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 Oh She Glows and Everyday RawIngredients:
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)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! 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. Austin didn’t! He said it tasted just as good as the Barefoot Contessa’s recipe! (probably the best compliment ever!)
Taking into account that people will probably go back for second-helpings, this dish should serve 4 happy people.
Enjoy!!
@HealthyHoggin.com
Austin has already told me he’s coming home for lunch to eat the rest!
Hope you all try it and enjoy!
–
*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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Well. That’s got to be the fastest a recipe has ever been bookmarked in this house… look at you go! Thanks for sharing!
Oh, good! Hope you get to enjoy it soon.
This looks foodgasmic, I want some now, send me a spoonful?
I’d send you some, but the leftovers are already gone! Good sign, I guess.
I really need to get a vitamix!
You are en fuego! That looks so awesome!
Are you looking for a new job? Cause I’ll pay you to come be my personal chef…
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.
Yes!!!!!
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!
[...] Move over, Kraft [...]
[...] Move over, Kraft [...]
[...] 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 [...]
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 [...]
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!
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!
you can also try sunflower seeds.
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:)
Oh good! I’m so glad you guys enjoyed it!!
[...] 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 [...]
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!
Thanks for letting me know, Alyssa! Glad you love it as much as I do.
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!
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!
The sauce can be enjoyed raw– no need to cook it at all– I just warm it up before serving.
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 [...]
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!
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 [...]