Vegan Recipe: Best Mac and Cheese

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This is the best vegan mac and cheese I’ve had. This was originally posted by VegNews here:

What You Need:

Macaroni Veggies Sauce Spices
  • 4 quarts water
  • 1 TBSP sea salt
  • 8 oz macaroni
  • 1 cup water
  • 1 cup (1 medium sized) potato
  • 1/4 cup (1 medium sized) carrot
  • 1/3 cup (1/3 medium sized) onion
  • 1/4 cup raw cashews
  • 1 tsp sea salt
  • 1/4 tsp (1 clove) garlic, minced
  • 1/3 cup (5 TBSP) vegan margarine
  • 1/4 tsp Dijon mustard
  • 1 TBSP lemon juice
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne
  • 1/4 tsp paprika (optional)

What You Do:

  1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and set aside.
  2. In a saucepan, chop and add potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
  3. In a blender, add cashews, salt, garlic, margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
  4. Mix the cheese sauce with the macaroni in a large pot or bowl. Optional: Spread mixture into a 9 x 12 casserole dish, and dust with paprika. Bake for 30 minutes at 350 degrees or until the cheese sauce is bubbling and the top has turned golden brown.


You can use 1 Tbsp of Miso and 1 Tbsp of Tahini in place of the Dijon mustard to make the sauce even creamier.

Some say “Mac and Shews” is better. It’s interesting because it uses sauerkraut.

recipes, vegan