Vegan Mac & ‘Cheese’

So, the comfort food weather isn’t stopping any time soon. With trying to stick to a more plant based diet and really restrict dairy, queue my determination to make something as warm n’ cozy as mac n’ cheese without the cheese.

This was my first shot at it, but I was pretty impressed. Disclaimer: it is not cheese. It will not trick you into thinking it’s cheese. However, it’s rich, creamy and comforting. 

Vegan Mac n’ ‘Cheese

Vegan Mac Ingredients


  • 1/2 cup raw cashews
  • 1.5 cups low sodium veggie broth
  • 1/2 cup water
  • 2 small yellow potatoes, peeled
  • 1 large carrot (or two ‘smedium’ carrots), peeled
  • 1/4 white onion, separated by layers
  • 1/2 cup nutritional yeast flakes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & Pepper to taste
  • Pasta of your choice – get creative here


  1. Cover raw cashews with water and set aside
  2. Chop potatoes and carrots into small chunks
  3. Bring broth and water to a boil
  4. Add potatoes to the pot, boil for 2 minutes
  5. Add carrots to the top, boil for 5 minutes
  6. Add onion to the pot, boil 7 more minutes (or until all veggies are soft)
  7.  While you finish the next few steps, cook and drain the pasta of your choice
  8. Strain cashews and add to blender
  9. Add boiled veggies and the liquid they’re in to the blenderIMG_8699
  10. Blend until creamy and smooth
  11. Add in nutritional yeast flakes (optional), seasonings, salt and pepper and blend until combined
  12. Stir your ‘cheesy’ creamy goodness into the cooked and drained pasta
  13. Serve as desired
  14. Enjoy!


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