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Vegan Mac and Cheese

A Vegan Mac and Cheese you can feel good about feeding the kids! This classic pasta dish is made with a veggie-packed sauce and flavored with the perfect spice blend for a meal the whole family will love. 
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 313kcal
Author: Sarah McMinn


  • 12 ounces macaroni or other type noodle
  • ½ cup sweet potato, diced
  • ¼ cup carrot, diced
  • 1 teaspoon olive oil
  • ¼ cup yellow onion, diced
  • ¼ cup raw cashews, soaked 30 minutes
  • 1 tablespoon sun-dried tomatoes, soaked 30 minutes
  • 2 tablespoon nutritional yeast
  • 1 cloves garlic, minced
  • ½ teaspoon fresh lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon tumeric
  • ¼ teaspoon paprika
  • ¾-1 cup non-dairy milk


  • Place the cashews and sundried tomatoes in a small bowl. Cover them with water and let soak for 30 minutes.
    Note: If you do not have a high-powered blender, such as a Vitamix, soak the cashews for at least 6 hours.
  • Prepare the noodles according to the package directions. Once the noodles are al dente, strain them through a colander and set aside.
  • Meanwhile, fill a pot with water and bring to boil. Add the sweet potato and carrots to the boiling water and cook until tender, about 8-12 minutes. Drain the water from the vegetables and set aside.
  • Heat oil a small sauté pan over medium heat. Add the onion and sauté until they are translucent and fragrant, about 5 minutes.
  • Drain and rinse the cashews and sun-dried tomatoes. Place them in a high powered blender along with the nutritional yeast, garlic, lemon juice, spices, & non-dairy milk. Blend until smooth. Add the cooked vegetables and process again. You may need to add a little more milk at this point. The sauce should be creamy, smooth, and pourable. Taste and adjust seasonings.
  • Toss together the pasta and cheese sauce and serve immediately.


Serving and Storing - Serve immediately with Creamy Tomato Soup and a big Caesar Salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat in the oven.
Make in Advance - The cheese sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. When you are ready to serve, cook your pasta noodles. Once cooked, strain and add to a large skillet along with the sauce. Stir it all together until the sauce is heated all the way through.
Recipe Tips
  1. Do not overcook the pasta. It should feel slightly undercooked as it will finish cooking at the end along with the sauce.
  2. If you don’t have a high-powered blender, soak the cashews for about 6 hours ahead of time and blend them in a food processor.
Variations - For a gluten-free pasta, simply swap out the pasta for gluten-free pasta and you have yourself a gluten-free meal. 


Calories: 313kcal | Carbohydrates: 56g | Protein: 12g | Fat: 4g | Sodium: 67mg | Potassium: 605mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9295IU | Vitamin C: 56.3mg | Calcium: 97mg | Iron: 2.4mg