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Vegan Mac And Cheese

This super creamy and cheesy vegan mac and cheese recipe will take you straight back to childhood!

Vegan Mac And Cheese

Vegan Mac And Cheese – The Ultimate Vegan Comfort Food

Growing up, my mom was usually the one who cooked for us, preparing elaborate and wholesome meals from scratch, with plenty of vegetables.

But every now and then, my dad would take over the kitchen. One of my absolute favorite lunches he’d make us was boxed Kraft macaroni & cheese, which I called “cheese soup” because he’d always add extra milk so there was twice as much cheese sauce.

Although I haven’t eaten the Kraft version in years, I still love my mac and cheese with A TON of extra cheese sauce.

Serve me a bowl of homemade macaroni drenched in so much creamy cheese sauce that you can’t even tell there’s pasta in the bowl, and you will never hear me complain!

Update –> Be sure to try this recipe for Cauliflower Mac And Cheese

Vegan Kraft Mac & Cheese

How To Make Vegan Mac And Cheese

The vegan macaroni and cheese recipes out there are definitely hit or miss… and the bad ones are really bad.

I remember back when I first went vegan, trying a recipe that attempted to mimic the cheesy taste by using a combination of nutritional yeast and Dijon mustard. The recipe claimed to taste JUST LIKE REAL MAC AND CHEESE! Spoiler alert: it didn’t even come close.

I’ve also tried some restaurant versions or packaged varieties (not naming names) so far away from tasting anything like mac and cheese that I honestly don’t know how they ever made it onto shelves.

With this simple vegan mac and cheese recipe today, I’m not going to tell you it tastes exactly like Kraft or Velveeta, but it is absolutely delicious in its own right and completely satisfies even my strongest mac and cheese cravings.

The recipe received a resounding stamp of approval from every non vegan who’s tried it, which is hugely important to note, because if someone who remembers what traditional mac and cheese tastes like says it’s good, you know it must be true!

I’m not saying vegans have inferior taste buds (obbbbviously my taste buds are super awesome), but I do admit that sometimes we can get excited about a dish simply because a plant-based version is offered.

I can think of quite a few examples of this from over the years, especially with things I’ve ordered at restaurants.

(Those vegan cannoli that tasted like someone who’d clearly never been to Italy had simply stuffed vanilla frosting into a cannoli shell… were they they best cannoli I’d ever had in my life? No. But on the other hand, I got to order vegan cannoli on a restaurant menu!!!! So actually yeah, best cannoli ever!)

You May Also Like: Vegan Chocolate Chip Cookies

Cashew Cheese Sauce

Recipe Notes

The cheese sauce can be used with much more than just pasta. If you’re on a keto or low carb diet or simply don’t feel like boiling noodles one night, feel free to use the sauce as a cheese dip or pour it over steamed veggies, rice, or even spaghetti squash.

(My recommended method for cooking spaghetti squash can be found here: How To Cook Spaghetti Squash.)

You can also bulk up the mac and cheese by stirring steamed or roasted veggies in at the end. I especially love adding steamed broccoli.

Or give the pasta a protein boost by adding crumbled tempeh or your favorite protein of choice.

Pretty much any noodles will work here – I’m partial to tube noodles because they trap more cheese! For the photos, I really wanted the recognizable Kraft pasta shape but couldn’t find it anywhere, so I ended up buying boxed vegan mac and cheese and used my own sauce recipe instead of their packet.

Unlike many other dairy free macaroni and cheese recipes, this one has no butternut squash or cauliflower, although I do also have a Cauliflower Alfredo Recipe on the blog.

To add thickness and creaminess without flour or heavy cream, I turned to cashews this time, which gives the sauce a rich and velvety texture. I’ve also linked a nut-free and soy-free vegan cheese sauce.

With mac and cheese, it’s good to have options.

Finally, if you’re crazy like me and want to drown your pasta in a gallon of cheese sauce, feel free to make a double batch!

Also Try These Buffalo Cauliflower Wings

Above – watch the video of how to make vegan mac and cheese

The Best Easy Vegan Mac And Cheese Recipe (Soy Free)
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Vegan Mac And Cheese

An easy recipe for how to make vegan mac and cheese that even non vegans will love.
4.94/5 (87)
Total Time 5 minutes
Yield 3 servings

Ingredients

  • 1/2 cup raw cashews or macadamias (for nut-free, try this Vegan Cheese Sauce)
  • 1 medium peeled carrot, steamed or roasted (80g)
  • 1/4 cup nutritional yeast, OR cheese style shreds as desired
  • 1 tsp white or cider vinegar
  • 1/2 cup water, plus more for soaking
  • optional 2 tsp buttery spread or oil, for richness
  • 1 tsp salt
  • 1/4 tsp onion powder
  • 1/8 tsp ground nutmeg
  • 3 servings pasta of choice, or you can put the sauce over veggies or use it as a dipping sauce

Instructions

  • Completely cover the nuts in a bowl with water. Let soak anywhere from 2-6 hours, or refrigerate and soak overnight. Drain fully. Combine all ingredients (including 1/2 cup water, but not including the optional cheese-style shreds), and blend in a blender or with an immersion blender until completely smooth. Transfer to a small pot and heat to your desired temperature, stirring optional cheese shreds in at the end. Taste, and add extra seasonings (onion, salt, nutmeg, pepper) if desired – I like to add another 1/2 tsp salt and a pinch more nutmeg. Serve over cooked pasta, rice, veggies, etc.
    View Nutrition Facts

Notes

Recipe adapted from my Creamy Red Pepper Alfredo.
 

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4.94/5 (87)

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Published on June 21, 2020

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127 Comments

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  1. Amy says

    This looks great. My daughter can’t have dairy & really misses Mac & cheese. We haven’t found a good cheeses style shred yet, & it was getting expensive to keep trying them. What brand do you or your other readers like? Thanks for all the great recipes!

    • Jason Sanford says

      Hi Amy! Have you tried Miyoko’s? Or Chao? Or Follow Your Heart? I’m guessing you’ve tried Daiya, and I know that one is either something vegans love or hate!

    • Sarah says

      We like the almond shredded cheese from Trader Joe’s. They also sell an almond cheese brand at Nugget Markets. I think it’s the best tasting out of all of the cheeses….and we’ve tried a LOT.

      • Emily says

        That’s because the almond cheese at Trader Joe’s still has Casein in it which is a dairy product. It may be lactose free but it is not 100% dairy-free.

    • Lisa says

      Amy, if your daughter is lactose intolerant and not actually allergic to dairy, she should be fine with eating aged cheeses like Sharp Cheddar.

      • Lydia says

        Also, Miyoko’s is AMAZING. All of their products are just incredible. I just tried their cream cheese and it is outstanding–their vegan butter is amazing too. They never use plan oil, either, so that is a huge plus to say the least. I’m really looking forward to trying their mozzarella as I’ve heard great things and this company has never failed to amaze me.
        Chao is extremely good and now there’s another company similar to them that makes all kinds of vegan cheese products and they fortify it with B12 which I find really cool. I know chao is plan oil free and I believe the new company I referred to is, as well (sorry I don’t remember the name but it’s at whole foods all the time). Then you have nutritional yeast which is just awesome (and so healthy!)… you can make so many homemade vegan cheese recipes with it and it is AMAZING on popcorn. The website the vegan 8 or something like that, has the best vegan garlic alfredo sauce recipe ever! I don’t know why their site now says the nutritional yeast is optional because it’s absolutely necessary and they also now say to use more lemon juice as an option but use the lower amount they say because you definitely don’t want it too lemon-y.

    • Alyssa says

      Chao vegan cheese is, by far, the best vegan cheese we’ve found (get the creamy original flavor). It comes in a block of slices, but we just treat it like a block, and shred it, when needed. The closest thing I can compare it to is a cross between american cheese and provolone. Does it taste exactly like regular cheese? No, but it is absolutely as close as we’ve found, and my daughter actually LIKES it. No other one we’ve tried even tasted remotely good. Sometimes it’s hard to find, and it’s expensive (as are most non-dairy foods), but Whole Foods carries it, and recently Walmart started to sell it as well. Walmart has it for the cheapest I have found anywhere.

      • Michelle McSwain says

        I second your choice of Chao cheese. I think it’s the closest to the real thing, too. I also agree that Walmart carries this product at the lowest price. One of my local stores carries this cheese but for $2 more than Walmart. I like that the chao cheese melts like regular cheese when making grilled cheese sandwiches. Not a fan of Miyoko’s. I think the Trader Joe’s cream cheese taste better than Miyoko’s. I’m looking forward to making the mac n cheese recipe. It looks divine.

    • Nicole Holder says

      I’m fond of the Daiya mozzarella shreds, but not any of their other shreds. Their cheddar slices are okay fro grilled cheese if you combine it with other sauces. I used to use veganaise roasted garlic spread, but they don’t make it anymore. These things are also not great on their own, they definitely need to be combined with other ingredients and seasonings. The best thing I’ve heard anyone says comes very close is the non-dairy evolution cookbook. It’s inexpensive. I’ll warn you: most of the recipes require a high quality food processor or immersion blender, or strange ingredients you have to buy online, but I’ve read many comments that these recipes are the best people have tried.

  2. Emily says

    Made this yesterday and it was amazing, really creamy and tastes pretty close to the real thing. Thank you, Katie, for consistently great recipes 🙂

  3. Shontel says

    Yummmmmy my 2 two boys 7 and 9 absolutely loved it , I also served it with broccoli and they didn’t even make a fuss about ?

  4. Lauren says

    I saw on Instagram you used boxed mac and cheese noodles and your own sauce for the pictures. Which brand of vegan mac noodles did you buy? I’m dying to make them with the nostalgic noodle shape and I haven’t found any that are right yet. Thanks!

  5. Miriam says

    This is delicious! I substituted low sodium veg broth for the water and added in a quarter of a red bell pepper and a sprinkle of smoked paprika. Will definitely be checking out more of your recipes! Thank you!

  6. Amber says

    I’m sorry but this did not taste like cheese at all. The only reason I even gave it 2 stars is it is creamy and rich. This is the first recipe from your site that I have ever not liked, and I’ve tried both sweet and savory. I have made vegan cheese recipes many times, with three different recipes as bases (depending on the ingredients in my pantry and what I’m making it for). I have done two different cashew cheese sauces and the one you referred to that uses potato, carrot, and mustard. All of them tasted better than this. I have never seen any cheese recipe using nutmeg before. Based on the taste of this recipe, I will never use it again. I had to add garlic powder, paprika, salt, and an ounce of goat cheese to make it taste decent (I’m not vegan, but use a lot of vegan recipes because I’m allergic to cow’s milk, and goat’s milk products get expensive very quickly).

    • Jason Sanford says

      Not every recipe is for everyone, and that’s completely ok. I happen to really like this one (and I’m not vegan either) and have made it numerous times, but different people have different tastebuds and there’s no problem with that. However, I did want to mention that if you google mac and cheese recipes, many of them including Saveur, Food Network, and Martha Stewart do include a pinch of nutmeg. You don’t want too much, just a small pinch!

    • Kelly says

      ?? I stumbled upon this blog looking for a vegan Mac & cheese to prepare for thanksgiving. Did you use cashews? I’ve found that I do not like the use of cashews AT ALL in sauces and people rave about. Cashews leave a weird after taste. I will try using macadamia nuts to see if that makes a difference ?

  7. River says

    I made this sauce for the first time yesterday (substituting real butter I had on hand as I’m lactose-intolerant, not vegan) and here’s my non-vegan input:
    it certainly doesn’t pass as cheese but I could understand it being called “cheesy” by vegan standards. That being said it’s incredibly delicious in its own right and I scraped every last bit to lick off the spatula! I’ll definitely make this again!

  8. Tracey Meyers says

    I’ve never been a fan on Mac n cheese but now I have stopped eating dairy I decided to give this version a try!
    WOW!! Its delicious!! I made double the cheese sauce and poured extra on my 2nd helping! Everyone loved it!
    Thank you!!

  9. Gabby says

    Katie! Your recipes are amazing, and this one is no exception. Seriously, the best vegan Mac and cheese I’ve ever made! I mixed in Daiya shredded cheeze and a little bit of nooch, and it was a great combo. I did double the recipe so my fiancé and I could have lots of leftovers. Thank you for creating and sharing such tasty recipes. You’re wonderful!

  10. Rach says

    This was really yummy and not as many ingredients as some vegan cheese sauces. I made the version without cheese shreds, but did use the buttery spread. I think that’s what sold it 🙂

  11. Deirdre says

    OK, this looks AMAZEBALLS! Can’t wait to try it. I clicked on it after seeing it on Instagram yesterday and on a vegetarian and vegan Facebook group today, because it looked so like the Kraft macaroni and cheese which I adored. I normally never buy nutritional yeast, even though I love it, because here in Spain it’s really expensive, but you’ve inspired me to go get it!

    Plus it must have been the hardest subject to get a good photo of! Kudos for the great food photography, as usual!

  12. Grace says

    I’ve made this twice and I love the flavor but I can’t get it creamy! The first time I thought maybe soaking the cashews longer would do the trick although it didn’t make a difference the second time (I soaked for over 6 hours). Any ideas??

      • Mommabear says

        I agree with Dawn. If you don’t have a high speed blender, it’s harder to get the nuts really smooth and creamy without. Before I got a vitamix, someone said starting with a smaller amount of water also helps get them creamier.

  13. marina says

    Omg this was soooo good! Really similar taste to Kraft mac n cheese and definitely one of the best vegan mac n cheeses I’ve ever had!

  14. Becca says

    Hi. You said a serving of of the cheese for the Mac and cheese is 1/3 of the recipe so got much is that for just the sauce?

  15. Alexa says

    Made this last night and the best part is that the kids loved it. Thank you for helping us start the new year in a more healthy way.

  16. Amanda Stear says

    Non Vegan here. Made this for family that’s doing plant-based diet.
    They, my 9 year old son and I really liked it!
    My picky 4 year old was not happy it tasted a little different than his usual boxed Mac and opted for plain noodles.
    But the rest of us had seconds and the recipe was shared!
    Warning: it did smell a little bad while blending. But it was worth the taste! It really did taste like cheese. I followed the recipe to a tee (nutritional yeast).
    Yummy. Plus, one person noted that their air fried cauliflower was good in the sauce as well! Will definitely do this again. So much healthier than the other stuff. Thank you Chocolate covered Katie!

  17. Jennypoo says

    This was a hit with my cheese crazy husband. I used olive oil instead of butter because that’s what I had on hand. And I used garlic powder instead of onion. I added a little bit of the pasta water to make it a little silkier. It was definitely gourmet quality. We’ll be eating this again for sure.

  18. Terje says

    A bit of background – I’m doing veganuary so not usually vegan (I’m veggie though).

    This was pretty good! Tastes like Cheetos (the crisps). I think my blender isn’t very good so the sauce was a wee chunky but overall a solid 7/10

  19. dawn says

    i really like this sauce. how i like it most is as a dip for vegetables or as a nacho cheese sauce. looking forward to discovering what else i like it with!

  20. Erin says

    I’m not sure what I did wrong but the taste of this was not palatable. I expected it to be delicious but it was yeasty and both my cousin and I, crestfallen, gave up on our late night mac n’ cheese dreams.

    • Jason Sanford says

      Yeasty? Nutritional yeast definitely has a flavor that not everyone is a fan of. Just try it with the non-nutritional-yeast option if you aren’t a nutritional yeast fan 🙂

  21. Taylor says

    Just made this and thoroughly enjoyed it. I used apple cider vinegar, roasted carrot, added a little garlic powder and paprika, left out the nutmeg because I just don’t like it (and my taste buds pick it up from a mile away), and completely spaced on using the butter substitute. It came out great. I followed the advice I read in a comment to mix the cashews and water first, and the sauce came out a perfect consistency. Even made that mac ‘n cheese snicky sound when stirred. Such a nice, savory, warming dish on this cold and rainy day. I’m going to enjoy making this again, and trying different variations – thanks so much for posting.

  22. Elizabeth says

    I stopped eating dairy two years ago and have tried to find a good Mac and cheese recipe. This is the BEST. It’s so creamy and gives me the satisfaction and comfort of eating Mac and cheese. I find that the best vegan cheese substitutions don’t taste like the original cheese but are a delicious replacement in their own right. This recipe will be a regular at my house. I can’t wait to use it on veggies.

  23. Cindy says

    It was very good, not a mac and cheese replacement by any stretch, but worthy as a sauce in its own way. My daughter also enjoyed it but could tell right away that it was a vegan cashew cheese sauce (I’m vegan, she’s not so she gets a mix of sauces). I’ll make it again for sure as it was very enjoyable.

  24. Amy H says

    I just made this tonight and oh my god I was so shocked at how cheesy and delicious the sauce is! I added roast cauliflower to the pasta and added bit more water to the sauce to make it thinner. Thanks so much for the recipe it’s way better than my other vegan Mac and cheese recipe! Yum yum yum

  25. Zoe says

    I won’t compare this to The Blue Box – because even that doesn’t taste like I remember it, since they made the recipe healthier. But I just served this to a group – none of us vegans, two vegetarians – and we all thought this was really tasty. I did not use vegan cheese, just the cashews. I would definitely call it both creamy and cheesy.

  26. Kristy says

    This is THE BEST vegan mac and cheese ever!! Both my kids, 10 & 12 loved it!! I didn’t tell them it was vegan and homemade because they love the packet stuff. They had no idea and thought they were eating the packet stuff. So happy that I can give this healthier version and that it’s vegan!! Thank you for the recipe ??✌?

  27. Lucy says

    Thank you soooo much for sharing – I just made this for dinner and it’s so delicious! Satisfied my cravings!

  28. Jennifer Marino says

    I made this recipe for the second time this week. ?❤️ So so so very delicious and creamy and amazing. Thank you!

  29. Taylor says

    I’m not vegan or even vegetarian but I’ve made this 3 times in the past month and love it! The first time I made it with penne and use onion powder. I would definitely recommend making sure that the pasta you use is macaroni, as the the penne was just too big and chunky to use with this sauce. I now use garlic powder instead of onion powder and find the taste much nicer with the garlic. Also, make sure you add enough water, the first time I made it I didn’t use enough and it was very gluggy.

  30. TeenChef says

    Wow! This is so good! I went into this with no expectations, but it turned out amazing! Honestly, it’s a passable imitation of cheese— if I hadn’t been the one to make it, I probably wouldn’t be able to tell it was vegan. I’m really impressed!

  31. sydney says

    This recipe is the best!! dont like the ones that have potato in it. I just added a tad of smoked paprika and it was the shiz

  32. Shawna Hoffman says

    I just made this and all I can say is OH EM GEE!!! This is awesome! I used whole wheat rotelli noodles and added shredded cheddar vegan cheese. I used less noodles so I would have more sauce. Bravo!

  33. Mary says

    It is SO GREAT to read that many many families love this recipe! I like it too ?
    I called this “Mac & Cheese” when I served it for family dinner.
    “Where’s the Cheese??” is the question they all asked… ? ? ?
    If I replaced the word “cheese” with a different word, maybe they would have liked the flavour because they didn’t expect Cheese…? ? ?‍♀️

  34. Elizabeth Dobson says

    This recipe was really good!! After making your secret ingredient peanut butter cookies I thought, “this girl is onto something! Gotta try her Mac!” It did not disappoint. I think I’d just eliminate the salt next time. It was a little salty for me as is and I think the nooch was salty enough! Thanks for a great recipe!

  35. Kathie says

    Question – Do you have a favorite brand of nutritional yeast? I’ve never used it but have heard taste and quality can vary greatly. thank you!

  36. Clare R says

    Oh man, I was SO hesitant while cooking this. I’ve only been vegan for a few months and have never tried vegan Mac and cheese, so seeing the ingredients I wasn’t hopeful. But oh man, this is so good!! I added a pinch of smoked paprika and it’s amazing! My sauce was a little grainy, just cos I was inpatient and only soaked the nuts for 1 hour 45, but it still tastes great. Thanks for the recipe!

  37. Claire says

    This was great! After trying this there is no need to try any other vegan mac and cheese recipe. The comments gave me the impression that it wouldn’t actually taste like cheese, but I thought it did!

  38. Suz says

    I just made this sauce. It is fabulous and full of flavor! The steamed carrot gives it that wonderful cheesy color. Excited to try it on macaroni tonight. I made the version with just the nutritional yeast. I may add some shreds for serving but it certainly doesn’t need anything added to it 🙂

    Thanks for posting!!

  39. Jim says

    Hello! I love this recipe and make it all the time. It really is the best vegan cheese sauce. I was wondering if you had ever tried freezing it, and if you did, if it was ok after. Thanks!

  40. Andy Ross says

    Suum Cuique but this is NOT Mac and Cheese, it’s Mac and a Cheese substitute and tastes nothing like a traditional Cheese sauce.
    I’m fed up with Vegans calling foods by their traditional names when in fact they are nothing like the non-vegan originals.
    Cheese is made from the pressed curds of milk anything else is a substitute

  41. Dee says

    Hello, I haven’t made this yet but just wondering if the sauce freezes ok? I’m only one person and would love to make loads of Mac and cheese in one go to enjoy at a later date. Thanks in advance for your help!

  42. Jill says

    So, I made this for the first time last night. I must say, I was SUPER skeptical because the ingredients for this alone sound weird when mixed together lol, however, I don’t know how, but they work together. I followed the recipe to a T and it is the most SIMILAR to kraft mac and cheese vegan version I have made. Nothing vegan will ever (to me) taste exactly like the non-vegan version, but this is a way healthier version and it does taste delicious and reminds me a lot of the kraft version

  43. Jim says

    I made this exactly as written (using nutritional yeast) and it was so amazing!! I love Mac n cheese and always looking for a healthier version (I’m vegetarian trying to be more vegan). Will definitely make this again, wouldn’t change a thing! Thank you!

  44. Katie says

    We LOVE this cheese sauce! We have used it on pasta, but we also like it as a dip for chips, crackers, carrots, peppers, etc. I especially like to mix it with pick de Gallo and dip tortilla chips in it. My husband, my 9 year old and I eat this sauce at least once a week!

  45. Marie says

    I’ve made this more than a handful of times now and it’s super easy and delicious. I don’t put any non-dairy cheese and I skip the butter spread/oil as well and it’s perfect every time. Thanks for the perfect recipe.

  46. cc says

    This is absolutely worth trying, whether or not it “works” is mostly up to personal taste. I think it’s a winner! I added 1/2 tsp of Crystal hot sauce (any vinegar based hot sauce will suffice) which didn’t add any heat but got it closer to that tang that the boxed stuff has. Let’s be honest, Kraft boxed M&C doesn’t taste like cheese, so it shouldn’t surprise us that this doesn’t really, either. It’s gooey, creamy and hits the spot!

  47. The Missing Link says

    I’m an anti-vegan and this recipe is better than any other Mac and Cheese I’ve ever had. Ever. Period.
    This recipe might bring me over to the dark side…
    Pressure cooking the carrots made for an exceptionally creamy sauce. A smidge of mustard and/or sriracha takes the flavor up a notch. Using aquafaba for the rest of the thinning liquid helps with the cheesey-gooey texture. Leave out the fake cheese.

    • Jason Sanford says

      I’m also a non vegan who loves the recipe, but I’ve never tried it with aquafaba. Thanks for the recommendation, I am so interested to try that now!
      Jason

  48. Julee says

    I left out the vinegar by accident, still came out delicious. Next time I will definitely double the recipe, it doesn’t make enough for my big eaters.

  49. Jennifer says

    I LOVE this recipe! It might be an addiction. The only thing I’ve changed is that I use nut milk instead of water, but both ways are delicious!

  50. Kathleen says

    Hi. I made this tonight and I was pleasantly surprised by the taste. Though mine came out gritty (I guess my blender isn’t powerful enough) and a bit dry. Also, I found it too salty. Overall, good flavor. I will make again but perhaps add more water and less salt. Thank you for the recipe!

  51. Missy says

    The recipe looks great, but I’m wondering how much is “3 servings of pasta”, and did she use the shreds or nutritional yeast for her photoed results? Thanks so much!

  52. Mary says

    I made it by steam/cooking the carrot above the boiling pasta. If you cover the cashews with water, boil them in the microwave and let them set for 10 minutes, they will be ready to blend up when the carrots are done. I mixed in raw cauliflower and onions to the final version, then baked with breadcrumbs on top at 350 for 30 minutes. The result was a fresh bite of veggies that weren’t too soggy and a crunchy topping to counterpoint the sauce. Husband says we can throw the other recipes out and keep this one.

  53. Danny says

    Okay so I just made this and to tell you the truth I was sceptical, especially when I tasted the sauce before I poured it over the pasta.
    But man, this stuff is the bomb. It’s not like actual mac and cheese, but it is what it claims to be. Which is, absolutely delicious. It is also definitely the closest I have gotten to mac and cheese. Would make again.

  54. Colby says

    This really yummy! I’ve always been skeptical of vegan mac and cheeses but was so pleasantly surprised with this recipe! I omitted the carrot only because I didn’t have any, and it still came out great! I also like a lot of sauce on my pasta so it only covered 2 portions for me, but probably could’ve stretched to 3 as listed in the recipe.

  55. Christie says

    Hi – thinking of trying this tonight. Can the sauce be made ahead and reheated? Or does it need to finish cooking just as you’re putting it on the pasta?

  56. Yvonne says

    Looks like a really good recipe. Miyoko’s has a vegan butter that taste better than butter which may taste great in this. Also Whole Foods 365 brand has a delicious smoked gouda that also may be great in this recipe.

  57. Lori says

    Oh. My. This was wonderful, and so simple to make! I doubled the sauce recipe for a family of four (including 2 teen boys) added steamed cauliflower, broccoli, and peas to add some veggie servings to this meal, and also used red lentil fussili as the pasta. The whole family loved it and there were leftovers for my hubby’s lunch today, and clean up was super easy. Thank you so much for this way-better-than-boxed recipe.

  58. Stephanie says

    Yum! I just made this and it’s the best vegan Mac and cheese recipe I’ve made. I already had all the ingredients in my kitchen, which was a bonus 🙂

  59. Chelsea says

    This is so good! I hate when I see posts that say “the best”.. because they usually don’t end up that good.. but this one really is! I have tried several vegan Mac n cheese recipes, and this is by far my favorite. I probably make it at least once a week! Im so happy I found this recipe, and I don’t think I could live without it. 🙂

  60. Marie says

    Very good. I’m into topping my Mac and Cheese with sauté mushrooms. You guys should give it a try!

  61. Raquel says

    What the heck! This was… incredible. I am an avid vegan mac and cheese hater. Everything I have tried frozen and boxed is disgusting. The recipes I have made at home have been edible but not good and have tasted nothing like Mac and cheese. This to me almost tastes like the real thing! It is brilliant! The carrots give a believable cheese color and the sweetness somehow tempers the funk of the nutritional yeast. The addition of vinegar was smart because it gives that cheesy tang. The recipe is honest to god perfect and the only mac and cheese recipe I will ever make from on. Only thing I change is using nondairy milk(I actually used unsweetened oat milk and it was fine) in place of water to make it creamy. I also had no issues quick soaking the cashews in hot water. It was still creamy.

  62. Vicki Lachelt says

    Hi Katie,
    I just bought your new book yesterday and I see a lot of interesting things. I was surprised that there was no nutritional information, though. I always like to know the content, as you put it in all the recipes you share.
    By the way, I made your healthy banana bread yesterday and it turned out great! The texture and taste are as good as the other recipes I’ve made containing eggs and sometimes butter.
    Congratulations on your new book and best wishes for your continued success!
    Vicki Lachelt

      • Vicki Lachelt says

        Thanks, Jason. I downloaded it, but am having difficulty opening it. Is it a pdf like the book is?

        • Jason Sanford says

          Hi no, nothing to download, just a link, it should show up online so you can view it online. You can copy and paste it into a word document if you want a hard copy without having to go to the link. Let me know if that doesn’t work!

          • Vicki Lachelt says

            Thanks, I see that. I will just bookmark it so I can find it easily.
            Thanks, Jason

          • Vicki Lachelt says

            Hi Jason,
            I’m trying to access all of the nutritional information for the breakfast cookbook and it appears that it only has half of the book and doesn’t cover all. Is there a different way you can send it to me?
            Vicki

          • CCK Media Team says

            Hi! We can definitely send it a different way, but it’s the same recipes – what ones are you missing?

  63. Lauren says

    I am vegan but my mummy sit on her backside doing knitting and wont make me any vegan stuff I am very cross with her

  64. Rachel says

    Finally made this today and absolutely love it! Doubled the recipe and used a nutribullet then mixed the sauce with cauli, brocc and macaroni. Sooo good, really easy and quick. So glad I finally got around to trying it!!

  65. Katie says

    I L-O-V-E this cheese sauce! It’s excellent mixed with pico de gallo as a dip. It’s good on pasta too. It tastes great warmed up left over for 2 days, in my experience. I actually put in half the salt, otherwise find it too salty. Also, you can boil the cashews for 15 minutes instead of soaking (if you’re like me and always forget to plan ahead!!).

  66. Denise Corklin says

    Really creamy and delicious! I make a lot of cashew cheese with red peppers but appreciated the idea of using carrot. To prepare my carrot quickly I simply scrubbed it and threw my giant carrot in the microwave for a little over a minute. I whirled this in my Vitamix long enough for it to get steamy hot so I didn’t need to cook it. Tasted good so I steamed a second carrot and started dipping it into a bowl of the cheese sauce. Loved my pre-dinner treat! My fussy husband enjoyed his cheese sauce over pasta and even my non-vegan dad had seconds. Thank-you again Katie!

  67. Brittnee says

    FINALLY someone used vinegar instead of lemon juice! I have a lemon allergy and finding vegan foods without lemon can be a feat! (When did lemon start going into everything?!) Its hard to want to make a new recipe when I already have to alter it. Can’t wait to try this!

  68. Nia Waterhouse says

    Hey So like you I DO NOT DO vegan mac and cheese. I learned a long time ago that there are something you just have to let go of in the vegan transition and mac and cheese was definitely one for me. But after i tried this recipe i knew there was something special here. I had to half the Nutritional yeast because it was overwhelmingly tangy (braggs) but with that alteration and about a tbs of vegan butter ,some diced shitake mushrooms, and spinach. It is absolutely heavenly. Thank you for this!!!! I will be winning mac offs and impressing my inlaws because of you!

  69. Jennifer says

    Honestly the best and easiest vegan Mac n cheese recipe ever. It’s my ultimate comfort food and even my omni husband steals a few bites!!

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