How can I make this recipe nut-free?

Swap the cashews for raw sunflower seeds, or just use extra Yukon Gold potato for body. It won’t be quite as creamy, but still tasty!

Can I make this ahead of time?

Absolutely! You can make the sauce a day or two ahead and store it in the fridge. For the best texture, cook the pasta fresh and combine just before serving.

What’s the best pasta for vegan mac and cheese?

Classic elbow macaroni is a crowd favorite, but shells, penne, or even rotini all work great. For a vegan option, make sure to check the label—some pastas have eggs.

Can I freeze leftovears?

You can, but fair warning—the sauce texture might be a little grainy after thawing. For best results, refrigerate leftovers and reheat with a splash of non-dairy milk or water to get it creamy again.

Weeknight Meal For Family

Name: Weeknight Meal For Family-Vegan Mac and Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vegan
Ingredients: ¾ cup peeled and diced Yukon Gold potato; ¾ cup peeled and diced sweet potato; 2 garlic cloves; ¼ cup raw cashews; 1 tablespoon apple cider vinegar (or lemon juice); 2 tablespoons nutritional yeast; ½ teaspoon onion powder; ½ teaspoon sea salt; ¼ cup extra-virgin olive oil; ¼ cup water; 12 ounces elbow macaroni (or gluten-free pasta); Sea salt, to taste

Description

This Vegan Mac and Cheese is the ultimate weeknight meal for family—simple, ridiculously creamy, and so good even picky eaters will love it. Cozy, plant-based comfort food ready in under 30 minutes!

Ingredients

Scale

¾ cup peeled and diced Yukon Gold potato
¾ cup peeled and diced sweet potato
2 garlic cloves
¼ cup raw cashews
1 tablespoon apple cider vinegar (or lemon juice)
2 tablespoons nutritional yeast
½ teaspoon onion powder
½ teaspoon sea salt
¼ cup extra-virgin olive oil
¼ cup water
12 ounces elbow macaroni (or gluten-free pasta)
Sea salt, to taste

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Instructions

Place diced potatoes and sweet potatoes in a saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then simmer uncovered until fork-tender, about 8–12 minutes.
Drain potatoes and transfer to a blender. Add garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, sea salt, olive oil, and water. Blend on high until the sauce is completely smooth and creamy.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package instructions. Reserve ½ cup of pasta water, then drain.
Return pasta to the pot, pour in the vegan cheese sauce, and stir to coat. Add reserved pasta water as needed to loosen the sauce.
Taste and season with additional salt and pepper if needed. Serve immediately for maximum creaminess!

Notes

Sauce too thick? Add more reserved pasta water until silky. Make it smoky with smoked paprika, or stir in peas, spinach, or roasted broccoli. Make the sauce ahead for an easy weeknight win. Nut-free? Swap cashews for sunflower seeds.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Vegan

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 4g
Sodium: 550mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 5g
Protein: 12g
Cholesterol: 0mg