Vegan Mac and Cheese


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Vegan Mac and Cheese



  • 1 big potato peeled (200 g)
  • 1 small carrot peeled (100 g)
  • 1/2 cup cashews (75 g)
  • 1/2 cup plant-based milk of choice (I used canned coconut milk)
  • 1/31/2 cup vegetable broth (or use more plant-based milk instead)
  • 1/2 small onion
  • 23 cloves garlic
  • 4 Tbsp nutritional yeast flakes
  • 1 1/2 Tbsp tapioca flour (optional) *see recipe notes
  • 1/2 Tbsp lemon juice or lime juice
  • 1/23/4 tsp sea salt (or to taste)
  • 1/3 tsp black pepper (or to taste)
  • 1 tsp onion powder
  • crushed pepper flakes (optional)
  • 350g pasta of choice or zoodles (34 spiralized zucchinis)


  1. Soak cashews in hot water for at least 15 minutes until they are soft.
  2. Cut the potato and carrot into 1-inch cubes and cook in salted water for about 10-15 minutes or until tender (discard the water afterward).
  3. Boil your favorite pasta as per the instructions on the packaging or use a spiralizer to spiralize your zucchinis.
  4. Add all the vegan Mac and Cheese ingredients (except the pasta, of course) into a blender or food processor and mix well.
  5. Pour the sauce into a saucepan and bring to a boil. Let it simmer for about 1-2 minutes, stir constantly.
  6. Add your pasta or zoodles and serve immediately. Enjoy!


You can leave out the tapioca flour/starch, but this component makes the Mac and Cheese a little bit thicker and “stretchy” similar to “real” cheese.

Find more of Michaela’s recipes on Ela Vegan.



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