Dining In - Macaroni & Cheese

Vegan Macaroni & Cheese - VegNews

This tops the list as the best vegan macaroni and cheese recipe I've tried to date! It's got a yummy bread topping and creamy "cheese" sauce with a little kick from cayenne pepper. What's even more incredible is that there is no soy cheese or nutritional yeast anywhere to be found in this recipe. How can that be? The potatoes and cashews blend together nicely to create a very creamy thick sauce with a cheese flavor. The carrots give it a subtle orange color. Though it requires a few more ingredients and three kitchen appliances it didn't take too long to prepare. I'll be making this again for sure as my go-to mac 'n' cheese recipe. You can find the full recipe on VegNews, using this link. 


8 oz. elbow macaroni pasta
1 tablespoon sea salt

4 slices bread, torn in large pieces
2 tablespoons & 1/3 cup Earth Balance margarine
2 tablespoons shallots, peeled, chopped
1 cup red potatoes, peeled, cubed
1/4 cup carrots, peeled, chopped
1/3 cup onion, peeled, chopped
1 cup water
1/4 cup raw cashews
2 teaspoons sea salt
1/4 teaspoon minced garlic
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper

1/4 teaspoon paprika (for topping)

Cook elbow macaroni in heavily salted water until al dente. Drain and set aside.

In a food processor pulse bread pieces and two tablespoons margarine until crumbly. Set aside.

Preheat oven to 350 degrees. Lightly grease a 12 x 9 casserole dish.

Combine potatoes, shallots, carrots, onions, and water in a small saucepan. Bring to a boil, then reduce to simmer, cover and cook for about 15 minutes, until vegetables are fork tender.

In a blender combine cashews, garlic, salt, mustard, lemon juice, black pepper, cayenne. Add in cooked vegetables with the water. Blend until smooth.

Toss pasta with sauce. Pour into baking dish. Cover with breadcrumbs and sprinkle with paprika.

Bake for 30 minutes until bread topping has browned.