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Vegan Mac’n Cheese


  • 3.5 cup OR 3 medium red skinned potatoes (peeled and quartered)
  • 2 medium orange carrots (peeled)
  • 1 small sweet onion (peeled and quartered)
  • 1/2 cup raw cashews (soak and rinse if you don’t have a high speed blender)
  • 45 cloves of garlic (peeled & smashed then sautéed in a pan w/ coconut oil till lightly browned)
  • 3.5 tbl nutritional yeast
  • 2 tsp mustard powder
  • 1.52 tbl apple cider vinegar
  • 1.5 tsp chickpea miso (or regular miso paste)
  • 2 tsp sea salt
  • 1/4 tsp turmeric powder(optional for extra orange color)


  1. Steam all veggies (except garlic) until fork tender. Strain and set aside to cool.
  2. Place the steamed potatoes in high speed blender and blend till completely puréed and gummy.
  3. Add in the remainder ingredients and blend till creamy perfection.
  4. Add more salt if needed or any other flavorings you enjoy in your mac cheese like smoked paprika, jalapeño, black pepper etc.
  5. Mix it with your favorite pasta (shells all the way!) and throw in some fresh baby spinach for some greens.
  6. Top it with Vegan Parmesan and try not to eat it all! *sauce stores in the fridge and freezer well!
  7. Just warm it up and give it a nice whisk.