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Vegan Mac and Cheese

An easy and creamy Vegan Mac and Cheese recipe
Total Time: 15 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: Mac and Cheese, Vegan, Vegan Mac and Cheese
Calories: 2173kcal


  • 4 cups Macaroni Pasta (gluten-free if needed)

For the Cheesy Sauce

  • 2/3 cup Raw Cashews (about 100 g)
  • 1 Carrot steamed
  • 2 tbsp Nutritional Yeast plus extra for garnishing
  • 2 oz Silken Tofu
  • 1 tsp Salt
  • 2-3 Black Peppercorns
  • 1 tsp Sweet Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Turmeric
  • 1/2 tsp Red Chili Flakes
  • 1 cup Warm Water
  • Fresh Parsley plus extra for garnishing


  • Cook the pasta according to the package instructions, drain and place into a large bowl.
  • While the pasta is cooking, prepare the cheesy sauce.
  • In a blender add the raw cashews and warm water, together with the rest of the ingredients, except the parsley.
  • Process to obtain a very creamy sauce – add more water if needed.
  • Pour the sauce over the warm pasta and mix to soak the macaroni into the sauce.
  • Divide into the serving bowls, garnish with fresh parsley and nutritional yeast and serve warm.



Calories: 2173kcal | Carbohydrates: 359g | Protein: 82g | Fat: 47g | Saturated Fat: 8g | Sodium: 2426mg | Potassium: 2235mg | Fiber: 23g | Sugar: 20g | Vitamin A: 11472IU | Vitamin C: 4mg | Calcium: 158mg | Iron: 14mg
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