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vegan macaroni and cheese

Vegan Macaroni and Cheese

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Vegan


This vegan macaroni and “cheese” is so creamy and delicious, no one will miss the dairy! You can make this with a few simple pantry staples, no vegan cheese or nutritional yeast required.



  • 16 oz macaroni (regular or chickpea noodles)
  • 1 medium russet potato, peeled and cubed
  • ⅓ cup chopped carrots
  • 1 small yellow onion, peeled and roughly chopped
  • 1 cup cooking water, reserved
  • ⅓ cup cashews (raw or roasted is fine)
  • 1 tablespoon olive oil or avocado oil
  • 1 clove garlic, peeled
  • 1 teaspoon salt (adjust to taste)
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon black pepper


  1. Add the potato, carrots, and onion to a large pot.
  2. Cover with water and bring to a boil.
  3. Simmer for 15-20 minutes until the vegetables are fork tender.
  4. While the vegetables are cooking, prepare the macaroni according to the package directions in a separate pot.
  5. Once the vegetables are soft, reserve 1 cup of the cooking water, then drain the rest of the water from the pot of vegetables.
  6. In a blender or food processor, blend the cooking water, cashews, salt, garlic, mustard, and oil.
  7. Add the vegetables and continue to blend. Since the veggies will be hot, be sure to let steam safely escape through the top of the blender.
  8. Blend until completely smooth.
  9. Stir the cooked macaroni with the cheese sauce and serve immediately.

Keywords: vegan macaroni and cheese