When you are hungry and looking for the perfect comfort dish, my creamy Vegan Mac and Cheese is just the answer! It is the best vegan mac and cheese recipe and it is gluten-free and vegan. Firm pasta smothered in a creamy, velvety cashew cheese sauce with the option to add non-dairy store-bought cheese. 'Now that's what dreams are made of!' My vegan mac and cheese recipe reminds me of my mom’s macaroni and cheese, that I grew up on, so creamy and flavorful. It is by far the best vegan mac and cheese I have tasted and I have had quite a few.
If you are in countries where nutritional yeast flakes are not readily available (or you are allergic to it/dislike it) then substitute for the equal amount of and you will get that cheesy taste. Cheesy – Combination of nutritional yeast or noni juice and coconut milk give this macaroni cheese a cheesy flavor. Velvety- Cashews and coconut milk makes it velvety. Creamy- Cashews and coconut milk shine here. Buttery- Coconut milk helps to give a buttery flavor. How To Make Vegan Mac And Cheese To make this easy vegan Mac and Cheese recipe, prepare pasta according to package directions, meanwhile, blend cashew cheese sauce. Mix with drained pasta, additional ingredients.
Easy homemade mac and cheese calls for 3 kinds of cheese, bechamel sauce. A blend of cheeses is the best choice for homemade macaroni and cheese, and corkscrew pasta helps capture all the sauce. Enjoy our organic Three Cheese Mac & Cheese on your next trip. A creamy blend of Parmesan, Romano, & Cheddar cheeses make the perfect comfort food. After a day of outdoor fun, there’s nothing like a warm bowl of cheesy goodness to knock out those hunger pains.
You can serve as is or bake. Note: If you decide to make vegan bake mac and cheese, you will need to make some extra sauce or add extra water/broth so it doesn't dry out. I have added optional ingredients that take this already delicious Vegan Mac and Cheese out of this world. Make the Mac and Cheese as instructed in the directions below, then stir in vegan cheese shreds (Daiya or Follow Your Heart brands), mayo (Just Mayo brand), and butter (Earth Balance brand) or cream cheese (So Delicious brand), so yummy! Best served to skeptics and they will be blown away!
Here Are Some Other Delicious Pasta Recipes For You To Try! Can be used in place of nutritional yeast if is not readily available. If you make this Jamaican Jerk Sauce recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on, &! Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends.
I really wanted to love this recipe and was so excited that I doubled it. With all of the positive reviews, I’m sure it was probably my fault that it didn’t turn out well. First, I used lentil noodles – terrible mistake – and second, I think my red bell pepper was too big. Other than that, I can’t figure out why mine doesn’t look like the pictures or taste as great as everyone describes. I couldn’t even bring myself to eat the leftovers.
Looks like I’ll be sticking to Daiya’s boxed mac and cheese. Thank you, Collette, so happy you love my recipes and I actually prefer the taste of noni in this dish than yeast flakes. Yes, yeast flakes are deactivated yeast and so is the yeast that is used to make bread, that’s why it is best to let the freshly baked bread sit for at least 24 hours before consuming. For people struggling with candida issues, yeast flakes should be a no-no.
I would suggest to make the recipe and just leave it out, it will taste great. I recently posted a video on my facebook page about noni and they were eating the freshly picked noni and I was wondering if there was a sweet variety, lol.
I saw the recipe last night, and I had to recreate it right away! I recently went dairy free (health issues), and I’m at the point where I really miss cheese.
I used roasted cashews, because I didn’t have access to raw ones, and I added some cooked potato instead of the bell pepper, because I was looking for that gooey texture of melted cheese. Aside from these alterations, I went by the recipe.
And let me tell you I actually enjoy it a lot more than real Mac and Cheese. Although it doesn’t exactly taste like cheese, the texture is absolutely perfect, it’s super delicious, and I know that it’s good for me. Thank you so much for the recipe, I’ll be making it often! This recipe is hands down my favorite “vegan alternative” recipe. You are an absolute magician! Nobody could believe it wasn’t actual mac and cheese, and everyone went in for seconds. I added turmeric like a previous commenter suggested, doubled the lemon, and used almond milk in place of coconut milk.
I put it in the oven for 30 minutes and think next time I would double the sauce because it did bake off quite a bit. Seriously, thank you so much for this wonderful recipe! I can’t wait to try your other works of art. Oh my, you have soaked them far too long and they must have fermented. Personally, I wouldn’t take the chance I would toss them.
My health and that of my families is worth more than cashews. Too many variables involved, it might smell good, you cannot tell what is going on a microscopic level, I don’t know the integrity of the nuts before you soaked them, once water touches them, they have begun to grow stuff! Next time, an hour or two is great for cashews since they aren’t really raw in the truest sense because they have been steamed and roasted.