The BEST Vegan Mac n’ Cheese

I’m on a roll, if I do say so myself.

Last night I made a Vegan Mac n’ Cheese that rivals one of my all-time favorite recipes– the Barefoot Contessa’s Mac n’ Cheese! Of course, her version is filled with milk, butter, flour, gruyere and cheddar cheeses. You really can’t go wrong when the ingredients are that rich and decadent.

vegan-mac-n-cheese

It also beats-the-pants off of Kraft’s “the cheesiest.” (If you’re into that stuff, which I’m not.) Do you know I actually hated mac n’ cheese as a kid? I thought all mac n’ cheese was neon-orange and out of a box. Totally unappealing, if you ask me.

However, I dare you to try my healthier version and not moan with delight. It’s that good. And there’s not an ounce of cheese, butter or flour in sight.

No neon-orange coloring, either!

Vegan Mac n’ Cheese
inspired by Everyday Raw

Ingredients:

For the cheese sauce:
1 1/2 cups raw cashews
3 T. fresh lemon juice
3/4 cup water
1 1/2 tsp. sea salt
1/4 cup nutritional yeast
1/2 tsp. chili powder
1/2 clove garlic
pinch of turmeric
pinch of cayenne pepper
1/2 tsp. mustard (dijon or yellow)

For the macaroni n’ cheese casserole:
16 ounces of elbow or shell pasta of choice
freshly ground black pepper
paprika, for garnish

*Optional add-ins: Roasted broccoli, sauteed mushrooms, spinach (I highly recommend these!)

Directions:

Preheat the oven to 350F. If you are adding roasted broccoli (<– recipe here) to your dish, this would be a good time to start preparing that, so it can roast in the oven while you work on the rest! You should also start boiling some water for your pasta.

I opted for gluten-free, quinoa shells, but any pasta will do. Trader Joe’s often sells brown rice elbow noodles that would be great, too!

While you’re waiting for your pasta to cook, start working on the “cheese” sauce.

If you have a Vita-Mix, or other high-powered blender, making this sauce is a cake-walk. Simply throw the first ten ingredients into the blender, and blend until smooth and creamy! If you do not have a high-powered blender, don’t worry– you can easily use a food processor or blender to process the cashews first, until they are finely ground, or ideally, a nut-butter-like consistency. Once your cashews are thoroughly processed, add the rest of the ingredients and process until smooth.

You should have a thick, smooth sauce.

At this time, you should check your pasta. Once it’s cooked to your liking, drain and rinse it, then return the pasta to the pot to be mixed with the cheese sauce.

If you’re adding any roasted or sauteed veggies, this would be the time to do it. I highly recommend adding roasted broccoli to this dish–> Austin and I both agreed the bites of broccoli were our favorite part!

I also decided to saute a handful of mushrooms, that I had leftover from our Mushroom Risotto from the night before. The mushrooms were a good decision, they added a really nice texture to the dish!

You can serve the hot Mac n’ Cheese immediately at this point, for a creamy and delicious meal, or you can bake it for a firmer, dryer texture. (My husband prefers this meal on the drier side, so I usually bake it for his benefit.)

To Bake:

Once you’ve mixed everything together, pour the mac n’ cheese into an 8 x 8 square dish and garnish with a sprinkle of paprika and black pepper.

Bake at 350F for 30 minutes, then let it cool for about 5 minutes before serving.

best-vegan-mac-n-cheese

No one will believe this dish is vegan.

Taking into account that people will probably go back for second-helpings, this dish should serve 4 happy people.

Enjoy!!

4.8 from 135 reviews
Vegan Mac n' Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A creamy, vegan "cheese" sauce that's sure to fool even the pickiest of eaters!
Ingredients
  • 1½ cups raw cashews
  • 3 T. fresh lemon juice
  • ¾ cup water
  • 1½ tsp. sea salt
  • ¼ cup nutritional yeast
  • ½ tsp. chili powder
  • ½ clove garlic
  • pinch of turmeric
  • pinch of cayenne pepper
  • ½ tsp. mustard (dijon or yellow)
  • 8 oz. of elbow or shell pasta of choice
  • freshly ground black pepper
  • paprika, for garnish
  • *optional add-ins: roasted broccoli, sauteed mushrooms, spinach (I highly recommend these!!!)
Instructions
  1. Preheat the oven to 350F. (If you are adding roasted broccoli to your dish, this would be a good time to start preparing that, so it can roast in the oven while you work on the rest!) You should also start boiling some water to prepare your pasta.
  2. If you have a Vita-Mix, or other high-powered blender, making this sauce is incredibly easy. Simply throw the first ten ingredients into the blender, and blend until smooth and creamy!
  3. If you do not have a high-powered blender, don't worry-- you can easily use a food processor or blender to process the cashews first, until they are finely ground, or ideally, a nut-butter-like consistency. Once your cashews are thoroughly processed, add the rest of the ingredients and process until thick and smooth.
  4. At this time, you should check your pasta. Once it's cooked to your liking, drain and rinse it, then return the pasta to the pot to be mixed with the cheese sauce.
  5. If you're adding any roasted or sauteed veggies, this would be the time to do it. I highly recommend adding roasted broccoli to this dish!
  6. Serve immediately while hot, or move on to the next step for baking.
Baking Instructions: (optional)
  1. Once you've mixed everything together, pour the mac n' cheese into an 8 x 8 square dish and garnish with a sprinkle of paprika and black pepper. Bake at 350F for 20 minutes.
  2. Let cool for about 5 minutes, then serve!

Β —

*Note: You could keep this dish properly combined by serving the cheese sauce over cooked spaghetti squash or spiralized zucchini noodles. Personally, we were feeling the more traditional shell pasta last night, but I’m sure it would taste great either way!

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

448 thoughts on “The BEST Vegan Mac n’ Cheese

    1. Kim

      Made this tonight, also with roasted broccoli and sautΓ©ed mushrooms. Delicious! Will become a staple for me. Thanks!

      Reply
      1. Carl

        Wow, first of all, let me say this was amazing. The flavor is out of control good. At first I thought with all the spices that it was going to be HOT , but it wasn’t at all. It was more a zesty deliciousness that I loved. I decided to steam the broccoli instead of roasting it and it came out awesome. By the time the pasta was done I was too impatient to wait and bake it in the oven for a little longer, so I ate it as is and it was delicious. My mom was super skeptical about trying it because its vegan, but after trying just one small bite, she was hooked and wanted an entire bowl full. This recipe is a winner. Anyone who hasn’t, definitely needs to try it!

        Reply
  1. [email protected]

    I really need to get a vitamix!

    Reply
    1. Jess

      Before I got my vitamix, I used a good quality braun hand blender in a plastic juice jug (round with smooth, straight sides). It worked really well for stuff like this. When blending nuts, if you don’t have a vitamix or blendtech, don’t add a lot of water to start, make it into a thin paste and then add more liquid. It will come out smoother. (A tip I got from someone else, when learning how to cook vegan!)

      Reply
    1. Megan Post author

      Yes, I’d love to be your personal chef! I’m whipping up a batch of macaroons with YOUR name on it as we speak. πŸ˜‰

      Reply
  2. Ayla

    Okay, definitely bookmarking this! I have always loved mac ‘n’ cheese but my sister? She is absolutely crazy about it and has been pushing me to make her a vegan version since she wants to start cutting back on dairy. This looks like it would do an amazing job of convincing her to FULLY give up dairy.. maybe. I can dream. πŸ˜‰

    Reply
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  7. Kathy

    Well, another fabulous Sunday meal. We will definitely try the broccoli and rice with “cheese” sauce. When you turn on the blender. It’s like magic. Cashew and stuff= Cheese! Way cool.

    Reply
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  9. Jenna

    Hi! I’m unfortunately allergic to cashews (and walnuts, pecans, and pistachios) but do you think there’s another nut substitute that could replace the cashews in this recipe? I’m dying to try it, it looks so amazing!

    Reply
    1. Megan Post author

      Hmmm… can you have other tree nuts, like Brazil or Macadamia nuts? I would think those would work well.

      I’ve tried using almonds before and the sauce wasn’t quite as creamy as the cashew-version, but if you soak the almonds for 4-6 hours before hand, they should blend pretty smoothly! I’d say any nut (other than peanuts… that could be gross) would work, though the flavor might be slightly different– but still good!

      Reply
      1. Devon

        This looks simply wonderful. I’m on an anti-candida diet right now and unfortunately cashews are a no-go, so I am so excited to try this with almonds! I have whole almonds and slivered, which do you think would work best? Thanks for posting!!

        Reply
        1. Megan Post author

          You never know until you try! The hemp seeds may affect the flavor and texture, so you might have to experiment a bit… but it’s worth a shot!

          Let us know how it goes! πŸ™‚

          Reply
        2. bizoune

          I never followed a recipe before and I still haven’t… I replaced the water with vegetable broth and added some Hemp seed milk to make it more creamy… Best Mac&Cheese I ever had.

          Reply
    2. Nicole

      Try chickpeas instead of the cashews….I didn’t have enough cashews so I added some chickpeas and it was very good and had the creamy texture you would desire for “Mac and chese” πŸ™‚

      Reply
    3. Jaime

      There is a great recipe with sunflower seeds and veggies. Its from Isa Chandra. Its delicious. Sunflower Mac. Google it!

      Reply
  10. Yolanda

    Thank you for this amazing recipe! I made this the other day and me and fiance wolfed it down. I call it crack mac n’ cheese..it’s that good:)

    Reply
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  12. Michael

    Great Website, Info, Recipes, and Illustrations! It seems you have put a good amount of work into your blog. Props!

    My main issue is that it seems that some of your recipes violate proper food combinations. I read your section on it so I understand you are aware of them.

    For example: In this recipe, please correct me if I’m wrong, but isn’t the pasta, a starch, and the nuts, a protein ? Which is a staple bad combination ?

    Also, In my research I have also read that tomatoes inhibit the digestion of starches and is a bad combination. This is because the enzyme, ptyalin, acts only in an alkaline medium; it is destroyed even by a mild acid.

    Right now I am assuming maybe you are just loose with your food combining rules but maybe you know something i don’t. If so, enlighten me so I can make some of your delicious looking recipes!

    Your thoughts would be appreciated.
    – from a fellow Artist & Health Conscious Individual

    Reply
    1. Megan Post author

      Hi Michael!

      Yes, some of my recipes don’t take food combining rules into consideration, as my husband doesn’t follow these rules and many of my readers don’t, either. I feel that upgrading from traditional mac n’ cheese to this healthier version is still a great improvement for many people!

      I do try to note when a recipe isn’t properly combined, though–> as I did at the bottom of this recipe for Mac n’ Cheese. I try to recommend ways to keep it properly combined, too, like serving this “cheese sauce” over spiralized zucchini noodles instead. I usually enjoy it over a bed of steamed veggies, myself, and it’s delicious!

      Also, I don’t get into super-specifics with food combining. My body simply isn’t sensitized enough yet to feel a difference on how tomatoes affect my starch digestion. (of course, I rarely eat grains, so this isn’t an issue for me very often) I find that keeping the major food categories separate– starches, flesh, nuts & seeds, etc– is simple enough for me to practice regularly, and keeps me feeling great.

      Hope you enjoy the recipes!

      Reply
  13. Alyssa

    First off, let me note that I am a huge fan of nutritional-yeast based cheeses. I’ve tried tons of recipes (and I like everyone of them) but yours is the best! Thank you! I will be linking back to it on my blog to spread the love. Love you site too by the way and your outlook on food!

    Reply
  14. Andrea

    I think this is my favorite thing to have come out of my vitamix EVER!!! I have an 8yr old (huge fan of boxed Mac and cheese) and a 15mo old and all our plates were spotless!! We had leftovers for breakfast (we couldn’t wait for lunch) my 15mo old even clapped when it came out of the fridge. WINNER!!! We aren’t vegan but I am trying to go natural and unprocessed and I do love a good vegan recipe!! How would I make this just a cheese sauce for maybe veggies?? Do I bake alone or casserole it??! Thanks this is my 3rd recipe I’ve made of yours and I have loved every one!!!

    Reply
    1. Megan Post author

      I’m glad it was such a hit!! Thanks for letting me know. πŸ™‚

      I’ve served the cheese sauce directly over a bed of steamed veggies, and have also baked it as a casserole– both ways work really well!

      Reply
  15. Andrea

    After the sauce is made in the blender does it have to cook for 30 min?? Or is it ok right out of the blender? I’m making batches and freezing so I have a quick no fuss meal!

    Reply
  16. Living Outside of the Box

    Made it tonight, and loved it! Funny enough, I will never get my kids to like a “fake” mac-n-cheese, but it was a winner for me…and I’m pretty tough to please, too! πŸ™‚ I also loved adding the roasted broccoli…I’ve never tried roasting it before…wonderful!! Thanks again!

    Reply
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    1. Megan Post author

      Sunflower seeds may be a good option, as would Brazil or macadamia nuts. Each may lend a slightly different flavor to the sauce, so make sure you taste it as you go, and adjust it to your liking!

      Reply
  18. Heidi

    This is one of our favorite recipes, even of my cheese-loving daughter. I’m taking it to a potluck next week, and even before she tasted it, the hostess wanted the recipe.

    Reply
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  20. Celia

    Hi Megan, question for you. About how much cashew butter does 1.5 cups of whole cashews yield? I want to try your recipe but go the lazy route and use premade raw cashew butter. Thanks!

    Reply
    1. Megan Post author

      In my experience, 1 cup of nuts = 1/2 cup nut butter. So, I’d use 3/4 cup of cashew butter for this recipe.

      Hope you enjoy it! πŸ™‚

      Reply
  21. Myssi

    Made this for lunch and I thought it was soooo goood! My main concern was my children since they’re a little more picky than me. My most picky my 5 year old didn’t like it but my six year old, three year old, and one year old each had three helpings. When I asked my six year old if he liked it he said, “no, I LOVE it!” Now that is high praise indeed! Thanks so much for the recipe!!

    Reply
  22. amy

    Hi there! Had to comment on this, because I think this recipe has saved my life. I’m a paleo girl who is allergic to gluten, eggs, beef (sob!), almonds, and dairy (both lactose and casein, and both cow and goat), and I was despairing of having anything left to eat. I had a flip-out the other day and ate one of the frozen mac and cheese dinners left in my freezer from my pre-paleo days, and almost didn’t have enough antihistamine to prevent breathing difficulties. The next day I found this recipe, and gave it a try. No more frozen dinners for me, now whenever I get the food blues I have this to cheer me up! To add in some meat protein and fat I sauteed onions and nitrate-free ham and mixed them in with roasted broccoli and cauliflower as the base of the casserole (leaving out the noodles), poured the sauce on top, sprinkled extra nutritional yeast on top to make a breadcrumb-like topping, and baked as directed, and this was absolutely stunningly delicious. Thank you!

    Reply
  23. chris

    This looks awesome! Does it taste like kraft? I hae been trying to find an alternative to Kraft that actually tastes like it πŸ™‚ Is this spicy?
    Thanks!!!

    Reply
  24. Lizzie Carpenter

    I’ve made this for my family three times already and we looooove it better than “regular” Mac n cheese! Thank you so much for such a wonderful recipe!

    Reply
  25. Mike

    Made the whole shebang with the broccoli & shitake shrooms. The pseudo cheese sauce was very impressive & thie overall taste was delicious. Great keeper for vegans. Thanks!

    Reply
  26. Sarah

    Megan, this dish is WICKED.

    Now, that statement is coming from a nutritionist and passionate cook with views/”beliefs” that are identical to yours πŸ™‚ I will never say something is AMAZING if it’s not really perfect. This mac & cheese tastes so cheesey and cheddar-y, it’s unbelievable. I topped the casserole with some stale sourdough crackers that I made (ground in a coffee grinder) to please my crumb-topping-loving husband. And my 3 year old said, “Mommy, this is really yummy in my tummy”. She’s not picky at all, but that is not a statement she makes all the time!

    I am so happy I found your blog, and I will definitely try more recipes from here. Especially since all ingredients are what I use anyway and our tastes seem to be really similar. Next up, I’m going for the macaroons!

    Keep up the wonderful work!

    Sarah (all the way on the other side of the globe in Israel)

    Reply
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  28. Anna

    Just made this for dinner, saw it today rushed out to get pasta the whole family loved it! SOO GOOOD!
    Thank you! You are very creative!

    Reply
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  30. Erin

    I’ve been waiting to get a Vitamix to make this recipe. Purchased one three days ago, and I made it today. Holy moly, this sauce is so good! I served it over shaved zucchini for a raw pasta dish. It was a very happy dinner πŸ˜€

    Reply
  31. Ashley

    I was blown away by how
    Good this turned out ! I added brocoli mushroom Califlower and artichokes which I highly suggest you trying since you love them so much ! My boyfriend thinks we should trick our unhealthy eattin friends w this dish and pretend its real cheese. I also topped it w Cheddar Daiya at the end to give a extra cheesy vibe. I made your chocolate chip cookies for dessert ! Highly recommend doing that as well. I’m making the stuffed peppers and muffins tonight ! Love your site!

    Reply
  32. Lindsay

    I can’t have any nuts, cashews or seeds. My body just can’t digest them well at all so I get sick from them. So is there any Vegan and Gluten Free substitution that I can use instead of the cashews in the cheese sauce? Thanks

    Reply
  33. Megan

    Made this with grated zucchini tonight… strained it and got a lot of the moisture out. It was so good and authentic tasting, almost like angel hair pasta. It brought me right back to childhood… yum! Thanks Megan!

    Reply
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  35. Lauren

    This looks awesome!! I see that you talk about Candida on your website. Is the nutritional yeast in this recipe ok to eat for those concerned about Candida? If not, is there a good substitute for the nutritional yeast?

    Reply
  36. Rena

    Just made this. Wow so far all your recipes ive made come out great! I used my plain old blender, not anything fancy like a vita mix. I blended the cashews first into powder then added the rest. It came together really well and quickly. At first i found the sauce a bit sweet from the cashews so i added bit more chili powder and salt. Also once i mixed it with the noodles and baked it, it really came together. I am not vegan and my husband usually HATES when i try recipes like these b.c they don’t usually come out tasting good. This time around when he tasted it, he really liked it! Even said i can make it again! Thats a huge deal! He had a plate of this and also some noodles with the oil free walnut pesto. He loved both. I am really excited about this, if you can’t tell πŸ™‚ Thanks so much and i really cant wait to try more recipes!

    Reply
  37. lisa

    I can’t wait to try this, it looks amazing! I always have an issue reheating gluten-free pasta- it comes out hard and tasteless. Assuming there is any leftovers mac and cheese, how do you suggest storing and reheating? Thanks, Lisa

    Reply
    1. Megan Post author

      We don’t own a microwave anymore, so I re-heat using my oven. Depending on the portion size, it usually takes about 10-15 minutes at 350F to warm up, and I find adding a splash of water to the sauce (you can stir it up to incorporate), and keeping the dish covered keeps it moist!

      Reply
  38. CindyLoo

    The men in the house, who are serious gourmet (used loosely here) Mac n cheese addicts gave the recipe 2 thumbs up. The layers of flavor were impressive. Thank you!

    Reply
  39. Nikki

    We came across your site last week and I have made so many recipes already- and this is one of our favorites- (we add sauteed mushrooms and chopped kale) In fact my 12 year old son made it today by himself! I left the cashews soaking on the counter and when I came home from the store, he had already made the sauce! I have to admit it was even better when he made it! He accidentally used Chipotle chili powder instead of reg. chili powder! Thank you for sharing a healthy substitute for his guilty pleasure!

    Reply
  40. AMy

    So you don’t soak the cashews at all before blending? I do have a Vitamix, so it can handle it I’m sure. But I often see recipes where the cashews are soaked for 20 minutes or an hour or four hours.

    Reply
  41. Carissa

    This recipe is AMAZING. This may be the most delicious vegan cheese sauce ever. My baked mac and cheese just came out of the oven, and I have already nibbled at it, I just can’t help myself. Thank you for your wonderful recipe, you are a food goddess! I am so overjoyed I found your blog, and can’t wait to try more mouthwatering yumminess from your site.

    Reply
  42. laura

    I wonder if you’re still getting comments from this post? I’m up for a new recipe and on the fence between this and your creamy pumpkin sage sauce. Either way I will probably use spaghetti squash “noodles”. What’s your have?

    Reply
    1. Megan Post author

      Hi Laura! I couldn’t possible pick between those two recipes– we love them both! This “cheese” sauce is probably a little thicker and heavier, so it just depends on what you’re in the mood for. Hope you enjoy it! πŸ™‚

      Reply
  43. natalie

    Made this recipe last week (added roasted broccoli and sauteed kale and shiitake mushrooms) and absolutely loved it!
    I was just wondering if it might help to soak the cashews before making the cheese sauce, since soaked nuts are easier to blend (not to mention easier on digestion)? Or would that make the cheese sauce too runny?
    Either way, thanks for a great recipe! πŸ™‚

    Reply
  44. natalie

    Oops, probably should have looked through the other comments before submitting mine! Will try soaking the cashews next time. Thanks again!

    Reply
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  46. Michelle

    WOW! Made this tonight and hubby and I are obsessed! So delicious! Neither one of us has had a bite of macaroni and cheese since the 1990s, but now we are back to enjoying one of our old favorites in an entirely new, healthy way! Thank you so much for the recipe and all of your nutritional wisdom and scrumptious ideas :)! I used brown rice pasta shells (tinkyada brand) and after boiling it, then mixing in the “cheese” sauce, it was already perfect and good enough to eat. But we baked it anyway, as you suggested. It was tasty this way, but a little dry and clumpy (stickier) than it was before baking. So maybe next time we’ll just dig in before baking it. Is there a certain reason it needs to be baked that we are unaware of? Well, either way, this is extremely good and will become a regular addition to our table. Thank you again!

    Reply
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  48. Kate

    OK, I hate to be Debbie Downer here, but after all the rave reviews, I decided to try this recipe with my new Vitamix. I’m not vegan, but I am trying to add some more healthy recipes to my current rotation. I didn’t like this. At all. The consistency is great, but the sauce just tasted like spicy mustard to me.

    Reply
  49. Katy

    Hi there! I came across your site via Yoga teacher Tara Stiles. She recommended the Mac n cheese, and I’m so glad I listened! I am not a vegan, and I love real cheese! Too bad real cheese doesn’t love me back. I followed the recipe exactly, and I’m super impressed with this dish! I think if you follow the measurements perfectly, you will like the taste. It’s even better reheated! Thanks!

    Reply
  50. Katherine

    I had something like this in a vegan cafe in LA last month and vowed to find a good recipe. this looks fantastic. going to try it tonight and will make several small sized casseroles to freeze if its as good as it sounds. thank you!

    Reply
  51. Hazel

    Best mac n cheese I have ever made! And I have tried a LOT of recipes. This one is just perfect. Super easy to throw together too which is a huge plus. Added it to our New Years Eve dinner and I was super impressed. My hubby is a new vegan so he is still missing some of his favorite meals… so for him to say this was the best mac n cheese he has ever had, well, that’s awesome! Huge highfives to you!! Thank you for posting this recipe πŸ™‚

    Reply
  52. Katie

    I’ve been plant based for a year and half. I have tried many mac n “cheese” recipes. This one is pretty tasty. I used eden’s organics mustard that has apple cider vinegar in it and I think it made it taste more tangy then it would of been.It would of been good without the mustard. I ended up adding some salsa to it to neutralize the tanginess. It did the trick.

    Reply
  53. Julie

    We tried this last night and loved it! I neglected to mention to my family that it was vegan. They all said they liked it – but wanted just a little more cheese in it. I said ok. I’ll tell them next time. Do you have nutritional stats for this by any chance?

    Reply
  54. callie lee

    Can you make this without the nutritional yeast? or is there a substatute? My walmart doesn’t sell it and I have just started eatting clean and healthy so I don’t have any on hand. Thanks

    Reply
  55. Tammy

    Hello Megan! I have made your mac n cheese twice now, once without the yeast because I didn’t have it, and the other with the yeast. Both were very good, although, the yeast gave it a cheesier flavor. My problem is that after baking it, it loses its creaminess and becomes dry. Any suggestions??? Thanks!

    Reply
  56. Deshia

    This is the first time I have made cashew butter or used nutritional yeast. I am not a vegan or anything just trying to eat healthier. This dish was very yummy! I included mushrooms sauteed in coconut oil. I also used Orzo instead of shells. It worked out nice! The only downside to the dish is it doesn’t reheat quite as creamy as it was when I first made it. Thank you!

    Reply
  57. Danielle

    Well hello. I just tried this dish tonight and it wasn’t as delightful as you said it would be. Maybe i did something wrong because it tasted very lemony and not cheesey. Or maybe this is a dish that is for people who are accustomed to vegan dishes already. I do love your website though!! πŸ™‚

    Reply
      1. Danielle

        Don’t worry, I’ve already made the Spicy “tuna” Rolls, the almond butter, the almond butter fudge, and tonight is going to be the Roasted Red Pepper “cream” sauce. I have plans to make the Mint Chocolate Chip ice cream probably Friday πŸ™‚ Oh and the cheesecake… I’m a sweets person through and through. Thanks Megan!!!!!

        Reply
  58. Melissa

    I came across this recipe awhile ago and have been trying to find a good time to make it ever since. I just made it tonight and it is SO GOOD. My add-ins were sauteed mushrooms, steamed broccoli, and steamed peas. I kept going back for more. Good thing I have plenty of leftovers. Great recipe!

    Reply
  59. nancy

    i have candida so can’t have cashews or yeast – there are so many recipes using cashews – is there anything that i can substitute?

    Reply
    1. Sarah

      Hi,
      I don’t know how old your post is, but I’m replying anyway. Due to my kids’ nut allergies, I have substituted tahini for cashews in similar recipes, and it works well. That said, I haven’t had the cashew version.

      Reply
  60. Maggie

    Just made this (the bowl sits next to me as I type). Holy Toledo! What a wonderful recipe – can’t believe there’s no cheese in this. I don’t have a Vitamix but have a good quality food processor. I soaked my cashews overnight. I added mushrooms & green peas to this. My 19 yr. old son gave this “thumbs up,” which is saying more than you’ll ever know.

    Reply
  61. RosiZee

    I made a cauliflower cheese version of this recipe tonight and it was INCREDIBLE! Will be making this sauce again definitely! Will try the raw cheesecake recipe next. Thank you so much x

    Reply
  62. Kat

    This was amazing! My go-to comfort meal is mac n cheese and chili cheese dogs. Not exactly the healthiest meal! I’m lactose intolerant as well so finding a decent mac n cheese recipe that tastes good and is good for you that doesn’t cost an arm and a leg with the ingredients is hard to come by. This was delicious. It took me a bit to find the nutritional yeast but I’m glad I didn’t give up. I had a hard time getting the cheesy sauce to the right thickness so I had to add about a half cup more of the cashews, which ups the recipes fat and caloric value, but not by a whole lot and it was worth it. I personally prefer Dijon mustard over yellow, but it almost came out a little too mustard-y so I think next time I will cut back a little on the mustard and up the nutritional yeast for a more cheesy flavor. The husband is gone for the next few days on business and this will definitely be my dinner for the next few days! So delicious! Thank you!

    Reply
  63. liz

    So-I just made this for dinner and LOVED it! We added some extra cayenne because I love a good kick in the taste buds :o) Brown rice noodles, sautΓ©ed mushrooms and spinach-and did not have the yeast flakes so I will have to try it again soon. GREAT recipe-I even posted it on my Facebook&Instagram to share with others!

    Reply
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  65. Christina

    This is an amazing recipe! I have been veggie for over 10 yrs and scared to try vegan mac and cheese – I am sorry I have waited so long. I put peas, onion, garlic, peppers, and a couple veggie burgers to give it extra protein. Rice noodles have gotten much better over the years, too. I am making this again and have been raving about it to other friends. Thanks!

    Reply
  66. Vienna

    This was very good. A cheesey taste. Wouldn’t fool anybody but it is delicious in it’s own right. For those that made comments about mustard or lemon make sure it is level tsp/Tbs. I even used half the mustard and it tasted good. Can always add the rest. Excellent suggestion for the add-ins; I used mushrooms and spinach as that is what I had. So good!

    Reply
  67. Aly

    I’ve just started experimenting with Vegan recipes and lots of them call for nutritional yeast, like this recipe. Is it for taste or for nutritional value ?? Going to try this recipe tonight, do you think it could fool anyone into thinking there is cheese and not “cheese” πŸ™‚ in it ?? I hope so cause I love cheese and it’s been soooooo difficult not eating it !

    Reply
    1. Megan Post author

      The nutritional yeast is added for a “cheesy” flavor. I think it depends on who you want to “fool,” too. My husband gobbled it up, and I didn’t even tell him it wasn’t cheese until he was halfway done with his plate! But, I’ve heard that others wouldn’t be “fooled” into thinking it wasn’t really cheese… but, either way it’s a tasty sauce! I’d probably serve it to guests as “Mac n’ Cheese” and wouldn’t expect them to question it.

      Reply
  68. Pingback: mac n cheese « coconut hobo

  69. Allyson

    I just made the recipe and it’s delicious. I added roasted broccoli and spinach. I’m thinking next time I might also add some sauteed leeks. This recipe is a keeper– a “go to” recipe. I loved it.

    Reply
  70. Janae

    I am a new vegan and giving up mac and cheese was for sure the hardest thing for me. I found this recipe and I was scared because I didn’t think it could be comparable, but it is! I am not easy to please. I am picky, and I am especially picky when it comes to my mac and cheese. This is so good. I promise, everyone should try this, vegan or not.

    Reply
  71. Holly

    WOW!!!! I finally got around to making this and my family LOVED it and all said it was so delicious and asked for seconds!!!!!!!!!!! I haven’t had mac ‘n cheese for YEARS and I gobbled this up!!! I will be making it again SOON!! My one tip though is to reduce the baking time to about 5-7 min…just enough for it to be hot. It was so creamy and delicious before I baked it, but afterward, seemed pretty dry, so I ended up adding about a 3/4 cup of almond milk…so, the next time I make it I’ll just pop it in the oven for about 5 min. or so. THANK YOU FROM THE BOTTOM OF MY HEART for this amazing recipe that I will be making for YEARS!!!! πŸ™‚ I also love that the ingredients are ones that most of us vegans/clean eaters have on hand!!! πŸ™‚ Nutritional yeast is the bomb!!!! πŸ™‚

    Reply
  72. Sandra

    WOW!!! I just made this for dinner and it is so good!!! YUM! I followed the directions exactly except I didn’t have any paprika. I used dijon mustard not yellow…And it is amazing. The only change is I will cook it a little less next time to keep more of the creamy texture. I plan to make this often!!! Thank you so much!!

    Reply
  73. Angie

    I loved this one. I will admit that it didn’t make it to the oven. We tried it after we mixed it all together and couldn’t stop! Thank you!!

    Reply
  74. Brittni

    I have a casein & soy intolerance so I have missed mac n’ cheese the most. I made this last night and seriously died and went to heaven. Thank GOD I looked online if nutritional yeast was different than active dry yeast, that would have not been pretty. I already sent this to two friends.

    Reply
  75. Pingback: Vegan Mac&Cheese | Creative Writing

  76. Ashley Louise

    Thank you so much for this recipe. I am a massive mac and cheese fan aswell as a 2 minute noodle fan but when I learnt about the ingredients in them I had a mind shift and haven’t touched the things in over 2 years. I just made this vegan mac and cheese recipe and I swear I died and went to heaven. I will be making this a lot, thank you so much for being so creative!!

    Reply
  77. KC

    Can’t anyone make a mac and cheese recipe without mustard? Every recipe I’ve ever seen, and every boxed vegan mac and cheese I’ve seen, contains mustard. It smells HORRIBLE and rancid and I can’t stand the taste, and there’s a lot of people out there besides me who feel the same.

    Reply
    1. Megan Post author

      If you don’t care for the flavor of mustard, just leave it out. That’s why homemade versions are so easy– you can change the flavor to suit your tastes!

      Reply
      1. KC

        Thanks Megan! I thought maybe the mustard had something to do with the texture and if I left it out it might mess up the recipe.

        Reply
  78. Morissa

    Hi Megan,
    I made this dish recently and was ecstatic by the votes of “yes” that I received from the rest of my family. Thank you!
    Now I’m planning to make this dish for a friend with a new baby. Would you recommend doing all the prep and giving it to her with instructions to cook, OR cooking it for her and knowing that it will go in her fridge before she reheats it to serve to her family?
    Thank you again! Delish!

    Reply
  79. Rachel

    This did not work for me. Maybe it was the type of yeast. It did not smell appealing and the taste was disappointing. Maybe it was the type of yeast that I used. I don’t know what went wrong.

    Reply
    1. Megan Post author

      Yes, if you used the wrong kind of yeast it would make a world of difference! I accidentally bought Brewer’s yeast once, and the results were terrible. :/

      Reply
  80. Pingback: “Cheesy” Pasta Bake | Gina Glow

  81. Angie

    I have an ultra-sensitive stomach, and lactose intolerance so I’ve had to give up a lot of the rich foods. I made this last night and added the roasted broccoli as recommended. My husband asked “so what kind of cheese is in this?” It was really good and really easy to make. Thanks for the recipe! Keep ’em coming!

    Reply
  82. Sarah

    Absolutely fantastic! I have been searching for a go to baked macaroni and cheese and have tried soooo many recipes. I always feel sick after just a little bit and thought I could be lactose intolerant. I tried your recipe with some roasted garlic broccoli and was shocked at how much better this was than ANY of the ones I had tried before! The only thing I do (because I love cheese, I just apparently can only have a little) is sprinkle a little layer of breadcrumbs and then a light layer of cheese before I bake it.Oh and I also use whole wheat mini or large penne. Perfect for anyone that’s not necessarily looking for vegan or grain-free, but wants a DELICIOUS and super fast meal!!

    Reply
  83. Ann

    Megan,

    I am a mac and cheese officiando….and this recipe was FANTASTIC! No more cheesy mac and cheese for me. Delish!! THANK YOU!!!

    Reply
  84. Pingback: Recipe: Vegan Mac N Cheese |

  85. Bronwyn

    I have been meaning to make this dish for a while, and I finally did. WOW!!! This recipe is AMAZING! It tastes soooo good and really does taste like cheese. Even better in fact! Thanks πŸ™‚

    Reply
  86. Trish

    Hello! I made this last night using all of the specified ingredients making sure I bought the right yeast (Bragg in GF section) etc. and it didn’t taste right, tasted sour/bitter. Know what I did wrong? I used all of your exact ingredients except I used 1/2 tsp of brown spicy mustard because that’s all I had. Did you mean the powdered mustard by chance? Would that make a difference?

    I LOVE Mac and Cheese and I’d love to make this properly!! I’m sure it’s FABULOUS.

    Giving it 3 stars because it didn’t taste good :/ hoping I can come back and fix that!

    Reply
  87. Miranda

    I just finished making this. My husband couldn’t believe that it was vegan & I am so happy to finally be able to have Mac n’ cheese again (dairy allergy). This was better than other Mac n’ cheeses I’ve had in restaurants. Thank you! Keep these awesome recipes coming!

    Reply
  88. Letitia

    Can I just say how completely grateful I am that I found your blog. Every single recipe I see looks so amazing. My heart is full of love for you πŸ™‚ <3

    is this spicy from the cayenne? i like spicy but i would be making it for my little girl and I.. should I skip that ingredient?

    eatlovelivelove.blogspot.com

    Reply
  89. deanna

    I am in process of making this. I’m waiting for my pasta to cook but I tasted the “cheese sauce” OMG! I’m in love!!! this is soooo good. I’m not vegan but I like to try different things. this will be my go to sauce when I need a cheese sauce for vegetables or pasta. I made a vegan Mac and cheese from another site and though it was tasty this is the BOMB!

    Reply
  90. Cassandra

    Allow me to add that my seven year old son is home from school and he is the pickiest of them all. He is happily chowing down! Thank you!!!

    Reply
  91. Patricia

    Wow! I was honestly surprised. I previously tried the recipe for vegan “cheese” from the widely cited Uncheese Cookbook and that turned out gross. This was really creamy and comforting with a hint of spice. My boyfriend HATES vegan food, and this fooled him – he actually liked it!

    Reply
  92. Pingback: Raw Lasagna with Sweet Marinara and Cashew Sage Sauce | This Extravagance

  93. Pingback: Mac n Cheese..Twinatics Style | Task by Twinatics

  94. Sandra

    Omg I just made this! It’s soooooo yummy! I’m lactose intolerant and a vegetarian and this is a blessing!! Yum yum nom nom! Thank you! Ps the roasted broccoli was a brilliant addition!

    Reply
  95. Maria

    It’s amazing! Very impressed! I loved the texture of eggplant lasagna and of this mac n’ cheese! It’s great making this healthy stuff with all the flavour and texture. Thank you so much πŸ˜€

    Reply
  96. Scill

    This was very yummy, but my family enjoyed it without baking! We’ll have to try baking it too πŸ™‚
    Thanks for the recipe. Also, is this good a day old? Or should it be served fresh?

    Reply
  97. Court

    This recipe is absolutely fantastic! I must say, I have never ranked any recipe online, but this is definitely my favorite non-dairy recipe ever!!! I loved the veggies, and I think I will make extra cheese next time, b/c I think it soaked up a little more than I would have preferred when I baked it (could be my oven). The flavor was still outstanding though!!! Thank you so much!

    Reply
  98. Pingback: Menu Plan for the Week of May 27th | Climbing the ladder

  99. Kay

    This was the best vegan mac n’ cheese I have ever made, it’s so creamy and cheesy even my coworkers didn’t notice it was vegan until i told them. Next time however I’ll think I’ll pass on baking it, the sauce baked onto the pasta and wasn’t nearly as saucy as I would have hoped for. Still, I have definitely found my new favorite comfort food.

    Reply
  100. Cynthia Tompkins

    Do you have any nutritional information on this dish?
    Looks yummy. Was interested in calories/sodium/carbs..

    Reply
  101. Leila

    I’m obsessed with your website Megan! I just made it and it was delicious! I’m glad it served for 4, because I can enjoy this for the next three days as my lunch! Thanks for the recipe!

    Btw I substituted the cashew for cashew butter since I don’t have a Vitamix πŸ™‚

    Reply
  102. Indi

    Hi Megan πŸ˜€ I’m such a huge fan of your recipes and can’t wait to try this one! I was wondering how important the nutritional yeast is in this recipe? I live in New Zealand and it’s just one of those ingredients I can’t seem to find anywhere.

    Reply
  103. Amber

    I made tonight and it was good, but the tangy kinda throws me off. Is this bc of the mustard? If so, can I just eliminate the ingredient and it still taste like Mac?
    Thanks so much!

    Reply
  104. Pingback: Vegan Mac n’ Cheese and Back to the Gym! | Allie's Appetite

  105. Emily

    This looks absolutely wonderful and delicious! What sort of nutritional yeast should I use? Where could I get it? Sorry but I have no idea about nutritional yeast. Thank You!!!

    Reply
  106. Jennifer

    Just discovered your site yesterday, saw this recipe, and HAD to try it, particularly when many reviewers with picky eaters said that everyone enjoyed it. I was diagnosed with a dairy allergy about two years ago (the worst news I could have gotten, as I LOVE all things dairy!). Have been missing mac and cheese…well, it was a hit, and my boyfriend, who can eat the real thing, enjoyed it as well. You hit a home run! Thank you!

    Reply
  107. Tara

    I just put the ice trays in the freezer w/ your pesto – and noticed this complements the ingrediants I have already picked up at the store this week! perfect. I HATE those vegan cheese products and Im thrilled to find something that fits all of my Whole Food Plant Based needs πŸ™‚ Thanks

    Reply
  108. Wanda

    I made the cheese sauce and it is deeeeeeeelishous!!!!! I’m loving it! Just had a spoonful of sauce all by itself! Thanks so much!

    Reply
  109. Emily

    Hi! So this looks delicious but I am confused about the nutritional yeast. Should I use brewers or bakers yeast and what brand would you recommend? I really have no idea about nutritional yeast. Thanks!

    Reply
  110. Yoana

    My daughter and I loved this recipe. The “cheese” sauce tasted just like real cheese. πŸ™‚ Thank you!

    Reply
  111. Pingback: Vegan Mac and Cheese | Taste and See

  112. Diana

    I just discovered your website and can’t believe what extravagant and delicious recipes I will be enjoying with my family! I have shared your website with MANY fiends and on FB!! Hope that’s ok. I’m a new fan!!!

    Reply
  113. Sara

    Hi Megan – With so many brands of nutritional yeast available, would you be able to let us know which brand you use? Thanks!

    Reply
  114. Elisa

    I know that neon looking is not appealing most of all because we know it’s artificial… but I have a version of “mac and cheese”, with no cheese of course, my daughter loves it!:

    I steam carrots, sweet potatoes, when softened I blend them with a little bit of sea salt, you can add turmeric if you like… this mixture sounds simple but it’s delicious… Also use that quinoa pasta and I love it! By the way, yes, the color is neon, but carrot/sweet potato neon!

    Reply
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  116. MaZee

    Thanks for this recipe it was so delicious! I was thrilled when I saw that there’s no oil in the recipe. A side note, however, I felt that the lemon flavor was a little too strong so I would scale it back to about one or two tablespoons. I plan on adding broccoli and I’m sure it will balance out the flavors.

    Reply
  117. Melodee Stephens

    A new follower of your blog … wonderful recipes! I must admit I REALLY had my doubts about this recipe and how good everyone made it sound. I’ve been a vegetarian for years but just recently have been switching to eliminating all dairy and oil… such an understatement that letting go of cheese is difficult! Honestly, my diet sort of revolved around cheese and it’s “rightful” place at many meals. So I made this last night. I simply had to after reading all the reviews. OH MY GOODNESS … I consider my family cheese snobs of sorts and THEY LOVED IT! My husband was even back for seconds and thirds. Definitely a winner, winner, winner … and wouldn’t hesitate to try this sauce on company, too! Thanks for the great recipes!

    Reply
  118. Gina Marie

    Just came across your website and you are totally motivating me to eat better so thank you. I definitely have to try this recipe. If I may,I’d love to share a favorite vegan pesto recipe with you that I found. I use it with my organically grown NJ garden zucchini. I just peel the zucchini in thick strips and boil in water for one minute. It’s nice to see eating healthy can taste really good and I never realized how good nutritional yeast can be in place of cheese. Enjoy and be well.
    Vegan Pesto
    1/3 cup pine nuts ( toasted I toaster oven or on the skillet)
    2/3 cup olive oil
    5 cloves garlic
    1/3 cup nutritional yeast
    1 bunch fresh basil leaves
    salt and pepper to taste
    Blend all ingredients in a food processor

    Reply
  119. Fancy

    Made this last night! Even my roommate who whines when I make anything vegan ate three bowls. Did tweak it a bit (flax milk, and a little bit more cayenne). Was very satisfied, took it to work for lunch today and even my students wanted to try it and loved it.

    Reply
  120. Chris

    Make it for my family tonight. I think my kids would have liked it better with the veggies on the side. There were no leftovers.

    Reply
  121. Stacey

    I’m in my second trimester of pregnancy and about a month ago I started craving mac and cheese like crazy. I mean, obsessed about it for days. So much so that I broke down once and got some at Boston Market. Given that I stopped eating dairy several months before (plus all the other chemicals that are surely in their concoction), I was desperate to find a healthy vegan option that would satisfy these killer cravings. Which means it had to taste cheesy. This recipe does that and my husband loves it too. Now I can eat my “mac and cheese” without guilt the rest of my pregnancy, thank you!

    Reply
  122. Nicole

    I have made this twice already – it is amazing! I don’t think it really tastes like the regular old mac & cheese, but being brought up in a “foodie” household, I don’t mind at all. It’s just a fantastic dish. I actually have cravings for this! The 2nd time I made it, I didn’t bake it and it was still just as good. I made it for my immediate family and they loved it, now I want to bring it to a family reunion!
    Again, great recipe!!

    Reply
  123. Pingback: Guest Post on The Detoxinista: Raw Cauliflower Tabouli | I Spy the Beautiful

  124. Iris Benson

    This is so good. Very satisfying in taste and texture. Believably cheesy tasting, I could easily eat this and not miss dairy mac & cheese. I wouldn’t say it’s exactly the same but the fat from the nut base makes it just as satisfying. My computer is acting up so the star rating isn’t working but I give this recipe 5 STARS!

    Reply
  125. Beth

    This was incredible! YUUUMMMMMYYYY! I added some peas, and that is all. My husband (who is a carnivore) even loved it. This is one that I will make regularly. It was fast and easy to make as well. Thank you!

    Reply
  126. Rachel

    !!!!! SO delicious, just cut out dairy from my diet and knew i would miss mac and cheese. i tried a different recipe with similar ingredients that just didn’t taste that great. Your recipe is AMAZING! even better the next day, thank you so much! your website is now my go to recipe finder, cant wait to make the parmesan cheese! you just know me too well!

    Reply
  127. Kristin Harrison

    I recently was forced to go on a milk elimination diet while nursing my fifth child. I was devastated. I rely on milk for cream sauces to help stretch meals for our large family. This was a great recipe. I didn’t like the baked consistency, so next time I will make the sauce and warm it on the stove before pouring over noodles. Don’t bake if you like creamy texture!

    Reply
  128. Mallory

    Is there anyway to substitute the cashews in the sauce recipe? I’m intolerant to dairy, eggs, gluten, wheat, beef and cashews.
    Thank you,
    Mallory

    Reply
    1. Noodle-berry

      Hi Mallory
      I just made this with almonds as I had no cashews; I wouldn’t advise it, the taste was ‘unusual’ to say the least…however, after reading all of the other comments I will get some cashews and try it again.
      Have you thought about substituting the cashews for pinenuts?
      I also found it very salty, so instead of 1.5tsp of salt I’ll just use a pinch
      Hope this helps!

      Reply
  129. Kristin

    I’ve done a lot of experimenting with vegan mac and cheese and this one is for sure my favorite!! I usually put either roasted broccoli or sauteed mushrooms in there – YUMMM!!!

    Reply
  130. Amanda

    I LOVE this recipe!!! It is the best Macaroni ever and I did like Kraft : )
    I make the “sauce” ahead of time then We spiralize either zucchini, summer squash, carrots or cucumbers (my husband can’t tell the difference between a zucc and a cuke)…
    anyway we lightly steam the noodles with frozen or fresh Fennel, Peas, Mushrooms and very thinly sliced Kale/Collard/Chard whatever, and it is SOOOOOOOOOOOOOOOOOOOOOOOOOO tasty, FAST (Working mother here) and healthy! I can’t tell you enough about how much I appreciate this recipe! THANK YOU SO MUCH!!!

    Reply
  131. Patricia

    I made this last week for my family. My kids use to love mac n cheese back in the old days, the days before no cheese. So, when I saw this recipe I thought I would suprise them. I made it not knowing what the response would be. WELL, I was instructed by my 12 and 13 year old that I need to double the recipe next time! It sounds like they LOVE it! Yahoo, thank you so much!

    Reply
  132. Laura

    My very carnivorous and mac-n-cheese-loving boyfriend was blown away by this. I threw this together for our dinner tonight and it was so easy, it almost makes itself. I added the roast broccoli and can’t imagine it any other way, except perhaps to add roasted butternut squash and shallots in stead. Another bookmarked recipe! Brava!

    Reply
  133. Pingback: Mac & Cashew Cheese | Her Lovely Collection

  134. Jane

    OMG!!! I have been looking to cut dairy back in my diet, but I soooo like cheese, and mac n cheese has always been my most favorite comfort food. Thank you! I didn’t have any chili powder or cayenne pepper but did have paprika, so I just substituted that and added a little extra turmeric. This was so delicious that I didn’t want to wait to bake it. I just added fresh spinach, which I stirred right in with the pasta and sauce. My sinuses and my tummy thank you for a most delicious dairy alternative recipe!

    Reply
  135. Pingback: Vegan MAC & CHEESE recipe + printable | AZUL HOME

  136. karen

    Winner Winner Vegan Dinner!!! I made this last night and my family inhaled it. Husband had 3rds and daughter #1 had seconds. I added the roasted broccoli to it and then had some more broccoli on the side. I think mushrooms would make a GREAT addition along with sliced tomatoes on top (while baking). Thanks!

    Reply
  137. Amelia

    Made this last night as a trial-run of sorts for our first Vegan Thanksgiving- Best. Dish. On the table. Hands down- after the guests left, I pulled the leftovers out of the fridge and ate it straight out of the bowl, cold.

    Reply
  138. Bridget

    THIS CHEEZE SAUCE RECIPE IS AMAZING. We have tried many recipes (New Farm Cookbook, Vegan Vittles, How it all Vegan) This one is by far the best! We have used your cheeze sauce recipe for a Mexican-style rockfish casserole (layered tortillas, rockfish, spinach, veg, etc topped with the cheeze sauce – we doubled the chili powder – and baked) It was unbelievably delicious. 5 stars on this one. Thank you for posting!!!

    Reply
  139. Melissa

    Made this last night. Sooooo delish!!! Even Hubs, who is a carnivore loved it! Didn’t even know it was Vegan until I told him.
    Thank you!

    Reply
  140. Andie Powers

    Your recipes are giving us hope! We made the green bean casserole last night and tonight, this mac and cheese. I recently found out I have severe allergies to dairy, wheat (plus all other grains except white rice/noodles), soy, nightshades, eggs and a host of other things which has made finding good recipes very difficult. I can finally eat again! Thank you, from a food lover.

    Reply
  141. Carmen

    Hi!
    I just made these last night and they are wonderful! A definite 5 star recipe for anyone who has a serious sweet tooth! I’m planning on taking them on our trip to see family this Thanksgiving so I can have something for dessert.
    Thank you very much for sharing this!

    Reply
  142. Debie Bechtold

    Just found your website. I became vegan after being diagnosed with follicular lymphoma- a very slow growing type that can be managed for years thru lifestyle. Probably healthier over a year after diagnosis than I was. I have tried several vegan “cheese sauces” that are ok, but this recipe was amazing!! I added the roasted broccoli and sautΓ©ed shiitakes. This will definitely be a keepr recipe. Also made a version of the green bean casserole, changing up the sauce- also amazing. Thanks for your great website!!! I can’t wait to try more of your recipes. The balsamic roasted Brussels sprouts are next. I eat them every day so doing something different will be a nice change. Thanks for all you do to improve one’s nutrition- it is the best medicine:)

    Reply
  143. Pingback: Healthful Recipes Thread - Page 6

  144. Rana

    Just wanted to let you know that I’ve been making this recipe for a few months now (because it’s so good!) so I decided to add it to our Thanksgiving meal today. My non-vegan family DEVOURED it. My sister called it “addictive” and my 2-year-old niece kept asking for “more pasta.” One friend even asked for the recipe. πŸ™‚
    Thanks so much!!

    Reply
  145. Wendy

    I am not vegan, but have been leaning more towards giving up dairy and meat. I tried this recipe today and it was delicious! I am going to make it for my daughter and and grand children when I go visit them next month…they will love it! My daughter recently discovered that she is lactose intolerant, so she will love this.

    Reply
  146. Meg

    I only had 1 cup of cashews so I added in some chickpeas, also extra nooch, extra spicy, a touch of apple cider vinegar, and organic carrot baby food (yes, really). SO. FREAKING. GOOD.

    Reply
  147. Cara

    This is literally the best recipe, I used Trader Joe’s brown rice elbow pasta, added shredded carrots, mushrooms, broccoli, kale to the bake and topped it with Cholula hot sauce. Heaven! Thank you!

    Reply
  148. Pingback: Vegan Spinach and Artichoke Dip | The Pancake Princess

  149. Pingback: Vegan Jam Thumbprint Cookies | The Pancake Princess

  150. Laura

    Delicious! I can’t stop eating it. I love it w/o baking- it’s cheesier. I added some roasted yellow peppers to the sauce for my own spin, and roasted broccoli is genius. So yummy! Thank you!! πŸ˜€

    Reply
  151. Noreen

    I had been looking for a vegan mac and cheese recipe that was fast, easy and delicious. This one has exceeded my expectations tenfold! I have made this recipe several times and each time it seems to taste better! Thanks so much for sharing!!

    Reply
  152. Pingback: Skinny Vegan Mac N Cheese | Boo-Licious!

  153. April M

    First of all, thank heavens I found your blog. Second of all, this really is the best!!!! I like this mac and cheese way better than the best homemade, unhealthy mac and cheese out there. It tastes mature, with more depth to the flavor than just ‘cheesy.’ I listened to your advice to add sauteed mushrooms and broccoli to the dish, but I was hesitant with how much I used. The vegetables just worked. THEY WERE DELICIOUS! I will definitely be adding more veggies next time I make this. Thank you sooo much!

    Reply
  154. kristin higgins

    I have a question, I am casein and whey, gluten, not celiac, yeast, sugar and caffeine free. casein and whey are true allergies, yeast and gluten intolerant, the sugar and caffeine i am supposed to “watch”. that said I am frustrated that I can’t have most dairy free cheeses due to the nutritional yeast, since I can’t tolerate yeast, I always assumed that meant nutritional yeast as well…can you clear that up for me? If I can’t have it, will it impact the recipe greatly?

    on a side note, I am loving the recipes i see here, thank you for sharing them!!!!!

    Reply
    1. Megan Post author

      I’m usually too impatient to soak my cashews, so I just throw them in the blender, but if you don’t have a high-powered blender, you might want to soak them for up to 2 hours first!

      Reply
  155. Jamie

    I made this recipe using Trader Joe’s chili lime cashews and it was amazing! Killer hot and so creamy! Thanks for this fantastic dish!

    Reply
  156. Jared French

    that was maybe the best mac & cheese I’ve ever had. This coming from someone lactose intolerant for 14 years. I burns a lot of calories, so this recipe is ~2 servings if you have an appetite like I do that includes eating the kitchen sink. Nice work, Megan.

    Reply
  157. Cyndi

    I know I am behind the times on making this mac n’ cheese for the first time, but I just had to write and tell you how much I loved it. We used half the sauce for mac n’ cheese with the quinoa and brown rice pasta from TJ’s (yes, the broccoli is the best part). Tonight we used the rest of the sauce with the same noodles, more broccoli, addeded mushrooms, celery, green onion, cauliflower, and tuna to make a tuna casserole. I’ve never once even tasted tuna casserole before because it sounded so terrible to me, but the mature flavores of this “cheese” were just perfect! So, I know this version was no longer vegan, but everyone enjoyed it! Thank you so much. I love your recipes!

    Reply
  158. Pingback: Vegan Cheesy Potato Bake (Yeast Free) - Chic Organic Mama

  159. Shawna

    OMG. I haven’t even gotten the sauce on the pasta and I’m dying. its so freakin good. Thanks for the amazing recipe!!

    Reply
  160. CathyLee

    This is delicious! For those conflicted about baking vs. not baking it, I would definitely recommend baking it. Putting it in the oven gives it more of a true “mac and cheese” taste. Thanks for the great recipe!

    Reply
  161. Darla

    I’m guessing the 3 T. Lemon juice refers to teaspoons and not tablespoons? I’ve tried both (made the recipe several times!) and when I do tablespoons the “cheese” is very sour. Just checking. Thx

    Reply
  162. Devon

    I just made this and I LOVE IT LOVE IT LOVE IT. I am telling everyone I know about it and sending mass texts with pictures of the finished product. While I often eat vegan simply by virtue of elimination (tofu and vegetable stir fry, for example) I was wary of trying to make vegan versions of things on my own, but NOT ANYMORE!! I am feeling very happy that I found such a lovely recipe and proud of myself for making it. Thank you for sharing this!

    Reply
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  165. Marni

    I have made other vegan mac & cheese recipes and I have to say this is absolutely the best one I can’t wait to make it again

    Reply
  166. Richard Bronosky

    I’m practicing this dish in advance of Valentine’s Day in 3 days. I love the combination of raw cashews and nutritional yeast. I will use that again. But I want you to proof read your ingredient list. The combination of 3 tablespoons of lemon juice and 1/2 teaspoon of yellow mustard (which contains vinegar) is just way too tart for this. I’ll try it again and let you know how it goes.

    Reply
  167. Scott

    This dish turned out perfectly I cut the cashews by one third and added rice milk instead of water, one and a half cups.

    Reply
  168. Lesley Eirich

    Love your site Megan, discivered it via Tara Stiles on YouTube. I made your almond butter fudge (making my almond butter from your instructions first) and it was yummy, so am now trying the Mac n cheese. Replaced the nutritional yeast with tahini as I didn’t have any and am roasting broccoli to add. Can’t wait to see (taste) how it comes out!

    Reply
  169. Casey

    Yum yum yum yum yum. I made this for my non-vegan, non-gluten free boyfriend for valentine’s day and he LOVED it. As a person who is vegan and gluten free, finding a recipe that we both like is a mini victory. Definitely super blend the cashews if you have a food processor, even though it’s obnoxious to keep the blender on for so long, do it, it makes the sauce super creamy. Also, I thought that there was more sauce than was needed, so I ended up using about 3/4 the sauce which is perfect for me. Excellent recipe!

    Reply
  170. kelly

    This recipe was amazing! I doubled up on most of the spices, and almost tripled the garlic amount, because my family loves extreme flavours, and it was superb!

    Reply
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  172. Susan

    OMG!!! Amazing!!
    You are a genious. IΒ΄m so glad that you share this.
    IΒ΄m from Brazil and I canΒ΄t wait to tell my friends about this recipe.
    It was my dinner tonight. Even my not vegetarian boyfriend loved it.
    Sorry for the english mistakes. I DonΒ΄t use to write in english.
    I Hope you still being as creative and generous as you are and still sharing great recipes.
    Thanks so much

    Reply
  173. barbara

    this recipe is DA BOMB!!! i see lots of responses of this recipe working on vegan-snuffing boyfriends and this one made my boyfriend think it was even better than the real thing..he even got thirds – will definitely be making this again and again!!!

    Reply
  174. Linda

    This really is the best vegan mac n’ “cheese” – maybe even better than if I had used fake cheese. Wonderful with the broccoli and I can tell mushrooms would have been good too. Thank you!

    Reply
  175. Pingback: 2 Vegan Recipes I Tried This Week | Hunter LIVES!!

  176. Yvette

    This is an awesome recipe! I wanted to ask how you might adjust it for someone with a nut allergy?? My thought was to condense coconut milk, but any other suggestions would be very helpful. Thanks!

    Reply
    1. Megan Post author

      It you can have seeds, hemp hearts or sunflower seeds might work– you’ll just have to adjust the ingredients to compensate for their flavor.

      Reply
  177. Andy in Africa

    I didn’t have Nutritional Yeast but did have Marmite (a yeast based spread a bit like Vegemite from Australia) which I love madly and I mixed a flat half teaspoon of Marmite into the water, I used warm water, and I used a quarter a cup of oats because … well, I wasn’t entirely sure if the Nutritional Yeast also contained bulk and truthfully, it was great!!!! Not tart either, not to my tastebuds. Awesome. Thanks!

    Reply
  178. Pingback: Seriously Delicious Vegan Mac n’ Cheese | airplanesandtreadmills

  179. Kimberly

    Love your site! Question…if I substitute cashews with sunflower seeds (due to nut allergies), how much would you recommend> Also, I am sensitive to yeast, can you recommend a replacement that would still make this super yummy? I LOVE LOVE LOVE your site! Awesome recipes…please keep them coming!

    Reply
  180. Basher

    Well… I’d no nutritional yeast, so used yeast extract (like Vegemite) in small amount… Don’t know if it’s kosher on the Planet of the Vegans, but it worked. Didn’t bake it… just stirred into cooked pasta and served. Very tasty. Had no lemons either, so used home made kombuscha vinegar… not sure if that’s kosher either as is made by bacteria and yeast symbiotic colony. (Note, I don’t know anything about veganism or what to eat or not to eat or why. I just like the food because it’s almost as decadent as you can be on a health kick πŸ™‚

    Reply
  181. Alex

    Wow, wow, wow.

    Wow, wow, wow, wow, wow.

    Made this today and it’s DELICIOUS! I cooked it with the roasted broccoli and also sprinkled some oats on top before putting it in the oven to give it a little crunch. Love it! This is a terrific recipe and definitely one I’ll be using again and again!

    Thanks for posting it!

    Reply
  182. Nicole

    I made this last night and it was wonderful. I made with broccoli, a little less lemon, and a little more garlic. Delicious! My 2.5 year old loved it. I’m not a huge mac and cheese fan, and I LOVED it too. Will make again and plan to use the sauce on all sorts of things (veggies, maybe adjust seasoning [cumin?] for a cheesey Mexican casserole or something) — so many ideas. My cayenne and chili powder carried some heat, so I might adjust next time for my toddler, but she didn’t seem to mind. Thank you for this awesome recipe!

    Reply
  183. Angie

    I have been looking for a vegan Mac and cheese recipe and was excited to try this one, but couldn’t get past the nutritional yeast flavor that seemed to overpower. Any substitutes you suggest?

    Reply
    1. Megan Post author

      Yes, the cheese sauce is Paleo friendly– just make sure to serve it over a grain-free pasta, like spaghetti squash or zucchini “noodles.”

      Reply
  184. Kelsey Eichlin

    I have been transitioning to a gluten and dairy free lifestyle for the past few weeks. It has been difficult to find recipes that are savory dishes and this one hit the mark! We baked it and added broccoli as you said and it turned out perfectly. My boyfriend and I are both foodies, and we will definitely be making this recipe again. I love the flavor you combination you come up with for the cheese sauce. I will be featuring this on my website and blog this week. Thank you for sharing. I love your page already.

    Reply
  185. Pingback: Veggie Mac and Cheese - Sansationals

  186. Gigi Steyer

    Hi, I have two questions. First, is Nutritional Yeast as horrible tasting as Brewer’s Yeast, and, where can you buy it? Second, the pasta you recommend has corn in it. I thought unsprouted corn was very hard on the digestive system. I make a wonderful cornbread using sprouted corn flour that I buy online. However, I would be surprised if the corn in the pasta was sprouted. What do you think about that? Thanks so much, I really want to try this recipe.
    Gigi

    Reply
  187. SImona

    Hi Megan,
    I was so excited to make this recipe and finally got all of the ingredients to make it. One con, I think, was the yeast I got. It says “Brewer’s Yeast”. Is this a bad yeast to use? My mac and cheese came out tasting extremely bitter, the exact taste of the yeast. Is there a certain brand of yeast you recommend?

    Reply
    1. Megan Post author

      Yes, Brewer’s Yeast tastes TERRIBLE. Really, really bitter. Nutritional yeast tastes much better! I like Bragg’s brand, but Whole Foods also makes their own brand that tastes great. Just make sure it’s labeled nutritional yeast, and not brewers, and you should be good!

      Reply
  188. JoAnne

    I really liked this recipe (which is no surprise because I like every recipe that I have tried πŸ™‚
    I added broccoli and Ritz crackers. Mmmmm

    Reply
  189. Tapiola

    Amazingly tasty!!!!!! I have been vegan for over 15 years and have just thrown my tried & true Mac n “cheese” recipe out the window & am replacing it with this one. It really is the best, as the name says! Have never tasted better even in a restaurant.

    Reply
  190. Pingback: Vegan Macaroni and Cheese with Roasted Broccoli | Petite Panini

  191. Marcia

    I know this is an older post so not sure if you’ll see my comment but I’m planning to make this sauce for dinner tonight and would like to bake it with veggies as a casserole with no pasta. Would I have to cook all the veggies first or would they just bake enough in that 30 min? Specifically, cauliflower. Thanks!!

    Reply
  192. Betty

    Omg! I just thought that I should let you know that this is sooooooooooo good! Actually, I am making it for the 2nd time. I made this several months ago, and I am craving for it today. I just wanted to let you know that I LOVE this recipe! Thank you for sharing.

    Reply
  193. Kristin

    Great recipe! I might have missed it, but how much cashew butter should I use to replace the whole cashews and water? Thanks!

    Reply
  194. Pingback: Almost Annies: Vegan Mac and Cheese | Running On Om

  195. Elisha

    Megan,
    I am a huge fan of your website and I have made several of the vegan dishes which have been a huge hit for my family however I made the mac and cheese tonight and my family and I had a really hard time with it. It tasted very strong of nuts and nutritional yeast. It wasn’t creamy but griddy and had an awful aftertaste. I followed the recipe and only added broccoli and mushrooms but I had to throw it out. Can you tell me where I went wrong?

    Reply
  196. Laurie

    I have been making this dish quite a few times over the past month. I think the key to getting it absolutely perfect is to reserve 1C of the cooked pasta water to add to the cheese sauce and pasta. I use Quinoa pasta and I do not bake it (turns out way to dry for my liking if I bake it).
    Thank you so much for a fun, delicious recipe!

    Reply
  197. William

    I only ever had boxed mac n cheese before becoming vegan and it doesn’t taste anything like that… but it’s delicious so who cares? πŸ˜‰
    My non-vegan roommate had half of it and loved it too.

    Only problem is it’s so expensive to make… over $5 of cashews for 2 bowls of it. Going to try some cheaper alternatives to see how it turns out.. wish me luck πŸ™‚

    Reply
    1. William

      Tried it with 1/2 cup of the “natural” peanut butter (no hydrogenated oils or other crap) from Aldi instead of the cashews and it came out great! And at 1/10 the price of the cashews it actually fits into my budget now ^^

      Officially added to my short but growing list of delicious vegan recipes, thanks so much!

      Reply
  198. Pingback: Baked Vegan, Gluten-Free Mac & Cheese | Jenn Browne

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  203. Lara

    You are a legend! I added half an avocado to this and was AMAZING!!! Didn’t bother baking it, the pasta was still hot so it worked beautifully. Thank you so much for the best recipe EVER!

    Reply
  204. Rachael

    Hello, I know this is an older post but I still wanted to ask, what exactly is nutritional yeast? I’m hearing about it everywhere now!

    Reply
    1. Megan Post author

      It’s a deactivated yeast that has a “cheesy” flavor, so many vegans use it to make cheese substitutes! It’s also a source of complete protein and B-complex vitamins.

      Reply
    1. Megan Post author

      Nutritional yeast is the byproduct of making molasses, so I assume that heat deactivates the yeast, similar to the way that yeast in bread is deactivated when you bake it.

      Reply
  205. Briana

    You aren’t kidding when you say this is the BEST vegan mac n cheese! I just made this for dinner and it is fantastic! I added lots of spinach to go along with the roasted broccoli and mushrooms. My lactose-intolerant boyfriend and grandmother are very thankful to you lol. This is going to be my new go-to macaroni recipe. Thanks so much!

    Reply
  206. Kimberly

    I apologize if this has already been asked, I didn’t have time to look through every comment, but here’s my situation:
    I tried a raw cashew based cheese sauce a few weeks ago, and….ugh! I love cashews but this was the first time I’ve tried raw cashews, and my husband and I both could not believe how absolutely gross they were. They tasted nothing like the roasted cashews we’ve eaten our whole lives. Therefore, the cheese sauce I made with them was also absolutely awful. And I am not a picky eater at all, so I’m wondering if there’s a possibility the raw cashews I got were bad, or were processed with some sort of chemical incorrectly. Have you heard of anyone else having that reaction? Or should I give it another try with a different brand? I’m basically wondering how is it possible that this many people think raw cashews could possibly be used to make anything even remotely resembling a yummy cheese sauce. Thanks for your help!

    Reply
    1. Megan Post author

      How strange! Raw cashews don’t taste like roasted cashews, but they shouldn’t taste bad– raw cashews just have a very MILD flavor, which is why they can be blended into things like cheese sauces so easily. I really like the taste of raw cashews, so you may want to try a different batch to see if you got bad ones. But, if you don’t like the taste of them before mixing them into a recipe, you probably won’t like the resulting recipe, either.

      Reply
  207. Fell Cheston

    Megan, Thank you so much for this and all of your recipes. This Mac’n’cheese with roasted broccoli, cremini’s, etc. was so darn good. I took a chance, given all the comments, and made it for a dinner party. Love, Love!!

    Reply
  208. Debbie

    I made this last week for myself and loved it. I decided to make it again today. I went ahead and made 5 packages of all the dry ingredients for a recipe so I will be ready for the next craving. My husband, an omnivore, has a fear of all things vegan. He tried this “cheese” sauce and liked it enough to put it on his roast beef. He wants a bowl of the mac and cheese for dessert! lol. thank you!

    Reply
  209. Cricket

    Within one hour of hearing about your website, I’d found this recipe and was already making it.
    Well, 4,000 people can’t be wrong! (at least it seems like that’s how many comments rave about it~)

    It was REALLY delicious (like: “I can’t wait to pack my lunch for tomorrow and include a serving of this” delicious)
    As a new vegan, I really haven’t dabbled much with sauces or casseroles yet, but this was a snap.
    I went with the broccoli, and baked it with bread crumbs and ground walnuts on top.

    Oh yeah! Thank you for the inspiration.
    (now, have to go pack my lunch for tomorrow….!!!)

    Reply
  210. SJ Cory

    My husband swears he can not survive without dairy despite his allergies. After tasting this recipe he said it’s opened up a whole new world to him. This was truly delicious.

    Reply
  211. Emily

    Just made the “cheese” portion of this to put on veggies. OMG. It is amazing!! Can’t wait to see if the hubby likes it!

    Reply
    1. Julie

      I figured it in the my fitness pal app. Not including the noodles just the cheese sauce. I figured this serves 8. So per serving is 199 calories, 12.8 fat, 11.9 carbs, and 12.8 protein.

      Reply
  212. Julie

    This was so yummy! I have never made cashew cheese sauce before and was really reluctant. I’ve only used nutritional yeast once and hated the dish I used it in. I decided to give this a try. I LOVE it! I am not vegan but I am a vegetarian and try to cut out less good for us foods and replace with better for us foods. This is going to be my new go to Mac and cheese! I added a little milk (sorry again no vegan) before I baked it and I’m glad I did. It would have been really dry after baking it. I think not baking it would leave it creamy but baking makes it more of a southern style homemade dish. Thank you so much. This was a hot with my family as well. THANK YOU!!!

    Reply
  213. Cathy Richardson

    We love this recipe!! My 9 year old daughter and I are vegan (we also have a vegetarian and 2 omnivores in the house) and this is my go to recipe for the best cheesy sauce!! I use it on veggies as well as noodles and with my Vitamix it is a breeze! It satisfies all of our tastes! Thank you!

    Reply
  214. Chantelle

    This recipe has been number one at our house for three weeks in a row!! My kids are requesting it daily, but they are only getting it once a week πŸ˜‰ This recipe has been so inspiring for my cooking; like adding cashews and coconut milk to my roasted zucchini soup. And tonight most of all ; I added tomato sauce to your cheese sauce to make a rose and mixed it with spaghetti squash and roasted veg. We are occasional pescatarians, but many of our recipes are vegan, these days, thanks to you! Thank you for the inspiration! I’ll be attempting the cauliflower pizza crust this weekend!

    Reply
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  217. Krystle

    This is THE BEST Mac n Cheese recipe ever! Made this and added vegan chicken,mushrooms and spinach. HEAVEN!!! I couldn’t stop my hubby from eating what was left in the blender from the sauce =D

    Reply
  218. Kurt

    This was delicious. I put tomatoes and kalamata olives in mine, chipotle tabasco, a little liquid smoke, and used smoked paprika. It was a bit salty so i’d reduce that by 1/2 next time. This will be my new go-to recipe for this. Thanks!

    Reply
  219. Lori

    This is one of the best Mac and cheese recipes I have tried. I didn’t even wait to bake it I just pour the sauce over my pasta squirted on some sriacha sauce and eat it while I was roasting the broccoli. Well done!

    Reply
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  221. Liesje

    I made this last night and I have to say it was absolutely delicious. Everyone in the family raved about it and it’s definitely going to become a part of the regular rotation! I added sauteed broccoli, crimini mushrooms, and onions, as well as adding a little bit of rice milk to the sauce to make it stretch a little farther. I topped it with panko bread crumbs to give it a little bit of a crunch. AMAZING. Thank you so much for the wonderful recipe πŸ™‚

    Reply
  222. Kristen

    This recipe is a total game-changer! Mac and Cheese is definitely my biggest food craving so I make this at least once a month – helps reduce the trips to the Whole Foods hot bar for sure πŸ™‚ The sauce is a great base for experimentation, too. So far I’ve made a tuna-spaghetti squash casserole that was super comforting and a buffalo chicken version by adding leftover shredded chicken and Tessemae’s wing sauce. Yum.

    Can’t wait for your book to come out – thanks for making healthy eating more accessible!

    Reply
  223. lily

    Thank you so much – this is such a delicious recipe for those of us who can’t have regular mac and cheese! I’ve made it many times now and played around a bit – just wanted to share a surprisingly amazing addition: a couple spoonfuls of the juice from raw garlic-sauerkraut, the kind that is fermented just with salt (like the brand ‘real pickles’). the juice has a tanginess and umami flavor that is amazing in this sauce. it gives it such a cheese-like complexity. enjoy if you try it!

    Reply
  224. susanna

    P.S. I agree with all, no need to bake after, since there is no cheese to melt, but toast a little almond meal, or hemp seeds, or pine nuts, and sprinkle on top… DELISH!

    Reply
  225. Pingback: OK I'm Vegan, So What Can I Eat? - BROWN VEGAN GODDESS

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  227. Kayla

    This is amazing! People who don’t even like cheese have told me they love this. I make it now for all holiday events/potlucks. The only thing is that the mustard was way too over powering so after the first time I cut it in half. Also, I soak the cashews for a few hours up to overnight to soften them before mixing. The baking step is my favorite. It makes the mac n cheese so good. I sprinkle with breadcrumbs before baking. Yum!

    Reply
  228. Mandy

    Hi! I wanted to say that the consistency is wonderful in this cheeze sauce, but for some reason it tastes suuuuuuper sweet to me. Do you have any ideas on how to tone down the sweetness of the cashew? (I should have tried a different nut since this is always my issue with anything cashew based, but they seem to have the creamiest consistency…). I added a but more nooch after my first batch to tone it down, and it seemed to do the trick somewhat, but it still seems incredibly sweet (and I’m going on three cups of nooch at this point). I’m afraid to temper it with other spices because I don’t want to waste everything as I go along πŸ™‚ don’t get me wrong — It’s really good, just really sweet! πŸ™‚ Maybe you’ll have some ideas for next time i try this πŸ™‚ (made it in my vitamix, which basically heated the mixture for me!) Also, please ignore the star rating if it is crazy… The website isn’t recognizing my phone browser, so I apologize if it didn’t register! thanks for posting!

    Reply
  229. Angela

    I can not thank you enough for the recipe. I had lost it and about went into melt down trying to find it. I’m so glad I don’t have to miss out on macaroni and cheese. You are the best!!!!

    Reply
  230. Melissa

    Hiya! I made this tonight with zucchini noodles and loads of roasted veggies; broccoli, cauliflower, kale, and mushrooms. It was fantastic! We are looking for ways to increase our veggie intake. Thank you for the recipe.

    Reply
  231. May

    Thank you so much for this recipe! It’s my go-to recipe for potlucks, because everybody is guaranteed to love it and there will be at least one meat-free dish there that I can eat! This past Friday, I made double the recipe, and there were absolutely no leftovers. I made double the recipe again the next day, and I still only got one serving. It practically evaporated. My mom ate it with some chicken, which kind of defeats the ‘vegan’ part, but oh well… Her reaction to it yesterday was hilarious: “I think you added too much water.” (I hadn’t baked it.) Me: “Mom, I just made cheese out of nuts.” My mom: “There’s no cheese in this?! Are you serious?!” The only people who seem not to like this recipe are people who live on a diet of junk food (burgers, pizza, hot dogs…). Anybody who actually enjoys real food can’t believe their mouths! I even fed it to an avid hunter who had never tried vegan food in his life, and he gave it the thumbs up! πŸ™‚ I can’t decide whether the ‘cheese’ sauce or the baked broccoli is more amazing! πŸ˜€ I love how this recipe makes it seem like I’m such an awesome cook when all I did was follow a simple recipe! Thanks again! <3

    Reply
  232. Lisa S

    I was very pleasantly surprised at both the texture and flavor of this recipe. I had several people taste the sauce before I told them what it was and they ALL liked it! I made it in the Vitamix and used brown rice elbow macaroni from Trader Joe’s. I baked it with a sprinkle of panko and it dried-out a little too much in the oven. I’ll skip the baking next time. When we sampled it from the pan after I added it to the noodles, it was perfect!!

    Thanks for the recipes! I’ve got you bookmarked. πŸ™‚

    Reply
  233. Pingback: Happy World Vegan Day! | Roaming Onward

  234. Rachel E

    I made this last night (with broccoli, mushrooms and spinach added) and it was so yummy! I was surprised how much sauce the recipe made. I thought it would be dry but it was actually very creamy. I’ll definitely be making this again!Thank you for the awesome recipe!

    Reply
  235. Miriam

    This is always a hit at potlucks. I made it for my omnivore family for Chanukah and they enjoyed it. So damn easy in the vitamix. I make it a lot.

    Thank you so much!

    Reply
  236. Rosario

    Looks wonderful. I have everything but the chili powder. Would leaving that out make a big difference in the taste?

    Reply
  237. Pingback: Vegan Mac and Cheese | AuburnChick's Adventures

  238. nuts4knits

    Hi there,

    I’m not a vegan, but I eat like one a couple days a week and during fast days on the church calendar, and I have been HUNTING for THE mac and cheese for the stricter fast days. I like this even better than the cheese and milk version. This was FANtastic. I had to put it in the fridge before I ate the entire bowl in one sitting (not quite the spirit of a fast πŸ˜‰

    Anyway, this one just got five starts in my “keep” file. Thanks! next time I’m adding the roasted broccoli. And if it’s meatfare week, I just might toss in some bacon πŸ˜‰

    Reply
  239. Melissa

    Hi Megan, If I am adding the roasted broccoli would I roast it first, then stir it into the mac & cheese and bake it for 30min? Or stir the broccoli in after?

    Thanks

    Reply
  240. Sarah

    O.M.G. Two years ago I was diagnosed with a wheat and dairy allergy and this is the best thing I have ate!!! It is SO close to the real thing-I don’t think my husband will even notice when I serve it to him!!!!:) I saw someone above sub in milk…so I used coconut milk instead of the water for the extra creaminess. πŸ™‚ YUMMM. Off to eat a second serving…S

    Reply
  241. Pingback: 52 Surprising Things to Make in a Vitamix - Perfect Your Lifestyle

  242. Marcy

    My husband made this last night for dinner (he is not a cook by any means). His extent of cooking is roasting vegetables and making a salad. No more, no less.
    He roasted cauliflower and used it in place of the noodles, added spinach and mushrooms. It was AMAZING! Thank you so much for this recipe. It was easy and so freaking delicious! We had left overs and this was my breakfast, cold (and it was still freaking delicious).

    Reply
  243. saralaree

    I bookmarked this a few weeks ago and just made it today. I used a 16oz pkg of noodles because that’s what size I buy them in and it was just enough sauce to cover them generously. I have bought the boxed vegan mac but this recipe smokes that crap. I think my husband would even eat this (if there is any left when he gets home bahaha). 5 stars. Will be making this on a regular

    Reply
  244. FurBz

    Made this with roast spinach and some fresh olives, then crumbled some breadcrumbs mixed with paprika and garlic powder when I baked it. Fantastic recipe, made it to impress my girlfriend and needless to say it did A++++++++ Thankyou so much

    Reply
  245. Claudia

    I’ve made this cheese sauce twice this week already. We used it on all sorts of vegetables, on tacos and to dip chips into. Massive hit! This is now a household staple for us πŸ™‚

    Reply
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  248. Andria

    OMG we made it this weekend added tons of spinach, broccoli and mushrooms so so good!!! Thanks cannot wait for your new book to come out. πŸ™‚

    Reply
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  250. bertese

    Perfect! I usually add 1.5-2 times the amount of nutritional yeast than is called for – I think it makes it cheesier, and did so with this recipe. I made this for my boyfriend and his brother … his brother is the opposite of vegan and not a fan of my nut milks, cheeses, loafs, etc … but I didn’t tell him this was cashew cheese and he didn’t even ask!! This is the real deal. Thanks!

    Reply
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    1. Tracy

      This was soooo good. I was so excited to make it and my meat eating husband wanted to eat it. I baked it with broccoli that was great. After refrigeration what would be the best way to reheat? Microwave altered the texture a bit. Still good though.

      Reply
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  257. Dormowa

    This really is the best vegan mac n cheese I’ve ever tasted. I also love that it isn’t soy laden like many vegan mac n cheese recipes tend to be. Thank you so much for this awesome recipe. This will be a staple for my own weekly meal prep, as well as the gatherings I host periodically.

    Reply
  258. anne

    This is so good. But I found it really stiff and dry. While it was still hot from the oven I stirred in about 3/4 cup of almond milk. Much better.

    Reply
  259. Sue Z

    I am so excited to try your mac ‘n’ cheeze. I have loved cheese in virtually anything. Trying to detox from all of the “junk” in my foods. Thanks for your recipes. Your Cauliflower pizza crust was a hit! Love, love, love!

    Reply
  260. Baby-Vegetarian

    This recipe is AMAZING!!!!! I am a total mac-n-cheese junkie and this just made the top of my list. Unlike other “cheese sauce” recipes I have found, this one is not too limony or too blah…it’s PERFECTLY seasoned and Perfectly Creamy!!!! Love, Love, LOVE this!!!

    Reply
  261. Ashley

    Tonight was my first attempt at making this dish and I am SO happy I came across your recipe!! It was DELICIOUS and the roasted broccoli and mushrooms definitely hit the spot! A definite keeper and will be added to the rotation for sure! Thanks so much

    Reply
  262. jennifer

    is it absolutely imperative to use the nutritional yeast? If I did’t have it could I use something else? I am not vegan so open to dairy alternatives.

    Reply
  263. Eva

    To be honest, in deciding to make this recipe I had very low expectations. I’ve had a terrible experience where nutritional yeast ruined a spinach dip I made and I had never tried subbing cashew for cheese. I have to say that I was pleasantly surprised. Although there was no cheesy texture to this dish, it was still very creamy and satisfying. I did make some modifications: I used only one cup of cashews (that’s all I had on-hand) which I soaked for 40 minutes until I blended it into a creamy paste, and only 2 tablespoons of nutritional yeast (I was being cautious this time). I also sauteed onions and mushrooms as suggested and added them to the pasta, put everything into a pyrex, topped it with breadcrumbs and then baked for 30 minutes. The result was phenomenal: my mac and cheese craving was fixed with a vegan dish: I can’t believe it! Great recipe! Thank you!! 5/5

    Reply
  264. chrissy

    Oh my god how is this so good this is delicious its definitely more mild than that store bought crap! Im going to make this so many times

    Reply
  265. Lori

    I made this over the weekend and it takes fantastic. I think I will steam the veggies next time instead of roasting in oven b/c I either roasted to long or something went wrong b/c I had to throw the spinach out b/c it was like a dry leaf. The other thing was how thick the sauce was. I had to keep adding a little water to get the vitamix to run. I loved the way it taste. I am thinking the chili powder really added the ummp.

    Also, I used the sunflower (unsoaked) vs the cashews. Once I tasted this sauce I was like ummm and started thinking dip, thick soup base, etc. My mind was just wondering how can I use this flavor in other ways. Thanks for sharing this recipe that I will continue to play around with.

    Reply
  266. Hez

    Because it’s THAT GOOD, I used to make this at least once a month but was eating the whole recipe so I’ve backed down to every few months. The first time I made this I baked it and found it too dry like another reader so now I don’t bake it at all. I pour the sauce on my cooked quinoa noodles (Andean Dream…no corn!) and eat straight away. This recipe will be in my repertoire for the rest of my life. Thanks Megan!

    Reply
  267. shayna

    This is amazing! I reallly wasn’t thinking I would like it because iv’e never eaten anything like it before.. This dish is the perfect example to show that you don’t have to sacrifice anything for going vegan!

    Reply
  268. Andrea

    I’ve read over the recipe a few times and just need to clarify one thing… do you soak the cashews first?? Thanks a bunch! Hoping to make this cheese into a taco bake tomorrow!

    Reply
  269. Erin engler

    This has become a staple in our house! I crave it at least once a month. To me, this recipe is a million times better than regular Mac n cheese. I always add the roasted brocolli and sautΓ©ed spinach and mushrooms. I also make more sauce because I just love the flavor. Thanks for the recipe!

    Reply
  270. dawn

    This is the first time trying a home made vegan cheese, and OMG it is amazing! I had no idea it could be so delicious. So I made a batch in the morning to use later in the evening for the mac and cheese, but I have already eaten half of it! Wonderful, thank you for a great recipe. Now on to soaking more cashews to so I can actually complete the dish!

    Reply
  271. julia

    this mac and cheez is a dope vegan version of a comforting classic. Love it, and have made it many times. highly recommend.

    Reply
  272. Jill Kreiss Tinsley

    Ummmm…..one part of the recipe says use 16 oz pasta and the ingredients list says 8 0z………..I’m thinking 8 oz. is what you meant as 16 oz would be a lot of macaroni. Could you let me know for sure? Thanks so much! Gonna try & make this right now!

    Reply
  273. Jill Kreiss Tinsley

    Okay, I’m back! Just made it w/ 8 oz elbow macaroni. There was plenty of sauce & being a saucy girl I would much rather have too much than not enough! I was eating a few spoonfuls right out of the pot and loved it!! I had some things in the fridge I needed to use up so I sauteed 1/2 onion, 1/4 red pepper and about 2 cups of fresh spinach and then added that to the pot. I then spread it in a baking dish, sprinkled the papriak & pepper and am looking forward to a yummy dinner tonight! Thanks for the recipe! After going vegan I really missed my mac & cheese and the boxed & frozen ones have always had a weird taste to them ….I’m much happier making a fresh version with all known ingredients! Yeah!!

    Reply
  274. Charlie

    So delicious and easy! Have made this twice already, once with spinach and once with sauteed mushrooms. Will be making again soon with the roasted broccoli. I really like how easy it is and the fact that all the steps can be done simultaneously. Thanks!

    Reply
    1. Charlie

      Oops, I wanted to add that there was more sauce than needed, so I just bottled some of the sauce for later use. But next time I’m going to try it with 10 or 12oz of pasta instead so I can use all of the sauce.

      Reply
  275. Jessica

    Hi! Is it 8 oz or 16 oz of pasta? I just noticed there’s a discrepancy between the first and second listing of the recipe. Thanks!

    Reply
  276. Amy

    I love this recipe! But…is it 8 oz or 16 oz of pasta? I think it’s 8? I tried both. You have 16 oz but then Later you say 8! I tried 16 it didn’t seem to be enough sauce.

    Reply
  277. Mekenzie

    This is SO good. Ive made a few vegan mac recipes now and this is one million times better. This is… Dare I say it.. Way better than normal macaroni and cheese!!! Thank you! Now someone stop me before I eat it all before my boyfriend gets home. Yum yum yum.

    Reply
  278. Caroline

    SO delicious my fiancΓ© and I were raving over it! I used Ezekiel noodles and added broccoli and chipotle Seitan and it was amazing! Can’t wait for the leftovers tomorrow!

    Reply
  279. Erin E

    This recipe is a staple in my house! I always make extra sauce since I love the flavor. The roasted broccoli is a must – so good. I also mince up mushrooms (my bf doesn’t like whole mushrooms) and saute with spinach before adding to the dish. I top it with breadcrumbs and bake it for 20 minutes. Superb!

    Reply
  280. Sammy

    Such an amazing meal my husband loved it too. ah it was soooo yum way better than normal mac n cheese. I didn’t have enough cashews so I used macadamias for the other half a cup. I didn’t have any mushrooms or broccoli and didn’t bake it in the end I just mixed the sauce with the pasta and was still amazing. Took me 15 minutes to make the whole meal. Thanks!

    Reply
  281. Taylor

    My boyfriend and I have made this 10 times. We bring it to gatherimgs and everyone goes back for seconds. Even the non-vegans. This. Recipe. Is. So. Amazing.

    I like to add 2 tbsp of vegan cream cheese, and we use almond milk instead of water. This mac rocks. I’m eating it right now.

    Reply
  282. Jamie

    My family loved this (especially my nephews!) but next time I’m not going to bake it. We all thought it got a bit too dried out and would taste better with a moist-er consistency.

    Reply
  283. kathy

    have made this twice – both times it was excellent.

    i added bag of chopped broccoli and used 16 ox of pasta – upped the sauce recipe by half and it made just enough sauce.

    super quick and super easy!

    not my first detoxinista recipe – and won’t be the last – they’ve been terrific!!

    Reply
  284. Nicole

    If I make this again, I’d either cut the lemon juice in half or omit it completely. I’d also use cashew milk instead of water and probably use a full cup as it was pretty dry (if baking). No one in my family liked it because it tasted “too lemony”. Made it exactly as written, using 8 oz pasta and the roasted broccoli (which turned out great!). I assumed T meant tablespoon, maybe it should’ve been teaspoon?

    Reply
  285. Jessie

    I’m sorry if this was already mentioned but I’m the first part of this entry it says 16oz pasta, but I’m the printer friendly version it says 8oz. Which is it? Thank you!! πŸ™‚

    Reply
    1. Megan Gilmore Post author

      I originally used 8 ounces of pasta, but the sauce makes enough to cover a full pound, so it should be updated to 16 ounces!

      Reply
      1. Jessie

        I ended up doubling the sauce and using a pound of pasta. It seemed like a lot at first but it really soaked it up. And the next day for the leftovers I feel like it would have been way too dry using a pound of pasta with the original sauce amount. Now I did use a red lentil flour/brown rice flour pasta so maybe it absorbed more than a regular pasta would? Who knows haha but I think I’ll stick to this amount πŸ™‚ it’s very delicious!!

        Reply
  286. Herman De La Cour

    I have made this twice and it’s the best “cheesy” sauce I have had. The texture, flavour and simplicity is wonderful. I used rice milk instead of water the second time which was unnecessary. Creamy cheese sauces are no longer the domain of dairy, this sauce is packed with goodness and taste without the cruelty. Thank you so much for sharing!

    Reply
  287. Dia S

    Great sauce recipe, very simple and satisfying. I made a paleo version with zucchini noodles, sundried tomatoes, roasted broccoli and grilled chicken, no baking required. Sprinkled a little parmigiano and red pepper flakes on top. Soooo good. I also soaked the cashews for about an hour before blending and added about 1.5 tsp of turmeric for color and its anti-inflammatory qualities and upped the nutritional yeast to 1/3 cup.

    Reply
  288. Christina

    I just made this for my family and they loved it! I am on a mostly vegan diet and I am always excited when I find a recipe the whole family loves.

    Reply
  289. Bea

    I just made this cashew cheese sauce for a vegan lasagna and it is AMAZING! I am new to this vegan life and after 16 years veggie this is exactly what I needed to soothe my cheese cravings. Thank you!!

    Reply
  290. Krista

    I made this for dinner last night – wow! It was so delicious!!! I added another 1/4 cup of nooch to the sauce, and I also added about 2 tablespoons of tofutti cream cheese that was leftover in my fridge which really added to the creaminess! This sauce is also so versatile to use on other foods. LOVE IT! Will definitely be making this again! Thanks so much!

    Reply
    1. Megan Gilmore Post author

      Yes, you soak the in water for 1-2 hours then drain. Though, I admit, that I sometimes skip the soaking process and just add a touch more water to this recipe when I’m rushed!

      Reply
  291. Janine

    I just made this and I am in LOVE. I added half a yellow onion and a tbsp of smart balance butter to it and it was amazing!! (Also topped it off with some Frank’s hot sauce!)

    Reply
  292. Melissa

    Hi!
    We LOVE this and have made it so many times, but I was wondering, if I wanted to make it a little less thick, do you think it would be okay to add a little almond milk? Or do you think it would ruin the sauce? And would I add a bit of milk in the blender stage or warm it up and tip it in with the pasta? I know I could just try it and see what happens but cashews are so expensive here and thought I might ask so I don’t ruin a double batch of sauce!
    Thank you again, your site it fantastic!

    Reply
    1. Megan Gilmore Post author

      Yes, I would just thin it to your desired texture with water or almond milk. You might just need to add some extra salt, since the extra liquid might dilute the flavor a bit.

      Reply
  293. Helen

    Hi, a question for baking. Are you supposed to just pour the sauce over the pasta (and brocolli), or do you mix the sauce in? Thanks!

    Reply
  294. Susana

    Hello,

    I am new to your blog, thank you for the recipe!

    Do you think it is possible to make the sauce the night before, put it in the fridge and then heat it up the next day with freshly made cooked pasta? Do you think the sauce would be dry?

    thank you
    Susana

    Reply

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