Post updated April 23, 2018
Over the years I’ve collected a downright bounty of top-notch vegan recipes on this site, and until now never a vegan macaroni and cheese recipe to be found. Not a one because quite frankly I never tasted one I liked. Never. Too glomey, too much nutritional yeast, just plain gross or bearing absolutely no resemblance to the real deal other that the shape of the pasta. But this one is different, it is a keeper. An amazing concoction that I still don’t really understand how it tastes like mac and cheese. How do they do it?! I started with a recipe from VegNews and made a few modifications of my own. So this is it, a vegan mac and cheese recipe worthy of your time and energy. You will not be disappointed!
A few suggestions: I highly recommend setting aside some of this sauce for a something else — baked potatoes, nachos, or steamed broccoli. Also, this recipe suggests you do the whole breadcrumb and bake bit. It’s every bit as good skipping those two steps if you’re short on time or feeling a bit lazy, maybe even a little better as I’ve found the baking can kinda dry it out a bit. And if you have some extra cashew cream on hand (I keep small ¼ c. tupperwares in the freezer), just use that. Works perfectly. This recipes doubles well, just switch up your baking pan size to a 9x13. If you’re not keen on spice, skip the cayenne entirely. It’s packs a lot of heat.
Vegan Macaroni and Cheese
Six to eight servings
One hour to prepare
- 8 oz. macaroni
- ½ cup breadcrumbs
- ⅓ cup earth balance
- 2 tbsp. shallots, peeled and roughly chopped
- 1 c. red or yellow potatoes, peeled and roughly chopped
- ¼ c. carrots, peeled and roughly chopped
- ⅓ c. onion, peeled and roughly chopped
- 1 c. water
- ¼ c. raw cashews
- 2 tsp. sea salt
- 1 clove garlic, minced
- ¼ tsp. Dijon mustard
- 1 tbsp. lemon juice, freshly squeezed
- ¼ tsp. black pepper
- ¼ tsp. paprika
- ⅛ tsp. cayenne, optional
- In a large pot, cook macaroni according to package directions, drain and rinse with cold water. Set aside.
- While pasta is cooking start to work on the sauce.
- Preheat oven to 350° F. In a medium saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the and simmer for 15 minutes, or until vegetables are very soft.
- Add the cashews, salt, garlic, ⅓ cup Earth Balance, mustard, lemon juice, black pepper, paprika and cayenne to the blender along with the cooked vegetables and cooking water. Blend until smooth and creamy.
- Pour the sauce over the cooked pasta and mix until the pasta is evenly coated. Transfer mixture to a 9 x 9 baking dish, sprinkle with breadcrumbs. Bake for 30 minutes or until bubbling.