Vegan Mac and Cheese
Gang/Type: Main Dish
Ergibt/Yield: 4 Portions
For the vegan cheese sauce:
  • 250 g (8.8 oz) potatoes
  • 100 g (3.5 oz) carrots
  • 1 onion
  • 1 clove garlic
  • 80 g (2.8 oz) cashews - alternative 4 tbsp cashew butter
  • 1 tbsp lemon juice
  • 1/2 tbsp mustard
  • 1 tsp (smoked) paprika
  • 1 - 1 1/2 tsp salt
  • 3 tbsp nutritional yeast flakes
  • 1/2 - 1 cup water, depending on the desired consistency
  • 400 g (14 oz) elbow macaroni
  • 4 tbsp parsley, chopped
  1. Cut potatoes, carrots, onion and garlic in big pieces and cook until the potatoes are soft. Either cook for about 20 minutes in water on the stove or slightly wet in 4 minutes in a microwave safe dish in the microwave oven. Blend with the other ingredients in a high speed blender for about 2 minutes until smooth.
  2. Cook the noodles in salty water until firm to the bite, mix with the sauce and garnish with some parsley.
If you don't have a high speed blender the sauce won't be as smooth. Try to soak the cashews for 2 hours before blending or use cashew butter instead to make it smoother.

You can also use butternut squash or sweet potatoes instead of potatoes and carrots.

Instead of parsley try kale chips as a topping! If you like it hot, add some Sriracha to your noodles.

Sometimes I like it more tangy and drizzle Worcestershire Sauce over my Mac and Cheese. Try that! You can buy nutritional yeast flakes and smoked paprika online.

Here is the recipe for kale chips, that are also great as a topping.

This sauce can be easily turned into a vegan Sauce Hollandaise!
Recipe by Blueberry Vegan at