Creamy Vegan Macaroni and Cheese

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"I have been wanting mac and cheese forever, but find the "cheese" part hard to live with. When I read this recipe on vegnewsdotcom, I didn't expect it to be like real mac and cheese, but thought it worth a try. I am SOOO glad I tried it because it is very creamy and rich tasting, just like real mac and cheese. Besides being great, it is so tasty too:) I only used half the amount of macaroni listed, and the result was a lot of creamy sauce. It was perfect!"

Original recipe yields 6 servings


  • Serving Size: 1 (167.7 g)
  • Calories 340.4
  • Total Fat - 17 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 1.5 mg
  • Sodium - 2173.5 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 2.5 g
  • Sugars - 2.3 g
  • Protein - 7.5 g
  • Calcium - 33.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 2.9 mg
  • Thiamin - 0.1 mg

Step 1

In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.

Step 2

In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.

Step 3

Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

Step 4

In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

Step 5

In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated.

Step 6

Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika.

Step 7

Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Well worth the effort, and the sauce can be frozen and used at a later time over freshly boiled pasta

Tips & Variations

No special items needed.