Description

Ever wonder how to make a vegan mac and cheese that’s as creamy and cheesy as the real deal? What if you could whip up a Vegan Mac and Cheese that’s so delicious it earns a 4.92 rating from 109 happy eaters, yet takes just 30 minutes? This recipe’s your ticket to a plant-based dinner that’s perfect for weeknights, family meals, or satisfying comfort food cravings

Ingredients

Scale

For the Vegan Cheese Sauce

¾ cup peeled and diced Yukon Gold potato: Adds creamy texture and mild flavor. Sub: Russet potato or extra sweet potato.
¾ cup peeled and diced sweet potato: Brings sweetness and vibrant color. Sub: Butternut squash or carrots.
2 garlic cloves: Subtle savory depth. Sub: ½ teaspoon garlic powder.
¼ cup raw cashews: Creates rich, creamy body. Sub: Raw sunflower seeds for nut-free or silken tofu.
1 tablespoon apple cider vinegar: Tangy zing mimics cheesy flavor. Sub: Lemon juice or white vinegar.
2 tablespoons nutritional yeast: Cheesy, nutty flavor essential for vegan “cheese.” Sub: No direct sub, but reduce to 1 tablespoon for less intensity.
½ teaspoon onion powder: Adds savory depth. Sub: ¼ cup sautéed onions or shallots.
½ teaspoon sea salt: Enhances all flavors. Adjust to taste.
¼ cup extra-virgin olive oil: Smooths the sauce and adds richness. Sub: Avocado oil or melted vegan butter.
¼ cup water: Thins the sauce to perfect consistency. Sub: Vegetable broth for extra flavor.

For the Mac and Cheese

12 ounces elbow macaroni: Classic shape for holding the sauce. Sub: Shells, rigatoni, or gluten-free pasta.
Sea salt, to taste: For pasta water and seasoning.

With about 10 ingredients, this dish is simple yet decadent. Nutritional yeast and cashews are the secret to its cheesy magic.

(Word count: ~400. Let’s cook!)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Make the Vegan Cheese Sauce (12-15 Minutes)

Place ¾ cup diced Yukon Gold potato and ¾ cup diced sweet potato in a saucepan. Cover with cold water by 1 inch and add a few pinches of sea salt. Bring to a boil, then reduce heat and simmer, uncovered, for 8-12 minutes until fork-tender. Tip: Dice potatoes small for faster cooking.
Drain the potatoes and transfer to a high-speed blender. Add 2 garlic cloves, ¼ cup raw cashews, 1 tablespoon apple cider vinegar, 2 tablespoons nutritional yeast, ½ teaspoon onion powder, ½ teaspoon sea salt, ¼ cup olive oil, and ¼ cup water. Blend until smooth and creamy. Tip: Scrape down the sides as needed for a silky texture.

Step 2: Cook the Pasta (8-10 Minutes)

Bring a large pot of salted water to a boil. Add 12 ounces elbow macaroni and cook according to package instructions until al dente (usually 6-8 minutes). Tip: Stir occasionally to prevent sticking.
Reserve ½ cup pasta cooking water, then drain the pasta.

Step 3: Combine and Finish (3 Minutes)

Return the drained pasta to the pot. Stir in the vegan cheese sauce, adding up to ½ cup reserved pasta water to loosen the sauce if needed. Tip: Add water gradually for the perfect creamy consistency.
Taste and adjust with more sea salt or a splash of apple cider vinegar for extra tang.

(Word count: ~750. Time to serve!)