Creamy Vegan Mac & Cheese That’s Actually Good (Like… Really Good) 🧀

No weird taste. No fake cheese. Just a bowl of pure, creamy, plant-based comfort.

Let’s be honest—vegan mac and cheese has a bit of a reputation. You’ve probably tried one that tasted… off. Too bland. Too nutty. Too "trying too hard."

This one? This one is different. It’s cozy, creamy, cheesy (without any cheese), and super satisfying. You only need a few basic ingredients and one blender. That’s it.

🛒 Ingredients

For the sauce:

• 1 cup peeled, diced potatoes
• ½ cup chopped carrots
• ¼ cup raw cashews (soaked for 10 min in hot water if not using a high-speed blender)
• ½ cup plant milk (unsweetened almond or soy works well)
• ¼ cup nutritional yeast (for that cheesy flavor)
• 2 tbsp olive oil or vegan butter
• 1 tbsp lemon juice
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp salt
• Optional: ½ tsp mustard, pinch of paprika, or turmeric for color

For the pasta:

• 250g (about 2½ cups) elbow macaroni or any pasta of choice
• Salted water for boiling

🍲 How to Make It

1. Boil your veggies

In a pot, add the potatoes and carrots. Cover with water and boil until soft (about 10–12 minutes). Drain and set aside.

2. Cook your pasta

While your veggies are boiling, cook your pasta in salted water according to package instructions. Drain, but save about ½ cup of the pasta water in case you want to thin the sauce later.

3. Blend the sauce

Add the cooked potatoes, carrots, soaked cashews, plant milk, olive oil, nutritional yeast, lemon juice, and spices to a blender. Blend until completely smooth and creamy. Taste and adjust salt or lemon if needed. If it’s too thick, add a splash of the pasta water.

4. Mix it all up

Pour the sauce over your cooked pasta and stir on low heat for a minute or two until warm and glossy.

✨ Optional Add-Ins

• Stir in sautéed mushrooms or spinach
• Top with crispy breadcrumbs + bake for 10 minutes
• Add chili flakes for heat
• Sprinkle with vegan parmesan or fresh herbs

💡 Notes

• No cashews? Sub with 2 tbsp tahini or silken tofu.
• Want it nut-free? Just skip cashews and use extra plant milk + oil.
• Works great for meal prep—keeps well in the fridge for 3–4 days.

🍽 Final Thought

This mac and cheese is cozy food at its best. It’s fast. It’s creamy. It’s budget-friendly. And most importantly—it tastes like comfort in a bowl.

No one will ask, “Is this vegan?” They’ll just ask for seconds.