Vegan Macaroni and Cheese

Vegan Macaroni and Cheese Recipe

Vegan Macaroni and Cheese Recipe

I’ll be honest, when I hear the words “Comfort Food”, my mind immediately fills with images of homemade macaroni and cheese. You know, the kind that’s baked in the oven using the trifecta of dairy: butter, milk and cheese.

Now, however, when I hear the words “Macaroni and Cheese”, my mind envisions something better for my waistline, as well as being 100% cruelty-free. This recipe for vegan macaroni and cheese is nothing like Grandma used to make, but it’s still creamy, garlicky and delicious!


  • 2 garlic cloves
  • ¼ cup raw cashews
  • ½ cup coconut milk
  • 1 lb pasta (elbow macaroni, penne or fusili work best)
  • ¼ cup olive oil
  • ⅓ cup all-purpose flour
  • 2½ cups unsweetened non-dairy milk (soy, almond, rice)
  • ½ cup nutritional yeast
  • 1 tsp ketchup
  • 1 tbsp prepared mustard
  • 1 tbsp lemon juice
  • salt and ground pepper to taste
  • 1 tsp turmeric (optional)
  • 1 cup broccoli florets, steamed or ½ cup green onions, chopped (optional)


  1. Cook the pasta as per directions on the package. Drain and set aside.
  2. In a blender or food processor, blend together the garlic, cashews and coconut milk until smooth. Set aside.
  3. In a sauce pan over medium heat, add olive oil. When the oil is hot, add flour and stir. Continuing stirring and let the flour cook for about 1 minute.
  4. Slowly, add the non-dairy milk ½ cup at a time, stirring well after each time to ensure the flour doesn’t clump in the milk.
  5. Add the cashew mixture, nutritional yeast, ketchup, mustard, lemon juice and turmeric, and stir well. Season with salt and pepper.
  6. Add cooked pasta, broccoli and/or green onions, and mix to evenly coat the noodles,  and serve immediately.

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