Creamy Vegan Mac & Cheese


“Rich and creamy,”   “tasty and slightly tangy,”   “oh-so-scrumptious” – these are some of the phrases used to describe this Creamy Vegan Mac & Cheese whenever we serve it to friends.

Packed with tons of flavour, hidden vegetables and a texture that leaves us so satisfied and always asking for seconds, it’s no wonder this is such a success!

Prep. Time: 10 minutes

Cook Time: 10 minutes

Servings: 4


  • 250g dry macaroni
  • 1 cup of peel and diced yellow potatoes
  • 1/4 cup of peeled and diced carrots
  • 1/3 cup of chopped onion
  • 1/2 cup of raw cashews, soaked for 30 minutes in boiled water
  • 1/4 cup of coconut milk
  • 3 Tablespoons of nutritional yeast flakes
  • 1 Tablespoon of lemon juice
  • 1 teaspoon of salt
  • 1/4 teaspoon of garlic powder
  • 1 pinch of turmeric powder
  • 1 pinch of cayenne pepper
  • 1 pinch of paprika
  • Bread crumbs and/or vegan parmesan and/or parsley as topping


  • Cook the macaroni until al dente, as per instructions on the pack. Drain and set aside in an oven-proof dish.
  • Cook potatoes, carrots and onions, either by steaming or by placing in 4 cups of boiling water. Stop cooking until they are soft enough to blend.
  • Place cooked vegetables in a blender. Add 3/4 cup of water used to boil the vegetables. If you chose to steam, you can substitute with 3/4 cup of either plain water or diluted vegetable stock.
  • Add the remaining ingredients – soaked and drained cashews, coconut milk, nutritional yeast, lemon juice, salt, garlic powder, turmeric powder, cayenne pepper and paprika – to the blender and blend until smooth. Adjust salt to taste.
  • Pour the creamy “cheese” sauce over the cooked macaroni and either serve as is, after garnishing with vegan parmesan and/or parsley, or…
  • Alternatively, take your mac & cheese to the next level by sprinkling with breadcrumbs and baking in an oven preheated to 180℃ for 15 minutes, until the crumbs turn golden brown. Then garnish and serve.


This recipe has been adapted from one by Lindsey Rey.


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