This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be.
Nutritional yeast is key, in addition to the grated potato. It offers some cheesy flavour and colour.
Vegans, dairy-free friends and cheese lovers who crave a more redeeming mac and cheese recipe, this recipe is for you.
- 250g whole-grain macaroni elbows
- 1 head of broccoli (florets cut into small bites)
- 1 ½ tbsp avocado oil or extra-virgin olive oil
- 1 small yellow onion (chopped)
- 1 small peeled and grated russet potato
- 3 cloves garlic (minced)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dry mustard powder
- ½ tsp fine sea salt
- Small pinch of red pepper flakes
- 90g raw cashews
- 1 cup water (more as necessary)
- 15g nutritional yeast
- 2 to 3 tsp apple cider vinegar or distilled white vinegar
- 15 min
- 25 min
1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions.
2. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain and transfer the contents to a large serving bowl.
3. Meanwhile, in a medium pot, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
4. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine and cook, stirring constantly, for about 1 minute to enhance their flavours.
5. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through about 5 to 8 minutes.
6. Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons of vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
7. Taste and blend in additional salt until the sauce is utterly irresistible. If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
8. Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately.
Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.
You can omit the broccoli altogether, or replace it with finely chopped kale or peas (about 1 ½ cups). If you omit it, you might not need to use all of the sauce.