April 12,2021

Vegan Mac and Cheese

Servings: Serving Time:

Vegan mac and cheese, made from scratch with super healthy and easy-to-get ingredients. It’s so flavorful, cheesy, creamy and ready in just 30 minutes!


  • Serving Size: 1/8 of the recipe
  • Calories: 350
  • Sugar: 3.4 g
  • Sodium: 316 mg
  • Fat: 10.2 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 53.9 g
  • Fiber: 7.6 g
  • Protein: 11.7 g



  • 1 pound dried pasta (450 g), gluten-free if needed, I used elbow macaroni
  • 2 cups potatoes (360 g), peeled and chopped
  • 1 cup carrots (135 g), peeled and chopped
  • 1/3 cup extra virgin olive oil (85 ml)
  • 1/2 cup unsweetened plant milk of your choice (125 ml), I used soy milk
  • 1/2 cup nutritional yeast (8 tbsp)
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  • Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
  • In the meanwhile, cook the pasta according to package directions. Drain and set aside.
  • Place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth.
  • Mix the cooked pasta and the vegan cheese in the pot and if they’re both hot, serve immediately. If they’re not, reheat the mixture for 1 or 2 minutes and serve immediately.
  • Keep leftovers in an airtight container in the fridge for 3-5 days. To reheat it, add a little bit of milk if the sauce is too thick.
  • Notes:

  • Feel free to add other spices like ground black pepper, paprika or cayenne flakes.
  • You can also add tempeh bacon, breadcrumbs, jalapeño peppers, fresh or dried herbs (oregano, basil, thyme, parsley), or homemade vegan Parmesan cheese.
  • If you prefer them baked, cover your mac and cheese with vegan cheese, add them into a baking dish and bake until golden brown.
  • Choose any kind of pasta, but elbow macaroni is the most popular kind for this dish.
  • Peel the potatoes and the carrots if you like cheese with a smoother texture.

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