Vegan Mac and Cheese

Name: Vegan Mac and Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 cup peeled and diced Yukon Gold potato for the sauce; 3/4 cup peeled and diced sweet potato for the sauce; 2 garlic cloves for the sauce; 1/4 cup raw cashews for the sauce; 1 tbsp apple cider vinegar for the sauce; 2 tbsp nutritional yeast for the sauce; 1/2 tsp onion powder for the sauce; 1/2 tsp sea salt for the sauce; 1/4 cup extra-virgin olive oil for the sauce; 1/4 cup water for the sauce; 12 oz elbow macaroni; Sea salt for the pasta water

Vegan mac and cheese with a silky potato-cashew sauce — nutritional yeast and a splash of vinegar do the savory, cheesy work.

DifficultyEasyTotal time30 minServes4

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Overview

Prep20 min

Cook10 min

Total30 min

Servings4

DifficultyEasy

Equipment

Saucepan
High-speed blender
Large pot

Method

Boil the potatoes

Put the Yukon Gold potato and sweet potato in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt.

Simmer

Bring to a boil, reduce to a simmer, and cook for 8 to 12 minutes until fork-tender.

Drain

Drain and transfer the potatoes to a high-speed blender.

Blend the sauce

Add garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until completely smooth.

Cook the macaroni

Cook the macaroni in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.

Combine

Return the pasta to the pot and stir in the vegan cheese sauce.

Adjust

Add reserved pasta water as needed until the sauce is silky and coats the pasta.

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Tips

NoteBlend the sauce longer than you think you need to. The difference between blended and really silky is another thirty seconds or so.

NoteSave that pasta water too. It gives you much more control over the final texture.

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Nutrition

AllergensTree Nuts, Gluten

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Storage

RefrigeratorUp to 3 days. Loosen with a splash of water when reheating — the sauce thickens as it sits.

Frequently asked

Can I make it nut-free?+

Yes — sunflower seeds work in place of the cashews with the same soak-free method.

Can I make the sauce ahead?+

Definitely. It keeps 3 days refrigerated and loosens right back up with a splash of water.

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Boil the potatoes

Simmer

Drain

Blend the sauce

Cook the macaroni

Combine

Adjust

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