Did you know that this seven-year-old vegetarian food blog did not have a macaroni and cheese recipe until today? It’s true. I’ve failed you on the mac and cheese front, but I’m making it up to you with this vegan (I repeat: dairy free) mac and cheese recipe. From one cheese lover to another, I’m here to tell you that this mac and “cheese” is remarkably cheese-like and absolutely delicious.
I’ve been slowly working on this mac and cheese since I published my vegan queso recipe two months ago. The first time, I tried to use pasta cooking water instead of my queso’s secret ingredient (grated potato), and it was just ok. Then, I added the potato back, and the potato starch makes this cashew-based queso super silky and creamy. It’s remarkable!
The Best Vegan Mac and Cheese
Nutritional yeast is key, in addition to the grated potato. It offers some cheesy flavor and color. Frontier Co-Op just started offering it in smaller bottles, and after using it in this recipe, I really believe their product is superior. It has less funk than the regular store-bought brand, so if you haven’t enjoyed nutritional yeast in the past, please give it a shot. I kept tweaking the amounts and spices until we had just the right amount of sauce for one-half pound of pasta. I’ve finally nailed it. Don’t be intimidated by the ingredients list—it’s all basic pantry ingredients! I couldn’t help but incorporate some broccoli for some extra flavor, color and health benefits. Keep it or leave it out—I’ve included guidance for either option in the recipe below.
Vegans, dairy-free friends, and cheese lovers who crave a more redeeming mac and cheese recipe, this recipe is for you. (And for those who also appreciate traditional, cheesy mac and cheese recipes, you don’t want to miss my new stovetop mac and cheese recipe.) Please let me know how you like this recipe in the comments! If you’re transitioning to vegan or dairy-free recipes, don’t miss my vegan sour cream and vegan Parmesan.
Watch How to Make Vegan Mac and Cheese
This post was created in partnership with Frontier Co-op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K! Make it gluten free: Simply use your favorite gluten-free noodles. *On broccoli: 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. **Raw cashew notes: Most recipes like this suggest soaking the cashews for 4 hours in advance to make them easier to blend and to digest. I honestly never soak mine since I have a powerful Vitamix that blends them right up. The cashews in this recipe are cooked in hot liquid, so they’re softer and even easier to blend. However, if you don’t have a great blender or if you’re concerned about the digestibility factor, go ahead and soak them in advance.
