bird watching BG

Wednesday, March 9, 2011

The Best Vegan Mac And Cheese

This is probably the best vegan meal Ive ever made (or tasted). And Steve and Levi agree. I usually make 3 dishes of it at a time and keep it in the fridge to eat throughout the week, that is how much everyone loves it. Levi has eaten more of this than anything else. Its amazing.

The best part is.... there is NO vegan cheese in it (i have still yet to find a vegan cheese that I love). Its incredible.
You must must try this.... even meat lovers can appreciate this!

What You Need:
  • 4 quarts water
  • 1 tablespoon sea salt
  • 8 ounces macaroni
  • 4 slices of bread, torn into large pieces
  • 2 tablespoons + 1/3 cup non-hydrogenated margarine
  • 2 tablespoons shallots, peeled and chopped
  • 1 cup red or yellow potatoes, peeled and chopped
  • 1/4 cup carrots, peeled and chopped
  • 1/3 cup onion, peeled and chopped
  • 1 cup water
  • 1/4 cup raw cashews
  • 2 teaspoons sea salt
  • 1/4 teaspoon garlic, minced
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon paprika
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 rinse with cold water. Set aside.
  2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
  3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
  4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
  5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Thank you vegnews for this amazing recipe


  1. A+++++++++++++++++++++++++++++++++++++

  2. I have been searching high and low for the perfect vegan mac and 'cheese'. Can't wait to try this one! Thanks for sharing.

    1. I was just checking it out. How was it?

    2. I just made this tonight and the cheese sauce is surprisingly convincing! I haven't baked it yet (it's for tomorrow) but I would double it if you plan on using a 9x13 pan. Seemed like I had a lot of room in that pan. And I'm really wishing I had doubled it. Next time!

  3. This is my FAVORITE mac n cheese recipe too!

  4. My cousin made this for me Easter dinner since I can't eat dairy. After telling me what was in it I was skeptical on it tasting anything like cheese. This was the BEST vegan mac n cheese I have ever tasted. Other non-vegans that tried it couldn't believe how good it was. I will make this all the time now! And I'm excited to experiment with this sauce in differnt dishes, maybe something mexican? So good!!!!

    1. I have now made this a few times using steamed cauliflower instead of noodles. It is also amazing, I still top it with the bread crumbs and bake for 30 minutes. Delish!

    2. I used this cheese sauce as a base, added 1 cup of vegan chicken broth, and 3 cups of steamed veggies (broccoli, cauliflower, carrots and potatoes) and made a great Cheesy Veggie Soup. So amazing, thank you!

    3. Oh my, I have to try cheese soup! My kid loves cheese soup but I can never eat the store brand because I'm lactose intolerant

  5. This really is the best! I have used this with freeze dried carrots and potatoes and onions and it works just as well. I love the cheese sauce on broccoli or other veggies too!

  6. Can you make this recipe without the bread crumbs on top?

    1. Yes, you can. I just make the cheese sauce and add it to pasta, or veggies. I also use the cheese sauce to make grilled cheese sandwiches!

  7. This is the best vegan Mac and cheese I've had or made! The first time I made it, it was a little more dry than I'd like. So second time around I doubled the water, lessened the cayenne and added a splash of white truffle oil. I can't believe this recipe! Thank you for sharing this.

  8. Made this for Thanksgiving this year and it was fantastic! The omnis loved it, nice work :)

  9. Do you need to soak the cashews?

  10. I would, #1 soaking helps sift out any dirt, #2 they sprout and are easier to digest, #3 they blend more smoothly. Thirty minutes or more will do it.

  11. Alisa, thank you for sharing my vegan mac and cheese recipe! So glad you all like it! =)
    Marissa: Yes, you are welcome to omit the bread crumbs.
    Alice, the cashews don't need to be soaked as long as you blend until the sauce is completely smooth.

    You can see more of my free vegan recipes here:
    Here are my vegan how-to videos:

    By the way, I have revised and improved my vegan mac 'n cheese recipe (the original one shown above) to omit vegan margarine and boost the protein while simplifying the ingredients and the process. Still no nutritional yeast (of course you're welcome to add it). It's in my ebook, Comfortably Yum:

    Happy cooking and joyful eating to all!
    Allison Rivers Samson
    Maven of Mmmm...
    Allison's Gourmet

  12. I agree with you. This IS the BEST Mac and Cheese EVER! Three out of four kids asked for seconds (we don't count the two year old), and my husband and I had a difficult time not devouring the entire baking dish! The three kids are ages 4, 6, and 8. Thank you very much for sharing this wonderful recipe. I shared with other friends who are both vegan and non vegan. I look forward to creating this again! I did make one add, which was to throw in half an orange pepper, as I had it on hand and wanted to use it up. Thank you again! Sooo Goood!!!

  13. I love the sound of this; the only thing that slightly worries me is the amount of onion/shallots in it. I don't mind a little onion but have always been wary of it in "white" sauces as it tends to amplify the onion flavour. Is it possible to reduce or sub in garlic instead? (Weirdly, I've always been a fan of garlic, but not shallots, chives or onions!)

  14. I love the sound of this; the only thing that slightly worries me is the amount of onion/shallots in it. I don't mind a little onion but have always been wary of it in "white" sauces as it tends to amplify the onion flavour. Is it possible to reduce or sub in garlic instead? (Weirdly, I've always been a fan of garlic, but not shallots, chives or onions!)

  15. Question, could anyone tell me if these as US or UK measurements? I'm from belgium and i need to know so i can recalculate it to metrical system

  16. oh my, unbelievable, i tried this and ate it all except one small portion. I offered to my reluctant daughter, she said, 'that's good, Ma' and later on asked, 'you're gonna eat the rest of this?'. I'm on my second batch to share with friends at work.

  17. Love it! Love it! Love it! So did daughter and grand kids (ages 3 and 2 - they don't know no better); but my daughter did and she finished off the rest.

  18. Loved it, definitely a "make again". My husband even requests it!

  19. Hi, I'm also an Alyssa in Alaska ;)
    This is THE BEST vegan mac and cheese I've ever found. My husband and roommate could not believe it was vegan and said it tasted like it came from a fancy restaurant! Thank you for the recipe!

  20. Finally made this recipe and only changed a few things, extra garlic and no shallots, used extra white onion instead. Topped with the bread crumbs and homemade cashew/nutritional yeast parm cheese and baked a little longer than normal...the kids and hubby both approved! Newby vegan family here, thanks for classic comfort food recipes! We loved this one!

  21. I have to say, I don't normally comment on these things, I usually cook and run! But this recipe is amazing! I am vegetarian going vegan, the rest of my family eat meat but they all loved this! Just one quick question, can this be made up and frozen? It would be a great thing to keep in the freezer for a quick tea.