Vegan Mac and Cheese


Easy vegan mac and cheese under 15 minutes. To prepare the cheese sauce, I used steamed potatoes, carrots, and nutritional yeast (plus a couple of spices). Needless to say, they did a wonderful job of replicating the flavor and texture of the ‘regular’ cheese. I blended mine in a food processor, but you can try it out in a blender too.

Adding steamed broccoli to the vegan mac and cheese makes it more ‘interesting’. I love the crunchy texture, taste and the color that it brings.

Let’s get cooking. Check out the video below. Detailed recipe further below :

Vegan Mac and Cheese
5 from 1 vote

Vegan Mac and Cheese

Delicious vegan mac and cheese.

Course Lunch
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 cups
Calories 205 kcal
Author Veganbell



  1. To prepare the vegan cheese sauce, mix the steamed potatoes, carrots, cashews, salt, pepper, garlic powder, onion powder, lemon juice, nutritional yeast, smoked paprika, almond milk and water in a food processor and process until creamy. 
  2. Transfer the sauce to a non-stick saute pan (or a saucepan). Add chilli flakes and oregano. Mix well and cook over low heat for 3-4 minutes or until the sauce thickens a bit.
  3. Add cooked macaroni + steamed broccoli. Mix well to coat. Your vegan mac and cheese is now ready!

Recipe Notes

You can use either food processor or a regular blender to prepare the cheese sauce. 

Nutrition Facts
Vegan Mac and Cheese
Amount Per Serving (1 cup)
Calories 205 Calories from Fat 6
% Daily Value*
Total Fat 0.7g 1%
Total Carbohydrates 31.2g 10%
Dietary Fiber 6.2g 25%
Sugars 2.5g
Protein 9.7g 19%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. This was awesome. Cashews are really expensive out here and so making a cashew cheese wasn’t be practical (to me at least lol). I tried this and loved it.

  2. I’m not a huge fan of potato/carrot cheese so I will be making the cashew-only version of the sauce. Looks fabulous!

  3. Wow a cheese sauce with potatoes and carrots (and not just the expensive cashews) in it. I’m gonna have to give this a try. Thanks for sharing.