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5 from 1 vote

Vegan Macaroni and Cheese Recipe

This vegan macaroni and cheese is the closest version I've had to the real deal dairy version. It is so creamy and delicious, it doesn’t feel weight-y or heavy, and it's quick! It’s definitely a weeknight meal and feels cozy and comforting.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Keyword: Vegan Macaroni and Cheese
Servings: 4
Calories: 570kcal
Cost: $10


  • Olive oil
  • 4 ounces mushrooms of choice I used chanterelles, sliced
  • 1/2 batch of kale sliced
  • 1 teaspoon olive oil
  • 1/2 yellow onion roughly chopped
  • 4 garlic cloves peeled and smashed
  • 1/2 teaspoon fine-grain sea salt plus more to taste
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon crushed red pepper
  • Pinch of turmeric this is just for coloring so if you don’t have it, feel free to skip it
  • 1 medium russet potato peeled and grated
  • 2/3 cup raw cashews
  • 1 1/2 cups water plus more at the end
  • 1/4 cup nutritional yeast
  • Juice from 1/2 lemon
  • 1 pound pasta of choice


  • To a medium pot, set over medium heat, add a teaspoon of olive oil. When warm, add the kale and mushrooms. Cook until the kale is bright green and the mushrooms have softened, about 5 minutes. Add a few pinches of salt. Scoop the kale and mushrooms out of the pot and set aside. No need to wash the pot out, we’re gonna use it again for the sauce.
  • Add an additional teaspoon of olive oil. When warm, add the onion, garlic and salt. Cook until translucent, about 3 to 4 minutes. Mix in the Dijon mustard, crushed red pepper and turmeric. Next, add the potato, cashews and water. Bring to a gentle simmer, stirring occasionally, and cook for about 5 to 7 minutes, until the potato is completely cooked through. Transfer to a high-powered blender, along with the nutritional yeast and lemon juice. Process until very smooth, about a minute. Give it a taste and adjust the salt until you really taste the flavor. I added about 1/2 teaspoon of salt.
  • Bring a pot of salted water to a boil. Cook the pasta according to the package’s instructions, until al dente. Drain and add back to the pot. Pour the “cheese” sauce over the pasta and add the sautéed kale and mushrooms. Give it a stir and divide amongst plates.



Serving: 4g | Calories: 570kcal | Carbohydrates: 95g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Sodium: 324mg | Potassium: 482mg | Fiber: 5g | Sugar: 5g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 3mg