Vegan Mac and Cheese Recipe

This mac and cheese recipe is a healthier, plant-based version of the beloved classic! With wholesome ingredients and a few vegan substitutions, you will enjoy the best vegan mac and cheese!

Why do you need to make this recipe?

• Delicious and guilt-free
• Loaded with healthy veggies
• Gluten-free and plant-based classic comfort food
• Easy to prep and highly customizable recipe
• The vegan cheese sauce is highly versatile and can be used in many ways.
• It is kid-friendly and great for lunch box ideas!

Vegan Mac and Cheese Recipe Ingredients:

• Sweet potato: It is highly recommended that you use sweet potatoes. They are healthy and add a hint of sweetness and color to this veggie-loaded mac and cheese recipe!
• Carrots: similar to sweet potatoes, you can use either, but why not both?
• Potato: any regular yellow potato works in this recipe.
• Onion: can be substituted with onion powder
• Garlic: can be substituted with yellow powder
• Cashews: a must-have ingredient for creating the vegan cheese sauce.
• Olive oil: Skip olive oil to saute the onion and garlic if using onion and garlic powder. Any other oil can be substituted.
• Almond milk or any plant milk of choice
• Nutritional yeast: Like cashews, nutritional yeast is required to make the cheese sauce. It is the “cheesy factor” for any “Vegan” cheese!
• Miso paste adds richness and flavor to the cheese sauce; it is optional, though!
• Tapioca starch: Usually, it is added to the “meltable” vegan cheese variety; however, I find it necessary to add “stretchiness” to the sauce.
• Salt and pepper: If using the miso paste, be mindful when adding salt, as it is already salty.
• Spices: turmeric and smoked paprika
• Gluten-free elbow pasta

How to make a Vegan mac and cheese recipe?

• Add cashews into a small bowl and boiling water; let it soak for 15 minutes.
• Boil salted water, add chopped sweet potato, potato, and carrots, and boil until fork tender.
• Cook pasta according to package instructions and set aside.
• Heat olive oil in a pan and add chopped onion. Sautee for a couple of minutes till translucent. Add garlic and saute for a minute.
• Drain the soaked cashews and boiled veggies.
• Into a high-speed blender like Vitamix, add almond milk, cashews, boiled veggies, sauteed onion and garlic, nutritional yeast, turmeric powder, smoked paprika, miso paste, salt, pepper, and tapioca starch.
• Blend on high till a smooth and creamy consistency is reached.
• Add the vegan cheese sauce to the cooked pasta, serve, and enjoy!

Serving Suggestions:

There are many ways to serve and enjoy this healthy vegan cheese sauce. Try it with any pasta of choice for a healthy vegan mac and cheese.

To make baked mac and cheese, top it with vegan parmesan and breadcrumbs and pop it in the oven.

The vegan cheese sauce makes a great dipping sauce for nacho chips or veggie sticks. You can also try it with fries instead of ketchup.

Storing Leftover:

Transfer leftover vegan cheese sauce to an airtight container and store it in the refrigerator. It will last up to 3 days.

If you have leftover mac and cheese, transfer it to an airtight container and store it in the refrigerator. Add a splash of water or milk and heat on the stovetop to reheat.

If the gluten-free pasta is stored with the cheese sauce, its texture will change and become softer; therefore, it is preferred to store them separately.

Recommended Recipes:

More Plant-based recipes to explore next at VBA:

• Middle Eastern classic yogurt cucumber salad with a vegan twist, Jajik recipe!
• Energizing morning coffee smoothie recipe.
• Perfect for snacks or guilt-free treats, this is a nut-free energy balls recipe.
• Light and refreshing plant-based coleslaw recipe with creamy mayo dressing.

If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚