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Vegan Mac & 'Cheese'
55 min
Main
Servings
Total
55 minPrep
15 minCook
40 minContains
tree nut
Swap out
soy
gluten
Free from
peanut
sesame
Ingredients
'Cheese' sauce
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½ cup (65 g)raw cashews
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8.8 oz (250 g)medium potatoes, peeled, cubed
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1carrot, peeled, chopped
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1medium onion, chopped
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3cloves garlic, sliced
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1 cup (240 mL)unsweetened soy milkโ
-
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1 Tbsp (15 mL)dijon mustard
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1 tsp (6 g)salt
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½ tsponion powder
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1 pinchground black pepper
Assembly
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3¼ cups (396 g)dry macaroni pasta
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1medium broccoli, cut into florets
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½ cup (40 g)panko breadcrumbs
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1 Tbsp (14 g)unsalted vegan butter, melted
Directions
- Preheat the oven to 350ยฐF (200ยฐC). Add the cashews to a bowl and cover with boiling water. Let sit for 10 minutes.
- Meanwhile, chop all the vegetables.
- Add 1 inch (2 cm) of water to a large pot and bring it to a simmer. Add a steamer basket with the potatoes, carrots, onion and garlic*. Cover the pot and let the veggies steam for 10 - 15 minutes, or until tender.
- When the vegetables are soft, drain and add to a blender, together with the drained cashews, and all of the remaining 'cheese' sauce ingredients.
- Fill the large pot with water, add the pasta, and cook according to the package instructions. In the last 3 minutes of cooking, add in the broccoli florets. When the pasta is al dente, drain.
- Add the cooked pasta, broccoli, and sauce to a large baking dish. Toss together.
- In a small bowl, mix together the breadcrumbs, melted butter and smoked paprika powder.
- Top the mac and cheese with the breadcrumbs and place in the oven for 20 minutes, until the top is golden and crispy.
- Serve with some fresh parsley on top for garnish if desired, and enjoy!
Notes
- โ Nutrition tip: aim to use plant-based milk that is fortified with calcium.
- * If you don't have a steamer basket, simply cook in the simmering water.
Storage
- Store in an airtight container in the fridge for up to three days.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 54%
• medium potato
• dry macaroni pasta
• panko breadcrumbs
Proteins 14%
• raw cashews
• unsweetened soy milk
• nutritional yeast flakes
Fruits & Veggies 32%
• carrot
• medium onion
• clove garlic
• medium broccoli
Calcium
• unsweetened soy milk
Fat
• raw cashews
• unsalted vegan butter
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Discussion & Rating
We made it yesterday and we love it!
Easy and hearty meal. The perfect comfort food we needed for a cool and grey spring Sunday.
I am surprised of how easy are all the recipes I have already made. Exactly what I need.
This dish is amazing and very creamy. For us we found that baking it made it a little dry. When I make this again and I will for sure I think we will just serve it as is directly from the pot.
Also we might add a few Chile flakes before serving.
Didn't work for me, unfortunately. The sauce was too thick. My vegetables might have been too large.
Delicious!! I made this alongside my family having non-vegan mac and cheese. They tried some too and said it was very tasty. The app made it so easy to put together as well. Thank you so much!!
Delicious, soul food, easy to make and yummy!
So delicious!! We absolutely loved it!
This was SO good and surprisingly very easy. Will definitely be making this again. ๐
Germany. Tuesday evening 8 pm. I pack smiling the remains of this incredibly good dinner and look forward to tomorrow at noon as lunch on it.
Afterwards, I grab a spoon and scrape all the wonderful pieces of crust from the edge of the casserole dish. It was just too good! ๐คฉ
My partner loved the recipe. I was a bit disappointed that the sauce was starchy/lumpy/stuck together instead of creamy. I couldnโt figure out whether I needed to sharpen the blades of my blender or change up the proportions of the ingredients. Next time I might try adding olive oil and garlic salt for consistency and extra flavour.
I love this recipe. So delicious and easy to make. Great comfort food and not too much hassle in the kitchen. Also a great meal prep as I, as a single, have food for days. I toss in couple of handful of spinach and peas also for some extra greens.
sooo good! Swapped the potatos for the same amount of firm tofu and it went well! I am so excited about your new app, thanks a lot! best wishes from Germany โฅ๏ธ
This is hands down the BEST vegan โMac & Cheeseโ Iโve ever made! I realy disliked other recipes and this one was my last try and a good success!
One of my all time favorite recipes! It is great for meal prep during the week and super hearty and filling. I have not had a chance to try this recipe with the new breadcrumb recipe with the paprika yet but will certainly try it next time.
Amazing. Tried it with sunflower seeds instead of cashews and it was amazing. Kids begged me to leave some sauce to dip chips in!
This looks and sounds delicious! I will definitely be trying this soon. However, is there any way I can leave out the cashews, as my husband is intolerant? Thanks so much in advance!
Honestly could not taste the difference between this and real mac n' cheese! The cheese sauce is incredible!
Iโve never had Mac n cheese before going vegan but Iโve tried a few recipes before and they all tasted really disappointing. Not so with this one! OH MY GOD itโs comfort in a bowl!! I absolutely love it! Next time I might add a little lemon zest for some freshness but Iโll definitely be making this again!
I really enjoyed this dish, I think it was just as comforting as promised ๐ I appreciated the addition of the broccoli and served it with a little side salad for even more freshness. Will surely be making this again ๐
I made this recipe three times now. I've never had mac'n'cheese before going vegan so I can't compare flavors. However, there's something about the taste of this dish that makes me come back to it every now and then. And it's so healthy witj the broccoli and two kinds of potatoes!
I was a little hesitant to try this recipe based on some of the reviews, but I gave it a shot... IT'S DELICIOUS! Plus, it really is a vegan and WFPB comfort food. The sauce is super "cheesy," and its texture is definitely ooey-gooey. It gave me all the same comfort-food feelings as the super cheesy and Beschamel-y, ham-studded mac and cheese my mom made for us growing up!
And it's just so yummy! I did switch the ratio of potato to sweet potato (so I put in more sweet potato than potato). And I added more salt than is called for in the recipe and heavily salted my pasta water, too, which I also ladled into the sauce as I mixed in the cooked pasta. Adding the pasta water amped up the flavor and helped with creaminess too, I think. :)
Thank you! Love your videos and recipes!
Hello Sadia! Hope all is well.
I tried your vegan mac and cheese recipe today and want to share my thoughts and experience. First of all I skipped the cashews, since I didn't have them at home. So I tried it without it and used more potatoes instead. The sauce still looked like yours in the video and smelled really good but it didn't taste as intensely as it smelled. I'm wondering if it has to do with the fact that I used more potatoes, instead of the cashews.
I think I'm going to try it again, since the combination of the spices smelled really good.
Thanks for sharing.
Love all your recipes! This one is just as great as the others! Thank you!
I tried this recipe today it comes out great
My family are not Vegan but I love the PUL videos and recipes. Over the years we have tried a few Vegan macaroni cheese recipes and they have all been rejected by the family. This one was an absolute hit. So much so that my daughter said โyum, this is just so cheesyโ. I then shared proudly that there was no cheese. A total success. We used peas instead of the broccoli and it worked perfectly.
I am excited to try this for my (Canadian) vegan Thanksgiving, which is tomorrow!! =)
Hello ๐ I tried your Mac and cheese recipe and it was really good and my parents loved it ๐ and making it , was really easy for me so thank you for sharing this recipe.
It was VERY delicious, cheesy/gooey texture. I added more than double the garlic and cooked the broccoli separately in a pan with garlic. It would have been difficult to cook the broccoli in the sauce because itโs so thick, it had a hard time boiling without sticking to the pan. I also added some of the pasta water to thin it out a bit. Add at least two medium broccoli heads. Will be making this again for sure !!!
I live in Melbourne and somehow the potatoes here take a long time to soften up! So I separately cooked the potatoes and sweet potatoes in a pressure cooker. Once cooked, I then blended them with the soaked cashew nuts. I then added the blended mix to the butter, flour and soy milk. I cooked onions and broccoli with garlic separately and added it to the final mix with the boiled pasta. I also added some more condiments for flavouring (the original recipe is a bit too bland for my taste) and some extra chilli too! The overall result was yum, and I am not even vegan!
Delightful dish! Easy to make and was enjoyed by the non-vegan members of my family as well! For all my gluten-free friends: I used King Arthur GF All- Purpose Flour (the one without xanthan gum) as a 1-for-1 substitute for the flour and it worked perfectly.
Maybe I have done something wrong. This recipe didn't convince me. I am not a full time vegan and honestly, I prefer the non-vegan version in this case. Sorry.
This recipe is e-very-thing! I had not even used all the ingredients for the recipe but how many times did not make it; I love it, my friends love it, and I believe my other beloved ones will love it! One thing that I still struggle with it not getting a slimy texture from the potatoes; maybe me adding the yeast would have contributed to break down the molecules responsible for that... but my love for this dish is unconditional! Just looking at it makes me crave it...
The plate method and nutritional info are fantastic, however got this idea is a genius!
Great for making for non vegans, first time I tried this made it 3 nights in a row :)
I like this recipe for about two days!