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Vegan Mac and Cheese

Everyone's favorite comfort food goes vegan in this easy dish.
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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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1 pound elbow macaroni

1 cup 1/2-inch diced Yukon gold potato (from about 1 medium)

1/2 cup 1-inch diced onion (from about 1/2 medium)

1/2 cup 1/2-inch diced butternut squash 

1/2 cup raw cashews

1/3 cup coconut milk

3 tablespoons nutritional yeast

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

Juice of 1/2 lemon 

Kosher salt


  1. Cook the pasta according to the package directions for al dente.
  2. Meanwhile, combine the potato, onion and squash in a medium saucepan and cover with water by 1 inch. Bring to a boil and cook until the potato and squash are tender and cooked through, about 8 minutes.
  3. Add the cashews, coconut milk, nutritional yeast, garlic powder, paprika, cayenne, lemon juice and 1 teaspoon salt to a blender along with the cooked vegetables and 1/2 cup of the cooking liquid. Blend until the sauce has the consistency of thick pancake batter; you may need add up to 1/4 cup more of the cooking liquid if your sauce is too thick.  
  4. Toss the sauce with the pasta in a large bowl while still hot.
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