Vegan Mac & Cheese

I love KD…. or “mac & cheese” but let’s face it… it’s not really that healthy. But it was cheap. When my husband and I first got married, we practically lived off it. I’m surprised I still enjoyed it – though we’ve rarely had it over the years and certainly not in the last 2+ years!

Even being vegan, I’d still have mac & cheese made with a mixture of different vegan cheeses but I don’t always have several varieties in the fridge at the same time. But I always have the ingredients for this recipe in my pantry!

Now keep in mind, this recipe doesn’t taste like typical mac&cheese but it’s still a lovely recipe. Store bought cheese can be added to it if you wish. My husband felt it should have been more cheesy – but he’s also not vegan. I felt it was perfect – though I wish I had added the pepper flakes. Hubby doesn’t like spicy so I left it out.


2 Servings


  • 100 g potato peeled and chopped
  • 50 g carrot peeled
  • 1/4 cup raw cashews
  • 1/4 cup unflavored plant based milk
  • 1/4 cup  vegetable broth (or use more plant-based milk instead)
  • 1/4 small onion
  • 2 cloves garlic
  • 2 tbsp nutritional yeast
  • 1 tbsp arrowroot flour
  • 1/4 tbsp lemon juice or lime juice
  • 1/4 tsp sea salt
  • Black pepper to taste
  • 1/2 tsp onion powder
  • crushed pepper flakes (optional)
  • 6 oz Pasta of choice

Crumb topping Ingredients

  • 2 tbsp vegan butter
  • 1/4 cup panko crumbs
  • 2 tbsp vegan parmesan
  • 1/4 tsp paprika


  1. Soak cashews overnight. If you forgot, or decided to make it last minute, soak in boiled water for at least 15 minutes until they are soft. Discard the water.
  2. Cut the potato and carrot into 1-inch cubes and cook in salted water for about 10-15 minutes or until tender and drain.
  3. Boil your favorite pasta as per the instructions on the packaging.
  4. Add all the vegan Mac and Cheese ingredients into a food processor or blender and blend until completely smooth.
  5. Drain the pasta and pour the sauce into the pot and bring to a boil. Let it simmer for about 1-2 minutes, stirring constantly. Add drained pasta, pinch of crushed pepper flakes and mix thoroughly.
  6. You can serve it up and enjoy here without the topping, but it is really yummy with it!
  7. Preheat oven to 350°
  8. Using either individual ramekins or one baking dish, pour in the pasta mixture.
  9. For the topping, melt the butter and add the other ingredients, mix thoroughly.
  10. Pour it onto the pasta, press down a bit to keep it in place and put into the oven.
  11. Bake 25-30 minutes.
  12. It will be very hot, so allow to sit for 5 minutes before serving

Nutritional Information (excluding topping)


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