Vegan Mac ‘n Cheese

by Angela (Oh She Glows) on November 23, 2010


Today on Twitter I asked you, what recipe would you like to see today: Mac ‘n cheese or sugar cookies?

About 60-70% said mac ‘n cheese, so here it is!

Sugar cookies are coming on up. :)

I also have a fun blog feature to tell you about. From now until the end of the holiday season, I will be featuring one holiday cookie recipe per week. If you have any favourite Christmas cookies or other cookies that you’d like me to make, leave a comment and let me know!

This week I have had a huge, huge, huge craving for mac ‘n cheese.

All it took was seeing a picture on a website and it was all I could think about.

Each time I was eating something else, my mind would wander to mac ‘n cheese, secretly hoping and wishing that my food would magically transform.

That creamy, delicious, savoury, comforting goodness.

Experience tells me that my craving would not go away until I satisfied it.

This week, I got to work testing out a few vegan mac ‘n cheese recipes. One was a dud, one was pretty good, and this one that I am sharing today is all kinds of awesome.

This is an intensely creamy and decadent baked mac ‘n cheese. It has a lot of flavour and 4 vegetables hiding inside, but no one will ever be the wiser!

When I taste recipes like this I know that I can eat a vegan diet forever and not feel like I am missing out on anything.

That is a great feeling!


Baked Vegan Mac ‘n Cheese (revised)


If you enjoy baked crispy pastas with an Alfredo-like creamy interior, this one is for you! You won’t believe it is completely free of any animal products and sneaks in 4 vegetables to boot! It makes the perfect lunch or dinner on a chilly day.

Please note that I revised this recipe (doubled the sauce) on Dec. 2, 2010.

Inspired by VegNews.


  • 1/2 medium potato, peeled and chopped (about 1/4-1/3 cup)
  • 1/2 large carrot, peeled and chopped (about 1/2 cup)
  • 1/2 small onion, peeled and chopped (about 1/4-1/3 cup)
  • 1.5 cups raw cashews
  • 1 cup unsweetened almond milk
  • 4 garlic cloves
  • 6 tbsp fresh lemon juice
  • 3 tsp kosher salt
  • 2 tbsp nutritional yeast
  • Freshly ground black pepper, to taste
  • 1 tsp mustard
  • ~300-340 grams dry/uncooked Macaroni or other pasta (I used whole wheat rotini)
  • 1 slice bread
  • 1 tbsp Earth Balance or butter
  • Fresh or dried parsley, to garnish (optional)
  • Paprika, to garnish


Directions: Preheat oven to 350F. Grab a small casserole dish and set aside. In a medium sized pot, add the chopped potatoes, carrots, and onion and fill with water until just covered. Bring to a boil and then reduce to low-medium heat. Cook for about 15 minutes until tender.

Meanwhile, process 1 slice of bread until crumbs form in a food processor. Add in 1 tbsp of Earth Balance (or butter) and process until incorporated. Place in a small bowl and set aside.

Now assemble your cheese sauce ingredients (cashews, almond milk, garlic, lemon, salt, yeast, pepper, mustard) and add just the cashews to food processor. Process until a fine crumb forms similar to corn meal. Now add in the rest of the cheese sauce ingredients and process until smooth.

Once the veggies are cooked, drain and add to cheese sauce mixture in food processor. Process until smooth.

Add your pasta to a medium sized pot and fill with water until the pasta is covered by about 1 inch or so. Bring to a boil and reduce to low, cooking for about 7 more minutes. Drain and rinse with cold water.

In a large bowl, mix together your cheese sauce and drained + rinsed pasta. Scoop into your casserole dish and sprinkle with the breadcrumb mixture. Now garnish with paprika and bake in the oven for 30 minutes at 350F. Allow to cool for about 10 minutes before serving. Sprinkle with chopped fresh parsley or dried parsley if you’d like.

Serves approx 4-6.

Note: This is a heavy and drier mac ‘n cheese. If you want it less dry, you might want to add some Earth Balance/butter or additional milk.


First up, peel and chop those glorious veggies! Who knew mac ‘n cheese could have veggies hiding in there?


Now boil your veggies and cook until tender.

Take a slice of bread and process with 1 tbsp of Earth Balance (or butter).



Set aside and hide from yourself because bread + butter is goooooood.

Gather up your cheese sauce ingredients:


Process together:


I tasted it and decided it would be awesome with 2 tbsp of nutritional yeast and another garlic clove. You don’t need the yeast to make this dish, but it made it a bit cheesier tasting! You can pick up some nutritional yeast at bulk food stores.

Once cooked, drain and rinse veggies with cold water.


Add veggies to cheese sauce and process:


The carrots give it a nice cheese-like colour!

Now cook your pasta. I used whole wheat Rotini for a kick of fibre (7 grams of fibre per serving!).


Bring to a boil and then simmer for about 8 minutes.

In a large bowl add your drained pasta and mix with the cheese sauce…it will be insanely thick and creamy!!!


Oh dear me.


A few spoonfuls did not make it into the casserole dish. ;)

Now pour into casserole dish.




Sprinkle with breadcrumbs.


Garnish with paprika.


Now bake at 350F for 30 minutes.


The result is a crispy exterior with a creamy and rich interior. The cheesy taste reminds me a lot of an Alfredo sauce.

Cool for 10 minutes before serving. If you succeed at this, let me know how you did it! ;)


Dig in!

20101123-IMG_2903 20101123-IMG_2895

Enjoy your completely vegan mac ‘n cheese that is not only delicious, but is filled with healthy fats, veggies, fibre, and pure comfort on a chilly day. :)

I have made a vegan mac ‘n cheese before, but I prefer this one as my last attempt was a bit heavy on the nutritional yeast and I like that this one incorporates veggies.


Now that my glycogen stores are full, I think I am going to go have a kick butt run outside in this beautiful sunshine. You know what they say, ‘eat pasta, run fasta!’


Have you had any cravings this week? What are they for?

My three cravings this week have been: Chocolate, mac ‘n cheese, and salads. I have satisfied all, but the salad part. Oops.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, and Pinterest

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{ 192 comments… read them below or add one }

Anna @ Newlywed, Newly Veg November 23, 2010 at 12:06 pm

Oh my goodness…this looks simply amazing. The perfect dish for carbo-loading before a long run, right?!? Or for sitting by a warm fire, ha!


Kim November 23, 2010 at 12:09 pm

This looks delicious! I think I might have to make it but by incorporating some butternut squash instead of carrots, or with carrots, the more the merrier, right?!

Thanks for sharing!


Jessica @ How Sweet It Is November 23, 2010 at 12:11 pm

Mac and cheese is my all time favorite comfort dish!


Bethany @ More Fruit Please November 23, 2010 at 12:21 pm

So delicious looking! I like the addition of carrots, onions, and potatoes.. very different sounding! Mac ‘n Cheese is one of my favorite homemade dishes. I can easily have it as an entree instead of a side!


PR_Cal November 23, 2010 at 12:21 pm

What could I sub for the cashews? My boyfriend is allergic to all nuts except peanuts and almonds. Would either of those work? I realllllly want to make this!


Angela (Oh She Glows) November 23, 2010 at 12:34 pm

Im really not sure! Cashews are great because they give that great creamy texture when processed.


Sabrina November 24, 2010 at 8:00 am

maybe Advocado? I dont know how well Advocado bakes though……..


Erin November 24, 2010 at 2:08 pm

You could try Daiya vegan cheese – it melts like dairy cheese and would make the sauce super creamy too!


Ellie November 24, 2010 at 4:13 pm

heyy! how about tofuuuu?!!! :D


Patsy December 13, 2012 at 1:37 am

Sorry that this reply is very late, but maybe you could sub soaked sunflower seeds, which is what Isa of The PPK used for a friend with a nut allergy: I’m going to try that & I’ll leave another comment here if I have success.
Angela, I love the thought of “heavy” vegan mac & chz! I may be brave enough to make this dish for the first time for a potluck. The sunflower seeds sound good cuz they’re about 1/4 the price of organic cashews here, & they’re less allergenic, I think.


Patsy December 14, 2012 at 3:03 am

The sunflower seeds seem to me to be a decent substitution for the cashews. In a powerful machine, I was able to make an ultra-smooth paste. I think I might prefer the flavor with them lightly toasted. Soaked raw and processed, they have a slight “grassiness.” I added a tablespoonful of roasted almond butter, and I think that helped.


Marie January 19, 2013 at 8:03 pm

Tofu. When I made mine i didn’t have enough cashews so I mixed cashews+tofu!


kristy @ November 23, 2010 at 12:25 pm

Wow! Looks soooo good! Go, Angela! Can’t wait to try this recipe.


Emma (Sweet Tooth Runner) November 23, 2010 at 12:27 pm

LOVE this. MUST MAKE this soon!
Cravings? Well now it’s mac ‘n cheese! :P But I had a major pumpkin craving earlier this week that I satisfied big time (ahem, pumpkin cookies+gingerbread+oatmeal! :D)


Laura @ Sprint 2 the Table November 23, 2010 at 12:28 pm

This is my ultimate comfort food. What a great way to “hide” veggies!


Tiffany November 23, 2010 at 12:29 pm



Lisa @ The Splattered Apron November 23, 2010 at 12:30 pm

Thank you so much for sharing this recipe! I can’t wait to give it a try, it looks delicious!


chelsey @ clean eating chelsey November 23, 2010 at 12:30 pm

looooove mac n cheese – I have yet to perfect it, but it looks like you did it for me! :)


tina November 23, 2010 at 12:32 pm

oh my goodness, does that look good… and the recipe is totally accessible- thanks angela! i’m going to have to try this!!!! too bad i already bought my thanksgiving dinner ingrediants…. otherwise i’d be changing my contribution! :)


Amy November 23, 2010 at 12:33 pm

Yes, the VegNews recipe is my favorite mac and cheese! I always reduce the salt to about a teaspoon, but that’s because I’m using regular, not kosher. Hmm, I think I need to make this very soon.


Rachel November 23, 2010 at 12:34 pm

Finally a mac and cheese recipe that looks nice! I’m going to have to have this.. drool.


Healthy_Chocoholic November 23, 2010 at 12:34 pm

Yummy! That actually looks better than non-vegan mac n’ cheese. I’m definitely making this soon, its already been bookmarked!!!!!!!!


Alina @ Duty Free Foodie November 23, 2010 at 12:34 pm

That vegan cheese sauce looks unreal.


Julie November 23, 2010 at 12:36 pm

O.m.g. YUM. This would be perfect for Thanksgiving as a healthy alternative to all the other decadent dishes. You can indulge&still feel great afterwards ;)


Sarah November 23, 2010 at 12:37 pm

Thank you!!! I printed the recipe and will be adding it to my Thanksgiving menu for sure! I’ve tried some other vegan mac ‘n cheese recipes only to be disappointed but I know this one will be a winner!


Jenn November 23, 2010 at 12:38 pm

Angela, this is my cry for HELP! I turned vegan this past April, so this will be my first Christmas season without animal products and I’m convinced I can make it better then all the others before! To do so, I am trying to veganize all of my favorite baked goods that my Grandma makes every year. It was going really well, up until this last recipes, which happens to my favorite. I’ve hit a wall of one failed attempt after another! Is there a way to veganize this recipe and still have it be delicious and amazing? If anyone can do it, I know you can!

Lemon Tasties

1/2 cup butter
1 cup flour
1/4 cup icing sugar
Mix these 3 ingredients just like a pie crust. Press into an 8×8 pan and bake at 350F for 15-20 min.
Using the same bowl, mix:
1 cup sugar
2 eggs, slightly beaten
2 tbsp flour
rind & juice of 1 lemon
Pour over hot crust and bake at 350F for anotehr 15-20 min.
Remove from oven and sprinkle with icing sugar.


Ellani November 23, 2010 at 12:55 pm

Why don’t you try taking a look at the recipes for Lemon pie at Fat Free Vegan Kitchen? ( This looks pretty similar to what you are trying to adapt. She also has some healthier and tasty crust recipes there.

Angela: I can’t count. What are the 4 vegetables? Potato, carrot, onion…and??? Looks great though, can’t wait to try it. :)


Jenn November 23, 2010 at 2:40 pm

Thank you so much! The recipe looks amazing!


Lauren M. November 23, 2010 at 12:55 pm

Cravings?!? Are you kidding me??!?!? I’ve been PMS-ing all week, so yes, cravings have been high. I went to whole foods yesterday and all I bought was chocolate, and then yesterday when I got off of work (I work at Trader Joe’s), I came home with two boxes of cookies. Sheeeeeeeeeeeesh! Oh, and I also have little to no desire to train for my 1/2 marathon. Don’t you love being a woman?


Lizzie November 23, 2010 at 12:58 pm

Angela!!!! I made those Power Me Up Pumpkin Sesame cookies on Sunday night – SO good! I mean, really good. They were soft and cakey and yummy!! Captain Awesome (my other half :)) loved them too. I mean – just amazing!! So, I guess this mac and cheese is next on the list!


Estela @ Weekly Bite November 23, 2010 at 1:05 pm

This looks delicious! I love mac-n-cheese!!


Angela @ Eat Spin Run Repeat November 23, 2010 at 1:05 pm

Oooh yum! I’d love to try this – the last time I used nutritional yeast I didn’t get that cheesy taste I’d anticipated, but I’m pretty sure I can trust you Ange! I’ve been craving (and eating) roasted veggies alllll week long!


Danielle @ Blissful Shutter November 24, 2010 at 10:31 pm

First time I had the nutritional yeast it wasn’t as cheesy as I anticipated either but that is probably because I still eat cheese. It is savory though!


Jessica November 23, 2010 at 1:06 pm

I can’t wait for the upcoming cookie recipes!: ) I would love to see a simple raw vegan cookie without nuts! Maybe using oat flour and quinoa flour? A lucuma cookie would be great too! Thank you so much, this mac n’ cheese looks delicious!


Tracey @ I'm Not Superhuman November 23, 2010 at 1:13 pm

Sounds good! This week (like every week) I’ve been craving pizza. And turkey since I know I’ll be having it for Thanksgiving Thursday.


Daniel November 23, 2010 at 1:20 pm

Looks good enough to even get my stubborn parents to taste it without realizing what’s all in it! ;)

As far as cookies go, you should make Mexican wedding cookies – little balls of melt in your mouth goodness with tons of amazing pecan flavor, rolled in powdered sugar. To.die.for.


Taryn November 23, 2010 at 1:23 pm

Yum! Every year on my birthday growing up, my grandmother would ask what I wanted for my birthday dinner, and it was always Kraft macaroni & cheese… I know, gross, especially since my grandmother is a wonderful cook! When I was a kid, I guess I just couldn’t appreciate her skills. 10-year-old Taryn says gimme the processed stuff!

This Sunday I turned 24, and I thought it might be time to grow up. I requested and she made her homemade baked macaroni and cheese and I have to admit, I thought it was delicious — for the first time in my entire life! I must be a real grown-up now ;)

Baked mac & cheese is the ultimate comfort food. Cool vegan version! I don’t imagine the “cheese sauce” tastes anything like cheese though, does it?


Lauren November 23, 2010 at 1:28 pm

Mac & cheese that tastes similar to alfredo sauce? Yes, please :).


Megan @ Healthy Hoggin' November 23, 2010 at 1:30 pm

That’s exactly how I like my mac n’ cheese– crunchy outside, creamy inside! This looks perfect!

Lately, I’ve been craving ice cream! (weird, I know) I enjoyed a 7-course raw dinner last weekend, and we were talking about how good the restaurant’s raw ice cream was… and I’ve been craving it ever since! I’m taking care of that craving for Thanksgiving, by making a vegan pumpkin ice cream! Can’t wait! :D

And as far as Christmas cookies go, I love powdered sugar-covered “wedding cookies,” chocolate crinkles, and fudge! (a peppermint fudge would be fantastic!)


Melissa November 23, 2010 at 1:31 pm

This looks so good! One of the greatest joys of vegan cooking is that you can “sample” whatever you want without fear of getting salmonella or some crazy disease… I made your pumpkin pie banana oatmeal cookies the other night and I think I probably ate more of the batter than the actual cookies!


Jenny November 23, 2010 at 1:32 pm

I’ve been craving my sister’s cream cheese frosting-topped pumpkin bars! Thank goodness Thanksgiving is in 2 days ;)


Jenny November 23, 2010 at 1:32 pm

I’ve been craving my sister’s cream cheese frosting-topped pumpkin bars! Thank goodness Thanksgiving is in 2 days ;)


Laura November 23, 2010 at 1:33 pm

What could you substitute for the almond milk? We have an almond allergy in our family.



Angela (Oh She Glows) November 23, 2010 at 1:35 pm

soy milk would work :)


Gabriela @ Une Vie Saine November 23, 2010 at 1:34 pm

Oh my this looks fantastic. Mac and cheese is one of the hardest recipes to veganize, but this looks absolutely delicious, decadent and cheesy!!


Faith @ lovelyascharged November 23, 2010 at 1:35 pm

Oh my gosh. You better believe that I’ll be making this…SOON! Mac + Cheese was probably my favorite food ever growing up and it still very well may be…but this looks SO much healthier and better…plus veggies? That ROCKS!


Leia November 23, 2010 at 1:36 pm

This looks insanely delicious! I stay away from a lot of vegan recipes that call for ‘vegan cheese’ because it’s usually very heavily processed, not to mention not available in supermarkets here. So I love the idea of making a ‘cheese sauce’ from almond milk, cashews, and vegetables! A mac & cheese that is actually on the healthier side. Awesome!


Ashley November 23, 2010 at 1:37 pm

I am very excited about this! Perfect cozy dinner for a chilly night! :) By the way…I miss you…like, a LOT! <3


Angela (Oh She Glows) November 23, 2010 at 2:14 pm

i miss you too…cant wait to get my life back! lol


Catherine November 23, 2010 at 1:38 pm

Looks delicious! I am taking you up on your offer about holiday cookies. Our peanut butter balls dipped in chocolate consist of only a few ingredients: mostly peanut butter and confectioner’s sugar. Mix with hands, roll into balls, and put in the fridge! And then obviously some chocolate for the dipping. With your wonderful dessert skills, I’d love to see you transform these!


Roberta November 23, 2010 at 1:47 pm

Look’s Awesome!!!! Nothing reminds me of Christmas like Gingerbread cookies so please please please make these:)


Nic November 23, 2010 at 2:07 pm

I’m so excited how creative people are getting with mac and cheese. I made squash mac and cheese last night and it was delish! A little twist on one of my favorite dishes!


jodye @ 'scend food November 23, 2010 at 2:14 pm

This mac and cheese looks so so good. I love that your cheese sauce is so different from other recipes I’ve used in the past. Way to go with the veggies! I’ll definitely have to try this out soon!


Nichole November 23, 2010 at 2:14 pm

I love me some mac n cheeze. Yours looks yummy. Lolo from Veganyumyum also made an adaptation of this recipe from VegNews. Hers is my absolute favorite (I just change to amount of EB to 2 tablespoons, then thin with soymilk to desired consistency), I love the broccoli in there. Crazy that even more veggies can be added and it still tastes amazing!

The Veganyumyum recipe:


alexa @ Sohdalex November 23, 2010 at 2:21 pm

YUM! Nothing better then a good mac n’ cheese ;)


Liz @ IHeartVegetables November 23, 2010 at 2:23 pm

I made vegan mac n cheese last night! But this looks even more elaborate! :)


Stacey @770sportshop November 23, 2010 at 2:43 pm

Yummy Yummy! You are so dedicated in documenting every step of the way! Thank you so much! Can’t wait to try it out!!


Halley (Blunder Construction) November 23, 2010 at 2:45 pm

I really am so excited you shared this recipe! What is the key ingredient in the cheese sauce that makes it “cheesy”? Is it the nutritional yeast? I don’t have that in my pantry, but I would totally invest if it was necessary to bring this dish into my life!


Angela (Oh She Glows) November 23, 2010 at 3:32 pm

the cashews make it very creamy, the nooch gives it a bit of cheesy flavaaaa


Sara November 23, 2010 at 3:09 pm

If you could make some sort of delicious chocolate peppermint cookie, I’ll sing your praises for the rest of my life!$! :D


Rachel November 23, 2010 at 4:36 pm

See this post:


Sara November 23, 2010 at 4:38 pm

HELL YEA. Thanks, Rachel! ;)


Holly @ couchpotatoathlete November 23, 2010 at 3:11 pm

This looks so good Angela — I like that it is not a ton of nooch and has some veggies in there too. I will definitely have to make this!


Lauren November 23, 2010 at 3:24 pm

Mmm, that looks very yummy! :)


Kris November 23, 2010 at 3:32 pm! This look fantastic and Mac n Cheese was a fave of mine growing up…..slathered with ketchup of course ;)

This looks very hearty, creamy and good :)

Can’t wait to see the sugar cookie recipe! i have been working on mastering this for a while now ;)



Averie (LoveVeggiesAndYoga) November 23, 2010 at 3:33 pm

Certainly not a Kraft mac n cheese from the box with powdered cheese recipe like I grew up on…haha!

This looks marvelous, Angela! Job well done…cashews, nooch, veggies..pretty much can’t go wrong with that!

Anything Ive had a craving for this week? Yes: More Sleep and more than 24 hrs in a day to get everything done!!! :)


Rebecca November 23, 2010 at 3:33 pm

This week I have been craving mashed potatoe. For dinner last night I made a big bowl, it was yummy. One of my favorite Christmas cookie is gingerbread men.


Ashley M. [at] (never home)maker November 23, 2010 at 3:36 pm

Yum! Actually, I’m so thrilled you posted this. I’ve made vegan mac ‘n cheese in the past, but like you wrote — too heavy on the nutritional yeast (there CAN be too much of a good thing, right?). Looking forward to trying this out!


Shanna November 23, 2010 at 3:42 pm

I’m totally craving pizza this week..lots and lots of it =)


Charlie November 23, 2010 at 3:44 pm

This mac n cheese looks so good! And healthier too ;).


Hillary November 23, 2010 at 3:44 pm

Yum!! Please please make Snickerdoodles!!!


Amber K November 23, 2010 at 3:51 pm

I haven’t had mac n’ cheese in forever! Although I am not a fan of baked. I never understood the crunchy mac lovers. It should just be creamy and smooth! But what do I know? lol


Heather @ Get Healthy with Heather November 23, 2010 at 4:21 pm

No joke I was eating Mac n cheese while reading this. I love the hidden veggies in there, i’m so giving it a try soon!


Rachel November 23, 2010 at 4:33 pm

Yum! Can’t wait to make this!

One of my favorite kinds of cookies is oatmeal butterscotch chip! My mom made them all the time when I was little so they’re definitely a past time for me! (Although, I have yet to find vegan/hydrogenated oil free butterscotch chips!)


Charmaine @ Perfectly Picked November 23, 2010 at 4:35 pm

Mine is definitely a bad craving, but one that I haven’t had in a long time (the food that is!) It’s…Chinese food! Spring rolls in particular…there has to be a healthy way to re-create them, though!


anonymous November 23, 2010 at 4:42 pm

oh my! looks amazing! my cravings : mac & cheese and more of your tasty recipes, looks like ive satisfied both :D


Nikki November 23, 2010 at 4:43 pm

Nut kiffels —they are big in the US around Christmas


courtney November 23, 2010 at 4:47 pm

Just last night my boyfriend and I were discussing how we need a good homemade mac n cheese recipe–this one looks like a winner!! Just because I do not own a scale and know nothing about measurements… about how much dry pasta should you use cup-wise?

Also as a side note, I am making your yummy mashed potatoes for Thanksgiving this week, but do you think they will taste good without the garlic? The aforementioned boyfriend swears he is a vampire and is allergic…


Angela (Oh She Glows) November 23, 2010 at 7:24 pm

i think it would be fine without garlic…the garlic does give it a nice ‘bite’ and sharpness similar to cheese though.


Meesh November 23, 2010 at 5:23 pm

Wow, that sounds fantastic. I’m not a huge fan of baked mac and cheese, but I love that it has those veggies in it…definitely sounds worth a try!


Jemma @ Celery and Cupcakes November 23, 2010 at 5:26 pm

Mac and Cheese…the most simple things are always the best!


Jenni November 23, 2010 at 5:33 pm

I would love to give this a try – all of my kids love Mac and cheese and Alfredo, but I don’t like the nutritional value of traditional versions. Plus I have one child who will not eat vegetables, so hiding them is key! Unfortunately this same child is allergic to cashews and peanuts. Any suggestions for an alternative to the cashews? Thanks! Btw, I think your blog is fantastic!!


Angela (Oh She Glows) November 23, 2010 at 7:23 pm

Someone else was wondering the same thing…I’m not sure. The beauty of the cashew is that it has this great creamy texture when processed. You might be able to get away with almonds, but I am not sure how the texture/taste would be. Let me know if you try another nut!


Jen November 23, 2010 at 5:55 pm

Angela, do you think I could do the food processor parts in a blender? I don’t have a food processor and have no desire to buy one (and really no room for another appliance either!) – BUT, I can’t eat cheese, and mac & cheese is one of the things I miss most in my cheese free existence, so I would love to try this recipe. I got embarrassingly excited about it when I first read it on my lunch break at work…until I got to the food processor part, lol.


Angela (Oh She Glows) November 23, 2010 at 7:22 pm

hmm I think it depends on your blender’s capabilities. I think it would be worth a shot!


Pure2raw Twins November 23, 2010 at 6:21 pm

Mac and cheese looks great! I guess this was on everyone’s minds ;) because we just made some vegan-gluten free mac and cheese for our family tonight!!! It is so nice having something warm and comforting like this knowing it is made without dairy for me since I do not handle dairy well!


Ashley @ the fit academic November 23, 2010 at 6:23 pm

Looks so yum! Wish I’d had the recipe 2 days ago! I just made homemade mac & cheese with a panko-parmesan topping. Yours looks absolutely divine though!


Fanta November 23, 2010 at 6:28 pm

OMG Thank you! Looks soooo good! That’s what was hard for me when I was trying to follow a vegan diet, the cheeze! But this looks great :)


emily November 23, 2010 at 6:29 pm

this looks delicious. do you think the (my) kids will like it?!


Moni'sMeals November 23, 2010 at 6:50 pm

Well Done!

I hope to make this soon.

I crave chocolate and cookies all the time and a nice coffee or tea. :)


Stephanie @ Laugh and Cook November 23, 2010 at 7:24 pm


Can you make chocolate gingerbread cookies?


Gina November 23, 2010 at 7:52 pm

One cookie recipe a week!? Wowza, I can’t wait for this :)
Love the mac & cheese, sounds comforting and delicious!


Wei-Wei November 23, 2010 at 8:48 pm

Oh, dear, dear, dear me. I think that I would double the breadcrumb mixture and bake it in a shallower pan to get more crispy cheesiness. Mmmmmmmmmmmmmmmmmm…


[email protected] November 23, 2010 at 8:49 pm

Must. make. This. Now. :-)


stacey-healthylife November 23, 2010 at 9:03 pm

You can’t go wrong with mac n cheese.


Liana @ femme fraiche November 23, 2010 at 9:04 pm

Vegan dishes are truly a wonder for me…I’m fascinated that you can replace cheese with the ingredients you listed. And it looks JUST as good as the traditional kind!!
I’m going through a non-craving stage…well, nothing to strong at least. That’s ok, with the holidays coming up my chocolate addiction will be in full swing soon!


Tara November 23, 2010 at 9:07 pm

I would love to see a molasses crinkle cookie. They remind me of my childhood. We used to go to North Carolina and there was a bakery with a delicious spicy, warm molasses cookie, and I haven’t had one in years since it closed.


Kelly Michelle November 23, 2010 at 9:18 pm

LOL your final comment cracked me up


Erika @ Health and Happiness in LA November 23, 2010 at 9:28 pm

This looks so good! And I love that it incorporates veggies. I am weird in that I love every vegan mac and cheese recipe I’ve ever tried. Love.

I was craving seitan this weekend so I had a fair amount. It was delicious!!


Melissa @ I Never Imagined November 23, 2010 at 9:46 pm

Wow! This is such a great idea! Veggies and nuts in the cheesey sauce- brilliant!!


Camille November 23, 2010 at 10:08 pm

I wouldn’t have thought that vegan mac and cheese could be possible! Especially a version that looks so delicious! Mad props :)


Embodying Freedom November 23, 2010 at 11:00 pm

BIGGEST cravings for this Japanese jelly candy & sushi. Which I took care of yesterday with a trip to the Asian supermarket. Also, you should create a toffee cookie recipe,if you were looking for suggestions!


Katy (The Singing Runner) November 23, 2010 at 11:03 pm

I am not a big mac ‘n cheese fan (I know, I know!), but I am interested in trying this.


Gwen November 23, 2010 at 11:07 pm

My coworker told me about your blog, and mac and cheese sounded like a great dinner idea. It is amazing, even my fiance (a huge meat eater that doesn’t even like mac and cheese!) really liked it. I did hesitate last minute and added a half cup of cheddar cheese before I put it in the oven. I think it would have turned out just as great if I hadn’t added it. The breadcrumbs are a delicious topping.

Also, your pictures are amazing, I love that I can see what things should look like at each stage!


Renata November 23, 2010 at 11:17 pm

Hiya – this looks great. What might you suggest if someone is allergic to cashews?


Nicole November 23, 2010 at 11:34 pm

Umm… YUM!!!!!


Ashley November 23, 2010 at 11:37 pm

Well now I’m craving this. Do you think roasted cashews could be used instead of raw?


Lia November 24, 2010 at 8:24 am

I find that raw cashews cream better when processed than roasted, though the depth of the flavour would be an interesting addition mmmmm


Heidi - Apples Under My Bed November 23, 2010 at 11:40 pm

Yum!! I’m looking forward to your festive cookie series too :) my cravings this week were for grilled chicken breast + roasted potatoes and pumpkin. Not satisfied yet as it is too hot to turn the oven on!! (dare i say :))
Heidi xo


Amy at TheSceneFromMe November 23, 2010 at 11:51 pm

My cravings this week:chickpeas and white chocolate.
I’ve made parmesan crisped chickpeas and white chocolate cherry shortbread!
I’ve posted the shortbread recipe and will post the chickpea recipe tomorrow.
Happy Thanksgiving!


[email protected] November 24, 2010 at 7:04 am

I love yummy foods that sneak in veggies. And cashews….I never would have thought to put that in mac ‘n’ cheese, but I love it! I’ve been craving EGGS recently…well, I always want to eat eggs.


Lia November 24, 2010 at 8:22 am

You answered my unspoken prayers! I love that so many asked for vegan mac n’ cheese! This is probably the first time or MAYBE second time I posted a comment in my 1.5 years of reading your blog, that’s how excited I am about this recipe! Thank you!


Sarah November 24, 2010 at 8:50 am

Hi Angela

I’m really looking forward to your cookie recipes!

One question: what brandof coconut do you use for cooking? Have you heard about Garden of Life?




Angela (Oh She Glows) November 24, 2010 at 9:44 am

I buy organic unsweetened in bulk 25 lb bags…i cant remember the brand name off the top of my head. I think it is ONFC.


Balanced Healthy Life November 24, 2010 at 9:20 am

This recipe looks great! I can’t wait to try it out and see if it’s Husband approved! : )


Laura November 24, 2010 at 9:32 am

Oh my, I have had this recipe bookmarked from VegNews for such a long time, and now that it is Angela approved I will definitely have to try it out!!


Tamara November 24, 2010 at 10:49 am

Wow, that looks and sounds spectacular, Angela! Thanks for sharing. :)


Steph November 24, 2010 at 10:55 am

I made this just now! It was amazing… My meat eating boyfriend loved it too. Some tweaks I made were:
– I caramelised the onion and left the pieces whole and mixed them through
– I added more almond milk to make the sauce more saucy
– I added cooked small pieces of cauliflower and mixed it In with the pasta.

Thanks for the awesome recipe!


sally October 16, 2019 at 2:41 pm

Thank you…. finally, someone who actually made! this and didn’t just look at it and think about mac&cheese.. So now I’ll try it.


Katie November 24, 2010 at 11:28 am

Oh my gosh, that looks amazing! I may have to make that for my boyfriend here soon! :)

I’ve been craving organic eggs for some reason. I’ve had two for breakfast each morning (in addition to a cinnamon raisin english muffin with butter). Organic eggs taste SO MUCH BETTER than the cheapo stuff. I don’t eat eggs often and have two left, so once this batch is gone, I probably won’t eat them for awhile – in turn hopefully balancing my cholesterol a bit! ;)


Anastasia November 24, 2010 at 11:52 am

Yummy :p looks devine! I’ve never heard of cooking pasta that way…I always boil the water first…do you find it makes a difference?



[email protected] Stepping to the Brightside November 24, 2010 at 11:57 am

Ahhhh, thank you thank you thank you for posting this- finally, a mac n cheese recipe I KNOW I can trust!


Stephanie November 24, 2010 at 12:31 pm

Ok, so when is the Oh She Glows cookbook gonna come out because I am so ready to buy! (note: that’s just a wish for now)


Whitney @ Blooming Significance November 24, 2010 at 12:48 pm

I made this last night! It was wonderful :)


Jessica M November 24, 2010 at 1:49 pm

Yummm. I love this dish. I will have to make it soon.

I am making your loaf, potatoes, rolls and spice cake for Thanksgiving dinner. Thank you so much for the recipes!!! I may add mac and cheez to the list… oh my we are going to have lots of leftovers.


Hannah November 24, 2010 at 2:15 pm

My sister and I just made this in the midst of all our Thanksgiving cooking—the two of us ate the whole thing!! It was delicious, and will definitely be made again in the very very near future…like tomorrow! :)


Angie November 24, 2010 at 2:20 pm

I made this for dinner last night, and it was wonderful! Absolutely the best vegan mac ‘n cheese I’ve had. Thanks for all your fantastic recipes!!


Lauren November 24, 2010 at 4:27 pm

Oh WOW I have got to try this!! I make your other mac and cheese all the time so if this is even better I can’t wait to make it!


Dee November 24, 2010 at 7:03 pm! Wow. This looks SO amazing!


erin B. @ Laugh, sweat, love and be vegan! November 24, 2010 at 7:57 pm

omg SUGAR COOKIES!!!!!!! They are so simple yet so delicious!! I have been on the hunt for THE perfect sugar cookie recipe, but have yet to find one!! I like mine to be slightly crunchy on the outside but nice and moist and chewy on the inside with a delicious vanilla flavour. I wish I could find a healthy yet delicious version…… if you feel like you would like to take on this challenge I would love you even more than I already do!!! Lol


Leigh November 25, 2010 at 12:14 pm

I made a gluten free version of this, with Udis bread and quinoa rotini. It was awesome! Thanks for the recipe! I also added more pureed vegetables, since I was making it for my young kids.


Jessica @ Dairy Free Betty November 28, 2010 at 7:08 pm

I’m making this right now… the sauce is soooooooooooo good!!


Danielle December 2, 2010 at 5:23 pm

Yum! Looks good! I’ll definitely be trying this one.


Sohara December 3, 2010 at 5:15 pm

Ahhh! I have got to try this when I get home. The only thing I’m missing is a potato; I’ll have to see what I can scrounge up. Looks so unearthly good!


Chinye December 4, 2010 at 5:20 pm

Just wanted to come in and let you know I made this dish for dinner. Absolutely AMAZING! I used soy milk instead of almond milk and used almost 3 cups instead of one to make it really really moist. Thanks for the post!


Angela (Oh She Glows) December 4, 2010 at 5:35 pm

glad to hear this!!


Melanie December 5, 2010 at 6:00 pm

Made this for dinner tonight. It’s so good. Hubby is down watching football so I haven’t gotten his reaction yet, and my son is out with his friends. I hope they (non-vegans) like it as much as I did!! Thanks!!


Kara December 5, 2010 at 6:48 pm

Seriously?! This tasted even better than I imagined! And that is a very dangerous thing ;). Thanks so much! Your blog is so great.


Angela (Oh She Glows) December 9, 2010 at 10:09 am

glad to hear this!


Kate December 9, 2010 at 12:42 am

Best mac and cheese recipe I’ve tried (and I’ve tried a lot!). Even my omnivorous family loved it :)


Angela (Oh She Glows) December 9, 2010 at 10:09 am



SallyH December 11, 2010 at 4:59 pm

Oh goodness! Just popped this into the oven…and then used flax crackers and my fingers to clean out the food processor bowl. Yum! I overdid the lemon a bit though, I think, as it tastes more like hummus than mac & cheese. That’s ok though — lemon cashew cream sauce over noodles works too!


SallyH December 13, 2010 at 10:55 am

Question for you: Would there be any problem with not baking this at all? I found that baking dried out and muted the sauce while I loved the creaminess and punch of the sauce before baking.


Liz December 17, 2010 at 8:34 pm

This was really delicious — nice and creamy and the bread crumbs provide a nice crunch! I used my Vitamix since I don’t have a food processor and it worked really well (used a chopper for the bread crumbs). Thanks for the great recipe!


Deb April 11, 2012 at 2:44 pm

Looks great, can’t wait to try it! This week I craved cinnamon rolls and came up with my own pretty good version of Dave’s Sin Dog (if you haven’t tried it, you must! Or make your own.) Roll whole wheat dough as thin as you can into a rectangle. Spread with dried fruit paste (microwave and blend a little water with some dates, raisins and prunes), chopped nuts, seeds, ground flax seed and cinnamon. Roll up tightly, sprinkle with sesame seeds, and bake on a cookie sheet. I made mine in the shape of a ring for Easter… Oh, and though it’s fun to fulfill our cravings in a healthy way, don’t forget: “Salad is the main dish!”


Amie Simmons May 29, 2012 at 6:44 pm

This is incredible! You are such a talented chef. My newly vegan husband loved it and my 2 year old said it was better than her favorite box Mac n cheese. You’re converting my whole family!!!!


Angela (Oh She Glows) May 30, 2012 at 8:30 am

:) That is so great to hear Amie!


Amie Simmons May 29, 2012 at 7:16 pm

I was also wondering if you thought I could make batches of the cheese sauce before hand and freeze?


Angela (Oh She Glows) May 30, 2012 at 1:25 pm

Im not sure to be honest. I would suggest reading through the end of the comments and see if someone else has tried it out!


Lauren June 9, 2012 at 5:49 pm

Just made this and it is AMAZING!!! I literally cannot stop eating it….I’m waiting for my cheese loving family members to try it and get a non-Vegan response. Would love to incorporate different veggies next time, squash seems like a fan favorite any others to recommend?


Angela (Oh She Glows) June 10, 2012 at 7:46 am

what about carrots or potatoes?


Birgitte August 25, 2012 at 4:42 pm

Made it this evening for my very anti-vegan parents, who loved it! Thank you so much for the recipe! :D


Sam September 7, 2012 at 5:27 pm

Hi! Just wondering, do you think this would work with sweet potato?


Julie November 14, 2012 at 5:25 pm

How long will the sauce keep in the fridge?


Angela (Oh She Glows) November 16, 2012 at 11:37 am

Hi Julie, It should keep for 2-3 days?


Desiree November 19, 2012 at 2:08 pm

How many servings is this recipe?


Angela (Oh She Glows) November 19, 2012 at 5:25 pm

Hi Desiree, it should serve 4-6.


Stephanie March 23, 2013 at 8:15 pm

Oh my gosh, this dish is ridiculously amazing!!! I made it for my meat loving boyfriend last week and I’m pretty sure he ate about half of the dish. I know I am late on the commenting for this, but I am new to your site and have so many wonderful things bookmarked that I am so excited to try:)


Indranie Dabideen September 12, 2013 at 8:33 am

Made this last night, awesome, the sauce is excellent, unfortunately some did not make it to the casserole; did add more milk to make it lighter and swapped the bread and butter for panko and olive oil. Also added cauliflower florets to the pasta at the end so it got steamed before adding the cheese sauce. Love vegetables so really no need to hide it. Will definitely make this again, my Mom who eats diary loves it and did not realize it was vegan until I said so.


Indranie Dabideen September 12, 2013 at 8:41 am

Opps, I mean dairy not diary, lol


Dee October 30, 2013 at 6:52 am

This was THE BEST mac and cheese recipe!! It was easy to make and the directions were perfect. I added a bit of extra almond milk as you suggested, and it made enough extra creamy “cheese” sauce that I plan on using it for some other (pms inspired) vegan treat. This site is the best resource I know for really amazing vegan recipes. You’re the bomb!


dawn January 3, 2014 at 3:56 pm

Do you use flaked or powdered nutritional yeast in your recipes…I’m new to this way of cooking / eating…loving all these recipes!!


Knute February 12, 2014 at 1:24 am

Love mac and cheese. Also like red beans and rice. Sometimes I merge the two, swapping brown rice for the pasta and throwing the beans in with the cheese. It’s like giving your mouth a big hug…


Brittany February 21, 2014 at 10:59 am

I made this the other night, just the way you have the recipe here.. and it was AMAZING. I have been pesco vegan for a little over a year now, and I am more proud of this mac n’ cheese than anything else I have tried to cook. Thank you for this wonderful recipe! It has given me more hope in my vegan cooking journey. <3


Angela (Oh She Glows) February 22, 2014 at 9:44 am

I’m so happy to hear that Brittany!


Amy March 24, 2014 at 9:58 pm

Both my husband and I LOVE this mac & cheese. I made a bit of extra sauce this time, do you have any suggestions for what else I could use it for? Thanks! Amy


Michael March 30, 2014 at 8:48 pm

Hi Amy. I love this recipe too and always make extra sauce. When the sauce is very thick, I use it in lasagna and when it’s medium to thin, I use it mixed with a tomato sauce over pasta. It works well as an alfredo sauce with fettuccine noodles and can be used to do cheesy vegetables (broccoli, cauliflower, etc).

I’m sure you could probably also use it in casseroles calling for cheese such as a hashbrown casserole. It’s a very versatile sauce!


Janet March 26, 2014 at 2:22 pm

Thanks for this recipe! I have been starting to research how to stop cooking with dairy recently. Not because I’ve chosen the vegan lifestyle, but because my 4 month old was diagnosed with Galactosemia (so bye-bye all dairy and processed foods!) and my 7 year old autistic daughter can’t live without her mac & cheese. I just can’t make different meals for each child, I’ll go crazy! And seriously, who don’t love the hidden veggies! Can’t wait to try this!


Janet March 26, 2014 at 2:22 pm

That was supposed to say *without dairy


Allie April 3, 2014 at 7:31 pm

Thank you for this recipe!!!!! It just made it, and I think there was a little too much lemon so I would have probably put 1 tbsp less. Otherwise it was delicious!!! Ate more than my stomach would normally be capable of holding. Thanks again!!


Kelly June 26, 2014 at 4:45 pm

This is honestly one of my favorite dishes to make. Time and again I prepare it for myself when I need a nutritious and tasty meal for dinners. Its not so much cheesy, but it is without a doubt my favorite mac and cheese recipe to use. Its going to be in my recipe rotation for a very long time.


Meg June 28, 2014 at 9:23 am

Do you have to soak the cashews first?


Jess October 26, 2014 at 5:28 am

OMG, just had this for dinner and it is amazing, and quite seriously one of the best things I have ever eaten. And it’s SO easy to make, too: mine turned out perfectly, and I’m really klutzy when it comes to cooking.

This is most delicious and wonderful and I am forever in your debt– thankyou SO much for sharing your creation, it’s beautiful!


Stevi December 2, 2014 at 2:06 am

Wow! I am allergic to milk, soy, and eggs, and I just wanted some mac n cheese. This was awesome! I topped it with roasted pumpkin seeds and crispy pancetta (we aren’t vegetarians), even my mom loved it and she can be picky when it comes to my allergy friendly foods.


Katherine December 11, 2014 at 10:44 pm

“You know what we should’ve done? Made more.” – my vegan cheese-hating partner

(We tossed in a jalapeño and some tuna.)


Courtney Shank January 14, 2015 at 2:03 pm

OHSHEGLOWS!!! I just found your website! I have tried and LOVED your broccoli cheese soup (Ill leave a comment on that recipe!) And made this Mac & Cheese last night. It was absolutely delish! My kids even gobbled it up and had seconds! The only comment that isn’t a WHOOHOO is I felt the lemon flavor was overpowering. I will not use 6T next time, maybe 3T.
I love hiding veggies in food -boiling and pureeing is the way to go!
Thank you for wonderful dairy free recipes! and I look forward to making more of your creations!


Lynda June 24, 2015 at 12:22 pm

Sry truth can hurt


Paige December 6, 2015 at 2:17 pm

I have served this amazing recipe for football Sunday, dinner guests, and, just me! I prefer it much more to butternut squash MnC’s that can tend to be sweet. Yum additions–> chopped kale and cherry tomatoes stirred in before baking. :) thanks Angela!



Jessie February 24, 2016 at 9:46 am

Holy smokes this mac n cheese is GOOOOOOOOOOOD. I just made this last night and I’m currently eating the left overs for breakfast. I had my mom try this after I made it last night and she was in love. She doesn’t even like regular mac n cheese let alone vegan/’fake mac n cheese. Thank you so much for this recipe! I decided to try it because this was the one recipe that I had all of the ingredients on hand for :) So glad I did! I made mine with small shell pasta and didn’t blend the cashews separately from everything else because I never read directions. Haha it still turned out perfect.


Angela Liddon February 25, 2016 at 6:53 pm

Hi Jessie, I’m so happy to hear you loved the recipe. :) Thanks for trying it!


Sara April 4, 2016 at 5:30 pm

Angela, I’m such a fan of yours and all your recipes! I think that 3 tsp of salt is a mistake though. I added it all and it ruined my dish. Just wanted to let you know


Katie April 5, 2016 at 6:13 pm

Fantastic recipe!!! I have recently just cut out animal products from my families diet. My six year old daughter loved this Mac n’ cheese dish and did not even notice there was no cheese! Also it makes a lot and we have left overs for tomorrow! Thank you for posting ?


Angela Liddon April 5, 2016 at 6:46 pm

I’m so glad to hear it was a hit with your family, Katie! :)


marina June 12, 2016 at 7:37 pm

I just made this for the first time last night and, I have to say, since my husband became dairy free many years ago I have tried many mac’n’cheese recipes and this is by far the best of them all. Many thanks for sharing this recipe.


Kathleen December 12, 2016 at 6:43 pm

Hi Angela! I am excited to try this out today but wondering about calories and the fat content from the cashews? For sure this is way healthier than the usual mac and cheese but wondering about calories and nutrition breakdown. Thanks so much!! Absolutely love your books!


Claire April 1, 2017 at 1:37 am

I’ve made this twice already, and twice it turned out really delicious. I used homemade cashew nut milk and added half a cup more. My husband and I are plant-based, and we love that we can still indulge ‘cleanly’ with a good mac n’ cheese. Thank you for the recipe. This dish going to be a staple!


Angela Liddon April 3, 2017 at 11:03 am

I’m so pleased you enjoyed the recipe, Claire! :) Thanks for taking the time to leave me this lovely message letting me know.


Payal September 7, 2017 at 8:58 pm

I accidentally used fine sea salt instead of kosher so its too salty. ANyway to fix this? Should I just add more veggies?


Angela Liddon September 12, 2017 at 12:29 pm

Hey Payal, Oh I’m sorry to hear that! I love your suggestion of adding more veggies. They should help balance out the flavours a bit.


Veronica May 11, 2018 at 6:04 pm

I’ve been ctaving avacados like crazy and strawberries dipped in this mix: coconut oil, almond butter no salt not sugar kind, raw honey and sometimes sea salt!!! These two things are all i want to eat!

I forced myself to make something else so fell back on an old favorite and let me tell you I make good choices! I didn’t go the baked route but cheese sauce over gluten free rice noodles.

So good i’m making it again tonight!

Angela you are my hero. I went through lots of experiments and awful meals before my boyfriend picked your book out. He picked it because every meal recipe had pictures!! What a find. All these years later your still in my kitchen and i rave about you to anyone interested!

You changed and saved my life! Thank you!


Angela (Oh She Glows) May 13, 2018 at 7:10 am

Hey Veronica, Aww thank you so much for your kind words…your support means the world to me!!


Lorraine December 22, 2019 at 1:53 pm

Want to make this for xmas dinner..can I make the day before and leave in fridge over night and bake next afternoon or bake it first then refrigerate it? Or any other suggestions


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