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Creamy Vegan Mac and Cheese

April 19, 2014 by Lindsay 825 Comments

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Vegan Mac and Cheese 3

No, it isn’t cheese…even though it kind of looks like it.

Instead, it’s a creamy, flavorful alternative to the dairy stuff that will leave you richly satisfied in your decision to leave the cows alone.

I always feel bad when a non-vegan tastes vegan “cheese” for the first time. Like, how can this stuff be described except to call it a cheese alternative? We all know that, in reality, not a single one of the veg “cheese” alternatives out there tastes like real cheese.

Therefore, may I introduce you to not-real-cheese-but-still-delicious-creamy-yellow-sauce-over-macaroni??

Okay, that’s just way too cumbersome.

Whatevs. Call it “cheese.” Just give your non-veg friends a fair warning, mkay?

Vegan Mac and Cheese Blender

A few weeks ago, I discovered this recipe for vegan macaroni and cheese which was described by VegNews to be the “best on the planet.” I knew I had to give it a try, but that I couldn’t exactly follow the recipe (because, as you probably know by now, I don’t follow recipes). The original recipe calls for over 1/3 cup of vegan margarine. I just couldn’t do it. I use plenty of vegan margarine in cakes and desserts, when I eat them, but for mac and cheese? For Little M?

I just had to replace it with something else. And then, I had to add a few more items, because y’all know that’s my nature.

So, today I bring you my crazily adapted recipe and what has become my favorite vegan mac and cheese–with no refined oil.

Who knew that potatoes, carrots, onion, cashews, coconut milk, and seasonings could make such a fabulous creamy combination? And that, when mixed with macaroni, that crazy combination will make your taste buds leap for joy?

Vegan Mac and Cheese Mixing

Can I just eat it out of the pan like a bachelor?

Vegan Mac and Cheese 1

Okay, I’ll lay aside my strong animal-like urge to devour and take a moment to sprinkle paprika and parsley on the top.

Vegan Mac and Cheese 2

And that, my friends, is as far as got with photographing this bowl of yumminess  before I starting eating it. Sometimes, you just can’t wait any longer, you know?

Vegan Mac and Cheese Square

Print Recipe
4.18 from 563 votes

Creamy Vegan Mac and Cheese

Super creamy, unprocessed vegan mac and cheese
Prep Time10 minutes mins
Cook Time10 minutes mins
Course: Entree, Side, Side Dish
Cuisine: American
Servings: 6
Calories: 289kcal
Author: Lindsay Reynolds

Ingredients

  • 10 ounces dried macaroni or about 2 2/3 cups
  • 1 cup peeled/diced yellow potatoes or russets
  • 1/4 cup peeled/diced carrots
  • 1/3 cup chopped onion
  • 3/4 cup water preferably use liquid from pot of boiled veggies
  • 1/2 cup raw cashews
  • 1/4 cup coconut milk
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon salt or more to taste
  • 1/4 teaspoon garlic powder
  • 1 pinch cayenne pepper optional
  • 1 pinch paprika

Instructions

  • Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.
  • Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
  • When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add 3/4 cup of that cooking water to your blender, along with your remaining ingredients (including cashews).
  • Blend until smooth.
  • Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately.
  • Or, place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs are turning golden brown.

Notes

If you are not using a high-speed blender (like Vitamix of Blendtec) for this recipe, I recommend soaking your cashews for at least 30 minutes before attempting this recipe.
This recipe is adapted from VegNews’ Vegan Macaroni and Cheese: https://vegnews.com/articles/page.do?pageId=40&catId=10
(As an Amazon Associate I earn from qualifying purchases associated with links on this page, also known as affiliate links.)

Nutrition

Calories: 289kcal | Carbohydrates: 45g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Sodium: 402mg | Potassium: 421mg | Fiber: 3g | Sugar: 2g | Vitamin A: 890IU | Vitamin C: 5.9mg | Calcium: 30mg | Iron: 2.9mg
Tried this recipe?Mention @VeganYumminess or tag #VeganYumminess!

Filed Under: All, Entrees, Lunch, Pasta, Popular Posts, Recipes, Sides, Supper Tagged With: carrots, cashews, cheese, cheez, coconut milk, delicious, dinner, easy, lunch, macaroni, onion, pasta, potatoes, recipe, Vegan, vegetarian

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Comments

  1. cheri says

    April 20, 2014 at 6:58 pm

    http://mysavoryspoon.blogspot.com

    Reply
    • Lindsay says

      April 20, 2014 at 10:09 pm

      Reply
      • Vicki says

        August 14, 2019 at 3:41 am

        Can you make this a day in advance and then pop in oven when required?

        Reply
      • Cindy says

        May 9, 2020 at 3:24 pm

        could I use sweet potatoes instead of white?

        Reply
        • Lindsay says

          May 9, 2020 at 10:27 pm

          Yes! I haven’t tried it with sweet potatoes myself, but several people have commented on here that they tried it with sweet potatoes, and they liked the results. :)

          Reply
        • Highenergy says

          September 18, 2022 at 9:44 am

          Yes I actually wil use sweet potatoes!!! Great isea!!!

          Reply
    • Gary says

      November 18, 2014 at 4:24 pm

      5 stars
      http://www.plant-strong-health-blog-by-gary.com/

      Reply
    • Courtinay K Homann says

      September 3, 2020 at 5:42 pm

      Butternut squash and pumpkin are great for this recipe as well

      Reply
    • Cally says

      October 20, 2020 at 1:59 am

      Can you use cashew flour instead of cashews, the ingredient list is cashews

      Reply
      • Lindsay says

        October 20, 2020 at 1:57 pm

        that’s a great question! I’ve never used cashew flour, but I imagine it could work for this recipe. I might use slightly less cashew flour than cashews called for. If you try it, let us know how the cashew flour works!

        Reply
    • Emily says

      August 11, 2023 at 12:08 pm

      5 stars
      Honestly don’t know how this recipe doesn’t have 5 stars. This is the best Mac and cheese I’ve ever had! My non vegan friends are obsessed with this recipe too!

      Reply
  2. Ginny McMeans says

    April 20, 2014 at 8:45 pm

    5 stars
    http://veganinthefreezer.com

    Reply
    • Lindsay says

      April 20, 2014 at 10:05 pm

      Reply
  3. cheri says

    June 7, 2019 at 5:38 pm

    This looks delicious! I’m not a vegan, but I do enjoy healthy meals, love what you did here. great job!

    Reply
    • Karen Campbell says

      December 26, 2019 at 10:08 am

      Ditto

      Reply
  4. Ginny McMeans says

    June 7, 2019 at 5:38 pm

    This looks so good and I know what you mean about the food not lasting through your photography session. I can see why.

    Reply
  5. Terri Cole says

    April 21, 2014 at 11:48 am

    Reply
    • Lindsay says

      April 21, 2014 at 7:44 pm

      Reply
      • Dawn says

        August 31, 2014 at 11:18 am

        5 stars

        Reply
        • Lindsay says

          September 5, 2014 at 3:40 pm

          Reply
    • Lindsay Ingalls (@RunWithTongs) says

      September 7, 2015 at 11:41 am

      http://runningwithtongs.com

      Reply
  6. Linda Morton says

    April 21, 2014 at 3:04 pm

    Reply
    • Lindsay says

      April 21, 2014 at 7:58 pm

      Reply
  7. Terri Cole says

    June 7, 2019 at 5:38 pm

    Do you use coconut milk from a carton, or from a can? Thanks in advance!

    Reply
    • Lindsay says

      June 7, 2019 at 5:38 pm

      Hi Terri, I use coconut milk from a can–the kind that you find in the Asian section of your grocery store. :) I used the full fat variety, but I imagine that lite would work as well, if you’d rather.

      Reply
      • Marius says

        June 14, 2019 at 9:30 pm

        When do you use the yeast flakes was reading the ingredients and it didn’t mention it

        Reply
        • Lindsay says

          August 6, 2019 at 2:12 pm

          It goes in the blender with all the other sauce ingredients. :) I hope you love it!

          Reply
  8. Alicia@ eco friendly homemaking says

    April 21, 2014 at 6:18 pm

    http://ecofriendlyhomemaking.com

    Reply
    • Lindsay says

      April 21, 2014 at 7:56 pm

      Reply
  9. Linda Morton says

    June 7, 2019 at 5:38 pm

    I have another cheese recipe I got from a friend on Facebook and it is much like yours only no cashews or coconut milk and has 2 cups potatoes, cooked, 2 cups carrots, cooked and most of the same ingredients you use. I used fresh garlic and blend it in blender with 1/2 cup water or juice from carrots. (I found if you buy carrots that are whitish looking the result is not as good as nice orange carrots.) Also my recipe calls for 1/3 cup of Olive oil whereas you don’t have any oil in yours.. I will try this and see how it tastes. I like the tangyness of my recipe and if it sets up some in the refrig. just melt in microwave or saucepan. Makes good burger sandwiches toasted with cheese on each slice . And its healthy. I will rate this after I have tried it. Also, white potatoes and golden potatoes dont thicken up the cheese as well as russets or baking potatoes. Thanks for your recipe.

    Reply
    • Michele says

      November 26, 2019 at 9:56 am

      Will the sauce ‘keep’ if I make it one day ahead and refrigerate over night?

      Reply
      • Lindsay says

        January 15, 2020 at 6:26 pm

        absolutely!

        Reply
  10. Alicia@ eco friendly homemakin says

    June 7, 2019 at 5:38 pm

    Oh my goodness this macaroni looks so delicious! I am really excited to try out this recipe.

    Reply
    • Lindsay says

      June 7, 2019 at 5:38 pm

      Thanks, Alicia! :) I hope you like it.

      Reply
      • Laura Newton says

        September 21, 2023 at 8:37 pm

        5 stars
        I’ve been vegan for a dozen years, and have made dozens of vegan Mac and cheese recipes. This is the best I’ve ever made. It also would be good with added jalapeno and made into a queso. It’s really the perfect creaminess. I will be sharing this with my non vegan neighbors!

        Reply
  11. Marina says

    April 22, 2014 at 11:48 am

    5 stars

    Reply
    • Lindsay says

      April 22, 2014 at 3:50 pm

      Reply
  12. Marina says

    June 7, 2019 at 5:38 pm

    Hey, Lindsay…I made this recipe last night and it was a hit! Skye told me even while I was making it : “what you making Mommy, looks so delicious!” thank you…can’t wait to try more recipes from you :-)
    Aloha!

    Reply
    • Lindsay says

      June 7, 2019 at 5:38 pm

      Yay! I’m so glad you liked it, Marina! Aloha! Ugh…I want to go to Hawaii…;)

      Reply
      • Bridge says

        October 29, 2021 at 5:23 pm

        5 stars
        I love, love, LOVE this recipe! I love this cheese sauce so much I’ve made double batches of it many times. Very delicious, easy to make, and pretty healthy too! I don’t feel sluggish after eating this. Thank you, Lindsay, for this lovely recipe!

        Reply
  13. Claudia (Breakfast Drama Queen) says

    April 23, 2014 at 12:13 am

    http://breakfastdramaqueen.com

    Reply
    • Lindsay says

      April 23, 2014 at 9:30 am

      Reply
  14. Claudia (Breakfast Drama Queen says

    June 7, 2019 at 5:38 pm

    Oooh, this look absolutely amazing! I love how you’ve made it so much healthier!

    Reply
  15. Laurie says

    April 24, 2014 at 11:31 pm

    5 stars

    Reply
    • Lindsay says

      April 25, 2014 at 8:04 pm

      Reply
  16. Laurie says

    June 7, 2019 at 5:38 pm

    My daughter and I loved this! We typically use a different mac n cheese recipe but it calls for a lot of oil and comes out more like an Alfredo taste. I am dairy free but not a fan of using vegan margarine. Your substitutions from the original are spot on and I am so glad I stumbled across this! Thanks!

    Reply
  17. Katie says

    April 28, 2014 at 8:53 am

    Reply
    • Lindsay says

      April 28, 2014 at 7:34 pm

      Reply
      • Lawrence says

        March 10, 2015 at 5:02 pm

        5 stars

        Reply
  18. Katie says

    June 7, 2019 at 5:38 pm

    Are cashews required or can they be opted?

    Reply
    • Lani says

      June 10, 2020 at 2:13 pm

      I tried without cashews and unfortunately it just wasn’t having that “cheese” factor. I think the cashews are necessary in order to get that cheese texture and taste. Not sure if other nuts will grab the same results though

      Reply
  19. Isadora @ she likes food says

    April 28, 2014 at 6:39 pm

    http://www.shelikesfood.com

    Reply
  20. Isadora @ she likes food says

    June 7, 2019 at 5:38 pm

    This looks so creamy and delicious! I love that you didn’t use any refined oil and used things like potatoes and carrots instead, so creative! I’ll have to make this for my picky husband and see what he thinks! I know I will love it :)

    Reply
  21. Ashley says

    April 29, 2014 at 4:45 pm

    Reply
    • Lindsay says

      April 30, 2014 at 9:46 pm

      Reply
  22. Korey says

    April 29, 2014 at 5:06 pm

    Reply
    • Lindsay says

      April 30, 2014 at 9:48 pm

      Reply
  23. Ashley says

    June 7, 2019 at 5:38 pm

    This looks great!

    Folks who are nut free, try soaked sunflower seeds :)

    Reply
  24. Korey says

    June 7, 2019 at 5:38 pm

    This sounds wonderful …. since I am very allergic to cashews, what would you recommend I try as a substitute in your recipe? My spouse makes a wonderful vegan mac n cheese …we are curious which we will like best ;)

    Reply
    • Cody says

      February 21, 2021 at 2:02 pm

      Would you share your wife’s vegan/gluten free/nut-free Mac recipe?
      @quattlejizz

      Reply
  25. tami curtis says

    April 30, 2014 at 6:30 am

    http://www.myfrenchlaunderette.com

    Reply
    • Lindsay says

      April 30, 2014 at 9:48 pm

      Reply
  26. tami curtis says

    June 7, 2019 at 5:38 pm

    i’ve been experimenting on macncheese recipes as well, mine does not include these veggies but it looks interesting so i may just give it a try – nice texture by the way, good job!

    Reply
  27. Ivy says

    April 30, 2014 at 1:03 pm

    5 stars

    Reply
    • Lindsay says

      April 30, 2014 at 9:49 pm

      Reply
  28. Genna Gavin says

    April 30, 2014 at 4:00 pm

    5 stars

    Reply
    • Lindsay says

      April 30, 2014 at 9:50 pm

      Reply
  29. Darlene Lyons says

    April 30, 2014 at 4:53 pm

    Reply
    • Lindsay says

      April 30, 2014 at 9:51 pm

      Reply
  30. Ivy says

    June 7, 2019 at 5:38 pm

    This is my first attempt at making vegan mac & cheese. It’s CRAZY good. My non-vegan husband loved it too. I’ve been so disappointed with every one I’ve ever ordered at a restaurant. They are always so bland. Cooking does not come natural to me, so how is it possible that the best vegan version came out of my own kitchen and made with my own two hands?? And it’s not made with fake butter and fake cheese?? I baked it like you suggested with a mixture of whole wheat bread crumbs and wheat germ on top. Then I sprinkled smoked paprika over each serving and served it with a side of steamed broccoli. DELICIOUS!

    Reply
    • Lindsay says

      June 7, 2019 at 5:38 pm

      Thanks for your kind words, Ivy. I’m SO glad that you enjoyed it! I actually had this very recipe for lunch today too, and it was yummmmy. :)

      Reply
  31. Kerri says

    April 30, 2014 at 6:38 pm

    5 stars
    http://www,njvegetariangirl.wordpress.com

    Reply
    • Lindsay says

      April 30, 2014 at 9:51 pm

      Reply
  32. Genna Gavin says

    June 7, 2019 at 5:38 pm

    this recipe was exquisite and i’m not even vegan!

    Reply
    • Lindsay says

      June 7, 2019 at 5:38 pm

      Hurray! It’s always a good sign when non-vegans like a vegan recipe. :) Thanks for your sweet comment, Genna.

      Reply
  33. Darlene Lyons says

    June 7, 2019 at 5:38 pm

    Absolutely, the best vegan mac n cheese ever! Have tried MANY versions and none of them have pasted the kid test until this one! Thank you so much for sharing it with us!!

    Reply
  34. Kerri says

    June 7, 2019 at 5:38 pm

    This was amazing it was my dinner tonight!!!

    Reply
  35. maria says

    May 3, 2014 at 10:48 am

    Reply
    • Lindsay says

      May 3, 2014 at 8:39 pm

      Reply
  36. maria says

    June 7, 2019 at 5:38 pm

    when do you add the cashews?

    Reply
  37. Amy says

    May 6, 2014 at 10:05 pm

    5 stars

    Reply
    • Lindsay says

      May 6, 2014 at 10:49 pm

      Reply
  38. Amy says

    June 7, 2019 at 5:38 pm

    This sauce was crazy good. I’ve tried a lot of vegan cheese sauces, and this was the second one that I’ve liked. I reduced the nooch by 1/2 and used almond milk, but otherwise I followed your recipe. I put it over baked sweet potatoes and garnished with a little puréed Chipolte. I had leftovers today and it heated up perfectly.

    I’m excited to have found your site. I bookmarked you and I’ll be a regular visitor. I linked to you on my WFPB Facebook group, so hopefully the word will spread.

    Reply
  39. Ginger says

    May 7, 2014 at 12:46 pm

    Reply
    • Lindsay says

      May 7, 2014 at 1:11 pm

      Reply
  40. Ginger says

    June 7, 2019 at 5:38 pm

    I had about given up on finding a Mac & Cheese recipe that I liked and then I came across this one and decided to give it one more try. Tried this last night and loved it. The best i’ve found yet. Thanks and keep up the good work.

    Reply
  41. How to Philosophize with Cake says

    May 8, 2014 at 10:59 am

    http://philosophyandcake.blogspot.com

    Reply
  42. How to Philosophize with Cake says

    June 7, 2019 at 5:38 pm

    That looks soooo awesome. Could really go for some for lunch right now. With ketchup and hot sauce. Mmmm, I have to make this. :)

    Reply
  43. Sophie says

    May 14, 2014 at 11:18 am

    http://mommytrainingwheels.com

    Reply
    • Lindsay says

      May 14, 2014 at 6:34 pm

      Reply
  44. Sophie says

    June 7, 2019 at 5:38 pm

    Thank you so much for sharing! I’ve been wanting to let my son try mac ‘n cheese for a while now, but because of his dairy allergy, it’s kind of complicated. I am definitely giving this a try! Quick question: what is the nutritional yeast for?

    Reply
    • Lindsay says

      June 7, 2019 at 5:38 pm

      The nutritional yeast is what gives this recipe a mildly “cheesy” flavor. You could leave it out, and just add extra salt to taste, but I can’t tell you what the flavor would be like without it, since I’ve not tried it. I hope your son likes it! :)

      Reply
  45. Donetha Reinhardt says

    May 18, 2014 at 2:26 pm

    5 stars

    Reply
    • Lindsay says

      May 19, 2014 at 5:52 pm

      Reply
  46. Donetha Reinhardt says

    June 7, 2019 at 5:38 pm

    This is, hands down, the BEST mac n cheese we have ever had. Even non vegans love it. It is super good with salsa on top too… But I like salsa on just about anything!

    Reply
  47. Marijke says

    June 6, 2014 at 4:05 pm

    5 stars

    Reply
    • Lindsay says

      June 6, 2014 at 8:34 pm

      Reply
  48. Marijke says

    June 7, 2019 at 5:38 pm

    I really enjoyed this recipe. I also have a vegan mac n’ cheese recipe which uses more cashews than this and more yeast flakes. But not the veggies. I tried a sort of combo of the 2 recipes – using the higher quantity of yeast flakes for stronger ‘cheesiness’. I also added some cornstarch and used the veggies and it is absolutely heavenly. This recipe is quite forgiving if you want to try new things. You can also add olives or tomato chunks to add to the pasta once the sauce is made.

    Reply
  49. Lisa says

    June 21, 2014 at 7:25 pm

    5 stars

    Reply
    • Lindsay says

      June 22, 2014 at 12:14 am

      Reply
  50. Lisa says

    June 7, 2019 at 5:35 pm

    Wow! I just came upon this today, and JUST finished a yummy, warm bowl of happiness. I didn’t put it in the oven, and I enjoyed it over cauliflower in place of pasta (I’m out of pasta, plus kinda watching carbs). Sooooooooo good!!!! And my non-vegan yet open minded fiancée said “Tastes cheddary”. He likes it :) Thanks so much for a fantastic recipe!!!! I’ll be getting some whole wheat noodles and having this again. Definitely a keeper :)

    Reply
  51. Sarah says

    July 3, 2014 at 5:36 am

    Reply
    • Lindsay says

      July 15, 2014 at 5:09 pm

      Reply
  52. Myrian says

    July 3, 2014 at 8:36 am

    Reply
    • Lindsay says

      July 15, 2014 at 5:10 pm

      Reply
  53. Sarah says

    June 7, 2019 at 5:35 pm

    This looks amazing! I am dairy intolerant but obsessed with Mac n Cheese (I always regret eating it). I’m going to try to make it for dinner tomorrow! Thank you so much for this recipe!!!

    Reply
  54. Myrian says

    June 7, 2019 at 5:35 pm

    Do you think sweet potatoes would work if substituted in? Recipe looks fantastic!!!

    Reply
  55. Marlene says

    July 3, 2014 at 5:39 pm

    http://Www.jadeandfern.com

    Reply
  56. Marlene says

    June 7, 2019 at 5:35 pm

    What. This is delicious. I was a little skeptical as it was blending up, but it tastes SOOO good! Definitely the best vegan cheezy sauce it tried (and I’ve tried a lot!).

    Reply
  57. Kendall says

    July 10, 2014 at 7:09 pm

    Reply
    • Lindsay says

      July 15, 2014 at 5:39 pm

      Reply
  58. Laura says

    July 10, 2014 at 10:15 pm

    5 stars
    http://www.vintage-variety.com

    Reply
    • Lindsay says

      July 15, 2014 at 5:37 pm

      Reply
  59. Kendall says

    June 7, 2019 at 5:35 pm

    Hey, love this recipe!! I generally prefer soy milk over coconut, do you think plain soy milk would work as well as coconut milk?? Thanks!

    Reply
    • Wanda says

      March 25, 2021 at 6:28 pm

      5 stars
      A little late but I use unsweetened soy milk or silk half and half and it tastes great. I never liked having a partial can of coconut milk to try to use up before it went bad.

      Reply
  60. Laura says

    June 7, 2019 at 5:35 pm

    In my 3.5 years of being plant-based, I have tried a LOT of Mac n Cheeses. This one is definitely the best or at least in the top 3.

    Reply
  61. Mary-Anne Lomas says

    July 13, 2014 at 5:18 pm

    Reply
    • Lindsay says

      July 15, 2014 at 5:34 pm

      Reply
    • gabriella says

      December 15, 2014 at 11:14 am

      5 stars

      Reply
  62. Mary-Anne Lomas says

    June 7, 2019 at 5:35 pm

    Darn I wish I hadn’t already eaten supper, but hey, there’s always tomorrow. This is definitely on the Monday night menu board..soaking my cashews as we speak. I like to give them a good overnight dunking, makes for easier blending in my Ninja. One day I’ll know the joy of a Vitamix, one day, one day……(excuse my first world complaining :) I’m lucky to have a blender at all! I’ll be back to rate on the flipside, I’m sure it will be off the charts!

    Reply
  63. Bernadette says

    July 15, 2014 at 1:33 pm

    Reply
    • Lindsay says

      July 15, 2014 at 5:31 pm

      Reply
      • Kristina says

        October 24, 2015 at 10:17 am

        5 stars

        Reply
  64. Bernadette says

    June 7, 2019 at 5:35 pm

    Hi! I am super excited to make this recipe for my 2yr old daughter. She loved regular mac n cheese before we found out her eczema was due to dairy and egg whites allergies! I have a question though; can you make a big batch of this recipe and freeze it? Thanks so much!

    Reply
  65. Laura Rocks says

    July 20, 2014 at 8:35 pm

    http://twitter.com/1aurar0cks

    Reply
    • Lindsay says

      July 21, 2014 at 12:16 am

      Reply
  66. Laura Rocks says

    June 7, 2019 at 5:35 pm

    How about using cashew butter or almond butter instead? My blender is not the best; do you think this would potentially affect the texture?

    Reply
  67. tom says

    July 27, 2014 at 2:29 pm

    5 stars

    Reply
  68. tom says

    June 7, 2019 at 5:35 pm

    great recipe, thank you.

    we used yams in place of regular potatoes and poured boiling water over the cashews, letting them sit until cool and then blended everything together, it was delicious.

    (also added a few dashes of chipotle tabasco for acidity and depth of flavor.)

    it was fantastic, no lethargy or bloat after, either. will make again. thank you!

    Reply
  69. Anasia B says

    August 1, 2014 at 5:23 pm

    Reply
    • Lindsay says

      August 1, 2014 at 8:26 pm

      Reply
  70. Anasia B says

    June 7, 2019 at 5:35 pm

    OMG! Being the only vegan in a house full of carnivores can get a little overwhelming. But its recipes like this that make this journey so much easier and worth. I loved this vegan mac recipe as well as the members of my household. I also added a little more garlic powder to the final product and it set this dish off! Thanks Lindsay!

    Reply
  71. Sree says

    August 5, 2014 at 3:28 am

    Reply
    • Lindsay says

      August 7, 2014 at 6:18 pm

      Reply
  72. Sree says

    June 7, 2019 at 5:35 pm

    Hi Lindsay,
    Just wondering if i can use almond milk instead of coconut milk. Would it affect tje taste as well as texture ?

    Cheers.

    Reply
  73. Nicole says

    August 5, 2014 at 9:59 pm

    5 stars

    Reply
    • Lindsay says

      August 7, 2014 at 6:42 pm

      Reply
  74. Nicole says

    June 7, 2019 at 5:35 pm

    OMG. I just found this recipe the other day and was skeptical, but hopeful. I was not disappointed – it was AMAZING!
    My husband is a full on carnivore and I did’t think he’d like it so I made him a dairy and butter-full mac. I gave him a taste of mine and he said that he liked mine better. If that’s not a perfect endorsement, I don’t know what is. Thank you so much for an unbelievable recipe. I never thought I’d find a creamy substitute for mac, but you provided it. Awesome.

    Reply
  75. Naomi Mac says

    August 6, 2014 at 3:43 am

    5 stars

    Reply
    • Lindsay says

      August 7, 2014 at 6:43 pm

      Reply
  76. Naomi Mac says

    June 7, 2019 at 5:35 pm

    Hi there – just wanted to say thank you for sharing your recipe! I tried it two nights ago, and it is DELICIOUS!! I ended up using sweet potatoes as I couldn’t get any yellow potatoes easily, which worked a treat. Went a little crazy on the cashews too so it was quite filling, but really tasty nonetheless :). My newly vegan boyfriend was very impressed at the texture and cheesiness. We will definitely be using the sauce recipe for many more cheesy applications! Toasties, nachos, burritos….. mmm. Anyways – thank you for providing cheese-missing vegans with a delicious alternative! You’re brilliant!

    Reply
  77. Libby says

    August 11, 2014 at 11:17 am

    Reply
    • Lindsay says

      August 14, 2014 at 4:03 pm

      Reply
  78. Libby says

    June 7, 2019 at 5:35 pm

    What about grinding your cashews to powder in a coffee grinder first then add to blender with other ingredients? I think this would work well.

    Reply
  79. Ashley says

    August 24, 2014 at 11:59 pm

    5 stars
    http://veganyumminess.com

    Reply
    • Lindsay says

      August 28, 2014 at 12:37 am

      Reply
  80. Ashley says

    June 7, 2019 at 5:35 pm

    I made this tonight and my two boys ages 3 and 5 loved it and didn’t even know it was good for them! Thanks!!!!

    Reply
  81. Wendy de jesus says

    August 27, 2014 at 8:12 pm

    3 stars

    Reply
    • Lindsay says

      August 28, 2014 at 12:36 am

      Reply
  82. Wendy de jesus says

    June 7, 2019 at 5:35 pm

    Absolutely amazing everyone non vegan said it taste better than the regular mac and cheese…tried to rate 5 star but it doesn’t let me.

    Reply
    • Lindsay says

      June 7, 2019 at 5:35 pm

      Thanks, Wendy! Sorry the rating stars weren’t working for you. :p I’ll have to check into that. :) Thanks again for your kind words.

      Reply
  83. Samantha says

    September 1, 2014 at 6:29 pm

    http://jillgoesvegan.blogspot.com

    Reply
  84. Samantha says

    June 7, 2019 at 5:35 pm

    This looks fantastic–I have such a hard time finding a CREAMY enough mac n “cheese” recipe! Can’t wait to try this!!!

    Reply
  85. Cait says

    September 7, 2014 at 4:25 pm

    Reply
    • Lindsay says

      September 7, 2014 at 9:59 pm

      Reply
      • Cait says

        September 14, 2014 at 1:57 pm

        5 stars

        Reply
  86. Cait says

    June 7, 2019 at 5:35 pm

    AH-MAY-ZING.

    This was one of those recipes that just propelled me up out of my chair, to the grocery store to grab some potato and onion, and into the kitchen. I was so intrigued and excited after reading the reviews, but also skeptical. Who’da thunk that a bunch of boiled veggies with a little coconut milk could taste like freakin’ mac and cheese?! BUT IT TOTALLY DOES AND IT’S AMAZING. I mean seriously. I tasted the mixture at various points. The first taste was just after blending the coconut milk, veggies, blanched almonds, and cooking water- *and it actually tasted cheesy.* I added a bunch of other stuff- what’s in the recipe and then some lol- and baked it over broccoli. Can’t wait to taste. This is my new favorite recipe!! Can’t wait to try the nacho version… ohhh nachos, how I’ve missed thee… can’t wait to serve this to my omni family and psych them out! :D AWESOME!!!

    Reply
    • Lindsay says

      June 7, 2019 at 5:35 pm

      LOL. Cait, I totally grinned while reading your comment. I’m SO glad you liked it. :) Yay for psyching out omni relatives!

      Reply
  87. Cat says

    September 9, 2014 at 5:05 pm

    Reply
  88. Cat says

    June 7, 2019 at 5:35 pm

    This recipe is wonderful! However, I would avoid breadcrumbs unless you make your own. Store bought breadcrumbs often have butter and sometimes cheese. If you have a vitamix or a good food processor, though, you can make your own in about 2 minutes. I use cornflakes instead and sprits them with olive oil!

    Reply
  89. Yukthi says

    September 12, 2014 at 12:52 pm

    Reply
    • Lindsay says

      September 12, 2014 at 7:07 pm

      Reply
  90. Yukthi says

    June 7, 2019 at 5:35 pm

    Is it necessary to use yeast??m never to keen on using it.

    Reply
  91. Justin Burke says

    September 13, 2014 at 10:46 am

    5 stars

    Reply
  92. Justin Burke says

    June 7, 2019 at 5:35 pm

    My wife and I have been making the FOK cheese and haven’t been liking the strong onion aftertaste. I found this and … WOW! Awesome! It’s even good reheated in a pan with a little veg broth! Love it! Thank you!

    Reply
  93. Rayne says

    September 27, 2014 at 12:29 pm

    Reply
    • Lindsay says

      October 3, 2014 at 4:28 pm

      Reply
  94. Rayne says

    June 7, 2019 at 5:35 pm

    Hi! I love the veg news recipe but have also been wanting to modify it to 1) leave out the EB, and 2) add a little nutritional yeast! I have a question though – what was the reason for leaving out the Dijon and the shallots? I’m not a professional cook by any means, so I would love to know. Can’t wait to try this!

    Reply
  95. Jenna says

    October 2, 2014 at 1:14 am

    5 stars

    Reply
  96. Jenna says

    June 7, 2019 at 5:35 pm

    I cooked this for my sister, who can be described as nothing less than a cheese-enthusiast who eats cheese plain on a daily basis, and she LOVED it. So much so she shared it on facebook saying everyone needed to try this vegan mac and cheese because it was better than the original! Thanks so much for the recipe, it was amazing!

    Reply
  97. Tiffany says

    October 11, 2014 at 1:10 pm

    Reply
    • Lyndsey says

      October 21, 2014 at 9:00 am

      Reply
  98. Tiffany says

    June 7, 2019 at 5:35 pm

    So I found out two months ago that my darling two year old is now lactose intolerant… my biggest upset? I MISS MAC AND CHEESE! and so does she. Definitely giving this recipe a try!

    Reply
  99. kathy says

    October 12, 2014 at 6:01 pm

    5 stars

    Reply
  100. kathy says

    June 7, 2019 at 5:35 pm

    I love this recipe!! It just feels healthy- and it is! I don’t eat wheat or really any wheat substitutes so I have been eating with zucchini ‘zoodles’ from the spiralizer. its amazing.

    Reply
  101. Danimals says

    October 13, 2014 at 5:20 pm

    Reply
  102. Danimals says

    June 7, 2019 at 5:35 pm

    I was looking for normal mac n’ cheese when I came across this, but this recipe sounds so good and looks so delicious I am going to have to give it a try! /)u(

    Reply
  103. Kate says

    October 16, 2014 at 6:50 pm

    5 stars

    Reply
  104. Kate says

    June 7, 2019 at 5:35 pm

    We have finally found a healthy, vegan mac and cheese recipe that satisfies the whole family–including our 8 and 4 yo daughters. This will definitely become a staple in our house. Thanks!

    Reply
  105. Laurie says

    October 20, 2014 at 12:40 pm

    5 stars

    Reply
  106. Laurie says

    June 7, 2019 at 5:35 pm

    This is a GREAT recipe! We all love it at my house. Equally good (somewhat earthier) with brazil nuts…

    Reply
  107. Lyndsey says

    October 21, 2014 at 8:58 am

    Reply
  108. Lyndsey says

    June 7, 2019 at 5:35 pm

    We are just starting out on our vegan diet journey and I’m very interested to try this recipe. Cheese is going to be the one thing we will miss the most. I am bookmarking as many sites as I can find that have recipes for recreating our usual foods so the transition isn’t so startling to our 7 yr old daughter. Any helpful tips would be great!

    Reply
  109. Robyn says

    October 21, 2014 at 10:47 pm

    5 stars

    Reply
    • Lindsay says

      November 3, 2014 at 3:08 pm

      Reply
  110. Robyn says

    June 7, 2019 at 5:35 pm

    Thank you so much for this recipe! We are not vegans, but recently found out that my 3 year old daughter can’t have milk. Mac and Cheese was one of the things she was really missing. We had this with dinner tonight and she was so happy! We will be using this recipe a lot in the future.

    Reply
  111. Robin says

    October 24, 2014 at 6:34 pm

    5 stars

    Reply
    • Lindsay says

      November 3, 2014 at 3:06 pm

      Reply
  112. Robin says

    June 7, 2019 at 5:35 pm

    This mac & cheese was not good. It was GREAT! Seriously though, I’ve made several mac & cheese dishes in my time as a vegan and this one has been the best thus far. I really enjoyed how it wasn’t entirely nut based which can make vegan sauces feel too heavy for me. I made this recipe a month or so ago and I know I added some spices and ingredients to taste but I can’t remember exactly what I did. No matter! The cheese sauce was delicious before I changed anything. We used brown rice pasta, added some green veggies (kale or broccoli, I think) and baked it with whole wheat bread crumbs. Will definitely make this again.

    Note: We had too much sauce for the amount of pasta so I froze the leftover sauce. Unfortunately, it thawed in a very strange texture and wasn’t too pleasant when reheated so I’d recommend just using the leftover sauce as a dip or in a different dish.

    Reply
    • Lindsay says

      June 7, 2019 at 5:35 pm

      Good to know that it doesn’t freeze well, as I haven’t tried that yet myself. Thanks for kind words! :)

      Reply
  113. Amber says

    October 28, 2014 at 12:05 pm

    Reply
    • Lindsay says

      November 3, 2014 at 3:05 pm

      Reply
  114. Amber says

    June 7, 2019 at 5:35 pm

    Where do you add the cashews at? I’ve not used cashews in this type of cooking yet. Also do you use salted or unsalted ones?

    Reply
    • Lindsay says

      June 7, 2019 at 5:35 pm

      I use unsalted raw cashews, and I blend them in a high-speed blender until creamy (along with the potatoes, carrots, etc). :)

      Reply
  115. Nicole says

    November 6, 2014 at 1:26 pm

    Reply
  116. Nicole says

    June 7, 2019 at 5:35 pm

    I’m definitely bookmarking this recipe and I plan on trying it for Thanksgiving dinner… I typically make my own vegan dishes and non vegan dishes for my family… The Mac and Cheese recipe that I usually use is a bit like yours but it calls for shallots, garlic and Dijon mustard… I’m so stoked!!! I really wanted to cut back on the vegan magarine.

    Reply
  117. Jade says

    November 6, 2014 at 8:15 pm

    5 stars

    Reply
  118. Jade says

    June 7, 2019 at 5:35 pm

    This recipe is so yummy! I didn’t have yellow potatoes on hand, but sweet potatoes instead. It still was great! I’ve made it with both types now and I think I prefer the sweet potatoes. We have severe dairy allergies in my household and this has been a excellent substitute, plus you’re sneaking in some veggies! The best vegan cheese I’ve tried yet!

    Reply
  119. Karen says

    November 13, 2014 at 7:11 am

    5 stars

    Reply
  120. Karen says

    June 7, 2019 at 5:35 pm

    I’ve just had a really nasty ‘flu and for some reason always fancy artificial cheese flavouring when I’m poorly.
    Clearly this isn’t the most healthful choice, especially as I’m vegan so I googled vegan mac and cheese and found this.
    It’s brilliant – thank you so much. Easy to make, real ingredients that are going to do me some good and so very, very tasty. I did put quite a generous sprinkle of chilli and garlic salt over the top and it is just scrummy.

    Thank you again – now I”m looking for your other recipes to try :)

    Reply
  121. Frank Rizzo says

    November 14, 2014 at 10:23 am

    5 stars

    Reply
  122. Frank Rizzo says

    June 7, 2019 at 5:35 pm

    Oh. My. God. This is awesome!! I’m always leary when a recipe is touted as “the best on the planet”, but this truly is! And thank you for figuring out a brilliant way to bypass the massive amount of margerine in the original recipe. I more than doubled the amount of nutritional yeast to have it more “cheesy”. It’s so nice to have this comfort food classic back in our home.

    Reply
  123. Fatima1958 says

    November 15, 2014 at 9:18 am

    5 stars

    Reply
  124. Fatima1958 says

    June 7, 2019 at 5:35 pm

    i made this for my vegan neighbour after she broke her hand – I used sweet potato and doubled the amount of that to about 2 cups – made it bright orange and a little sweeter. Her hockey playing son sat and ate what was left out of the casserole dish after supper – a super hit!

    Reply
  125. amy says

    November 16, 2014 at 10:38 pm

    5 stars

    Reply
    • Lindsay says

      November 18, 2014 at 9:40 pm

      Reply
  126. amy says

    June 7, 2019 at 5:35 pm

    Made it with whole wheat rotini. Daughter’s comment: “momma, is this another hippi meal?” When I answered affirmative, the universal comment in my family of 5 was a disappointed “Oh.” Until they tried it that is. We all stuffed our faces with it. None of us are full time vegan. I added a splash of Braggs Amino Acids. Next time I might zip it up with some green chilis.

    Reply
  127. Jay J says

    November 24, 2014 at 12:36 pm

    Reply
    • Lindsay says

      November 24, 2014 at 1:08 pm

      Reply
  128. Jay J says

    June 7, 2019 at 5:35 pm

    Hello,

    Just wondering if almond milk can be use instead of coconut milk?

    making a trial run tonight then serving for Thanksgiving.

    happy Thanksgiving Y’all

    Reply
    • Lindsay says

      June 7, 2019 at 5:35 pm

      Hi Jay, you could probably use almond milk, but the flavor and texture won’t be the same. I’m sure it would still taste delicious, but canned coconut milk provides a level of fat content that makes the sauce more creamy and flavorful.
      :) Best wishes! Happy Thanksgiving!!

      Reply
  129. Mary says

    November 24, 2014 at 6:03 pm

    5 stars

    Reply
  130. Mary says

    June 7, 2019 at 5:35 pm

    I just made this for dinner, amazing flavor! I used raw almonds instead of cashews (because I’m allergic) . Thank you for sharing!

    Reply
  131. Laura Beth Slitt says

    November 25, 2014 at 11:53 am

    5 stars

    Reply
  132. Laura Beth Slitt says

    June 7, 2019 at 5:35 pm

    Awesome to learn that I can eat ALL the foods I’ve loved since childhood like mac and cheese, but cruelty free and much healthier. Who knew that cow milk is loaded with disease causing hormones, pus cells, bacteria, and casein that is very bad for the pancreas and insulin production? The dairy industry has WAY TOO much influence and the media mostly stinks at telling all sides of the food issues we face. I am thankful this year for so many vegan options, products, and increased focus on children’s health through plant strong foods.

    Reply
  133. talia says

    November 26, 2014 at 5:13 pm

    http://www.sandtcareersolutions.com

    Reply
  134. talia says

    June 7, 2019 at 5:35 pm

    Many recipes use more than double the cashews (and omit the potato altogether). I like that you used potato which adds creaminess while reducing the amount of cashews. This is a more cost effective recipe!

    Reply
  135. Jnell says

    November 27, 2014 at 7:56 pm

    5 stars
    http://whoisthisanyway.blogspot.com

    Reply
  136. Jnell says

    June 7, 2019 at 5:35 pm

    I’ve tried so many different vegan “cheese” sauces and none of them can even compare to this one! Its so creamy and the flavour is amazing… the only thong I’ve changed in this recipe is adding a splash of red wine vinegar.

    Reply
  137. Ady says

    November 29, 2014 at 12:31 pm

    Reply
    • Lindsay says

      December 2, 2014 at 11:57 pm

      Reply
  138. Ady says

    June 7, 2019 at 5:35 pm

    What can I replace cashews with? I am sensitive to cashews and soy. Is there a substitute?

    Reply
    • Lindsay says

      June 7, 2019 at 5:35 pm

      Can you do blanched/slivered almonds? I’d probably substitute with that first. If almonds are a no-no for you, some have had success with raw sunflower seeds instead of cashews. :)

      Reply
  139. James says

    December 2, 2014 at 9:36 pm

    Reply
    • Lindsay says

      December 3, 2014 at 12:00 am

      Reply
  140. James says

    June 7, 2019 at 5:35 pm

    Can’t wait to try this out. Never have heard of yeast flakes. Where do you get them? Do they make a difference in the recipe? Also what kind of onion do you use?

    Reply
  141. Monique says

    December 4, 2014 at 11:50 am

    Reply
  142. Monique says

    June 7, 2019 at 5:35 pm

    I made it ,it was super delicious!!!! Warning, don’t bake it in the oven guys,it will dry it out!!!Just make the sauce mixture in the food processor ,pour it on the pasta ,and that’s it, it’s perfect as it is!!I made a mistake trying to bake it for ten mins,but it took much longer for the bread crumbs to get golden so the whole thing came out dry..So I made it again without put it in the oven ,and it was the bomb!!! :) It’s not just taste totally like the real mac and cheese but healthier too!!! I was also put 2 tablespoon daiya cheddar cheese in the food processor when i made the mixture, it gave it a extra cheesy super creamy flavor ..easy recipe and super yummy!!!!

    Reply
  143. Mary says

    December 8, 2014 at 10:18 am

    4 stars

    Reply
  144. Mary says

    June 7, 2019 at 5:35 pm

    I made this recently and I don’t think this tastes like mac n cheese, but it’s DELICIOUS ! ! ! My vegan friends enjoyed it too! I love how it’s all natural ingredients. I would definitely make this again. The sauce would be great over raviolis or on roasted veggies/tofu.

    Reply
  145. Lori says

    December 10, 2014 at 9:04 pm

    Reply
  146. Lori says

    June 7, 2019 at 5:35 pm

    Just made this tonight. Absolutely delicious! Since I went vegan 18 months ago, this is the one dish I missed the most. I now no longer miss the dairy version. My very picky, dairy eating husband even thought it was great. THANK YOU!

    Reply
  147. Hannah says

    December 22, 2014 at 9:50 am

    5 stars

    Reply
  148. Alissa says

    December 25, 2014 at 10:35 am

    5 stars

    Reply
  149. Alissa says

    June 7, 2019 at 5:35 pm

    This recipe is soooooo good!! Have to really practice that self-control to not eat the entire portion in one sitting.

    Reply
  150. Sandi says

    December 31, 2014 at 11:49 am

    Reply
    • Lindsay says

      January 1, 2015 at 10:47 am

      Reply
  151. Sandi says

    June 7, 2019 at 5:35 pm

    I want to make this recipe today, but when do you add the cashews?

    Reply
    • Lindsay says

      June 7, 2019 at 5:35 pm

      Add the cashews with all “remaining ingredients” to the blender in Step 3. :) Hope you like it!

      Reply
  152. Rachel says

    January 6, 2015 at 10:38 pm

    5 stars

    Reply
  153. Rachel says

    June 7, 2019 at 5:35 pm

    Thank you SO much for this recipe! I’ve never tried the VegNews one but I’ve made this twice and I can tell you that I can’t imagine ever having a better tasting vegan mac and cheese. I’m in love. :)

    Reply
  154. Ananda Lima says

    January 7, 2015 at 7:54 am

    5 stars
    http://www.anandalima.com

    Reply
    • Lindsay says

      January 9, 2015 at 10:17 am

      Reply
  155. Ananda Lima says

    June 7, 2019 at 5:35 pm

    Delicious easy to make recipe for this clueless cook, new vegetarian, aspiring Vegan. Thank you so much!

    Reply
    • Lindsay says

      June 7, 2019 at 5:35 pm

      Thanks, Ananda! Good for you for making the dive into vegetarian/vegan cooking! :)

      Reply
  156. Gloria Huerta says

    January 10, 2015 at 12:47 am

    5 stars
    http://www.huertadesalud.wordpress.com

    Reply
  157. Gloria Huerta says

    June 7, 2019 at 5:35 pm

    I added steamed broccoli tops … and enjoyed 3.5 servings!

    Reply
  158. Betty says

    January 12, 2015 at 6:26 pm

    Reply
  159. Betty says

    June 7, 2019 at 5:35 pm

    Really, really good. The texture was really nice and creamy and it tasted delicious, especially the next day (both cold and re-heated). I do have to say that it is much better when you take the expectation of having it actually taste like mac and cheese out of your mind and just think of it as a nice creamy vegan pasta dish.

    Reply
  160. Jessica says

    January 21, 2015 at 5:34 pm

    Reply
    • Katie says

      January 28, 2015 at 11:48 pm

      Reply
  161. Jessica says

    June 7, 2019 at 5:35 pm

    I planning to make this tonight for dinner. We are gluten free, do you think quinoa pasta will go okay or will it ruin it?

    Thanks! The whole family is looking forward to trying it out :-)

    Reply
  162. Kelly says

    January 22, 2015 at 12:52 am

    5 stars

    Reply
  163. Kelly says

    June 7, 2019 at 5:35 pm

    I made this the other day and was blown away by its incredible flavour! I am not normally vegan, but am currently trying to eat less dairy and after tasting this recipe, I never have to eat real Mac ‘n’ Cheese again!

    I did use a vegan/vege bouillon cube instead of the nutritional yeast.

    Thanks for sharing this great recipe!

    Reply
  164. Katie says

    January 28, 2015 at 11:46 pm

    Reply
  165. Katie says

    June 7, 2019 at 5:35 pm

    Good. Salt definitely brings out the nutritional yeast flavor.

    Reply
  166. Diane says

    February 1, 2015 at 4:38 pm

    5 stars

    Reply
  167. Diane says

    June 7, 2019 at 5:35 pm

    This was so delicious. I haven’t had proper mac & cheese in 4 years, I finally felt like I was eating my childhood comfort food. The consistency was perfect. Added more salt and garlic but otherwise, this is the best recipe. I will use this from now on. Thanks!!!

    Reply
  168. Wendy says

    February 15, 2015 at 7:18 am

    5 stars

    Reply
  169. Wendy says

    June 7, 2019 at 5:35 pm

    This sauce is amazing!
    I served it over quinoa, with peas and carrots.
    Thank you so much for sharing the recipe!

    Reply
  170. Mallory says

    February 20, 2015 at 8:22 pm

    Reply
  171. Mallory says

    June 7, 2019 at 5:34 pm

    Hi! I was just wondering if you knew how many calories this was, and what a “serving size” would be? This looks so amazing (I’ve been trying to find vegan recipies for foods I used to love and this is the best I’ve found so far!) but I would like to know how it fits into my daily calorie count.

    Reply
  172. Shala Burroughs says

    March 1, 2015 at 8:16 pm

    5 stars

    Reply
  173. Shala Burroughs says

    June 7, 2019 at 5:35 pm

    I am not a began (but am interested in maybe living more of a plant-based lifestyle) and have to say that this was downright delicious. I really couldn’t tell the difference in taste from the dairy mac and cheese. That said, I did notice the difference after I was done eating as I did not feel as heavy and groggy as I usually feel when digging in to the old mac & cheese. Nicely done!

    Reply
  174. Will says

    March 5, 2015 at 10:28 am

    5 stars

    Reply
  175. Will says

    June 7, 2019 at 5:35 pm

    Outstanding recipe, thank you ever so much!!! My kids thought it was real cheese sauce.

    Reply
  176. Allison Rivers Samson/Allison's Gourmet says

    March 5, 2015 at 8:04 pm

    http://www.allisonsgourmet.com

    Reply
    • Lindsay says

      March 6, 2015 at 5:12 pm

      Reply
  177. Allison Rivers Samson/Allison' says

    June 7, 2019 at 5:35 pm

    Hi Lindsay,
    I love your adaptations of my recipe! I created it in 2008 and have since made several changes. I no longer use vegan margarine or potatoes and have added a boost of nutrition and whole food protein in the revised recipe in my ebook, Comfortably Yum. It’s fun to keep playing with it and to watch the evolution as people add their creative touches. Keep up the great work! =)

    Reply
  178. Patty says

    March 6, 2015 at 1:02 pm

    http://www.mylifeunderthebus.typepad.com

    Reply
  179. Patty says

    June 7, 2019 at 5:35 pm

    I found this following a link but if you haven’t tried Chao coconut cheese from Field Roast OMG it is the first vegan cheese I can eat straight out of the package!!! The Creamy original is my fave very close to a nice melty American style cheese ( it melts GLORIOUSLY!!! for a grilled cheese!) It would make a fantastic mac and cheese!

    Reply
  180. Aine says

    March 6, 2015 at 8:56 pm

    5 stars

    Reply
  181. Aine says

    June 7, 2019 at 5:34 pm

    This was really yummy, I forgot to get nutritional yeast, so I’m a bit bummed on that, but the sauce was still really yummy. I used larger macaroni and it felt a little bland, so I sauteed some bell peppers and added those to the mix, it was an excellent pairing. Thank you for sharing!

    Reply
  182. Amy says

    March 8, 2015 at 10:06 am

    Reply
    • Lindsay says

      March 10, 2015 at 2:20 pm

      Reply
  183. Amy says

    June 7, 2019 at 5:34 pm

    I’m so excited to try this tonight! My daughter has acid reflux and can’t handle onions. How crucial are they to the flavor?

    Reply
  184. Fabienne says

    March 13, 2015 at 5:28 pm

    5 stars
    http://www.mamanautrement.com

    Reply
  185. Fabienne says

    June 7, 2019 at 5:34 pm

    I have replaced the coconut milk with rice cream and it’s also very good
    My kids loved this recipe and I will do it again for sure
    thanks !

    Reply
  186. Danielle says

    March 14, 2015 at 11:37 pm

    Reply
  187. Danielle says

    June 7, 2019 at 5:35 pm

    Could you use the Silk Cashew milk in place of the raw cashews if we don’t have a higher powered blender or processor.

    Reply
  188. Cindy Boxer says

    March 23, 2015 at 8:45 pm

    Reply
  189. Cindy Boxer says

    June 7, 2019 at 5:34 pm

    GIRLFRIEND!!!! This sheezny is totally awesome! Seriously! I do not usually think vegan mac n cheese is ever *really* that good…but this one is!! My favorite food on Earth can now be enjoyed with a plant-strong, low oil diet. Out-freaking-standing! Thank you so much!! Made the recipe (basically) to the letter….added sliced LightLife hotdogs and a solid shot of ketchup to the Mac. Crazy. Crazy awesome. My husband just kissed me a fat one for this Mac. ❤️❤️❤️

    Reply
  190. A Pleased Cook says

    March 25, 2015 at 3:40 am

    5 stars

    Reply
  191. A Pleased Cook says

    June 7, 2019 at 5:35 pm

    I just finished eating several bowls of mac’n’cheez made from this recipe and I am delighted! It was very easy and quick to make and definitely qualifies as a “comfort” food for me now. I would compare the flavour to a milder, more savoury Indian korma sauce. Will be making this recipe regularly!

    Reply
  192. Lily says

    March 28, 2015 at 11:34 am

    4 stars

    Reply
  193. Lily says

    June 7, 2019 at 5:35 pm

    new favorite recipe! its so creamy and full of flavor. i could eat the whole pound of pasta by myself, its that good

    Reply
  194. Meaghann says

    March 29, 2015 at 1:00 pm

    5 stars

    Reply
  195. SS says

    March 29, 2015 at 2:15 pm

    5 stars

    Reply
  196. Meaghann says

    June 7, 2019 at 5:34 pm

    This is amazing! Loved it!

    Reply
  197. SS says

    June 7, 2019 at 5:34 pm

    This was soooo good. I made it with sweet potatoes and a dash of dijon instead and it was the bomb.com. My new favorite recipe!

    Reply
  198. Vanessa says

    March 30, 2015 at 10:01 pm

    Reply
  199. Vanessa says

    June 7, 2019 at 5:34 pm

    Vegan for almost a year and have really missed homemade mac and cheese. This is AMAZING!! I added one more TBSP of nooch, because I love it, and subbed almond milk for half of the liquid, because I didn’t have coconut milk on hand. Oh, and I added in some steamed broccoli with the pasta for extra nutrition.
    I also subbed out regular pasta for gluten free pasta – mac and ‘cheese’ with no dairy and no wheat and no oil – what!?. My tastebuds don’t believe it is healthy, because it is pure comfort food.

    Reply
  200. Dulce says

    April 13, 2015 at 7:19 pm

    Reply
    • Lindsay says

      April 13, 2015 at 8:05 pm

      Reply
  201. Dulce says

    June 7, 2019 at 5:34 pm

    Hi just wanted to know exactly What makes the sauce yellow? The potatoes mixed with the carrots? Looks quite simple by the way! THank you I will make and Let you know if my kids loved. I usually use vegan Cheddar cheese and melt with the coconut milk.

    Reply
    • Lindsay says

      June 7, 2019 at 5:34 pm

      Hi Dulce, Yes, the carrots (mixed with potato) are what makes the sauce yellow. :) I hope you love this recipe as much as I do.

      Reply
  202. Natasha says

    April 23, 2015 at 3:22 am

    5 stars

    Reply
  203. Natasha says

    June 7, 2019 at 5:34 pm

    This is an excellent recipe. I make a triple batch in my blender (with the contents almost spilling out the top!!!) and to the triple batch I add 2 heaped tbs of Massel Vegetable Stock powder and 1 tbs sugar. It’s just awesome!!!! All my kids love it and this is going to become a regular in our house :)

    Reply
  204. Carol says

    April 28, 2015 at 1:28 pm

    Reply
  205. Carol says

    June 7, 2019 at 5:34 pm

    This is super! I used cashew milk instead of coconut; there are already cashews in it, right? I also added a teaspoon or so of ground mustard to the sauce which made all the difference in the world and topped the quinoa pasta dish with dry-sautéed wild mushrooms. Yum!

    Reply
  206. Melissa says

    May 1, 2015 at 8:17 pm

    5 stars

    Reply
  207. Melissa says

    June 7, 2019 at 5:34 pm

    Hi Lindsey! Thank you for this masterpiece! We make this nearly every week, and as a former cheese junky, I can’t thank you enough for this delicious comfort food without all the guilt and cholesterol. My kids love it, too!

    Reply
  208. Rochelle says

    May 4, 2015 at 8:12 pm

    Reply
  209. Rochelle says

    June 7, 2019 at 5:34 pm

    Just made this….so delicious !!! Creamy goodness for sure. You nailed it! I know I will make this many more times in the future! Thanks!!

    Reply
  210. Allyson says

    May 18, 2015 at 7:56 pm

    Reply
  211. Allyson says

    June 7, 2019 at 5:34 pm

    so………u wrote a recipe and included ingredients……….but when u explain how to cook it you dont use some of the ingredients..im confused

    Reply
  212. April says

    May 19, 2015 at 1:13 am

    5 stars

    Reply
  213. April says

    June 7, 2019 at 5:34 pm

    So seriously delicious! I made this for my husband and myself tonight and we both loved it. I have severe ulcerative colitis and dairy makes me sick – I was amazed at how creamy and thick this sauce was with no dairy at all. I also love that it isn’t oily or full of imitation cheese, because that can also make me sick. My husband has no dietary restrictions and he loved it too. I subbed almond milk for the coconut milk and used rice pasta. Thank you so much for this recipe, it’s now another safe thing I can eat when I’m not feeling well and that is truly a gift! I’m really grateful.

    Reply
  214. Brent Elberg says

    May 20, 2015 at 11:57 pm

    5 stars

    Reply
  215. Brent Elberg says

    June 7, 2019 at 5:34 pm

    Great! The only adjustments I think it needed were raw garlic, about 3 times the nutritional yeast, and 3 times the lemon juice. I also added some white pepper. Pretty soon, it tasted like the mac and cheese I used to eat as a kid, but BETTER.

    Reply
  216. kitsune says

    May 22, 2015 at 7:02 pm

    Reply
  217. Kim says

    May 22, 2015 at 9:18 pm

    5 stars

    Reply
    • Trina says

      June 15, 2015 at 2:30 pm

      Reply
  218. kitsune says

    June 7, 2019 at 5:34 pm

    hi, do you think it will work with peanuts as well?

    Reply
  219. Kim says

    June 7, 2019 at 5:34 pm

    Do you think you can freeze the left over sauce? My son (and I) loved it (he’s dairy intolerant) and I have a bunch of sauce left over. Also, do you think it would be ok to cut back the nutritional yeast to one tablespoon?

    Reply
  220. Brittni says

    May 24, 2015 at 6:15 pm

    Reply
    • Lindsay says

      May 29, 2015 at 6:44 pm

      Reply
  221. Brittni says

    June 7, 2019 at 5:34 pm

    Is the coconut milk, the kind from a can or can I use almond milk?

    Reply
  222. Get pokefied says

    May 25, 2015 at 2:05 pm

    Reply
  223. Get pokefied says

    June 7, 2019 at 5:34 pm

    We can’t get enough of this sauce- how many ways did we eat it in 1 weekend?

    – in (and on) burritos filled with pinto beans, Spanish rice, chiles and onions
    – mixed with a little salsa for dipping tortilla chips
    – on the broccoli burgers from this blog (delicious btw)
    – to dip carrots and broccoli for a snack
    – as sauce on a pizza topped with spinach, steamed broccoli (we had lots leftover from the burgers) and grilled chik’n (drizzled extra sauce on top too)
    – in a breakfast burrito (tofu scramble with veggies and salsa)

    Then ,we ran out!!! SO GOOD!!

    Reply
  224. Kristy says

    June 1, 2015 at 12:00 am

    5 stars

    Reply
  225. Kristy says

    June 7, 2019 at 5:34 pm

    I made this last night for my non-vegan boyfriend and he loved it!! It was soo easy and really delicious. I’ve made another mac n cheese vegan recipe before and this was better. I need to get a processor that makes the nut bits smaller though. Also considering swapping nutritional yeast for mustard powder as I don’t really like the taste of nutritional yeast.

    Reply
  226. Lorraine says

    June 4, 2015 at 6:07 pm

    4 stars

    Reply
  227. Lorraine says

    June 7, 2019 at 5:34 pm

    This is a fantastic recipe! My family loves the taste and were surprised to learn that it was vegan. Thank you!

    Reply
  228. Sarah says

    June 4, 2015 at 10:30 pm

    Reply
  229. Sarah says

    June 7, 2019 at 5:34 pm

    I developed severe lactose intolerance a few months ago, and while I wasn’t terribly bothered with no longer being able to eat yoghurt, milk, etc., I was greatly saddened at the thought that I would never be able to have cheese again. Thankfully, this recipe and Chao vegan cheese have saved me from such misery!

    This recipe is AMAZING. It tastes better than any dairy mac and cheese I ever had. My fiance agreed. The only change I would make is to go easier on the lemon juice. Next time I plan on going with a teaspoon, instead of a tablespoon. Otherwise, it is perfect.

    Reply
  230. Deb Wolfe says

    June 7, 2015 at 7:59 pm

    Reply
    • Lindsay says

      October 10, 2015 at 6:19 pm

      Reply
  231. Deb Wolfe says

    June 7, 2019 at 5:27 pm

    Do you think another type of nuts could be used for people who are allergic to cashews? I see all of these vegan cheeses around but many of them do contain cashews and I don’t know what to use as a substitute.

    Reply
  232. Jimdiggity says

    June 10, 2015 at 3:53 pm

    Reply
  233. Jimdiggity says

    June 7, 2019 at 5:27 pm

    This recipe looks fantastic, & the reviews boister its possibilities. I’ll be trying it immediately. I’m wondering if the content of carbohydrate isn’t too much for those with a constrained diet (putting potato on pasta is starch overload). Is there a potato-free option? Or possibly an option using something less starchy?

    Reply
  234. Amber says

    June 14, 2015 at 11:03 pm

    Reply
  235. Amber says

    June 7, 2019 at 5:27 pm

    My daughter is allergic to carrots, can I use parsnips instead? I also think she has intolerance to milk so we are going to try a vegan diet for a month and see how she does.

    Reply
  236. Trina says

    June 15, 2015 at 2:27 pm

    5 stars

    Reply
  237. Trina says

    June 7, 2019 at 5:27 pm

    This is an amazing recipe! The best vegan Mac I’ve ever had. My 1 and 4 year old love it. Thank you, thank you, thank you! I make this often! I’ve gotten several compliments. So wonderful!

    Reply
  238. Casey says

    June 21, 2015 at 6:34 pm

    5 stars

    Reply
  239. Casey says

    June 7, 2019 at 5:27 pm

    I am a vegan but my boyfriend is a vegetarian who LOVES cheese. I just finished making this (literally…JUST finished…about 10 minutes ago…) and he says it’s the most cheese-tasting vegan “cheese” he’s ever had. I doubled the recipe and we’re taking this for lunch to work for the next week! Another great thing about this recipe is that it’s super inexpensive to make. We always have cashews on hand and the only things we had to buy were the potatoes, onion, and pasta. Love it!!!

    Reply
  240. michelle says

    June 28, 2015 at 10:59 pm

    5 stars

    Reply
  241. michelle says

    June 7, 2019 at 5:27 pm

    I, too, did not follow the directions. I sautéed the veggies, added 1 tsp powdered veggie broth powder to the 3/4c water (liquid that was supposed to be from boiling veggies), 1/4 c Dijon mustard, sprinkling of pepper, and I reduced the lemon juice to just a splash.

    Reply
  242. Vinnie says

    July 2, 2015 at 2:00 pm

    5 stars

    Reply
  243. Vinnie says

    June 7, 2019 at 5:27 pm

    THIS IS RLLY GOOD JUST MADE IT!

    I LIKE TO MAKE THE SAUCE AND DIP STEAMED VEGGIES INTO IT. THANKS TO ALL. GOD BLESS.

    Reply
  244. Cindy says

    July 5, 2015 at 12:29 pm

    Reply
  245. Cindy says

    June 7, 2019 at 5:27 pm

    I can’t wait to try this! My grand daughter was recently tested for allergies we discovered that all of her respiratory issues come from a severe dairy allergy. Try telling a 3 year old that mac-n-cheese is now off her menu- so sad :( Will make this for dinner tonight when she comes to stay with me.

    Reply
  246. Jamie says

    July 6, 2015 at 5:04 pm

    5 stars

    Reply
  247. Jamie says

    June 7, 2019 at 5:27 pm

    We make this in our house on the regular. I use the cheese for broccoli and even Vegan Nachos! Kids LOVE IT!

    Reply
  248. Angela says

    July 9, 2015 at 2:19 pm

    5 stars

    Reply
  249. Angela says

    June 7, 2019 at 5:27 pm

    I LOVE THIS! I didn’t expect it to look like the picture, but it does! Exactly! It was so creamy and delicious I can’t believe it. It feels so naughty to eat it but it is packed full of healthy stuff! I used Yukon Gold potato and 1 clove of fresh garlic. I also boiled the cashews with the veggies to get them extra tender. Other than that, I followed the recipe to a t. I’ve only been eating vegan recipes for 4 days but recipes like this one are making me not regret it. Thank you!

    Reply
  250. Aruna says

    July 12, 2015 at 3:47 pm

    5 stars
    http://www.arunagee.com

    Reply
  251. Aruna says

    June 7, 2019 at 5:27 pm

    I absolutely love this recipe. Thank you SO MUCH for sharing it. As a recent vegetarian-turned-vegan, who had cheese lust, this is a godsend.

    Reply
  252. Laku says

    July 14, 2015 at 10:41 am

    Reply
  253. Laku says

    June 7, 2019 at 5:27 pm

    Hi! Does the recipe work without the yeast flakes?
    I’m vegetarian but prefer not to use yeast in my cooking.

    Reply
  254. Lorna says

    July 15, 2015 at 8:03 pm

    Reply
  255. Lorna says

    June 7, 2019 at 5:27 pm

    This is delicious! About to make it for the second time. Any idea about freezing? Should be okay but wondering if you have any insight. Thanks!

    Reply
  256. Hannah says

    July 21, 2015 at 4:03 pm

    Reply
  257. Hannah says

    June 7, 2019 at 5:27 pm

    Do you have to use yeast flakes because I can’t find them in any stores?

    Reply
  258. Arielle says

    July 27, 2015 at 4:54 pm

    Reply
  259. Arielle says

    June 7, 2019 at 5:27 pm

    Just wanted to point out that most vegan
    Butters/margarines use Palm oil. Using
    Palm oil is one of the worst affects on urangatans

    Reply
  260. Plazagirl says

    August 3, 2015 at 11:35 am

    5 stars

    Reply
  261. Plazagirl says

    June 7, 2019 at 5:27 pm

    Just made this and it came out awesome! I’ve been vegan for 5 months and this really hit the spot! The only thing I did different was I did not have carrots only orange bell peppers. So I roasted them on my GForeman grill and then added to the water with the other veggies. And then added 2 tablespoons of grey poupon mustard and used only 3 tablespoons of the water to make it thick. This is the best vegan recipe for Mac n cheese ever! Even my 16 yr old teen son said he loved it and he’s not on the vegan train yet. He asked me to make it again. Thanks for sharing your knowledge and helping those like me who have just started out.

    Reply
  262. Elizabeth says

    August 6, 2015 at 5:48 am

    Reply
  263. Elizabeth says

    June 7, 2019 at 5:27 pm

    Amazing!! I’ve tried a few vegan Mac and cheese recipes with limited success, but this one was perfect. It really nailed the taste and consistency of the real thing, but so much healthier! The family loved it, this will definitely be one of our regulars. Thanks!

    Reply
  264. manshata says

    August 6, 2015 at 11:57 pm

    5 stars

    Reply
  265. manshata says

    June 7, 2019 at 5:27 pm

    I just tried making this recipe tonight for an experimental dinner. Let’s just say as a 27 yr old male who LOVES real cheese this was darn good. The only thing I did differently was follow one of the fellow commentators recipe by omitting the cashews and coconut milk. I did try it with almonds because I had them. And didn’t use as much oil as she used in her recipe. But the end result was super flavorful. The color alone would fool a cow cheese lover very easily. I want to try it with a vegan cheese instead to see if I can get that gooey cheesy consistency. Because that would be my only con about this, I missed that melty affect of it. But in my personal regards this recipe gets 10/10 forks from me. I will try it the original way as posted when I remake it again and see how the cashews and coco milk lend to the flavor.

    Reply
  266. Sabina says

    August 17, 2015 at 12:40 am

    5 stars

    Reply
  267. Sabina says

    June 7, 2019 at 5:27 pm

    I am a vegan. I made this dish once before and i did not bake it at the end. It was so good. My husband also a vegan, says this is the bomb. My son came over tonight to try it. This time I baked it and the men has 3rd’s and nothing was left over. I posted my picture of our dinner on Facebook. Got a lot of requests for the reciepe. Im always glad to share because I keep hoping to enlighten more people about the wonderful world of healthy vegans.

    Reply
  268. Fritzi says

    August 18, 2015 at 5:48 pm

    5 stars

    Reply
  269. Fritzi says

    June 7, 2019 at 5:27 pm

    Hi, I made this tonight and it was great. The only substitution I made was soy milk for coconut milk. (I already had that open.) Even my omnivore husband loved it and had seconds. Thanks so much!

    Reply
  270. Amanda says

    August 27, 2015 at 5:21 pm

    Reply
  271. Amanda says

    June 7, 2019 at 5:27 pm

    Made this tonight! It was super yummy! And hit my craving perfectly! I put a little too much garlic but otherwise great

    Reply
  272. Dondi says

    August 31, 2015 at 12:42 pm

    Reply
  273. Amanda says

    August 31, 2015 at 3:12 pm

    http://amandanicolesmith.com

    Reply
  274. Dondi says

    June 7, 2019 at 5:27 pm

    i too have used the one with olive oil but I halved the amount of water and increased the milk ( I used carton coconut milk) and it was awesome! I also added a bit of cumin and extra mustard as well.

    Reply
  275. Amanda says

    June 7, 2019 at 5:27 pm

    Yum!! I absolutely love using cashew cheese; this looks divine! I’ll probably use some raw red bell peppers in my cheese, rather than potatoes, but I love the idea. Thanks for sharing this lovely recipe along with the beautiful pictures!

    Reply
  276. Lexi says

    September 4, 2015 at 9:01 pm

    5 stars

    Reply
  277. Lexi says

    June 7, 2019 at 5:27 pm

    Deliciously divine. I added garlic and turmeric (for color), added more nutritional yeast, mixed it with asparagus and topped it w/ red pepper flakes. I was skeptical it would taste like carrots whilst blending, but not at all. Warm, comforting, nutritious and the perfect catalyst to introducing others to how delicious veganism can. I may add cannellini beans next time for additional flavor and benefits. As an additional benefit, the sauce can be used for more than just mac and cheese. (:

    Reply
  278. Dee says

    September 6, 2015 at 7:32 pm

    5 stars

    Reply
  279. Dee says

    June 7, 2019 at 5:27 pm

    Lindsay you are the best! I’ve tried so many different Vegan Mac and “Cheese” recipes and it ends up in the trash (total waste of money). I love this recipe. I’ve made it twice in the past two weeks and I shall never depart from it. My meat eating husband couldn’t believe it’s Vegan :-)

    Reply
  280. Marguerite says

    September 7, 2015 at 2:27 pm

    5 stars

    Reply
  281. Marguerite says

    June 7, 2019 at 5:27 pm

    Thank you very much for posting this delicious recipe. The hardest thing I had to do was give up cheese when I started down the vegan path. This is yummy and my husband likes it too. Keep up the good work.

    Reply
  282. Megan says

    September 8, 2015 at 6:26 pm

    5 stars

    Reply
    • Jenny says

      September 21, 2015 at 7:14 pm

      Reply
  283. Megan says

    June 7, 2019 at 5:27 pm

    This looks amazing! But is there an alternative to coconut milk, like would almond milk work instead? I always get really sick after eating coconut products. Seriously though, keep the recipes coming.

    Reply
  284. Jennie froment says

    September 12, 2015 at 9:24 am

    Reply
    • Lindsay says

      October 10, 2015 at 6:12 pm

      Reply
  285. Jennie froment says

    June 7, 2019 at 5:27 pm

    What can you use instead of white potatoes? Sweet potatoes?

    Reply
  286. Christa F says

    September 13, 2015 at 9:13 am

    5 stars
    http://veganyumminess.com

    Reply
  287. Christa F says

    June 7, 2019 at 5:27 pm

    I made this today for some vegan company that is coming over. It is delicious!!!!!! I actually like it more than regular mac and cheese!

    Reply
  288. Delfina says

    September 13, 2015 at 6:18 pm

    5 stars

    Reply
  289. Delfina says

    June 7, 2019 at 5:27 pm

    Went to a friend’s today for football and bbq and he made this for me. It was my first time trying vegan mac and cheese and I could NOT believe how delicious it was! Several of my non-vegan friends preferred it over the regular mac and cheese. Can’t wait to try making it myself!

    Reply
  290. Lizzie says

    September 14, 2015 at 2:42 pm

    5 stars

    Reply
  291. Lizzie says

    June 7, 2019 at 5:27 pm

    THANK YOU SO MUCH. This recipe is amazing! I’m in love! I just made a TRIPLE batch of it to freeze for lunches and dinners. I gave it to one of my friends without telling her it was vegan and she thought it was the best mac and cheese ever! She wanted to become vegan after and just live of the mac and cheese! I do add a tablespoon more of nutritional yeast because I like living on the “chessy” side of life ;) I also add “panko” brand of vegan mac and cheese (because its vegan) LOVE YOU

    Reply
  292. Cassie says

    September 16, 2015 at 1:23 am

    Reply
  293. Cassie says

    June 7, 2019 at 5:27 pm

    Just made this, followed the recipe exactly, and it was horrific. Not creamy or smooth at all. I have an amazing food processor and everything was processed just fine. Complete lack of taste. I’m so disappointed but I LOVE mac and cheese, but being lactose intolerant hinders me from enjoying the “real stuff”.

    Reply
  294. Nancy says

    September 16, 2015 at 5:16 pm

    Reply
  295. Nancy says

    June 7, 2019 at 5:27 pm

    Made this recipe tonight exactly as written (except I also added peas at the end), and I really couldn’t be more pleased with the results. My kids, who generally find all food offensive, gobbled it all up without a single complaint. My four year old even high-fived me after dinner. I’m speachless.

    Reply
  296. Melissa says

    September 17, 2015 at 10:09 am

    Reply
  297. Melissa says

    June 7, 2019 at 5:27 pm

    Can you use sweet potato instead of regular potatoes? Trying to stay away from regular potatoes.

    Reply
  298. Victoria says

    September 19, 2015 at 9:28 pm

    5 stars

    Reply
  299. Victoria says

    June 7, 2019 at 5:27 pm

    this sauce is so good. I’m not vegan, but I like to be health conscious when possibly and I LOVE comfort food, but hate the way most of it weighs me down after eating. I made this recipe with kelp noodles instead (which have a completely different texture, but are worth it at about 6 – 12 calories per serving). I also added some dill because I always put dill in mac nd cheese. I also put in bread crumbs and baked because yum. I don’t normally comment on recipes but this one was a game changer, and i’ll probably make it a staple in my weekly routine. thank you for posting this.

    Reply
  300. Jenny says

    September 21, 2015 at 7:13 pm

    5 stars

    Reply
  301. Jenny says

    June 7, 2019 at 5:27 pm

    Tried this recipe out on my non-vegan, cheese-loving, but dairy sensitive family. It was a hit! Thanks for a fast, easy recipe that will be going into my weeknight rotation!

    Reply
  302. Heidi says

    September 22, 2015 at 11:44 am

    5 stars

    Reply
  303. Heidi says

    June 7, 2019 at 5:27 pm

    This is the BEST vegan macaroni and cheese I have ever made. The cashews really make a difference. I subbed unsweetened almond milk and it was so good. Thank you for this recipe!!! I can’t wait to make it for Thanksgiving :).

    Reply
  304. Leanne says

    September 23, 2015 at 2:20 pm

    Reply
    • Lindsay says

      October 10, 2015 at 6:11 pm

      Reply
  305. Leanne says

    June 7, 2019 at 5:27 pm

    I made this the other day and it was amazing! I prefered it to real mac n cheese, its that good! Do you think I could make a double batch of sauce and freeze half for another day?

    Reply
  306. Sergio says

    September 24, 2015 at 9:52 am

    Reply
  307. taylor says

    September 30, 2015 at 11:28 pm

    Reply
    • Lindsay says

      October 10, 2015 at 6:07 pm

      Reply
  308. taylor says

    June 7, 2019 at 5:27 pm

    a couple questions:
    1) every good non-vegan mac & cheese recipe I come across always lists a little bit of dijon mustard as one of the ingredients in the cheese sauce… could that be added to this recipe, or would it not work?
    2) I blend using a magic bullet… does this mean I have to soak cashews? I don’t know if it counts as a high-speed blender or not (although I’m assuming it does).

    Reply
  309. Kristen says

    October 1, 2015 at 9:25 pm

    Reply
  310. Kristen says

    June 7, 2019 at 5:27 pm

    I made this for dinner tonight alongside veggie loaf and I still can’t believe how delicious it is! I’ve tried several vegan Mac and cheese dishes and have never found one I really liked or thought tasted like the real thing until now! This reminded me so much of the white cheddar mac and cheese I used to eat as a kid. I followed the recipe exactly except that I used light coconut milk instead of regular and added a drizzle of olive oil, a bit of extra garlic, black pepper and a pinch of turmeric for color. Thanks so much for this recipe! I can’t wait to try it out on some non-vegans :)

    Reply
  311. Laura says

    October 5, 2015 at 2:12 pm

    5 stars
    http://plantasticcooking.com

    Reply
  312. Laura says

    June 7, 2019 at 5:27 pm

    Hi I made your recipe last night and it turned out great! I doubled the sauce recipe because I had a bigger bag of pasta and didn’t quite use all of it so I stored the leftover to use on some more pasta in the next couple of days. I’m also a home chef and food blogger(new to this) and absolutely loved this recipe. Like you mentioned in your description I don’t always follow recipes to the exact but have been on a mission the last couple of weeks to follow and I did with yours. I would like to post this on my blog and of course give you the credit! Let me know if that would be ok?

    Reply
  313. kandy says

    October 9, 2015 at 7:55 am

    4 stars

    Reply
  314. kandy says

    June 7, 2019 at 5:27 pm

    Therefore, may I introduce you to not-real-cheese-but-still-delicious-creamy-yellow-sauce-over-macaroni?? I love that you posted it this way! I am not a fan of mac and cheese so have not looked for a vegan substitute. I like the idea of just a creamy sauce to put over veggies or pasta. Thank you! I am a work in progress for vegan eating/cooking. I want to take vegan food as it is and not necessarily a substitute for meat, etc. Thanks again!

    Reply
  315. Emily says

    October 15, 2015 at 10:41 am

    5 stars

    Reply
  316. Emily says

    June 7, 2019 at 5:27 pm

    Another non-vegan (with Vegan relatives). Usually I am not a fan of their “mac and cheese” concoctions and their fake cheese that they say tastes “exactly” like the real thing. Whatever, I’m not drinking the Kool-aid. However, I ate 3 (3!!!) bowls of this stuff! It was that good. I finally got the recipe myself and am going to make it tonight. Hope it turns out as good as I remember it. If all Vegan food tasted this good, I might make the switch. Maybe…

    Reply
  317. Lisa says

    October 17, 2015 at 1:27 pm

    Reply
    • Lindsay says

      October 24, 2015 at 9:45 pm

      Reply
  318. Lisa says

    June 7, 2019 at 5:27 pm

    Hi
    do you need to soak the raw cashews? Many recipes calls for soaking for several hours or overnight.

    Reply
  319. Aliia says

    October 17, 2015 at 6:05 pm

    5 stars

    Reply
  320. Aliia says

    June 7, 2019 at 5:27 pm

    I’m not vegan but I like trying vegan recipes. I definitely enjoyed making this one.

    Reply
  321. Victoria says

    October 21, 2015 at 12:52 pm

    5 stars

    Reply
  322. Julie says

    October 21, 2015 at 1:30 pm

    5 stars

    Reply
  323. Victoria says

    June 7, 2019 at 5:27 pm

    This tastes way better than “normal” mac and cheese and doesn’t leave me feeling bloated after eating it! I will definitely be making this again and again! Thanks so much!

    Reply
  324. Julie says

    June 7, 2019 at 5:27 pm

    Just made this for dinner and its tasted great, really creamy. Will definitely become one of our family favourites

    Reply
  325. Kazi says

    October 22, 2015 at 10:27 pm

    Reply
    • Lindsay says

      October 24, 2015 at 9:44 pm

      Reply
  326. Kazi says

    June 7, 2019 at 5:27 pm

    What can I use as a sub for cashews? My son has severe nut allergy.

    Reply
    • Lindsay says

      June 7, 2019 at 5:27 pm

      Hi Kazi, I’m honestly not sure what I would try in place of the nuts…mayyyybe garbanzos? or sunflower seeds? I haven’t tried those methods myself, but I think it’s worth some experimenting.

      Reply
  327. V says

    October 23, 2015 at 3:49 pm

    5 stars

    Reply
  328. V says

    June 7, 2019 at 5:27 pm

    OMG, best vegan mac cheese recipe EVER! This cheese tastes better than the real thing! I’ve tried other nutritional yeast cheeses and they always come out weird tasting. This is the best by far. THANK YOU!

    Reply
  329. Denise says

    October 24, 2015 at 10:58 pm

    Reply
  330. Denise says

    June 7, 2019 at 5:27 pm

    I am not a vegan, but I cooked a special dinner for a couple of friends
    That are vegans. I am an accomplished home chef and when I found this recipe I thought this sounds ok. My plan, add dried porcini mushrooms that I ground to dust to the veggies while it cooked. In addition, I sauted a variety of mushrooms with olive oil and garlic and tossed them on top of the Mac n cheese. This was delicious!

    Reply
  331. Karen says

    November 1, 2015 at 8:58 pm

    I just made this and it was great but I added some fresh garlic into the vegetable mix as well as some bacon grease and ground sausage. I am allergic to dairy so this is a great substitute!! The reason I added the bacon grease is the yeast after taste was a little too strong from me so I was attempting to dull that smell and flavor

    Reply
  332. Mary says

    November 2, 2015 at 12:16 pm

    Do you think i could substitute almond extract for the cashews? If so do I need more dry ingredients?

    Reply
    • Maria Nissen says

      February 17, 2016 at 8:23 pm

      I don’t think I would substitute almond extract. It’s not the flavor of the nut as much as it adds to the creaminess, and really does that without adding much additional flavor at all, allowing the nutritional yeast, veggies and seasonings to do the flavor job.

      Reply
  333. Kelly says

    November 3, 2015 at 9:20 am

    5 stars
    I made this last night and I can honestly say it’s the BEST vegan macaroni and cheese I’ve ever had! I think if you were to make this for non-vegans and not tell them it’s vegan, they wouldn’t be able to tell the difference. All my dinner guests last night were floored by how much the taste resembles cheese. Great recipe – thank you!!! :)

    Reply
  334. Brenda says

    November 4, 2015 at 11:26 am

    my teenage daughter recently went vegan but is peanut and tree nut allergic so although this recipe isn’t for us it aounds delicious. can we simply omit the cashews or is there a substitution we could make? i saw another comment about a saise that was a little different and nut-free. i’ll try that but it had oil. would like a couple of recipes to try and rate.

    Reply
    • Lindsay says

      November 5, 2015 at 1:07 pm

      Hi Brenda, you could omit the cashews, but you’d probably need to add a little more potatoes, and possibly a little more coconut milk. You might have to play with the recipe just a little bit to get it how you want it, but potatoes, carrots, onions, and coconut milk could make a winning vegan cheese, guaranteed. :) One of these days, I’ll play with it for you and post the recipe that I come up with.

      Reply
  335. NC says

    November 7, 2015 at 10:24 pm

    5 stars
    Luckily enough, I had all this stuff on hand–had to go rotini, though. I stir-fried up some broccoli and tossed it right in. So very much yum. The toddler just asked for more. I’m considering doing this with tahini instead of raw cashews (which are a luxury up here in Canada). I’ll let you know how it goes.

    Reply
  336. Hawah says

    November 8, 2015 at 5:10 pm

    I want to try this recipe. Did you use unsweetened coconut milk or regular coconut milk? Can’t wait to try this.

    Reply
    • Lindsay says

      November 11, 2015 at 10:50 am

      Hi Hawah, I use regular canned coconut milk that you find in the Asian section of your grocery store. :)

      Reply
  337. Jennifer says

    November 9, 2015 at 10:14 pm

    This sounds great! Do you use just the fat from the coconut or do you stir it and than measure it?
    Thanks,
    Jen

    Reply
    • Lindsay says

      November 11, 2015 at 10:46 am

      I use canned coconut milk, and I stir the whole thing together–although, if you want a super rich mac and cheese, I imagine you could just use the fat. :)

      Reply
      • Kelly says

        November 13, 2015 at 7:01 pm

        http://VeganishDish

        Reply
  338. Kelly says

    November 13, 2015 at 7:00 pm

    5 stars
    http://VeganishDish

    Reply
  339. Marecia Gaston says

    November 18, 2015 at 8:07 pm

    This was yummy but I’d suggest you add the cashew soak at the very top, not very bottom. Thanks!

    Reply
    • Maria Nissen says

      February 17, 2016 at 8:20 pm

      Boil the cashews with the veggies to save time. Worked great for me. :)

      Reply
  340. Milagros Capcha says

    November 21, 2015 at 9:46 pm

    Can I substitute coconut milk for unsweetened almond milk?

    Reply
    • Maria Nissen says

      February 17, 2016 at 8:19 pm

      Yes. You can. I used a coconut/almond milk combo. I also boiled the raw cashews with the veggies since I didn’t have time to soak them. I also highly recommend using smoked paprika from Trader Joe’s.

      Reply
  341. Maria says

    November 24, 2015 at 8:54 pm

    Reply
    • Lindsay says

      November 24, 2015 at 10:32 pm

      Reply
  342. Raven Vajdos says

    November 25, 2015 at 10:47 pm

    I made this and roasted garlic and butternut squash in the oven with salt and oil at 400 for an hour and added that in the blender and then season all of it to taste at the end adding turmeric and pepper. it was all super delicious!

    Reply
  343. Schrödinger's Ape says

    November 28, 2015 at 8:14 pm

    Oh my lord that is the most amazing sauce I have ever tasted in my life. I can’t believe it’s healthy!!!!!

    Used red potatoes and almond milk instead of yellow potatoes and coconut milk, and it probably tastes different but I’ll never know. I’m seriously in ecstasy here.

    Reply
  344. Eric Kehoe says

    November 30, 2015 at 6:40 pm

    Great recipe. In addition to following the instructions, I also:

    added salt, oregano and thyme to the veggie boiling water

    boiled the cashews with the veggies

    added a dash of soy sauce to the cashew cheese.

    browned a couple tablespoons of tomato paste in a saucepan and returned the blended cashew cheese to the paste to mix in.

    Reply
  345. MarthaLA says

    December 5, 2015 at 2:57 pm

    Reply
  346. Monica Smith says

    December 13, 2015 at 12:10 pm

    Ever since I read this recipe a few weeks ago I have made it 3 times. Today will be my fourth. I recently quit dairy and have been a mac and cheese/cheese lover all my life (I once had cheese as my fb profile picture, I was that much in love). This recipe is better that any “real cheese” mac and cheese I have ever had. Some people wouldn’t go as far as to say what I did but this is the truth from my perspective.

    Reply
    • Lindsay says

      December 13, 2015 at 1:10 pm

      Reply
  347. kim says

    June 7, 2019 at 5:27 pm

    After reading the comments I thought it was a bit too good to be true so i spent an hour scrolling through more comments to find that one comment saying this recipe wasnt all that its cracked up to be (which i did find) so I could mentally prepare myself for when all hell broke lose.
    With that being said, I tried this recipe for Thanksgiving and it was absolutely yummy! The sauce is seriously amazing and I just followed the recipe step by step. I have a pretty standard blender so I soaked my cashews overnight for maybe 10-15 hours (I started cooking later than expected). I dont know how much of a difference it made but my sauce was very smooth. Im a big fan of baked macaroni so after mixing i put it in the oven for 25-30 minutes and topped it off with some daiya cheese to give it that extra ummph. With or without the daiya, just being baked alone is delicious. Or not baking is delicious. Overall the sauce is delicious and I truly recommend to anyone looking to fill that mac and cheese void! haha

    Reply
  348. Nanette says

    June 7, 2019 at 5:27 pm

    Delicious!! So happy! I added the cashews to boil with the potatoes, carrots, onions to soften. Added one 10 oz can of Rotel tomatoes, drained, and one 4 oz can of green chilies to blender for Nacho sauce. OMG! Yummy!!

    Reply
  349. Leslie says

    June 7, 2019 at 5:27 pm

    Wow, Wow, Wow……..So killer…….been vegan forever and always trying new recipes. This one has been on my radar for a while, so glad I finally made it!!! Perfect for a cold, rainy So Cal day!! Many mahalos!!

    Reply
  350. Leslie says

    June 7, 2019 at 5:27 pm

    Wow..Wow..Wow..This was so awesome!! Been vegan forever and always looking for new yummy recipes that do not include kale LOL! I subbed homemade almond milk for the coconut milk and it was fabulous. Doubled the recipe so I have leftovers for hubby..He loved it also. Am going to bring this to Christmas Eve at the fam bam, maybe convert a few carnivores!!!

    Reply
  351. Sunshine says

    December 25, 2015 at 4:12 am

    I just finished making this for Christmas dinner and I have to say this is the closest thing I’ve had to my mom’s baked macaroni since I’ve been vegan! I couldn’t hold out–I just finished a whole serving! I did add more nutritional yeast and garlic powder because I love them both; I also had to add more salt, but that’s probably because I didn’t have enough salt in the pasta water. I added black pepper too because I just like black pepper in my mac n cheese. But this sauce is a winner; even my omnivorous sister gave me props! Will def be making this again. Thanks for sharing the recipe!

    Reply
    • Lindsay @ VeganYumminess.com says

      January 14, 2016 at 12:40 pm

      Yay! So glad you enjoyed it!

      Reply
  352. Izzy says

    June 7, 2019 at 5:27 pm

    Wow Wow Wow…Loved it soooo much I have made it 3 times in the last 5 days!! I doubled the recipe and used homemade almond milk instead of coconut milk, plus added the frozen peas towards to end to give it a dash of color!!! This is a keeper everyone!!!

    Reply
  353. slee07 says

    January 4, 2016 at 9:40 pm

    can I use soy coconut milk from the carton? or does it have to be from the can?

    Reply
    • joynichol says

      January 7, 2016 at 9:40 pm

      I was wondering the same thing?

      Reply
    • Hallie Macdougal says

      January 17, 2016 at 7:10 pm

      I tried it with light coconut milk but didn’t add water, and it seemed to work pretty well. I think it would be the same for milk from a carton.

      Reply
  354. lilkris505 says

    January 8, 2016 at 9:48 am

    Reply
    • Lindsay @ VeganYumminess.com says

      January 14, 2016 at 11:40 am

      Yay! Thanks for sharing a picture!

      Reply
    • Carole Chapple says

      February 28, 2016 at 3:42 pm

      I added roast veggies to mine; it was lush. Thank you so much, this will be a staple now!

      Reply
      • Mike_Pf says

        April 24, 2017 at 10:04 am

        I wish I had read that prior to making mine (though it was great!). I steamed the veggies to not boil out any flavor and it was fantastic. Roasting would be better, though.

        Reply
  355. Kestrel says

    January 14, 2016 at 6:17 pm

    This was delicious! The only changes I made were to use half the potato amount and twice the carrot amount, and I threw a whole garlic clove into the boiling veggies rather than use garlic powder. Oh, and I used whole wheat noodles. I avoid all fake cheeses – so many ingredients I do not want in those. This was delicious without them. Thank you!

    Reply
  356. oopsdidiburstyourbubble says

    January 17, 2016 at 11:24 pm

    What can I use as a substitute for potatoes? I have an allergy to potatoes. Thanks

    Reply
    • Lindsay says

      January 19, 2016 at 10:19 pm

      Reply
  357. WinnipegRocks says

    January 18, 2016 at 2:43 pm

    I tried this recipe over the weekend. Being very skeptical when it comes to vegan food (i automatically assume everything vegan tastes nutty and grainy..and generally kind of gross)…i was completely surprised and have changed my opinions on vegan cooking. I expected it also to be kind of mealy or grainy, but not the case. It was so creamy, smooth and glossy just how i like my cheese sauce! We also calculated the calories, and if you get 4 servings out of this recipe (big servings!) it’s roughly 375 calories/serving where as a regular non-vegan mac and cheese would probably be twice that amount for the same size of serving.This recipe is SO good, and being lactose intolerant, my tummy thanks you in more ways than one! I immediately added this recipe to be small but ever growing collection of “favourite” recipes. THANK YOU THANK YOU THANK YOU!

    Reply
    • Lindsay says

      January 19, 2016 at 10:18 pm

      Reply
  358. Julia says

    January 19, 2016 at 9:35 am

    can you use unsweetened almond milk for this recipe??

    Reply
    • Lindsay says

      January 19, 2016 at 10:17 pm

      Reply
  359. Melissa McMurrick Gergen says

    January 19, 2016 at 7:19 pm

    Wow, I was doubtful. This is AMAZING, I added Cumin as it adds a nice butter flavor. This could easily be poured over steamed broccoli, used on a baked potato, or for Nacho’s. Looks and tastes like cheese. I’m over the moon ecstatic. Thank you for the recipe! :)

    Reply
  360. Jess says

    January 21, 2016 at 7:09 am

    Sorry…has no one noticed the baby foetus in the cheese sauce pic?! The birth of the greatest mac n cheese recipe perhaps….*snort snort* x

    Reply
  361. sexxi dexx says

    January 27, 2016 at 3:49 pm

    Call it Mac & Vheese

    Reply
  362. Librada says

    January 30, 2016 at 7:00 pm

    Would I be able to make this without nutritional yeast? I can’t seem to find it anywhere in my area.

    Reply
    • Kristina says

      June 7, 2019 at 5:27 pm

      You can find it at most bulk barns :)

      Reply
    • Sabryna Costello says

      December 4, 2017 at 3:50 am

      Amazon!

      Reply
    • Mitchell Altenburg says

      June 7, 2019 at 5:24 pm

      Nooch has a really unique flavor but it’s only two tablespoons in this recipe so I suppose you could. Do yourself a favor and buy it online though. You’ll want to use it on everything!

      Reply
    • Karen Shockley says

      June 7, 2019 at 5:24 pm

      Check at a health food store

      Reply
    • Ann says

      June 7, 2019 at 5:18 pm

      Health stores sell it.

      Reply
    • Pam says

      June 7, 2019 at 5:18 pm

      Whole Foods has it

      Reply
    • Joe Leonard says

      June 7, 2019 at 5:18 pm

      I got Bragg nooch at Amazon. Is there a Whole Foods near you? They have it. https://amzn.to/2Ik6FUn

      Reply
  363. Veronica says

    June 7, 2019 at 5:27 pm

    Can I substitute sweet potato for the potato?

    Reply
  364. An N. says

    February 8, 2016 at 7:41 pm

    Hi, I decided yesterday that I wanted to try out this recipe (because it looks and sounds AMAZING) so I went to the grocery store to buy the items needed. For some reason, Walmart does not have raw cashews so I got the roasted and salted ones instead. Do you know if the cashews would make a difference if I made it with the roasted and salted cashews? Also, they didn’t seem to have yeast flakes. I looked in Kroger, Walmart, and Neighborhoood Walmart since I was very desperate to try this out but none of the stores seemed to have it. Do you think this ingredient if required to make this? I’d be fine with ordering it online or looking at another store though if needed. Thanks :)

    Reply
    • Jessica says

      February 9, 2016 at 7:16 pm

      The nutritional yeast flakes is what gives it the cheese taste. Try whole foods, sprouts, or Amazon.

      Reply
      • An N. says

        February 16, 2016 at 9:44 pm

        Okay, thank you! :)

        Reply
        • Paul Mc. says

          March 6, 2016 at 10:25 am

          An – I’ve not had any problems finding nutritional yeast flakes at our local Kroger. Our store stocks it in the aisle with other health food type items right adjacent to the produce section, not in the aisle with backing products along with the regular active baking yeast products. Hope you find it.

          Reply
      • Juniper says

        May 19, 2016 at 9:28 am

        Nob Hill carries nutritional yeast~in the bulk section.

        Reply
  365. LittleFlamingo says

    February 10, 2016 at 11:21 pm

    I want to seriously thank you, I have been in agony wondering how I would ever survive on a vegan diet, but my digestive tract does not cope well with animal byproducts and I do not enjoy eating meat for multiple reasons. It is hard to switch from a diet you’ve basically had since birth but I am determined to do it. This “mac’n’cheese” was very delicious and hits the spot. On to your other recipes!

    Reply
    • Namenlos says

      April 13, 2016 at 12:48 am

      So the cheese substitute was close to the real thing?

      Reply
  366. Sav says

    June 7, 2019 at 5:27 pm

    Do you use full fat coconut milk from the can?or light? or the boxed kind?

    Reply
  367. Gigi says

    February 19, 2016 at 3:30 pm

    I was excited to try this recipe, and when I finally did, I didn’t like it. It was grainy and not smooth as it looks in the pictures. Still looking for a better recipe; perhaps daiya or vegan cream cheese is needed.

    Reply
    • Observer says

      February 28, 2016 at 6:10 pm

      Try soaking the cashews for several hours or overnight before blending. Graininess in cashew sauces is usually because the blender used isn’t powerful enough to completely pulverise the cashews.

      Reply
  368. Jessica says

    June 7, 2019 at 5:27 pm

    This is bad ass!!! Really cheesy! I added chopped steamed broccoli bits at the end and sprinkled more cayenne on mine as I didn’t want to feed it to my toddler. Thanks so much for one of the best vegan recipes I’ve tried!!

    Reply
  369. Nancy says

    June 7, 2019 at 5:27 pm

    This tasted like pure de papa!Never imagined I would put it on macaroni but it makes sense since pure de papa is creamy.Yummy!

    Reply
  370. Allison Rivers Samson says

    February 20, 2016 at 7:10 pm

    Hi Lindsay! I love that you adapted my recipe to make it your own. Versatility and adaptability are two of several great things about it, don’t you think? Happy cooking and joyful eating! =)

    Reply
    • Lindsay @ VeganYumminess.com says

      February 21, 2016 at 12:28 pm

      Thanks, Allison, for sharing such an amazing original recipe! :) :) :)

      Reply
      • Allison Rivers Samson says

        February 21, 2016 at 1:13 pm

        =) <3

        Reply
  371. Lindsay @ VeganYumminess.com says

    February 21, 2016 at 12:34 pm

    Hi Jessica,
    I don’t think you will get a terribly cheesy recipe if you use a tiny bit of the yeast flakes. However, in my opinion, it will still taste delicious without the nutritional yeast, as long as you season well with salt, garlic and onion powder. If I were you, I’d probably start by cutting the called for nutritional yeast in half, and see how I liked it. :) Hope that helps. :)

    Reply
  372. Lindsay @ VeganYumminess.com says

    February 21, 2016 at 12:35 pm

    Reply
  373. Laura says

    June 7, 2019 at 5:27 pm

    When do you add the other ingredients like coconut milk and spices? Thanks

    Reply
  374. Anchen Coetzee says

    March 9, 2016 at 2:12 pm

    Man oh man this was the best mac&cheese ever! I added himalayan salt & freshly ground black pepper and sprinkled vegan parmesan over the top. Thank you for this awesome recipe!!! (Anchen – South Africa).

    Reply
    • Lindsay @ VeganYumminess.com says

      March 15, 2016 at 4:48 pm

      Love himalayan salt!

      Reply
  375. Alexandra says

    June 7, 2019 at 5:27 pm

    Hi Lindsay! I’m not vegan but lactose intolerant and have been looking for a dairy free recipe for macaroni and cheese for the longest time. Do you think I can swap out the coconut milk for a regular lactose free milk as I’m not fond of the taste of the other?

    Reply
  376. Jesse Clark says

    March 12, 2016 at 5:04 pm

    Reply
    • Noreen P. says

      May 9, 2016 at 3:56 pm

      Gah! I’m paleo, so I can only use sweet potatoes! I’ll try adding some tapioca starch to compensate. (And, of course, use paleo noodles. :) ) Hope this works! *fingerscross*

      Reply
  377. cupcake jasmine says

    March 13, 2016 at 6:22 am

    would it taste the same without nutritional yeast? I can’t get my hands on that in my country :(((

    Reply
    • Erik Baldwin says

      March 18, 2016 at 6:33 pm

      I’ve done some research as I will be moving to a country where I anticipate it to be difficult to get nutritional yeast. From what I’ve found, you can make nutritional yeast by toasting regular yeast used for bread making. Toasting it kills it, and adds flavor which should get it pretty close to the original thing.

      Reply
      • cupcake jasmine says

        March 19, 2016 at 3:49 pm

        thank you so much, I’ll give that a try

        Reply
      • benjie wagner says

        June 7, 2019 at 5:27 pm

        bread yeast costs a lot more than nutritional yeast.
        maybe you could stock up on nutritional yeast, before you move.
        or you could order it: https://www.pureformulas.com/nutritional-yeast-powder-10-oz-by-now.html

        Reply
  378. Lindsay @ VeganYumminess.com says

    March 15, 2016 at 4:44 pm

    Reply
  379. Lindsay @ VeganYumminess.com says

    March 15, 2016 at 4:48 pm

    Reply
  380. hungry says

    June 7, 2019 at 5:27 pm

    Planning on making vegan Mac & Cheese tomorrow but trying to fathom the measurements. I didn’t realise the American cup was so diverse depending on the type of food or maybe it isn’t that complicated. It looks really tasty. (I’m in Scotland so we use metric or imperial measuremens).Does anyone have equivalents in my language? !

    Reply
  381. Erik Baldwin says

    March 23, 2016 at 7:47 pm

    Reply
  382. weeteelicious says

    April 2, 2016 at 12:52 pm

    Reply
  383. Lisa says

    June 7, 2019 at 5:27 pm

    WOW!! this was absolutely amazing!! i followed this to a tee, my only regret is that i used whole wheat pasta hahaha. no, it doesn’t taste like traditional mac and cheese and yeah i probably like real mac and cheese better, but as a vegan who was really reluctant to make the tradition due to my love of cheese this is a great option! its more of a pasta with a creamy sauce that has hints of cheesy flavor. i think i used a little too much potato and not enough water as well, which is probably why my sauce was a little thick. but overall amazing and ill definitely be making this often!

    Reply
  384. kory says

    June 7, 2019 at 5:27 pm

    Is the coconut milk the type you would use in cereal, or the kind you would buy in a can / squeezed from the meat of the coconut?

    Reply
  385. Sarah says

    June 7, 2019 at 5:27 pm

    Thank you! This seriously filled the spot and I have enough cheese sauce to put over some roast/steamed veg plus mac and cheese for 3 more meals! Anyone making this hoping for that synthetic cheese taste from the pack will be disappointed but this is BETTER – I don’t feel unwell and like passing out after a bowl haha!

    Reply
  386. Lindsay @ VeganYumminess.com says

    April 20, 2016 at 10:02 pm

    Reply
  387. Georgia Petrina says

    May 21, 2016 at 6:43 pm

    Honestly so incredibly dissapointed in this recipe. Followed the recipe perfectly and my sauce is grainy and runny not at ALL creamy like your photograph implies.

    Reply
  388. Rosie says

    May 23, 2016 at 12:34 pm

    This is officially my go to “cheese” sauce recipe!! I made a vegan lasagna with it as it was AMAZING! So pleased that I have finally put something together that satisfies my craving for lasagna. Love that this sauce is so healthy and good for you! I have to remind myself that I shouldn’t feel guilty eating it!

    Reply
  389. Dacey Daniels says

    May 27, 2016 at 12:45 am

    Reply
    • Cheyenne Williams says

      June 7, 2019 at 5:26 pm

      It should work! Just experiment a bit!

      Reply
  390. s0ph says

    June 1, 2016 at 5:28 pm

    Has anyone tried freezing this to use later? I made this last night and it’s *exactly* what I was missing from my life, but it’s a little too much prep time for me. I would love to make this once and have it for a month though!

    Reply
    • CLee says

      March 31, 2017 at 4:33 pm

      This recipe freezes quite well! I just made a second batch (and doubled the recipe) so I can have this at-the-ready whenever I want!

      Reply
  391. Stacey Sy says

    June 4, 2016 at 11:34 am

    This recipe tastes wayyy better than the EB vegan Mac and cheese in a box. I used everything in the instructions except I used sweet potato instead of carrots and flax milk with a tablespoon of melted coconut oil and chili powder instead of cayenne pepper because I couldn’t wait to go to the store to make this

    Reply
  392. katie says

    June 7, 2019 at 5:26 pm

    ok- my husband and i are new vegans and have been questioning how some bland-sounding vege sauce can be a sub for mac and cheese. WE WERE WRONG! and i am so glad! its sooo amazing. subbed vinegar for lemon juice. wish i made a bigger batch! Thank you!

    Reply
  393. Tanya H says

    June 6, 2016 at 2:21 pm

    Reply
  394. Mairi McCormick says

    June 8, 2016 at 7:34 pm

    When do you add in the cashews though??

    Reply
    • Lindsay @ VeganYumminess.com says

      June 13, 2016 at 6:48 pm

      Throw them in the blender. Everything goes in the blender, except the macaroni. :)

      Reply
  395. Tara Michelle says

    June 8, 2016 at 8:21 pm

    Reply
    • Tara Michelle says

      June 8, 2016 at 8:22 pm

      PS – I left out the Cayenne powder this time. I like spice, but I wasn’t sure about spicy mac and cheese… but next time I think I’ll try it. :)

      Reply
  396. Jermu Juice says

    June 9, 2016 at 2:52 am

    So, like, what do you do with the other half of the ingredients? Are they part of the broth or the blend? Cashews, coconut, garlic, lemon…
    Was this copypasted?

    Reply
    • Jermu Juice says

      June 9, 2016 at 2:53 am

      And where did you pull those time estimates?

      Reply
    • Lindsay @ VeganYumminess.com says

      June 13, 2016 at 6:48 pm

      It all goes in the blender. :)

      Reply
  397. Kasi says

    June 7, 2019 at 5:25 pm

    Can I use almonds instead of cashews? I don’t have any cashews!

    Reply
  398. Amai says

    June 7, 2019 at 5:25 pm

    Can you omit the cashews? or maybe replace them with another nut or seed?

    Reply
  399. Natalie Abramov says

    July 3, 2016 at 4:40 pm

    mine didn’t come out like that… and i used a food processor.. i came out gritty and not milky..

    Reply
    • Lindsay @ VeganYumminess.com says

      July 4, 2016 at 2:41 pm

      Hi Natalie! It’s hard to get it to come out creamy when you don’t have a high speed blender like a Vitamix or a Blendtec. However, if you soak your cashews overnight first, you are more likely to have a creamier consistency if a food processor is all you have right now.

      Reply
  400. Lindsay @ VeganYumminess.com says

    July 4, 2016 at 2:43 pm

    Reply
  401. Lindsay @ VeganYumminess.com says

    July 4, 2016 at 2:52 pm

    Reply
  402. Jen Sparks-Millikan says

    July 9, 2016 at 6:35 pm

    So what are the calories?? Anyone know.. this stuff is great.. my 8 year old is totally into it. ..

    Reply
  403. Alex Blex says

    July 11, 2016 at 1:13 pm

    Reply
  404. MelodyAsbury says

    July 13, 2016 at 8:29 am

    This looks sooooo good! My question is this: When you call for coconut milk, do you mean canned coconut milk (which I typically use for making curries), or do you mean coconut milk “beverage” that you’d drink or have with cereal?

    Reply
    • Kayleigh Crase-Machado says

      September 5, 2016 at 4:28 pm

      I’m still waiting on an answer to this, I’d like to know as well LOL

      Reply
      • Emily Gordon says

        September 6, 2016 at 1:20 pm

        She means the kind in the can! I think some people have used the waterier kind in the carton and it’s fine… but I always use canned so it turns out creamy and delicious.

        Reply
    • Debbie V Barnes says

      January 13, 2017 at 5:23 am

      It will work with both.

      Reply
  405. Billy Rice says

    July 17, 2016 at 5:28 pm

    What if for the cashews, they were boiled along with the potatoes and such, then before straining everything through a collinder the water was taken out for the blender. Would the cashews disintegrate in the boiling water or would this be an effective way to soften the cashews?

    Reply
    • LeAnn Dahn says

      August 17, 2016 at 3:47 pm

      I’ve done this more than once and it seems to work just fine.

      Reply
  406. Theresa Bolner says

    July 20, 2016 at 5:05 pm

    Reply
  407. Emily Gordon says

    August 9, 2016 at 5:45 pm

    This recipe is awesome as a base. I found it extremely bland and next time I make it, I will have to up the spices and perhaps add others. That being said… the texture is perfect, and I doubt I will miss eating “real” mac and cheese now that I have this recipe!

    Reply
  408. Fig Faulk says

    August 15, 2016 at 4:59 pm

    This recipe has been a staple recipe in our house for a little over two years now! If you don’t want to soak those pesky cashews so this can be a bit more last minute, I find boiling them with the veggies produces the desired texture and makes the water used for the sauce a bit more flavorful. I always add a teaspoon of earth balance mayo because we tend to have almond milk on hand and don’t want to lose that creamy quality. Thank you for such an amazing recipe; I can’t wait to pass this on as we age. =)

    Reply
    • Donna Spencer says

      March 26, 2017 at 5:56 pm

      I too, keep almond milk on hand, so I’m going to try it with a teaspoon of Chipolte flavored Just Mayo.

      Reply
  409. Read.Gab.Repeat. says

    August 25, 2016 at 8:35 pm

    This was so yummy! I was worried my magic bullet wouldn’t work but it worked great, this was so delicious – I added an extra Tablespoon of nutritional yeast. Thanks for the recipe!

    Reply
  410. Nora Holt says

    August 25, 2016 at 8:40 pm

    You are a GODDESS. I just found out my favorite vegan restaurant closed before I could try their mac and cheese so I decided to make my own. This is amazing. I added sauteed shiitake mushrooms and toasted pecans but otherwise followed the recipe exactly. Thank you, thank you, THANK YOU!

    Reply
  411. Brianna says

    June 7, 2019 at 5:25 pm

    This is THE BEST vegan mac and cheese recipe I have tried so far! My entire family loves this and I am the only vegan one :)

    Reply
  412. anonymous says

    September 11, 2016 at 11:25 am

    Well, I just made my first vegan mac and cheeses using this recipe – and wow!! amazing. I am a huge mac and cheese fan… eating a lot of it in different phases of my life.
    This tops traditional mac and cheese inmo… it has all the satisfying parts, without the gobs of butter/cheese/dairy that turn it into an anesthetic…
    note: I had to tweek the recipe, I did not have carrot or onion, so only potato and 1/2 a fresh tomato. I added fresh garlic, and extra nutrition yeast. Soy milk, black pepper and substitute dry white whine for lemon juice.
    awesome stuff! Thank you for sharing!

    Reply
  413. Blanche Hart Konieczka says

    September 21, 2016 at 2:44 pm

    Eh, I’m a cheese lover but work in a Kosher meat kitchen so no dairy allowed. My co-chef found this recipe and we tried it. Again eh. We make a much tastier MAC and cheese with vegan sour cream or vegan cream cheese and vegetable broth with nutritional yeast and dusseldorf mustard. This recipe was bland and gritty, didn’t taste like cheese at all! It has potential and if it wasn’t so complicated I’d work at it a bit. Final conclusion? Bland, gritty and too complicated. There are many vegan dishes I enjoy but this is not one of them!

    Reply
    • Leilani Monroe says

      September 25, 2016 at 11:26 am

      Sounds amazing Blanche! will you email me some sort of recipe. I can never seem to get back to these parts. [email protected]

      Reply
      • Chaya says

        June 7, 2019 at 5:25 pm

        I would love the recipe as well! [email protected]

        Reply
    • LaLa Kea says

      June 7, 2019 at 5:25 pm

      I would love to try that recipe two Blanche. Country vegan in the back woods of NC. With the holidays around the corner I need and alternative to practice and fast! :-)

      [email protected]

      Reply
    • Vicky M says

      November 30, 2016 at 10:30 pm

      If it was gritty, you probably didn’t soak or boil your cashews for long enough. I make mine in a Vitamix (don’t even have to soak the cashews when using that kind of high-powered blender) and it comes out smooth and creamy every time. Give it another shot, I make it at least once a week because it’s so good!

      Reply
    • Debbie V Barnes says

      January 13, 2017 at 5:22 am

      I don’t think you made it properly. I can’t believe you think this is complicated?

      Reply
    • gabzox says

      February 26, 2018 at 6:55 pm

      too complicated. whatever.

      Reply
  414. Anisha says

    September 22, 2016 at 8:45 pm

    Amazing recipe! <3

    Reply
  415. Marlena says

    September 25, 2016 at 6:14 pm

    Reply
    • dannyb says

      June 7, 2019 at 5:25 pm

      Did you add the spinach to the sauce, or mixed it with the noodles?

      Reply
  416. Anna says

    June 7, 2019 at 5:25 pm

    Oh my gosh, this was beautiful! Creamy, tangy and cheesy sauce, perfect over pasta and cauliflower. I added a half teaspoon of ready made mustard and lots of ground pepper because I like food with a bit of heat!

    Reply
  417. Emily says

    October 11, 2016 at 2:11 pm

    Oh my goodness!!! I just made this and it is absolutely delicious! I used almond milk instead of coconut milk though (didn’t have coconut in the house)! Thank you for sharing this!

    Reply
    • Kiana Morten says

      October 16, 2016 at 7:17 pm

      Hey! did it taste good with almond milk or could u rly taste the almond milk? I don’t have coconut either and wanna make this asap!

      Reply
      • Diane says

        June 7, 2019 at 5:25 pm

        I want to ask the same thing! Would almond milk change the flavor?

        Reply
  418. Bri Walling says

    October 13, 2016 at 3:59 pm

    I feel like I’m missing the part about the raw cashews – they’re listed in the ingredients, but i don’t see them in the instructions…

    Reply
    • DeAnn O says

      October 21, 2016 at 7:16 pm

      Bri – it’s there. I had to read the recipe several times as I was looking for the cashews, too. They are lumped in with “remaining ingredients”. “When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add ¾ cup of that cooking water to your blender, along with your remaining ingredients.
      Blend until smooth.”

      Reply
  419. Marissa says

    June 7, 2019 at 5:25 pm

    Looks amazing. Is there a substitute for the potatoes? Thank you x

    Reply
  420. Belle Mullan says

    October 14, 2016 at 8:55 pm

    This recipe is just so awesome! i love it, thank you for this!
    the second time i made it, i didn’t add the yeast (because its very strong) and i replaced the coconut milk with soy milk..
    it turned out perfectooooo!

    Reply
  421. Fig Faulk says

    October 23, 2016 at 3:26 pm

    Our blender is not the best and this has been our GO-TO recipe for over two years, now. I’ve found that boiling the cashews with the veggies does a great job of ‘soaking’ without the aforethought, if people are a bit more last minute. We also add a spoon of vegan mayo and use almond milk, so the creaminess isn’t lost if you don’t usually buy coconut milk. ^.^ (Thank you for such an amazing recipe. I love passing it on to people.)

    Reply
  422. Linda Norman says

    November 1, 2016 at 8:46 am

    Reply
  423. Katrina Livingood says

    November 7, 2016 at 11:35 pm

    I have tried probably 5 other vegan mac and cheese recipes. THIS is the winner! My husband (not vegetarian much less vegan, he is in fact hunting this week!) LOVED it and is super excited about trying it over veggies and such too as a sauce. Our 3 year old son liked it too. SO happy to have found this recipe. Thank you!! :)

    Reply
  424. Eddie Ramirez says

    November 18, 2016 at 1:22 pm

    What gives this cheese sauce the yellowish color? ive tried many others and it comes out white-ish

    Reply
    • Eddie Ramirez says

      November 18, 2016 at 1:23 pm

      Also, is it canned coconut milk?

      Reply
    • Cai Fox says

      November 21, 2016 at 6:27 pm

      Try Nutritional Yeast if you haven’t already. It usually gives it that yellowish color. :)

      Reply
      • Eddie Ramirez says

        November 21, 2016 at 8:54 pm

        I’ve always used that but it doesnt seem to change the color. I’ve tried Turmeric and the color came out perfect but the taste is way too strong. Maybe a couple drops of food coloring instead

        Reply
        • Debbie V Barnes says

          January 13, 2017 at 5:17 am

          Use carrot like the recipe says? It’s an awesome recipe :-)

          Reply
        • gabzox says

          February 26, 2018 at 6:53 pm

          add a small amount of tomato paste if its not orange enough

          Reply
    • Dianne Thompson says

      December 27, 2016 at 4:40 pm

      The carrots color the sauce; it’s genius!

      Reply
  425. Katie says

    November 20, 2016 at 3:20 pm

    This looks amazing! I’m going to make it for my mom for Thanksgiving – she can’t have soy or dairy. I wanted to ask: can this sauce be made ahead and either refrigerated or frozen? How does it re-heat? (Normally I would just try it and see, but I don’t want to mess it up just before Thanksgiving…)

    Reply
    • Lisa Hansen says

      May 6, 2017 at 3:24 pm

      Hi Katie!! I made too much sauce and am thinking of freezing half of it. Did you ever wind up trying to freeze it and how did it come out if you did?

      Reply
      • Katie says

        May 7, 2017 at 1:23 am

        Hi Lisa, I didn’t end up making it ahead – I just made it on Thanksgiving morning. If you try freezing it, please let us know how it goes!!

        Reply
  426. James Smith says

    November 22, 2016 at 8:21 pm

    This was great! Made it tonight and the kids loved it!!!

    Reply
  427. Karaam Ellis says

    November 23, 2016 at 7:12 pm

    Okay! This recipe is a WINNER!!! I used sweet potatoes instead of potatoes and boiled my cashews with my veggies. Didn’t need carrots and the color was very “cheesy”! The taste was awesome! Looking forward to Feast of Gratitude with my family cause I can’t eat cheese so I’ll have my personal Mac and Cheese to go along with everyone else! ;-) Thanks for this Lindsay! I’ll upload a pic when it comes out of the oven.

    Reply
  428. Vicki Kell says

    November 26, 2016 at 5:19 pm

    could i just use cashew milk?

    Reply
  429. Dianne Thompson says

    November 28, 2016 at 10:29 pm

    Thanks for this delicious recipe! I made this just as you suggested, but since I hadn’t soaked the cashews, I just boiled them with the vegetables. That softened them up and the blended sauce came out really creamy.

    Reply
    • Anonplease says

      December 2, 2016 at 5:16 pm

      I did the same thing!! This recipe is so delicious, but it definitely needed more salt and I always add a kick with a little hot sauce or crushed red pepper to most of my vegan main course recipes.

      Reply
  430. Katelynn Schroeder says

    December 13, 2016 at 4:08 pm

    Did not expect it to taste so good, wow! Thank you! :D

    Reply
  431. Cat says

    January 9, 2017 at 1:14 pm

    Yes! Can’t wait to try this, because THANK YOU for admitting that there is no such thing as vegan ‘cheese.’ I’m like guys I know we all love animals/don’t want to exploit them, but can we please get on the same page and openly admit that there’s no replacement for it? Because I feel like a bad vegan when everyone around me is eating slightly sweet/almondy, weirdly mushy, coconutty “cheese” products and being like “OMG I can’t even tell, wow, this would fool anyone!!” and I’m sitting there choking it down and wishing I had just never tasted cheese so that I couldn’t make the comparison….

    Reply
    • Elsie Aldahondo says

      November 1, 2017 at 9:42 pm

      Thank you. I am not even a vegan yet, but transitioning slowly. Looking for recipes that we enjoy. I see vegan cheese things all the time, but I’ve tried it and I think the expectation of cheese flavor is what kills it for me. I rather it just be considered its own thing. i know like everything else there is acclimation, but why even go there. Pasta with creamy sauce would be very appealing. At least in my opinion. I don’t want to speak for anyone else. It was just refreshing to here Cat’s opinion on vegan cheese. :)

      Reply
    • John says

      June 7, 2019 at 5:18 pm

      I would say that FYH is pretty damn close, and plenty of other close cheese’s

      Reply
    • Veerle says

      June 7, 2019 at 5:18 pm

      I think it really comes down to personal taste. I have eaten many vegan things that I genuinely think taste the same as cheese. My boyfriend that is picky when it comes to something tasting like actual cheese has also eaten some things that he thought tasted the exact same. I really don’t think it’s true that all vegans that say they think something tastes genuinely cheesy are lying to themselves and the world and “not openly admitting it’.

      Reply
  432. Clare says

    January 11, 2017 at 3:43 pm

    It wasn’t good, so disappointed after reading these comments because it tasted like a creamy vegetable soup. Not like a flavourful cheese sauce at all. And I used up the last of my cashews :(

    Reply
    • Debbie V Barnes says

      January 13, 2017 at 5:15 am

      I wonder what you did wrong? I give this to dairy eating teenagers and they love it. A couple of them are seriously considering a vegan lifestyle.

      Reply
      • Clare says

        January 13, 2017 at 6:07 am

        Followed everything exactly except the cayenne pepper which is meant to be optional anyway. Maybe it’s just too bland for my taste.

        Reply
  433. Kaitlin Kirsch says

    January 15, 2017 at 11:22 am

    Reply
  434. Rachel Smith says

    January 15, 2017 at 12:31 pm

    Reply
  435. Rachel Smith says

    January 15, 2017 at 12:33 pm

    I’m excited to try this recipe this evening! I’m try to decipher the ‘cup’ measurements. Can anyone me translate this recipe in to grams or ounces? Thanks!

    Reply
  436. Christina Nuncio says

    January 18, 2017 at 1:59 am

    Awesome recipe, really creamy!:)<3

    Reply
  437. Irene Morrison says

    February 3, 2017 at 9:19 pm

    Best mac & cheese recipe ever. Some modifications I recommend: 3 or more TBSP of nutritional yeast. Avocado and tempeh bacon are great toppings to add.

    Reply
  438. Emma says

    February 15, 2017 at 11:43 pm

    I made it. I might have messed it up a little bit because it tasted too much like carrot. I added some seasoning salt to fix this and its not bad. Probably will make again

    Reply
  439. frickshun says

    February 19, 2017 at 10:34 pm

    Why hasn’t anyone mentioned that the cashews aren’t even included in the directions?! Did anyone actually make it?

    Reply
    • female mike says

      March 21, 2017 at 9:42 am

      Reread, you must have missed it.

      Reply
    • Jordan Liketheriver says

      March 30, 2017 at 10:17 pm

      “Add ¾ cup of that cooking water to your blender, along with your remaining ingredients.”

      Reply
  440. Janet Grice says

    February 23, 2017 at 8:19 pm

    I roasted broccoli with olive oil and garlic and added to the meal – omg was delicious! Thank you for being so generous with your recipe.

    Reply
  441. Tamara Neufeld Brown says

    February 23, 2017 at 8:26 pm

    this sauce is delicious! definitely needs salt imho. i added a teaspoon, even with the nutritional yeast. i used almond milk instead of coconut because that’s what i had in the fridge. very versatile! i also made a creamy broccoli casserole with it. so good!

    Reply
  442. Worldknits says

    March 1, 2017 at 11:31 am

    Does this freeze well?

    Reply
    • Lisa Hansen says

      May 6, 2017 at 3:22 pm

      I was wondering the same – just the sauce. Did you try freezing it?

      Reply
  443. KP76 says

    March 1, 2017 at 6:20 pm

    Like many others, I used sweet potato instead of a potato. I also recommend the full teaspoon of salt (instead of 3/4). Finally, I used excess water from boiling pasta to boil vegetables. In order to keep vegetables crisp, I recommend boiling hard vegetables like broccoli and harder mushrooms for only two minutes. This recipe was so delicious and a total winner. It’s my first time to try one of your recipes and I’m completely sold!

    Reply
  444. Hazel Siff says

    March 3, 2017 at 6:54 pm

    This is my favorite vegan Mac and cheese ever! That was definitely the hardest thing to give up, and I’m so happy to have found a substitute! I like to add a couple tablespoons of vegan butter to the sauce for an extra splash of creaminess :)

    Reply
  445. Ashten Young says

    March 4, 2017 at 8:06 pm

    Does anyone know if this uses canned coconut milk or if it’s just the carton?

    Reply
    • Caroline says

      June 12, 2017 at 2:11 pm

      I use the carton kind and I have used almond milk with delicious results.

      Reply
    • Kim Gaalaas says

      August 14, 2017 at 10:10 am

      I think regular coconut milk out of a carton (i.e. same as almond milk and silk containers) would be gross and not intended for this recipe. Its the rich coconut milk out of a can, I wouldn’t even use light. Unless a person was dieting and wanting low fat, but in my strong opinion on this you will sacrifice flavour if you go to any low fat version. Full fat canned organic coconut milk is what I use, and I make quadruple recipes and freeze it in ice cube trays and small containers, it freezes really well. Everyone I serve to loves this recipe. I recommend vitamix blender which makes it creamy in 30 seconds as opposed to 1/2 hour in a ninja. I use raw white onion as opposed to cooking it with the potato/carrot, for stronger flavour.

      Reply
  446. ashleydecapua says

    March 9, 2017 at 12:34 pm

    I want to make this, but can anyone explain why you would use sweet potato over regular potato? Just trying to decide which way to go with the recipe. Thanks!

    Reply
    • Andrea Santoro says

      June 7, 2019 at 5:18 pm

      It’s doesnt call for sweet potato. It says yellow ( or gold) which is comprble to white. I don’t think you’d want a sweet flavor in here..

      Reply
  447. Allison Weis says

    March 13, 2017 at 8:28 pm

    I added broccoli as well as a touch of follow your hearts American cheeze slices! Awesome vegan meal! Thank you

    Reply
  448. Rachel Weld says

    March 18, 2017 at 7:40 pm

    Holy moly, I was not expecting the sauce to taste so good that I would lick it off the spoon! I followed it to a t except I used smoked paprika instead of sweet paprika and I used a clove of garlic instead of garlic powder. It’s currently in the oven and I can’t wait to taste it with the bread crumbs.

    Reply
  449. s k says

    March 24, 2017 at 9:11 am

    Am I crazy or are the instructions not complete? Don’t see anything about the ingredients on the list starting from the cashews

    Reply
    • nlea says

      March 31, 2017 at 11:20 pm

      Last sentence of step three: ¾ cup of that cooking water to your blender, along with your remaining ingredients.
      Blend until smooth.

      I had to reread the recipe to catch it myself.

      Reply
    • gabzox says

      February 26, 2018 at 6:49 pm

      Reply
  450. Lily Sigmund says

    March 25, 2017 at 5:20 am

    This is amazing omg the sauce isn’t even on the pasta yet and I just want to drink it!! Soo damn tasty thank you for this vegan miracle <3

    Reply
  451. Jordan Liketheriver says

    March 30, 2017 at 10:16 pm

    Reply
  452. CLee says

    April 1, 2017 at 1:56 pm

    This stuff is addicting! My family has determined we like this BETTER than Mac and cheese!! I make double batches and freeze half so it is ready whenever we have a craving. I add about a tablespoon of mustard, some flax seed meal, and butternut squash to the recipe, although it is absolutely excellent as written. If you don’t eat it all in one sitting, it is even better the next day! Cold, too! Thank you, thank you for this dream of a dish!

    Reply
  453. Mike_Pf says

    April 24, 2017 at 10:09 am

    My wife and I have been dairy free for nearly two years (along with GF). We’re now leaning vegan too (around 5 days a week vegan). I made a goat cheese mac and cheese that was dreadful last year. This recipe looked intriguing. I’m newer to vegan but have cooked 35 years. Tried this and just tweaked it a bit (though it would have been great as is). I used a whole can of coconut milk (and just replaced the water with that). I also added just a bit more salt. That’s basically it. Was fantastic. My wife, son and his girlfriend (who just went non dairy) all loved it. We have recently been to the best vegan restaurant in town and this recipe is much, much better than theirs (which I found bland, overpriced and forgettable).

    Reply
  454. Patti says

    April 29, 2017 at 2:36 pm

    I just made this delicious recipe and I substituted coconut milk with soy milk and doubled the recipe! It was so good I decided to bring it to a potluck dinner tonight! They’ll love it as much as I do! Thanks for the recipe!

    Reply
  455. JWilson says

    April 29, 2017 at 7:44 pm

    Really good I had it over cauliflower and green beans. I added more nutritional yeast, maybe doubled it. Other than that I used almond milk because that was what I had. Definitely will make this again!

    Reply
  456. Raissa Marchetti-Kozlov says

    May 2, 2017 at 12:05 am

    I’m sure that this has already been asked (and I apologize if it has), what if I don’t have the nutritional yeast? What benefit does this give. I’m on a dairy-free (ish) diet for a few weeks and was looking at this recipe. Also, what happens if I use non-lactose milk instead of coconut milk. I know it then becomes not a vegan dish but does anyone know if it affects the flavor? Sorry, this diet is new to me and it’s making me miss my mac-and-cheese. Thanks in advance!!

    Reply
    • Andrew Wilson says

      May 5, 2017 at 11:12 pm

      It really gives it the “cheesy,” flavor, so for me it would taste of without it.

      Reply
  457. Andrew Wilson says

    May 5, 2017 at 11:03 pm

    This was great! I added fakin’ bacon for a
    a more “”traditional”” taste, then baked with whole grain crumbles…yumm…next in going to adapt this for a slightly spicy nacho cheese sauce with tempe “beef”.

    Reply
  458. Lisa Hansen says

    May 6, 2017 at 3:18 pm

    Does anyone know if the sauce freezes well?

    Reply
  459. Teresa Clark says

    May 9, 2017 at 3:06 pm

    Reply
  460. Elza the dork says

    May 17, 2017 at 3:58 pm

    I made this recipe but I added broccoli it was amazing!!!!

    Reply
  461. Leslie Kelly says

    June 1, 2017 at 8:47 pm

    I wanted to like this so bad, but it was bland. I followed recipe exactly and even added extra nutritional yeast, spices, and a ton of salt.
    Any tips?

    Reply
  462. Don says

    June 4, 2017 at 8:59 pm

    So you don’t add the nutritional yeast or the cashews in the recipe?

    Reply
    • gabzox says

      February 26, 2018 at 6:47 pm

      “along with your remaining ingredients.” The remaining ingredients includes the nooch and cashews

      Reply
  463. Thomas Smyth says

    June 5, 2017 at 5:59 pm

    just made this for my kids, who im having a hard time making vegan recipies that they like, and my son loves it!!! and me too, i topped it with some fresh basil and it went down fast!

    Reply
  464. erin josefchak says

    June 12, 2017 at 12:56 pm

    was good! I added miso and nutritional yeast as per other’s comments…I also added 1 tbsp tapioca starch to thicken the sauce…I loved the texture but needs some tweaking for the flavour…maybe more garlic and nutritional yeast…

    Reply
    • abhishek k says

      June 7, 2019 at 5:18 pm

      nice post mocksetplus

      Reply
  465. Matt Watson says

    June 12, 2017 at 4:03 pm

    Hmmmm I’m not sure if I did something wrong, but just made this and it tasted of nothing :( gutted as it sounded amazing from all the reviews. Will try again and maybe add more nutritional yeast, garlic and seasoning. Also, I noticed when I put in the overly with the breadcrumbs, the sauce all dried up! Oh well, here’s hoping second attempt turns out better

    Reply
    • Alexandra Estrada says

      November 21, 2017 at 3:22 pm

      I really loved this recipe but the same thing happened when I put into the oven, all the sauce dried up!! Any suggestions on how to prevent that??

      Reply
  466. Louise Valiquette says

    June 16, 2017 at 11:50 am

    do you have nutrition info for this?

    Reply
  467. Bex Cosby says

    June 22, 2017 at 5:16 pm

    I’m allergic to potatoes. Do you suppose sweet potatoes would work?

    Reply
    • Bethany Leigh says

      September 7, 2017 at 2:45 pm

      I think you could use cauliflower instead?

      Reply
      • Lindsay says

        September 14, 2017 at 8:07 pm

        Reply
      • MixXxdBliss says

        October 13, 2017 at 7:19 am

        Was thinking cauliflower in place of potato as well even before I saw the recipe called for potatoes it would just add more flavour to the sauce I feel as potato at time can be bland

        Reply
        • Sabryna Costello says

          December 4, 2017 at 3:47 am

          Did you steam the cauliflower first ?

          Reply
    • Lindsay says

      September 14, 2017 at 8:15 pm

      Reply
    • Ellen Håkman says

      October 27, 2017 at 5:44 am

      I made my second batch with sweet potato it was the best decision i ever made.

      Reply
  468. Rae says

    July 2, 2017 at 6:13 pm

    Has anyone made the sauce a day or so ahead of time? …or does it not reheat well?

    Reply
    • Lindsay says

      September 14, 2017 at 8:14 pm

      Reply
    • Robin says

      November 2, 2017 at 1:10 am

      It reheats great! It freezes well, too.

      Reply
  469. Zoe Howell says

    July 6, 2017 at 3:08 pm

    This was so amazing. I boiled the cashews to make them easier to blend and added extra nooch and salt. I didn’t have coconut milk or lemon juice, so I used almond milk and lime juice instead and it worked perfectly! This was such a quick and easy recipe that tasted wonderful! I ended up with extra sauce, so I used to over nachos which was to die for. Thank you for this, I can’t wait to make it again and again!

    Reply
    • Lindsay says

      September 14, 2017 at 8:12 pm

      Reply
  470. Hannah Rachel says

    July 29, 2017 at 5:55 pm

    Can I use veg broth instead of the water?

    Reply
    • Lindsay says

      September 14, 2017 at 8:11 pm

      Reply
    • Rachel @ Bakerita says

      November 10, 2017 at 3:41 pm

      I did and it was delicious!!

      Reply
  471. RaeLynn Lane says

    July 31, 2017 at 8:24 pm

    I’m a new vegan and this was super good. I added a little more nutritional yeast…used leftover roasted potatoes…next time will roast all veggies. Used some extra sauce to dip tortilla chips in. Definitely crushed my cheese craving. Thank you!

    Reply
  472. Francine Hattingh says

    August 1, 2017 at 1:25 pm

    I made the mistake of following someone’s advice here to add more coconut milk, by adding almost an entire tin. Big mistake! The consistency was just right but the coconut taste totally overpowering. My daughter has only just been put on a dairy free diet, so the taste was very wrong for her. But pleasantly surprised by the breadcrumb topping and next time we will try a different milk.

    Reply
  473. Rex Spaulding says

    August 1, 2017 at 6:03 pm

    I am highly allergic to cashews and that seems to be the ‘in’ vegan item. This looks Amazing.

    Reply
    • Kim Gaalaas says

      August 14, 2017 at 10:15 am

      I’ve actually made this exact recipe not using cashews and it’s still delicious. Just maybe cut back on the water. I have also added a little orange Daiya when blending, this recipe is so adaptable.

      Reply
      • Lindsay says

        September 14, 2017 at 8:10 pm

        Reply
  474. Amy Harrison says

    August 4, 2017 at 4:11 am

    Oh My Goodness this is AMAZING! Made a few tweaks. I cooked the potato, carrot, 3 cloves of garlic, onion and cashews in 1 cup of veggie stock (kept topping up the veggie stock as it boiled down). Once cooked I blended it all together with 4 tblspns of nutritional yeast, 1 teaspoon of red miso paste, 1/2 teaspoon of dijon mustard, juice of 1/2 a lemon, 1 teaspoon of Herbamare (herbed salt) and 1/2 teaspoon of smoked paprika. Mixed it through gluten free quinoa and rice macaroni, topped with breadcrumbs and grilled for 5 mins to make top crunchy. Everyone loves it! Kids AND Husband AND me!

    Reply
  475. Lindsay Lewis says

    August 10, 2017 at 12:52 pm

    Reply
  476. Rachel Watsky says

    August 24, 2017 at 9:21 am

    Absolutely love this recipe! My boyfriend and I just went on vacation and made a double batch of the cheese sauce and froze it before leaving so we could use it on the trip. Made dinner so easy just defrosting the cheese sauce and boiling some pasta (and broccoli). Last thing we wanted todo was spend our evenings cooking or have lame dinners while on holiday and this recipe helped a lot!

    Reply
  477. Brittney Walker says

    September 4, 2017 at 2:54 pm

    Just made this, turned out amazing! I added a pinch of ground mustard to the sauce for a little extra tang. Fabulous recipe that will be a staple in our vegan lives now. Thanks for sharing!

    Reply
  478. Risa Marie Gaddis says

    September 6, 2017 at 4:43 pm

    Can peeled red potatoes be used in place of white or yellow?

    Reply
    • Lindsay says

      September 14, 2017 at 8:06 pm

      Reply
    • Lindsay says

      November 14, 2017 at 11:59 am

      Absolutely!

      Reply
  479. Beth McIntyre says

    September 20, 2017 at 11:17 am

    Replacement for Cashews? I’m allergic.

    Reply
    • Rach Olga Wills says

      October 1, 2017 at 11:24 am

      You could try walnuts or peanuts that’s if you are only allergic to cashews

      Reply
    • Lindsay says

      November 14, 2017 at 11:59 am

      You could also try sunflower seeds or blanched almonds.

      Reply
  480. Laura Powers says

    September 23, 2017 at 2:32 pm

    Can this be frozen in a big batch and re-heated for later? Does it still taste good?

    Reply
    • Robin says

      November 2, 2017 at 1:09 am

      Yes, it reheats great. I freeze mine in jars but I’ve also heard ice cube trays work well.

      Reply
  481. Naomi Hendrix Oyegoke says

    October 2, 2017 at 6:20 pm

    I made this recipe so many times for various recipes. Today I turned the sauce into queso and it’s glorious!

    I’ve also been playing with variations. Today I used a combo of sweet potato and butternut squash instead of yellow potato.

    Reply
  482. VeggieJillian says

    October 4, 2017 at 10:16 pm

    I told my husband I wanted to try and make vegan Mac and cheese. His response was to make it when he went out of town for work. I searched online until I found a recipe that wasn’t super crazy and one that didn’t have a bunch of stuff I didn’t know existed. I found this recipe and based on the ingredients and the reviews I decided to give it a go. The hubby went out of town Friday morning and i prepped everything the day before because I was working until 7 that night because I was determined to make it. Followed the recipe and even before I tried it i sent the hubs a picture. Let me tell you… THIS WAS AMAZING! I made it last Friday and tonight on Wednesday I am making it again so my husband can try it. I’ve told everyone about it and I cannot tell you how delicious it is. This is a must. Oh and I did have to substitutes the cashews for cashew butter I had on hand because it was one thing I forgot at the store and simply wasn’t willing to go back after work. It was yummmmmmmy!

    Reply
    • Lindsay says

      November 14, 2017 at 11:58 am

      Yay! So glad you liked it!

      Reply
  483. Isalee Fenley says

    October 13, 2017 at 12:09 pm

    I made this tonight and it was so delicious! I added 1/4 of a capsicum and roasted it until it was a little charred for an additional smoky flavour but followed the rest of the recipe to a T and oh my goodness this is the best vegan mac and cheese I have tried so far. Thank you for this amazing recipe! https://uploads.disquscdn.com/images/982d6ef75c568d696009061a564264a3d7f0cb22416e9f8f6ce9e2483efc1436.jpg

    Reply
    • Lindsay says

      November 14, 2017 at 11:57 am

      Looks delicious! Thanks for sharing a picture!

      Reply
  484. Jennifer Davies says

    October 18, 2017 at 5:28 pm

    Thank you. I just put in the oven. I can tell it will be amazing.

    Reply
  485. Sher M says

    October 22, 2017 at 5:08 pm

    JUST made this (exactly) and it was seriously delish. Even the resident caveman liked it. 5 stars and will be in the regular line up. TY!

    Reply
  486. Michelle Davies Scotti says

    November 5, 2017 at 12:32 am

    Oh My YUM! Just finished licking the pot clean! I didn’t have any potatoes so I subbed in cauliflower. I also stirred about a 1/2 tablespoon of vegan butter into the pasta while I finished cooking the sauce. I served with peas for DH and the kids and sauteed spinach for me. Kids weren’t convinced until I topped with some Lawry’s salt then they gobbled it all up. This was the perfect creamy comfort food.

    Reply
  487. Michelle S says

    November 6, 2017 at 10:51 am

    Reply
  488. Michelle S says

    November 6, 2017 at 11:01 am

    This recipe looks amazing. Just wondering if cashew milk can be used instead of coconut milk?

    Reply
    • Cécile Laloux says

      January 29, 2018 at 11:23 am

      I use almond milk every time and its delicious, I just add a little less :)

      Reply
  489. missboomski says

    November 11, 2017 at 1:10 am

    My sauce curdled but not sure why. Despite the graininess it was still yummy though I did add extra nutritional yeast And salt.

    Reply
  490. Bex Cosby says

    November 13, 2017 at 1:27 pm

    Reply
  491. Howard says

    November 16, 2017 at 12:16 pm

    Could this be frozen and then put straight in oven to roast or would it need to freeze first? Talking about the breadcrumb version which I intend to use wholewheat crumbs…Does anyone know?
    I’m i’m an oscillating vegan vegetarian he’s just completed a seven day cleanse and want to carry-on-healthy!
    I found you on Twitter and and committed to cooking sum of your recipes. Many thanks!

    Reply
  492. sarahgsauce says

    November 21, 2017 at 4:55 am

    This recipe was so good. The cheese sauce was just missing something more tangy, so I added some nutmeg and white miso paste. I cooked it for my boyfriend and his kids, and they all loved it.

    Reply
  493. Ursula Johnson says

    November 27, 2017 at 6:52 pm

    I didn’t have pre-soaked cashews, so I threw the raw chopped cashews into the Instant Pot with the veggies and water and set it to manual/high pressure for eight minutes. I mostly followed the recipe otherwise. Blended using our Oster blender. Subbed soy milk for coconut milk and added a 1/2 teaspoon of xanthan gum to get a more Velveeta-like texture. Great recipe! We can’t wait to make queso with it!

    Reply
  494. Travis Frantz says

    December 9, 2017 at 2:15 pm

    Do we add the coconut milk to the blender? Its not mentioned. Also like another person asked, will the recipe work without nutritional yeast?

    Reply
  495. sayingout says

    December 10, 2017 at 10:41 am

    That sound good and I love all the comments, I find them well worth the time as they are a good teaching tool!

    Reply
  496. Victoria Nunns says

    December 30, 2017 at 2:31 am

    Reply
    • Kaetlyn Price says

      December 30, 2017 at 11:19 am

      I felt so dumb trying to figure it out. I found out I’m allergic to milk and this was the first recipe I tried making and I was running around my kitchen yelling “what do I do with these cashews!!! How long do they soak!! What am I doing!?!” Luckily it turned out pretty good though!

      Reply
      • Victoria Nunns says

        December 31, 2017 at 9:05 pm

        Lol I only know from watcmhing heaps of YouTube videos! I bet it was, ours turned out great too :)

        Reply
  497. Green The Logic Explainer says

    January 2, 2018 at 5:43 am

    i gotta admit, i came here because im lactose intolerant lmao
    but by judging by the reviews, im sure the mac n cheese will be delicious

    Reply
    • M Scary says

      June 7, 2019 at 5:24 pm

      You are not lactose intolerant. You are not a baby cow!!

      “Lactose intolerance” is a marketing term to get people to buy lactose free dairy products and other supplements that allow humans to digest a food that is not meant for them.

      Reply
  498. Gabrielle Thomas says

    January 2, 2018 at 5:09 pm

    I just made this, it was SO GOOD. My omni husband was even surprised. I feel like some of the instructions were missing but I think I executed it right.

    Reply
  499. BettB says

    January 5, 2018 at 8:08 am

    This looks yum!
    I just wanted to add that for those wishing to dispense with cashews, there’s a potato cheese recipe on the “veggie on a penny” website that is very similar. When I can leave the cashews out, I do – they’re expensive and I find I can do without them in many instances. I save them for when I really need them, like for Bryanna Clark Grogan’s no-added-fat vegan mayo.
    I always add extra nutritional yeast, a mild ground chili powder, and some Earth Balance (or extra if it’s already called for.) These make it extra cheesy.

    Reply
    • Benjamin Minkowitsch says

      June 7, 2019 at 5:24 pm

      Cashews have 550kcal per 100gram. If you add that to your daily caloric intake (which is largely what your daily food intake is based on, even if you only eat based on how hungry you are), they are cheaper than any other food, besides grain products. Their price per calorie is usually better than or equal to that of potatoes.

      Reply
  500. Helen Barrie says

    January 12, 2018 at 7:38 am

    I have just made this delicious recipe. I used sweet potato and roasted red pepper (as I didn’t have any carrots) Hence it was orange! I have always been a bit sceptical about vegan ‘cheese sauces’ but, whatever your views on the matter, it just a super tasty creamy vegan pasta sauce. Thanks for sharing Lindsay!

    Reply
  501. Sindy Wilson says

    January 19, 2018 at 8:55 am

    I just tried this recipe, I substituted raw almonds and instead of the coconut milk, I added 1 cup of the starchy water from the combined boiled potato and carrots.
    It turned out so creamy, thank you so much for this recipe.
    Also, next time plan to try cauliflower instead of the potato and or butternut squash. Yum!

    Reply
  502. Annette Demers says

    January 20, 2018 at 2:16 pm

    I actually used the cheese sauce (plus a little Daiya garlic and chive cream cheese – swapped out 1 tbsp of the brown rice flour for tapioca starch (which apparently adds to the gooiness) – and made broccoli soup instead – thanks for the recipe – delish!

    Reply
  503. Michael D. says

    February 1, 2018 at 12:26 am

    Not great. It comes out too starchy and thin like water. To make it palatable I had to add more coconut milk to get it creamy and more salt to get the flavor of the nutritional yeast to shine. I would recommend substituting the water with coconut cream and salting to taste, none of this “1 teaspoon of salt” malarkey. The point of a cheese sauce is not to be super healthy for you, so why would a dairy free cheese sauce attempt to satisfy different needs? 1 star.

    Reply
    • Mandy says

      June 7, 2019 at 5:18 pm

      You must have made it wrong. User error.

      Reply
  504. Rebecca Pringle says

    February 17, 2018 at 9:10 pm

    Does this freeze well?

    Reply
  505. Viviana Lopez says

    March 19, 2018 at 1:48 am

    I made this and it tasted pretty good, but came out with a powdery texture. Can anyone guess why that might have happened? thank you!

    Reply
    • Joy says

      June 7, 2019 at 5:18 pm

      Not high speed/commercial blender?

      Reply
  506. AMANDA M HASSINGER says

    March 20, 2018 at 9:27 am

    So, no mention of when to add the coconut milk, nutritional yeast, and cashews. I can assume you add it with the veggies but, if I didn’t watch/follow seasoned vegans I wouldn’t have. Not helpful for new and curious people interested in vegan recipes.

    Reply
  507. Suzanne Maguire says

    March 26, 2018 at 6:00 am

    I just made this and it was A M A Z I N G! And so so easy! :)

    Reply
  508. Rose Helen says

    March 30, 2018 at 2:19 am

    I have instant yeast , will that work?

    Reply
    • Lindsay says

      April 4, 2018 at 5:11 pm

      Reply
    • Bailey says

      June 7, 2019 at 5:24 pm

      NOOOO instant yeast and nutritional yeast are two completely different things. One is inactive and has a nutty flavor and instant yeast is for making bread. It will ruin your meal.

      Reply
    • QueenBlancheD says

      June 7, 2019 at 5:18 pm

      Not at all no

      Reply
    • Joy says

      June 7, 2019 at 5:18 pm

      No

      Reply
  509. Rose Helen says

    March 30, 2018 at 2:21 am

    I used almond milk instead of coconut … My sauce didn’t out as creamy as picture… Do you think that’s why or is it cause I used instant yeast instead of nutritional yeast

    Reply
    • Joy says

      June 7, 2019 at 5:18 pm

      You definitely need nutritional yeast. It’s totally different than bread yeast. Nooch (nickname) has a cheesy flavor on its own. Buy it at health food stores or Amazon.
      Coconut milk is creamier than any other nonmilk. Just buy unsweetened in the half gallon carton.
      It’s best to have a high speed (2 or 3hp) blender (Vitamix/Blendtec)
      Side note: I searched 2hp and 3hp blenders on Amazon and found knockoffs for under $100

      Reply
  510. Rebecca Duran says

    June 7, 2019 at 5:24 pm

    I am trying to leave a 5 star review, but struggling. It was so wonderful! I added a bit more salt and tapioca starch and it was great!! I added some spinach and leftover cauliflower and it was excellent. What a delicious and versatile recipe. Thank you!

    Reply
  511. Gabryella M. Pulsinelli says

    June 7, 2019 at 5:24 pm

    when it says coconut milk does it mean from the can or carton?

    Reply
  512. Mitchell Altenburg says

    June 7, 2019 at 5:24 pm

    This is one of the best recipes i’ve made recently. I’m bookmarking it!

    Reply
  513. Tammy says

    June 7, 2019 at 5:24 pm

    So bordering on veganism now for about 13 months…(still eating fish). My mom came in last week and made a huge batch of mac n cheese. I declined but I have had mac and cheese on my mind since then lol! It is haunting me. I went digging around for recipes yesterday and came across a few that I liked. I decided to make this one. With the exception of a little additional salt, I made this exactly as written. I also baked it for about 20 mins with gf bread crumbs. I have to meant to take a picture when I had it baked but as you can see, I couldn’t wait!! THIS was awesome. Couldn’t care if I ever see another pan of mac and cheese now that I have your baked orange yellow creamy sauce over macaroni recipe!

    Reply
  514. Stacey walker says

    June 7, 2019 at 5:24 pm

    Hi, l love this and have made it a couple of times now. I’m wondering if l freeze this should l just freeze the sauce , or can l freeze the lot. Thanks for your recipe.

    Reply
  515. Andrea Santoro says

    June 7, 2019 at 5:18 pm

    I made this last night and my children gobbled down the entire pot! I added more nooch and a little bit of vegan cheese on top before baking.

    Reply
  516. Erica Reid says

    June 7, 2019 at 5:18 pm

    This is really good. Only change I made was almond milk in place of coconut milk. Very smooth. The only change I would make going forward is to up the spices because it didn’t have flavor really even after adding 2 more tablespoons of nutritional yeast and another teaspoon of garlic powder. I didn’t boil the onion and blend it in the sauce because I have done that many times before on various recipes and it normally doesn’t turn out good, taste wise. I did add onion but I sautéed it with vegan apple maple sausage. It’s good, just wish I had more seasonings but this base is amazing.

    Reply
  517. Molly Modica says

    June 7, 2019 at 5:18 pm

    Coconut milk from a can or a carton?

    Reply
  518. shruti says

    June 7, 2019 at 5:18 pm

    this turned out so well! I used it with green lentil pasta for a mac & cheese experience minus the usual wheat and cheese induced stomach ache. thank you!

    Reply
  519. QueenBlancheD says

    June 7, 2019 at 5:18 pm

    Very bland. I doubled all the spices and it was still bland. I think the base needs more work— I’m going to sauté onions and garlic and roast the carrots to add more depth. I think cooking the potatoes in veggie stock would help too.

    I also didn’t do this in a blender— I used my immersion blender for way less hassle.

    The texture was on point though.

    Reply
  520. Joy says

    June 7, 2019 at 5:18 pm

    I made this with some added tofu. It was amazing! https://uploads.disquscdn.com/images/13ac92a5f0a899cc99befc28669d638bf2f9899f2db907c58b3ce2e91eeafb1e.jpg I think it DOES taste just like cheese.

    Reply
  521. Violet Baker says

    June 7, 2019 at 5:18 pm

    Lovely recipe! I am a vegan myself and now there’s absolutely nothing stopping me from making mac and cheese! (And I did warn my non-vegan friends.)

    Reply
  522. Debbie Bacon says

    June 7, 2019 at 5:18 pm

    Besides the deliciousness of this recipe, I very much love your telling us readers to experiment and share. So…

    I’ve made this recipe with yellow sweet potatoes, red “new” potatoes, purple potatoes, cauliflower, acorn squash, and butternut squash. My favorite is with butternut squash, with acorn coming in a close second, but both leaps and bounds above all others.

    I try to keep yeast out of my diet, so have not used it in any of my trials. I substitute almonds instead of cashews due to legume allergies. I buy raw almonds, simmer them in water for about 15 minutes to soften, and then the skin will slip right off. The nut gets added in with the vegetables while cooking.

    I add 3-5 cloves of garlic depending on their size. And I use 1/4 tsp of both cayenne and paprika, tossing it into the mix to be blended.

    I find that when I keep to the small quantities (1c butternut squash, 1/4c carrot, 1/4c onion, 3/4c veg-water) it all fits perfectly in my Nutri Ninja blender bottle, and I use the ProExtractrion button. The first time, I made too much and had to dig out the larger size blender, and I had to use the XL-Extraction button, twice.

    I also use a full 16 ounces of elbow noodles. It’s just the right amount to go with all that wonderful sauce.

    While I’m not vegan, I am allergic to dairy (lactose+proteins). This recipe is delicious! And so much cheaper and healthier than the non-dairy boxes at the grocery store.

    Thank you for introducing me to a new favorite!!!

    Reply
  523. Samishii Eggdrasyl Belia Mizus says

    June 7, 2019 at 5:18 pm

    It so much a headhaches to understand cup from an european pov…
    Not the same for liquid or different products.
    Bleh

    Reply
  524. Lauren Power says

    June 7, 2019 at 5:18 pm

    Hi! this looks delicious! I’m considering going vegan – but my oldest child has a severe allergy to cashews and coconuts, and it seems like most vegan recipes use those ingredients quite a lot. Do you know what I could use as substitutes? Thank you!

    Reply
  525. Lainie Filegar Peltz says

    June 7, 2019 at 5:18 pm

    Is the sodium content really that high with just one teaspoon of salt? That seems off highly unusual

    Reply
  526. Lisa Scott says

    June 7, 2019 at 5:18 pm

    Two questions as I have not tried this yet. One, does it taste slightly sweet? Two, can I substitute the coconut milk for another plant milk. My daughter is allergic to soy and almonds but my husband absolutely abhors coconut.

    Reply
    • Tanysha Jeffree says

      January 10, 2020 at 5:14 pm

      I’d say to leave it out, and add a little more liquid

      Reply
  527. Lisa Scott says

    June 7, 2019 at 5:18 pm

    Does this taste sweet at all and can you taste the coconut milk? If so, my husband hates coconut and my daughter is allergic to soy and almonds. Is there another plant milk I can try that anyone has used successfully?

    Reply
  528. Michelle Ruiz Jacobson says

    June 7, 2019 at 5:18 pm

    Seriously the best.
    I made it exactly as written. My extremely picky teen ate seconds then finished off the leftovers after school. He said it was better than 90% of the other batches of mac I’ve made with dairy and considering I thought I had perfected Mac n cheese, I was surprised. First attempt at vegan mac.

    Thank you!!

    Reply
  529. Jenny says

    June 7, 2019 at 5:18 pm

    This is so good! Sent my friends this recipe since everyone loved it! I used almond milk tho :)

    Reply
  530. Carey C White says

    June 7, 2019 at 5:18 pm

    Not sure if you will see this since this recipe is older but we are a nutfree family for allergies and so many vegan recipes call for cashews. I have tried to use pumpkin seeds or sunflower seeds but the taste is not desirable. What would you suggest to replace cashews with or can we just delete, or sub with a little coconut milk….. I am assuming the cashews are for creaminess.

    Reply
  531. Elizabeth Gwilt says

    June 7, 2019 at 5:18 pm

    Honestly. This is so delicious. I have made it exactly as this recipe calls and it turns out SO good every time. I also load it up with paprika and cracked pepper at the end.

    Reply
  532. Cristina Maldonado says

    June 7, 2019 at 5:18 pm

    Tried a different vegan mac and cheese recipe then tried this one. This one BY FAR is the best!!! So creamy and tasty! As a former real mac and cheese lover, this recipe more than exceeded my expectations! My non-vegan husband loves it too :) will definitely be making this recipe from now on!

    Reply
  533. Louisa L. Sauro says

    June 7, 2019 at 5:18 pm

    Is it a good idea to make the sauce and refrigerate it to be added to cooked noodles later? I’m going to a dinner where they are serving mac and cheese. I would like to make the sauce ahead of time so when I get there I can just heat it up and pour over some plain noodles they have set aside. Just wanted to make sure there are no flaws in my plan :)

    Reply
  534. Joe Leonard says

    June 7, 2019 at 5:18 pm

    Damn! This turned out sooo good. I subbed unsweetened almond milk for coconut milk and turmeric for paprika. This is dangerously good.

    Reply
  535. julesLovesBaseball says

    June 7, 2019 at 5:18 pm

    My vegan daughter is in town and requested a vegan mac & cheese because she was *craving* it. I found this recipe and thought I’d give it a try.

    It was a huge hit! Every other bite, “wow!” “amazing!” “this is so good!”

    I made it with a couple minor tweaks. I have a Vitamix, but threw the cashews in with the veggies. I also added a half teaspoon of dijon to the sauce. I always use dijon when making traditional mac & cheese and it adds a nice punch of flavor.

    Thank you for a wonderful recipe!

    Reply
  536. Jason Jenkins says

    June 7, 2019 at 5:18 pm

    This is good stuff. The kids like it! I do miss the ‘bite’ of a sharp cheddar, but I won’t go back to eating dairy.

    Reply
  537. GingerB says

    July 2, 2019 at 8:12 am

    3 stars
    Awww… Just found out I have a casein allergy and was excited to try this… I followed the directions exactly and before adding the sauce to the pasta it was delish.. but once added it lost it’s taste.. the pasta overtook the sauce. Not sure why.. the mac and cheese was just bland. I had leftover sauce and added it to my breakfast hash this morning and OMG it was awesome. So I do love the sauce and will make it again but not for mac and cheese.

    Reply
  538. Shannon Villeneuve-Shulman says

    July 14, 2019 at 6:35 pm

    4 stars
    This was pretty good….but it was definitely missing something, I added 1 tsp of mustard powder and 1/2 tsp of apple cider vinegar.

    Reply
  539. Emily Ng says

    July 24, 2019 at 5:08 pm

    5 stars
    I love this recipe! Do you think you could make the sauce ahead of time and freeze it?

    Reply
    • Lindsay says

      August 6, 2019 at 2:09 pm

      Thanks so much, Emily! And, Absolutely! I haven’t tried freezing the sauce myself, but I’ve heard of others who have tried that with success. :)

      Reply
  540. Patricia Neville says

    July 30, 2019 at 5:01 pm

    I really want to make this delicious looking vegan Mac and cheese but I’m allergic to cashews and pistachios. Is there another nut that I could substitute that would not change the taste?

    Reply
    • Lindsay says

      August 6, 2019 at 2:08 pm

      You know, I haven’t tried this myself, but I’d try blanched (or skinless) almonds, unroasted, in this recipe, as they have a mild flavor, and similar texture.

      Reply
    • Tanysha Jeffree says

      January 10, 2020 at 5:06 pm

      I have made without cashews once as had run out and it was fine. I just added a little more veg. It wasn’t exactly the same but it was still yummy!!

      Reply
  541. Aleksandra says

    July 31, 2019 at 9:18 am

    This kcal amount is per portion or 100 g?

    Reply
    • Lindsay says

      August 6, 2019 at 2:07 pm

      1 portion (or the entire recipe divided by 6). :)

      Reply
      • Aleksandra says

        August 8, 2019 at 9:14 am

        Thank you, looks delicious. I have to try this recipe :)

        Reply
  542. Sandy says

    October 24, 2019 at 2:49 am

    It didn’t taste like anything, it kind of tasted a bit bland. We followed the instructions to a T even converted every cup measurement to grams. One thing is we used reduced fat coconut milk. Does that make a difference?

    Reply
    • Sandy says

      October 24, 2019 at 3:18 am

      4 stars
      Never mind, just added more salt! Sorry~

      Reply
      • Lindsay says

        October 24, 2019 at 7:01 pm

        Yup! Adjust salt to taste, and that usually takes care of it. :)

        Reply
  543. Kenneth says

    November 22, 2019 at 8:29 am

    This is GREAT. The family loves it. Has anyone tried making the sauce ahead and freezing it? I wonder if it freezes well. I’d like to be able to put this on the table on busy days.

    Reply
  544. Tanysha Jeffree says

    January 10, 2020 at 5:04 pm

    5 stars
    I love this recipe, and have been making it for years. I was wondering if there is a way to add beans to give more protein. I’m thinking maybe sub canellini beans for the potato. Thoughts?

    Reply
    • Lindsay says

      January 15, 2020 at 6:22 pm

      Hi Tanysha, I love the idea of adding beans. :) I haven’t tried it yet myself, but if you give it a try, please let me know how you like it. There’s definitely some protein with the cashews, but I can totally understand the desire to add more. Another idea is to try bean-based pasta. I’ve seen some lentil-based pasta at my grocery store recently, and they were actually quite good!

      Reply
  545. Nikki says

    April 17, 2020 at 2:05 am

    5 stars
    Made the recipe this evening with chickpea/veggie pasta and LOVED it. The “cheeze” sauce is delightful. I added a bit of extra smoked paprika by accident, which gave it an excellent flavor. I also added cooked broccoli once the cheese and pasta were mixed, which was also a nice addition. Will definitely make this again – thank you! :)

    Reply
    • Lindsay says

      April 18, 2020 at 7:52 pm

      Yay!! So glad you enjoyed it!!! I love smoked paprika. :)

      Reply
  546. TARYN KLUSEWITZ says

    April 29, 2020 at 7:12 pm

    5 stars
    I LOVE this recipe! It has been my go to mac and cheese recipe since I went vegan over a year ago. I have tried a few others and this is, hands down, my favorite! I served this at Thanksgiving last year and my entire family (none of whom are vegan) loved it and were kind of shocked that is wasn’t actual cheese. I don’t usually write reviews, but this is about the 20th time I’ve pulled up this page to make it over the past few months, so I figured it was about time! Thanks so much for posting this! I’m so happy to have a really awesome version of an old comfort food available!

    Reply
    • Lindsay says

      April 29, 2020 at 9:36 pm

      Thank you SO SO SO much for your kind words, Taryn. I’m SO glad you love this recipe as much as I do. Happy vegan cooking! :) :)
      Lindsay

      Reply
  547. Joanne says

    May 15, 2020 at 1:03 am

    This recipe is delish!! The only alterations I made was replacing garlic powder with fresh garlic, boiled with the vegetables. And roasted salted cashews, only because I didn’t have garlic powder and raw cashews on hand. I also kept the peel on the potato and carrots and the sauce came out smooth. Thank you for sharing.

    Reply
  548. Sophia says

    May 18, 2020 at 12:27 pm

    1 star
    I really wanted to love this recipe. I’ve had to make some changes to my diet and when I saw this recipe and pictures, I was excited to make it. The sauce was very creamy but that was the only good thing for me. The mixture of nutritional yeast and coconut milk was awful for me and there was an aftertaste for many, many hours that I could not get rid of.

    Reply
    • Lindsay says

      May 18, 2020 at 2:18 pm

      Sorry it didn’t work out for you. :( I’m curious if maybe there was an issue with your nutritional yeast? What kind of coconut milk did use?

      Reply
  549. ROBYN says

    June 14, 2020 at 10:01 pm

    5 stars
    It makes my vegan cooking journey more variously. Love your recipe much!

    Reply
  550. Erika says

    June 14, 2020 at 10:05 pm

    5 stars
    Wow! I just made this tonight. It was so good. Best vegan mac and cheese recipe. Thanks for posting.

    Reply
    • Lindsay says

      June 18, 2020 at 9:00 pm

      So glad you love it! Thanks for the feedback. :)

      Reply
  551. Diya says

    June 16, 2020 at 10:36 pm

    5 stars
    I love this cheese sauce! I put it over quinoa, which I’m sure is much better over pasta. I plan to double the batch so I can freeze some.

    Reply
  552. Natasha Byrne says

    June 30, 2020 at 9:54 pm

    Made this last night and it was fantastic! I have had a few amazing vegan mac n cheeses over the years and this was definitely of the same calibre. I’ve never been much of a fan of REAL mac n cheese, it’s a bit too overpoweringly cheesy but otherwise quite bland for me. I’m fascinated by the vegan take on it – opting to create a ‘cheese sauce’ out of vegetables and spices etc. with the same gooey and savoury consistency is pure culinary innovation to me!

    I wanted to experiment slightly with caramelising the diced onion in a little bit of olive oil and salt/pepper in a fry pan over low heat for about 15-20 mins before adding it to the blender with the rest of the ingredients. The results was exactly as I’d hoped – the caramelisation added an extra tang and slight sweetness to the dish, complimenting the flavours perfectly.

    Thank you so much for your wonderful recipe! Will definitely be a new staple dish in our household :)

    Reply
    • Natasha Byrne says

      June 30, 2020 at 9:55 pm

      5 stars
      Sorry! Almost forgot the 5 star rating ;)

      Reply
  553. Stacey says

    July 18, 2020 at 2:58 am

    5 stars
    Thanks for such a tasty and healthy recipe. I’ve made it a couple of times now, and it’s just what l need on a cold night. I’ll pop it in the oven with breadcrumbs as you suggested.

    Reply
  554. Kaleb says

    August 11, 2020 at 9:24 pm

    5 stars
    THANK YOU SO MUCH. This recipe is amazing!

    Reply
  555. Steph K says

    August 11, 2020 at 9:27 pm

    5 stars
    Well. That’s got to be the fastest a recipe has ever been bookmarked in this house… look at you go! Thanks for sharing!

    Reply
  556. Katy says

    August 12, 2020 at 3:47 am

    5 stars
    I like cheese, so I really like these. So sweet. I will make again and again. Thanks for recipe!

    Reply
  557. mahi patel says

    August 20, 2020 at 5:58 am

    5 stars
    Not all people are able to use beautiful words in life, there are some people who can translate the words of their mind into words, you are the only one of them, you have written this post in a beautiful way.

    Reply
  558. sapna choudhary says

    September 13, 2020 at 4:21 am

    5 stars
    This is a GREAT recipe! We all love it at my house. Equally good with Brazil nuts.

    Reply
    • Lindsay says

      September 14, 2020 at 12:28 pm

      Good to know that Brazil nuts work well too!

      Reply
  559. Tracy says

    September 23, 2020 at 1:53 pm

    5 stars
    Hello, I love this creamy vegan mac and cheese. I have a small question that I don’t get the right answer. So, I leave my question and hope someone helps me. I can’t find paprika in my location. So, could I replace chili powder?

    Reply
    • Lindsay says

      September 24, 2020 at 5:36 pm

      Hi Tracy! Yes, chili powder would give a slightly different flavor, but you could totally use it. You could also just leave the paprika out of the recipe, and it will still taste delicious. :)

      Reply
  560. Logan says

    September 23, 2020 at 1:59 pm

    5 stars
    Well, in this recipe, I don’t use coconut milk. I combine milk and coconut water. I think that the smell is similar to coconut milk. Everyone can try this option.

    Reply
    • Lindsay says

      September 24, 2020 at 5:35 pm

      great idea! You might be missing out on the creaminess, but this definitely cuts down on the calories! :)

      Reply
  561. Simon Beckett says

    October 14, 2020 at 4:39 am

    Awesome recipes! It’s so great to know that it could be used sweet potato too!!!

    Reply
  562. Jenbro says

    November 18, 2020 at 10:29 pm

    5 stars
    Oh my WORD this is so good! I’m not usually a fan of mac & cheese bc it’s way too rich and just didn’t do it for me. Since going vegan, this is the ONLY “cheesy” dish that I wanted to eat more & more of! My only change would be a sprinkle of garlic salt at the end, or a “buttered” bread crumb topping. Does the sauce on its own freeze well? I can see this being a staple in our home from now on, THANK YOU!

    Reply
    • Lindsay says

      November 22, 2020 at 8:59 pm

      So glad you loved this, Jenbro! I love the buttered bread crumb topping idea. You can freeze the sauce. You may need to add a splash of water (and/or salt) to adjust the texture in case it dries out slightly in the freezer.

      Reply
  563. Alba says

    November 20, 2020 at 10:50 pm

    5 stars
    I have made 4 other vegan Mac and cheese recipes and this one is a keeper by far. The flavor is great. Everyone loved it from my 18 month old to grandma. I made 1 lb of pasta and doubled the sauce recipe. At first it seemed like I had too much sauce but it was perfect once it cooled off a bit. I purposely left a bowl as leftovers to see how it reheats and it was still amazing! Thank you for such a great recipe! I appreciate people like you who create and share their goodness.

    Reply
    • Lindsay says

      November 22, 2020 at 8:58 pm

      Thanks, Alba! I’m so glad you and your family enjoyed this recipe. :)

      Reply
  564. DeeK says

    November 22, 2020 at 5:20 pm

    5 stars
    Wow….sooo good. I added a little extra nutritional yeast and garlic and salt, but I think I had a little more veggies than called for. I also used smoked paprika instead of plain and this is just through the roof good.

    Reply
  565. Sophie NC says

    December 11, 2020 at 9:12 pm

    Just tried this recipe and it was delicious! How long can you store it in the fridge or freezer?

    Reply
    • Lindsay says

      December 12, 2020 at 5:06 pm

      Hi Sophie! I would say you can store it in the fridge for 3-4 days. In the freezer, it would probably store for 1-2 months. :)

      Reply
  566. Ken says

    February 20, 2021 at 1:11 am

    5 stars
    Just stopping by to say this has been my go-to mac and cheese for years now. Thank you! Absolutely no need for oil or dairy in this cheese sauce. This stuff is incredible

    Reply
    • Lindsay says

      February 23, 2021 at 3:12 pm

      Yay! So glad you like it, Ken! Thanks for the feedback. :)

      Reply
  567. Michele says

    March 8, 2021 at 6:18 pm

    5 stars
    This is a keeper! Thank you so much! My oldest son made this and both of my sons really like it! My husband liked it too!!

    Reply
    • Lindsay says

      March 12, 2021 at 5:37 pm

      So glad you liked it, Michele! :)

      Reply
  568. Kristen says

    March 24, 2021 at 7:17 pm

    This Mac n cheese was a home run for my family of 5!!! Do you think it would freeze/reheat well? I increased the servings to 9 to make sure I had enough but I would make two boxes of pasta to have more leftovers/east reheat meals for the kids. Thank you!!!

    Reply
  569. Wanda says

    March 25, 2021 at 6:35 pm

    5 stars
    I’ve been making this for years. As someone else said it is very forgiving. If you have a bit more or less carrot, onion, or potato no problem. Sometimes I use jalapeno instead of chili powder or smoked paprika instead of plain. No coconut milk? Just use unsweetened soy. You get the idea. I just wanted to share that I asked my daughter, who is home from college for spring break, if she wants me to make her anything special and this was first on her list! So thank you so much for this great recipe!

    Reply
    • Lindsay says

      April 9, 2021 at 7:22 pm

      Great! Thanks so much for your kind words. So glad you like this recipe. :)

      Reply
  570. Sam says

    May 17, 2021 at 8:48 pm

    5 stars
    After making this recipe at least 15 times over the past few years I realized I reallllly should leave a review. This is the best! I make a few adjustments (double the onion, 30% more cashew and coconut milk for even more creaminess, and I typically add in chopped jalapenos for a little kick).

    Anyone who has ever eaten this has loved it!

    It’s a staple that I make at least once a month. I always double the sauce so that I have left overs throughout the week. Thanks so much

    Reply
  571. Sharon says

    May 22, 2021 at 9:27 am

    This recipe is fantastic. I’ve only recently given up dairy and mac and cheese was always my comfort food, so finding this recipe made me so happy. I made a big batch of it for a potluck and a group of mostly omnivorous teenagers happily ate every bit of it.

    Reply
  572. Kenny says

    October 26, 2021 at 9:52 pm

    5 stars
    This is hands down the very best vegan mac & cheese recipe available ever. THANK YOU.

    Reply
  573. Kenny says

    October 26, 2021 at 9:53 pm

    5 stars
    The whole family loved this recipe! It is a keeper! The only thing I changed was that I doubled the sauce because we like it. Very good recipe. Thank you. Delicious!

    Reply
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    October 27, 2021 at 10:34 am

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  575. vitaminb17 says

    December 30, 2021 at 6:40 am

    5 stars
    its really amazing thanks for sharing

    Reply
  576. Christie says

    March 13, 2022 at 8:42 pm

    Can you substitute the coconut?

    Reply
  577. Deborah McDonald says

    May 9, 2022 at 1:23 pm

    5 stars
    I have made several recipes like this before:all good. My parents have a vegan guest coming on Friday. Today is Monday. Can I make this up today and my folks serve it on Friday or Saturday? Refrigerate or freeze?

    Reply
  578. Clark says

    September 14, 2023 at 3:30 pm

    5 stars
    Truly cannot sing this recipe’s praises enough! My partner and I make this just about every week.

    Reply
  579. Joyce says

    October 7, 2023 at 4:12 pm

    Can I make this recipe the day before and put it in the oven the next day?

    Reply

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Hi and welcome to Vegan Yumminess! I'm Lindsay, and I love vegan food. If you're looking for fabulous vegan recipes where taste reigns supreme, you've come to the right place. Have a look around, and make yourself at home. Want to know more?

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