to try this!
Kate
I’m sorry Colleen, I’m not sure! I tried making it with un-soaked cashews with my immersion blender (maybe yours is better than mine) and it turned out quite lumpy. Please report back if you try!
Laura
Hi Kate and Colleen, I just made this with an immersion blender after soaking the cashews overnight. It still wasn’t silky smooth, but it was close! I think an immersion blender works well if you soak the cashews first. Thank you Kate for a great recipe! I appreciate it so much!
Sarah
I made this and it tasted amazing but the sauce didn’t come out creamy. Could it be that I used a food processor instead of a blender?
Kate
Yes, I think so! I’ve tried it both ways, and the blender did a much better job of making it a creamy texture. I found the food processor kept it grainy.
Kristin
Hi Kate, I have had good luck making a creamy sauce with my food processor.
SOAK the cashews overnight
PROCESS for a Minimum of 5 minutes. The longer you run it the creamier it gets.
And I made a delicious cashew cream without potato by using just soaked cashews and water. I suspect it was less water to cashew.
I used the cashew cream plus goat Gouda cheese as I avoid cows milk products, but do tolerate goat well
I’m Looking forward to making this recipe and experimenting with soaked sunflower seeds, maybe even soaked sprouted sunflower seeds and no potato to keep some of the raw food enzymes. Hmmm
Patrick Mulhern
I made this at my daughters request and have to admit I was skeptical as we are neither vegan or vegatarian. It was awesome, all three of my children and my wife raved about it, we will definitely be making this again.
Kate
Great! Glad to hear this exceeded expectations, Patrick.
Krithika
Made this last night and brought it in for lunch today. It was quite creamy and tasty. I did feel like it needed…something though. I can’t quite put my finger on it. I did add the extra vinegar and some black salt. Both helped it along, but I feel like it still needs something. I might try a splish of lemon juice with the leftovers (of which there are a lot!) I have shoved a bunch of the sauce into the freezer, hopefully it holds up!
Kate
I think it should hold up just fine, Krithika! Maybe try adding some red pepper flakes, or paprika to the mix?
Dani
Trying with pumpkin seeds instead of cashews as I was halfway through making this and realised I was all out of cashews!! Hopefully it works.
Kate
How did it go, Dani??
Dani
It would have been really good but I forgot vinegar and didn’t blend it well. Haha I am going to try it again with pumpkin seeds and add all of the right things this time, and I bet it will taste great!
Nancy
Well, unlike most of the posts here, I actually made this. I scrolled throught them first to see if anyone made it and liked it but most never came back and gave a rating which was disappointing. A few did, so I gave it a try. I found this to be a very good substitute for actual mac-and-cheese. I used a gold potato that had previously been baked and refrigerated and I put peas in it instead of broccoli because that’s what I had, and we liked it a lot. Other than that I followed the recipe to the letter. I think the broccoli would be good as well. I will definitely make this again!
Kate
Great, I’m glad you enjoyed this, Nancy! For newer recipes like this, it takes some time for readers to report back on how their versions worked out.
LizziVegan
Absolutely delicious! I doubled the sauce because I used a pound of pasta and ended up with extra.. planning on using it for a white lasagna! Thank you!! Will make this again and again!
Kate
You’re welcome, Lizzi! I’m glad you could find a good use for the leftover sauce, too.
Keri
Hey Kate!
Is there any way to substitute anything for the cashews? I have a really bad nut allergy.
Ashley Brown
Hey Kate, I have a peanut and nut allergy. Do you think it would work if I replace the cashews with almonds? It is the only nut I am not allergic to! Please let me know, as I am trying to transition into a more vegan lifestyle, which has its challenges when you’re allergic to most legumes, nuts, and seeds.
Cindi
I made a few changes to the recipe…I omitted the potato, used a total of 1 cup cashews instead, added 2 Tblsp bottled (drained) pimentos, 1/2 tsp tahini and 1/16 tsp dill seeds (all additional spices added during blending phase of recipe). I probably could have added more but was in a hurry. It turned out well–just ask good as the Daiya cheese-nutritional yeast concoction I usually make. I will try this again. BTW, my husband is crazy for your queso recipe. :)
Melissa
This got the ultimate double thumbs up from an “Annie’s” Mac and cheese lover. This was easy to put together and easy to double batch. I sprinkled with Panko crumbs and baked slightly before serving. The only ingredient I didn’t have was dried mustard, so I added a little vegan dijonaise. This recipe is the closest I’ve found to real Mac and cheese flavor. Thank you!!
Melissa
I should have mentioned that the thumbs up came from my daughter, who can be a picky eater. Her two friends also loved it. This is officially kid-approved. ❤️
Kate
Excellent! I’m a huge fan of Annie’s, too, so that’s quite the compliment for me. Thanks, Melissa!
Megan J.
Could I double the recipe by just doubling all the measurements? We like to have a lot of leftovers to last us a couple days.
Kate
For sure, you could!
Heidi
I thought the flavor was awesome, but mine did not turn out as creamy! Maybe I will try my nutribullet next time. My daughter liked it too!
Kate
Yes, try the nutribullet, and try soaking the cashews, too! That always helps.
Cheryl Smith
Is it possible to substitute tahini for cashews in this recipe and if so, in what amount? Would water need to be reduced as well?
Thank you so much for this very interesting recipe!
Kate
Hi Cheryl, I’m really not sure! It might be worth a try, but I would wait to add the tahini until you’ve had a chance to blend up all the other ingredients. Then add tahini, to taste. Please let me know if you give it a try!
Michelle
The starch release from the grated potato made the thickness of the sauce perfect, the broccoli was an excellent addition, next batch I plan on adding cauliflower too. My whole family loved it.
Thank you so much for sharing this Kate!
Alyssa
love love love this mac & cheese, so delicious!
Brian
My 3 year old is allergic to milk and eggs as well as nuts, so I had to omit the cashews. But she loved this and asked for more. I couldn’t be happier right now.
Rachel
I was looking for a cheese free Mac n cheese recipe because my husband has high cholesterol. We are neither vegan or vegetarians. I liked but my husband and my family were not fans at all. How can I make I make this taste like real cheese not the processed stuff like velvetta? We are not fans of processed cheese or boxed Mac n cheese so I’m looking for a substitute that doesn’t taste like those.
Cas
I made this tonight, was really tasty!! I soaked the cashews for a couple of hours beforehand, added an extra dash of yeast flakes while blending. Topped with fresh breadcrumbs and vegan margarine, then baked until crunchy on top. Sensational!
Eve
I made this without broccoli and it is amazing. I have been eating way healthier now that 99% of the food my partner and I eat comes from this blog. The recipes are consistently good and perfect for us. We actually don’t eat out anymore because we genuinely prefer Kate’s recipes to restaurant food even though we live in a hip city with plenty of great healthy options. Anyway, this was a fun comfort food option for us and I had to put a spin on it from my hometown and add chopped green chile and frozen-crumbled coconut “bacon”, but I tasted it before adding those and it was an excellent mac and cheese base. Next time I’ll add some sauteed chard and a squeeze of lemon. Divine!! Thank you so much for your hard work, it really shows.
Kate
Eve, belated thank you for your kind comment! That makes me so happy to hear. Your version chili-“bacon” version sounds EPIC andI hope to try it soon!
Laura
I made this last night. I’ve had a few bad experiences with vegan mac & cheese recipes so I was a little hesitant! It turned out well. I think it definitely needs the last teaspoon of vinegar though, I forgot about this and once mixing everything together it tasted a little sweet. I topped with breadcrumbs and paprika and grilled for a few minutes before serving.
Meg Jarvi
My daughter and I loved the mac and cheese dish. She made sure I left her some of the leftovers the next day.
Kate
Thank you, so much for the comment and star review Meg! Having leftovers with this one is tricky because it is so good!
Pretty Healthy
Thanks for sharing this recipe! Those pics are looking amazing… I will definitely try it out :) Great idea to mix some veggies under the mac and cheese!! Love it!
Kate
Let me know what you think once you give it a try!
Rae
Could this be made with sweet potato instead of russet? I am trying not to eat white potatoes.
Kate
Sorry Rae, I’m doubtful that it will work but you might give it a shot. Or you can omit the potato altogether—it’s just that the starch offers a lot more creaminess.
susan harrison
WOW– this is great! I added a little more salt and fresh ground pepper for some more oomph at the end, but I adore this! It will become a go-to, and something I know omnis will love as well.
Kate
Thanks so much, Susan for your comment and review! Glad this will now be a go-to.
Holly
I made this tonight and it tasted pretty good.
Kate
Thank you, Holly! Happy you liked it.
Alyssa Jacobs
Hello,
I am allergic to nuts, would there be anything i could substitute instead?
Thanks
Kate
I am sorry to hear that! I know that is a hard allergy. For this specific recipe to make it vegan, I don’t have another option unless there is a vegan cheese option you can do. Otherwise, I recommend dairy cheese. Hope this helps! Sorry to not have a direct 1-1 change out.
Alyssa Jacobs
I totally understand that! Thank you for replying :)
Bri
First time using nutritional yeast/making vegan mac n’ cheese and it was delicious! I decided to use this recipes over some others I found because of the addition of potatoes and cashews – it gives the sauce more substance and creaminess. Overall, not hard to make at all! Good weeknight option as it doesn’t require much time. Oh and added mushrooms, broccoli and collard greens!
Kate
Those sound like great additions, Bri! I am so happy you tried it. Thanks for your star review. I appreciate it!
Alice
Can I make the sauce a day ahead of time? I would then add to cooked noodles on the next day.
Kate
Great question, Alice! I like it served immediately best. But if you need to make ahead of time, I recommend adding a splash of water(if it looks like needed) to loosen up the sauce when you reheat it.
Elizabeth Harrington
My daughter (trying vegan recipes) introduced this to me, and we both enjoyed it. I’m wondering if/how it freezes.
Kate
I don’t freeze all my recipes, Elizabeth so I can’t speak specifically to that. Let me know if you try it!
susan harrison
I have frozen this lots of times – works great.
Marli
This sauce was so delicious! I’m one of those rare vegans that don’t like nutritional yeast, so I just left it out. I didn’t really need the recipe to taste cheesy, so I added two Tbsp Earth Balance instead and the sauce still came out really delicious. I served it at my family’s Thanksgiving dinner, and the people who ate it said that it was really good.
Susanna
I want to make this with my preschool class!
do you think this recipe would work with a nutribullet?
Erin Borgford
This has to be the best mac n cheese I have ever had. I will be making this all the time.
Kate
I love to hear that, Erin! Thank you so much for your review and comment.
Sue
I was excited to try this recipe – I’m new to eating a plant based diet and this sounded like interesting ‘comfort food’. Although I think it’s tasty, mine isn’t cheese-like; more of just a flavorful (smells a bit like peanut butter) sauce. And when I looked at the nutrition info *gulp* I was surprised by the high calorie count for a 2oz serving. I’m really not sure what ingredient jacks up that number but it will make me think twice next time. Thanks again for the vegan idea – keep them coming!
Kate
Interesting you got a peanut butter taste. Are you sure you used cashews for the base? Cashews have a higher calorie content as they are a great source of protein and fat. I am sorry this one didn’t seem to work for you but I am excited it help spark plant based meal ideas! I appreciate the review.
Julie Ann Ivanov
Kate, I can’t wait to try out your recipe. I am dairy free and having been eating Amy’s nondairy Mac and Cheese since my hip surgery. I am really looking forward to cooking again and this will be the first thing I make! Looks amazing and I know will be quite superior to Amy’s frozen food!
Kate
Let me know what you think of it Julie when you do!
Renee'
Oh my gosh, I don’t know how you figured out what to put together to make it taste like creamy (real) cheese but YOU DID!!! I am a 56 year old women that is just now trying vegan/vegetarian eating life style so you know that I have had a lot of Mac & Cheese in my years! I fixed this for dinner last night for my husband and two adult children…we all loved it! Thanks for sharing the recipe!
Kate
Glad to hear you liked it! Good luck on your journey. There are a lot great recipes to help your transition! If you are looking to go vegan, most of my recipes can be made vegan and I have a note at the bottom with suggestions. My cookbook is also a great resource. Thanks for your review, Renee!
Linda Buffy
Yum! Just used your recipe for a Christmas Eve dish and I love and love the creamy cashew blend . Being vegan I usually make a puttenesca but wanted a change. This is yummy! Thanks so much.
Kate
What a great dish for Christmas Eve! Thank you for your comment and review.
Kir
Hi! This looks amazing! Would red potatoes work instead of russet?
Kate
It might, but I haven’t tried to be sure. Different types of potatoes have different types/amounts of starch. I’d stick with Russets for the best results!
Jeanne
I have made vegan mac and cheese recipes for decades, always hoping the recipe would live up to the descriptions. FINALLY, here is a recipe that does! Many of the other recipes have similar ingredients to this one, with the exception of the potato, and I think that is the crucial difference. Brilliant! The only change I made is to add more nutritional yeast and a couple more cups of broccoli, but I do not believe that made any substantive difference to the structure of the dish at all….I just like nutritional yeast and broccoli.
Kate
Hooray! Happy you were able to find this one and love it so much. Thank you, Jeanne for the review.
Jorden
I have been craving Mac and cheese throughout my pregnancy but am trying to cut back on my dairy intake. This recipe satisfied all my cheesy pasta needs and was simple enough for a clummsy pregnant Momma to make! Thank you Kate!
Kate
Congratulations! Happy to hear both baby and you enjoyed it :)
Beth
Yummy! My 8 year old son loved it!
Kate
Wonderful!
Morgan
Hi Kate!
I’ve made this recipe as directed several times and it comes out wonderfully. I recently made it using slivered blanched almonds instead of cashews, and I doubled the potato. It came out just as good. Keep up the good work!
Kate
Great! Thank you, Morgan.
Ro
Hi Kate
I havealot of cashew butter on hand. Is there any reason I couldnt substitute this for the whole cashews?
Maaike
Would love to try this out. But don’t have mustard powder. Would it would without that or with a sub??
Kate
I would keep it in there as it adds great flavor to the ‘cheese’ sauce. You should be able to find it at your local grocery store. I hope this helps!
Maaike
I don’t live in the USA (I’m from The Netherlands) and it was hard to get (not anywhere in the supermarket!) but I found it in a little store and will make it tonight.
Lucy
This is delicious! You know it’s good when both kids ask to have leftovers for lunch at school. One daughter is gluten & dairy free (the rest of us are not) and we all loved it! Really nice to have a healthier version of mac and cheese – thank you!!
Kate
You’re welcome! I’m happy this worked well for your daughter and the rest of your family enjoyed it. I appreciate the review!
Alex
This was delicious! I used shallots because I didn’t have an onion around, and commercial Dijon mustard in place of the powder. Then I just tweaked the vinegar and yeast a bit as I blended. I have a Hamilton Beach Wave and it blended to a cream just fine … my cashews were soaked a bit, but only for as long as it took me to chop and cook everything else I was making up to that point. I am kind of a dry eater, so the sauce recipe covered double the amount of pasta for me … I like that thin spread, cooked in flavor of gravies and sauces on whatever I put them on. Then I ate it with almost the exact same thing I would have as a kid: a mock tuna salad sandwich! Thanks so much for a delicious meal!
Kate
Thank you for sharing what you did, Alex! I’m happy you liked it.
Donna
I made your Vegan Mac and Cheese using gluten free elbows. When it was first all done it looked all creamy and tasted so good the elbows were whole. I made it early in day by the time I serve it at dinner the pasta was mushy and the sauce was so absorbed into pasta and didn’t taste as creamy as first time. What did I do wrong
Kate
Hi Donna – Great question! Sometimes gluten free noodle can soak up a lot of the moisture. What type did you use? I find brown rice gluten free noodles work the best.
Jessica
I haven’t tried this recipe yet but have tried a few of your others and they were delicious so I know this one will be too! I’m always patiently waiting for your book to arrive in the mail! I do have a question, sometime when recipes call for water I use broth or stock instead to add more flavor. Any idea on if this change the recipe much? Thanks so much.
Kate
Let me know what you think! And yes, to the broth vs water question. It all depends on the recipe. But, most times that will work. Thanks, Jessica!
Barbara
Can you reheat this in the oven so that it is somehow crispy on top, with paprika and something else? Thank you so much.
Kate
Sure! Give it a try. Love to hear what you think.
Maggie Allen
Well I made it following your recipe. But I didn’t have all the ingredients, in fact I was short of 5 of them such as salt pepper and mustard. I varied it, I used Oat milk instead of water. The outcome? Quite nice considering. Next time I’ll get the missing ingredients purchased. I also used non-wheat macaroni. As I’m sensitive to wheat. Thanks for the recipe all the same.
Terry
This was delicious! Even my adult daughter who doesn’t skew toward vegan chow went back for seconds. Thank you for sharing this.
Kate
Amazing. Thanks for the comment and review, Terry!
Catherine Clough
I am not a vegan; I was intrigued by this recipe. I hovered around it for a while- finally deciding to do it for a dinner party for a crowd that enjoys healthy food but is not vegan. They liked it more than me. I enjoyed that it was healthy. I think it is really hard to mimic a common comfort food that has been enjoyed by most non-vegans. That being said- my guests enjoyed it and asked for more. My toddler whom loves mac and cheese (non-vegan) was not fooled for a second. I think this is great for those looking to be healthy, but are not really young, picky, etc.
Hilary
This recipe turned out GREAT! I as well did not soak the cashews, however, I do not own a Vitamix, so to speed up the process, I poured boiling water over the cashews in a bowl and let soak while I prepped everything else. It worked perfectly!
When blending, I used the pasta water as a thinner for the sauce. For added flavor! I could not be happier with how this turned out. Thank you!
Kate
Interesting way with the cashews! I’m glad you liked it so much, Hilary. Thank you so much for the review.
Vicky
I’m slowing converting to a vegan diet and I just tried this today. It’s fantastic! I didn’t have a russet potato, only some yellow potatoes, because that’s normally what I buy. I was worried it might not turn out, but it was so tasty. Thanks for the great recipe!
Kate
I’m glad you liked it Vicky! Thanks for sharing and for your review. Good luck with your transition and be sure to keep and eye on the blog! I typically have a lot of vegan friendly recipes and/or vegan recipes. I know it can be challenging making adjustments to your lifestyle and eating.
Amy
Fabulous! That’s all I can say. I love it. Didn’t have potatoes but I had a can of pinto beans which did the trick nicely! My kids (who are sick and fussy at the moment) settled right in to this dish and loved it. Bought your book and every recipe I’ve made is fantastic! I cannot tell you how much I love cooking now and how simple yet flavorful you’ve made our dinner table! Thank you so, so much!!
Kate
Thank you, Amy! I appreciate it and your review.
Laura
OMG!!! This is SO SO SO good! I am eating leftovers right now and wish I had more!
Kate
Leftovers are the best! Thank you, Laura for sharing.
sassygirl
tried Thug Kitchen’a recipe for mac and cheese…no nuts (hurrah!, as leftovers are horribly goopy and thicker than sludge)
and no potatoes. cauliflower is the thickener of choice and it is phenomenal in the recipe!
Kate
Thanks for sharing!
Alex
This recipe is soooo tasty!!! I roasted broccoli and mushrooms to mix in with the pasta and sauce and it was delicious! My husband was skeptical, but he tasted it and was completely won over. This will be added to my regular rotation. Thank you!!!
Kate
Hooray! That’s great, Alex. Thanks for your star review.
Alli H
I LOVE this recipe! The sauce is so creamy and delicious. Even my cheese loving boyfriend devoured two huge bowls. Everything I’ve made so far from your blog has been A+ – keep the recipes coming!
Kate
Hooray! That’s great. Just what I wanted this mac and cheese you be. Thank you, Alli for sharing. If you would want to leave a star review, I would appreciate it.
Barb
Wow! So DELICIOUS! When will I learn that I should just trust your recipes instead of being skeptical. I seriously LOVE everything I’ve ever made from you, and I’ve been a follower for at least 5 years! This was delicious. Can’t wait for lunch tomorrow… :)
Kate
Haha, thank you. :) Thanks for your support Barb! I really appreciate it.
Sophie
Made this yesterday – delicious! I then put everything in a dish, covered in bread crumbs and baked for 20 min to have a crispy top.
Kate
Great! Thanks, Sophie.
Trinity
Oh wow this was DELICIOUS!
Kate
Thank you!
Margaret E Lome
Thank you! Now I won’t need to buy boxed. I will, however, cook my onion in a bit of veggie broth. I try to avoid most fat as per Dr. Michael Greger.
Kate
Thanks for sharing!
Jenn
Not a single bad thing to say about this recipe. My girlfriend and I could not shovel enough in our mouths, which is impressive considering how thick and creamy the sauce was!
Kate
Love to hear that, Jenn! I appreciate your star review.
Sandra Swami
Hello. This recipe sounds wonderful! I will definitely make it for my family. I wonder if you can tell me if it would freeze well? I am part of a food share and have to make a large amount that will be frozen. Thanks! Sandra
Kate
Unfortunately, I don’t freeze all my recipes. You can search through other reader comments to see if they have had success!