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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.

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:

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!!!)

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.

Let cool for about 5 minutes, then serve!

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 89 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!

 –

*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!

348 comments to The BEST Vegan Mac n’ Cheese

  • Well. That’s got to be the fastest a recipe has ever been bookmarked in this house… look at you go! Thanks for sharing!

  • This looks foodgasmic, I want some now, send me a spoonful? ;)

    • 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!)

  • You are en fuego! That looks so awesome!

  • Morgan Torres

    Are you looking for a new job? Cause I’ll pay you to come be my personal chef…

  • 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. ;)

  • I hate to admit it but I used to LOVE the mac n cheese out of the box. But this version looks amazing! I’m going to try and give that recipe a shot this week!

  • […] know what this was before I ate all of the leftovers I had yesterday is? It’s a vegan mac and cheese made using a  recipe that Megan of Healthy Hoggin’ posted last week. It is […]

  • Oh my! I made this today for lunch and everyone snarfed it! So good! Thanks for sharing your recipe. Can’t wait to make it again.

  • […] until tender but still slightly crunchy, then added in my sauce– today it was leftover Vegan Mac n’ Cheese Sauce! (but any sauce will […]

  • 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.

  • […] Yummy food you make: I can’t pick just one! My current faves: Vegan Mac n’ Cheese, Detox Macaroons, Raw Chocolate […]

  • 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!

    • Megan

      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!

      • 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!!

      • Erica

        Made this tonight and used Brazil nuts (store didn’t have raw cashews. ) it was great!

    • katrina

      you can also try sunflower seeds.

      • chris

        Do you think hemp seeds will work? I, too, cannot have cashews.

        • 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! :)

        • 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.

    • 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” :)

  • 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:)

  • […] shelf: Megan’s cashew cheese (Which is great as-is for a dip for veggies, or can be thinned out and used as a dressing for […]

  • 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

    • 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!

  • 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!

  • 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!!!

    • I’m glad it was such a hit!! Thanks for letting me know. :)

      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!

  • 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!

  • Oh no…you’ve done it again. Put another thing on my to-make list! AHHHH!!!!

  • 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! :-) I also loved adding the roasted broccoli…I’ve never tried roasting it before…wonderful!! Thanks again!

  • […] have friends over tonight to have dinner and a fireside chat, and we elected to make this mac & cheese recipe, and OMG. Let’s put it this way. Jeff, who is so not the person you’d think would like a […]

  • Nicholle

    Hi, is there are good substitute for cashews? I can have all other nuts but not cashews!

    • 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!

  • 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.

  • […] I have been wanting to try making a vegan mac and cheese using cashew cheese for a long time now.  Many people have said that it is so good you can’t tell it is vegan.  And they are right! It is sooo delicious.  I think I like it better than a regular cheese sauce.  I used quinoa pasta to go with it and roasted broccoli and it was so decadent as is for me.  But for my husband and his friends who were over this evening, I threw on some buffalo chicken and they gobbled it down.  I don’t think a single one of them knew that there wasn’t actually any cheese in this.  I say this sauce is a winner! Hub Grub ready to serve to the hubs and his “bros” as he lovingly refers to them. Creamy Mac and Cheese with Roasted Broccoli adapted from The Detoxinista  […]

  • 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!

  • 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!!

  • 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!

  • chris

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

  • 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!

  • 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!

  • 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 :) 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)

  • […] I have been wanting to try making a vegan mac and cheese using cashew cheese for a long time now.  Many people have said that it is so good you can’t tell it is vegan.  And they are right! It is sooo delicious.  I think I like it better than a regular cheese sauce.  I used quinoa pasta to go with it and roasted broccoli and it was so decadent as is for me.  But for my husband and his friends who were over this evening, I threw on some buffalo chicken and they gobbled it down.  I don’t think a single one of them knew that there wasn’t actually any cheese in this.  I say this sauce is a winner! Hub Grub ready to serve to the hubs and his “bros” as he lovingly refers to them. Creamy Mac and Cheese with Roasted Broccoli adapted from The Detoxinista  […]

  • 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!

  • […] i ate a big bowl of leftover mac & cheese (this recipe was ridiculously delicious, and i am not easily impressed by impostor cheese) and […]

  • 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 :D

  • 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!

  • 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

  • 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!

  • This is hands down the very best vegan mac & cheese recipe available ever. THANK YOU.

  • […] night I made the Vegan Mac&Cheese and both men gave a thumbs up, but insisted they did not want to know what was in it!  Jake loved […]

  • sam

    you deserve a fucking award for this recipe. my mind is blown.

  • 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?

  • 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 :) Thanks so much and i really cant wait to try more recipes!

  • 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

    • 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!

  • 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!

  • 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!

  • 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.

  • 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.

  • 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?

    • 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! :)

  • 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! :)

  • natalie

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

  • […] down on Mexican food for dinner. At 5pm. So when we got back, we made our own vegan dinner of mac ‘n cheese (OMG delicious) followed by fig newtons straight from her favorite food […]

  • 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!

  • […] Vegan cheezy spaghetti with roasted brussels sprouts! The cheeze sauce loosely based off of Megan’s recipe. […]

  • 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.

  • 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!

  • amy

    is there another nut you could recommend trying? i can’t have cashews or peanuts.

  • 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!

  • Katherine

    If you don’t like mustard, replace it with miso!

  • 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 :)

  • 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.

  • 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?

  • 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

  • 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!

  • 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!

  • 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!! :)

    • I’m sorry to hear that! I guess the flavor isn’t for everyone. Hope you’ll enjoy another recipe in the future!

      • 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 :) Oh and the cheesecake… I’m a sweets person through and through. Thanks Megan!!!!!

  • 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!

  • 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?

  • 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.

  • 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

  • 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!

  • 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, sautéed 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!

  • […] and quasi-exciting recipes to make without meat or dairy products. One of my biggest successes was Detoxinista’s Vegan Mac and Cheese. Talk about yummy. All recipes aside, there’s something sultry about eating meat. Food is […]

  • 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!

  • 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!

  • 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” :) in it ?? I hope so cause I love cheese and it’s been soooooo difficult not eating it !

    • 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.

  • […] http://detoxinista.com/2011/01/move-over-kraft/ Vegan Mac n’ Cheese Author: Detoxinista.com Prep time:  20 mins Cook time:  20 mins Total […]

  • 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.

  • 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.

  • 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!!!! :) I also love that the ingredients are ones that most of us vegans/clean eaters have on hand!!! :) Nutritional yeast is the bomb!!!! :)

  • 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!!

  • 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!!

  • Rebecca

    Have just made this and it’s amazing:).

  • 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.

  • 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!!

  • 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.

  • amazing recipe! i used a little less than 1 tsp. himalayan pink salt & 2 T. lemon (for the kids sake) thank you!

  • 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!

  • 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.

    • Megan

      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. :/

  • AMAZING! I added a bit more chili pepper because I like things spicy. YU-UM!

  • […] This one is really tasty and the cheesy sauce is a variation on one by Detoxinista (http://detoxinista.com/2011/01/move-over-kraft/) […]

  • 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!

  • 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!!

  • 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!!!

  • […] Here’s the recipe I used (from Detoxinista.com): […]

  • 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 :)

  • 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!

  • 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!

  • 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 :) <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

  • 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!

  • Andrea

    This is the best cheese sauce I’ve ever had!!

  • Robin

    I just made this and I CANNOT believe how yummy it is!!! Thank you so much!! :)

  • Cassandra

    Trying a little switch out tonight on the family. I love how delish this is!

  • 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!!!

  • 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!

  • […] this element, I actually used the Detoxinista’s recipe for Vegan Mac’n Cheese. I adapted her sauce to be a little thinner with some more lemon juice and a few leaves of fresh […]

  • […] recently stumbled upon a new blog, detoxinista, and discovered a new recipe. The title “Dairy Free Mac and Cheese” did not sound too […]

  • 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!

  • 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 :D

  • Scill

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

  • 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!

  • Rachel Love

    can i get the nutritional value for your recipes?

  • 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.

  • Cynthia Tompkins

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

  • Cynthia Tompkins

    oops just saw the other commenter and where you referred for nutritional info. thanks!

  • 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 :-)

  • Indi

    Hi Megan :-D 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.

  • I am so happy that I stubled upon your blog today! I love all the healthy vegan recipes!

  • 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!

  • This is the best sauce I have ever made. Thank you so much!

  • […] followed this recipe, but as always, made a few modifications.  Here’s what went into the […]

  • 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!!!

  • Lindy

    Oh my God I love you! :) Thanks for the amazing recipe!

  • 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!

  • 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 :) Thanks

  • Can’t wait to try this! Could I use this recipe (cheese sauce) for fondue, or do you have a fondue recipe?

  • 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!

  • 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!

  • Yoana

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

  • 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!!!

  • Sara

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

  • 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!

  • […] include pretty much any pasta dish (sauces include vegan mac & cheese, like this one and this one, creamy tomato basil, avocado, and basic marinara w/ homemade or store bought […]

  • 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.

  • 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!

  • 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

  • Kira

    Is there any way I can substitute in Cashew butter instead of Cashews. If I don’t have raw cashews?

  • Regina Ramirez

    Your recipe locks yummy

  • Regina Ramirez

    Thanks for the recipe

  • 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.

  • 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.

  • 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!

  • 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!!

  • Lue Muggleton

    Wanted to know how the mac n cheese dish freezes due to gluten-free pasta? Tx

  • […] blog is full of awesome simple recipes that only use high-quality ingredients. The BF loves her Vegan Mac’n Cheese and I am a huge fan of her Coconut Macaroons and her Cauliflower Pizza […]

  • 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!

  • Marsha C.

    Is there any way you could post the Nutritional Information for all of your recipes? By the way, this recipe ROCKS!

  • Toni

    Very tasty! and quick to make.

  • 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!

  • 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!

  • 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!

  • Ivonne

    Quick question,
    I can’t find nutritional yeast so with what could I substitute it with?

  • This looks amazing! My little nephew is allergic to eggs, milk and peanuts. We have been in search of a mac n cheese recipe for him!

  • 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

    • 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!

  • 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!!!

  • 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!!!

  • 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!

  • 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!

  • […] raw cashews in the fridge. This keeps them from going rancid. I doubled this recipe adapted from Detoxinista, so now we have leftovers! Start with three cups of raw […]

  • Jeff

    I’m going to make this dish this week. I wish I knew the calories and fat etc.

  • 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!

  • […] recipe came from my favorite food blog: Detoxinista. Check it out for lots of awesome vegan/gf/paleo […]

  • 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!

  • 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.

  • 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!!!

  • 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!

  • 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.

  • 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!

  • 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 sautéed 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:)

  • 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. :)
    Thanks so much!!

  • 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.

  • 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.

  • 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!

  • This looks DELICIOUS! I’m going to try this tonight – with a bit of sautéed kale! Thanks for a great recipe!

  • […] are two other recipes I absolutely LOVE that use nutritional yeast. Buy it, eat it, love […]

  • […] down on Mexican food for dinner. At 5pm. So when we got back, we made our own vegan dinner of mac ‘n cheese (OMG delicious) followed by fig newtons straight from her favorite food […]

  • 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!! :D

  • 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!!

  • 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!

  • 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!!!!!

  • Denise Bloodsaw

    Do you have to soak the cashews in water or just throw them in the blender?

    • Megan

      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!

  • 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!

  • 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.

  • 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!

  • Mir

    This was so good, thank you!!!

  • […] all started when I made vegan mac ‘n’ cheese inpsired by this post on Detoxinista.  I modified her recipe to make it even EASIER, and have been using it frequently […]

  • 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!!

  • 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!

  • 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

  • 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!

  • erica

    THIS RECIPE WAS SURPRISINGLY GREAT. THANK YOU

  • […] admit it’s no standard mac and cheese but it definitely hits the spot. This has been my go-to recipe. […]

  • Nina

    The recipe was great! Even my BF who won’t do “fake dairy” ate it. :)

  • 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

  • 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.

  • RoCon

    I think the tartness throws off the sort of smokey/nutty bold flavor you get from the cashews. don’t worry about it

  • Cynthia

    Why the lemon juice, I’m allergic to it. Can I use something else?
    Thanks

  • 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.

  • 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!

  • 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!

  • Cat

    How about soaking the cashews beforehand? I know a lot of people do that when a recipe calls for them.

  • 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!

  • […] After taking out the pizza crust I top it with homemade vegan cheeze sauce (similar to recipe: http://detoxinista.com/2011/01/move-over-kraft/) and whatever additional toppings I’d like, then bake until the toppings are hot. I use about […]

  • Susan

    OMG!!! Amazing!!
    You are a genious. I´m so glad that you share this.
    I´m from Brazil and I can´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 Don´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

  • 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!!!

  • Megan

    I’m sensitive to yeast, could you eliminate from recipe and still be tasty?

  • 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!

  • Danielle

    Just made it and its absolutely awesome!!!! Thanks for sharing

  • 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!

    • Megan

      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.

  • 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!

  • april francom

    This was delicious! My non-vegan husband thought so too…BONUS! :)

  • Yummy recipe! Leftovers were great! For me, tastes best without mustard and a little less lemon juice. Gonna try it with roasted broccoli next!

  • Deb

    I was wondering if you could use homemade almond butter for this?

  • Olivia

    Love your vegan mac n’ cheese! I almonds in place of the cashews and it was so delicious!

  • 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!

  • 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 :)

  • 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!

  • 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!

  • 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?

  • Saundra Day

    Is this recipe, Vegan Mac n’ cheese Paleo?

    • Megan

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

  • 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.

  • 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

  • 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?

    • Megan

      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!

  • JoAnne

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

  • Avneet

    This was an amazing recipe! It was so easy and yummy, you’re a genius, seriously. So good!

  • 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.

  • Phill

    This was amazing. I’ve made it twice Thanks!

  • Phill

    …I added Old Bay Seasoning. I’m in Maryland. It goes on almost everything.

  • […] recipe is courtesy of The Detoxinista. I can’t even tell you how many times her recipes have helped me out in the past year. From […]

  • 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!!

  • 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.

  • Kristin

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

  • […] school, I have been searching to recreate the goodness of Annie’s. The creative Detoxinsta’s “The Best Vegan Mac n’ Cheese” recipe inspired this vegan, gluten-free mac and cheese that brings back memories of Annie’s from […]

  • 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?

  • 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!

  • 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? ;)
    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 :)

    • 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!

  • […] View original recipe here:  http://detoxinista.com/2011/01/move-over-kraft/ […]

  • […] pasta – this recipe is so easy to make and is great leftover for lunch or […]

  • […] no fun going to a party if you can’t eat anything. We had a couple vegan guests and I found this recipe online. Kind of insane how easy this was to make, and get this… everyone ate it and loved […]

  • 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!

  • 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!

    • Megan

      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.

  • Rachael

    Sweet! Thanks for the response. Do you happen to know how it’s deactivated?

    • Megan

      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.

  • 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!

  • 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!

    • Megan

      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.

  • 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!!

  • 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!

  • 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….!!!)

  • 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.

  • Maher

    this “cheese” sauce on corn tortilla chips with guac. omg.

  • 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!

  • WONTON

    Hands down the best Mac and Cheese recipe ever!!!!!

  • Kirsten

    Just ate this for dinner and LOVED it!
    Any idea what the calorie and fat grams per serving are?
    Thanks!!

    • 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.

  • 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!!!

  • 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!

  • 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 ;) 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!

  • […] the recipe want-list this week; cauliflower crust pizza, vegan mac ‘n’ cheese, raw caramel slice and vegan energy bites. (images courtesy of Pure Ella and also via […]

  • You’ve done it again! My hubby and I made the version with broccoli last week and it was DIVINE! I wrote up a post about it here :) http://rachelsnourishingkitchen.wordpress.com/2014/09/26/the-healthiest-mac-cheese-youll-ever-make-gf-v/

  • […] use this thing ALL the time.  From smoothies for breakfast to cashew cheese for vegan mac n cheeze, this is a lifesaver.  I think I would die without my mac n cheeze.I am pretty sure I got mine […]

  • 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

  • Tammy

    Just stumbled across your website and LOVE IT!! Can you tell me why you use the yeast?

  • 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!

  • 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!

  • 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 :)

  • 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 :) 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!

  • 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!

  • Paul

    Maybe I’m just in a hurry to make this but I don’t see you soaked the cashews anywhere?

  • 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!

  • […] MACARONI & CHEESE: Mac n’ cheese can be made with an amazing cashew nut blend. Queso cheese can be made with cashews too! Most “cheese” can be made with cashews and a blend of garlic, nutritional yeast, lemon juice, mustard, salt, and water. Blend it up & voila! Here is my go-to recipe for mac n’ cheeze: http://detoxinista.com/2011/01/move-over-kraft/ […]

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