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This vegan Mac and Cheese recipe is super simple to make, deliciously ‘cheesy,’ and filled with tons of healthy hidden veggies that add flavor and nutrition. Serve alongside the pasta of your choice or even zucchini noodles (zoodles) for a hearty, comforting dish!
The Best Vegan Mac And Cheese You’ll Have
I am a full believer in trying to enjoy all the flavors you want, regardless of your dietary needs. That means that you certainly won’t stop me from eating a creamy, ‘cheesy,’ yet dairy free mac and cheese!
This dish is everything that I want in a creamy pasta dish – smooth, rich, moreish, and yet still surprisingly nutritious. In fact, I have a bit of a soft spot for saucy pasta dishes- like this Vegan Alfredo Sauce, Roasted Red Pepper Pasta, or Garlic Butter Pasta. This recipe remains one of my top favorites though.
Obviously, if we were to compare a vegan and non-vegan version of an easy mac and cheese side by side, then they won’t taste the same.
However, I think that’s okay – if anything, I like that vegan versions often manage to taste delicious but be far healthier.
Plus, with a special combination of ingredients, this vegan mac n cheese manages to mimic the stretchy quality of a dairy cheese sauce, while providing a ‘cheesy’ flavor too.
The Special Ingredients
This cashew cheese sauce is creamy from the blended nuts and packed with hidden veggies that add flavor and texture to the dish. Meanwhile, the combination of cashews, nutritional yeast, and lemon juice adds that hint of cheesiness to the sauce, but without any dairy.
And then there is the star of this vegan sauce recipe, tapioca flour. I know you’re probably wondering what makes this ingredient so special. Well, this starch is what gives the dairy free mac and cheese sauce the same, stretchy, ‘ooey-gooey’ quality of a regular cheesy sauce- like magic!
Traditionally, this dish is served with tons of cheese, butter, and milk. However, this healthy vegan mac and cheese is dairy-free, vegan, gluten-free (depending on what pasta you use), paleo (if you use zoodles instead of pasta for a paleo mac and cheese), and filled with healthy fats! And all without compromising on flavor or texture.
Believe me, I know it’s hard to give up cheese. In fact, it’s one of the reasons that I stayed vegetarian for so many years (25!) before finally making the leap to Veganism in 2011. After making the ethical connection, I couldn’t imagine going back to eating dairy and other animal products.
Luckily, these days, with all the ingenious ingredient ‘hacks’ and ‘alternatives’ available, it’s becoming easier to eat an entirely plant-based diet without giving up your favorite dishes!
How To Make Vegan Mac And Cheese
This recipe is so easy to make, takes less than 30 minutes, and requires only a few steps. Plus, for a low-carb, paleo mac and cheese, simply swap out the pasta for spiralized zucchini. Check the step-by-step photos below for visual instructions.
Step 1: Soak the cashews in hot boiling water for at least 15 minutes until they are soft. This is the key to blending them into a creamy cashew cheese sauce.
Step 2: Prepare the vegetables by chopping the potato and carrot into 1-inch cubes and boiling in salted water for about 10-15 minutes, or until tender.
Step 3: Meanwhile, boil your favorite pasta as per the instructions on the packaging. If using zoodles, then spiralize your zucchinis.
Step 4: Add all the vegan Mac and Cheese ingredients into a food processor or blender and blend until completely smooth. You could also sauté the onion and garlic for a minute in oil before blending.
Step 5: Pour the cheeze sauce into a saucepan and bring to a boil. Reduce the heat and allow simmering for 1-2 minutes, stirring constantly.
Step 6: Combine the sauce with the pasta or zoodles and serve immediately. Optionally, you can sprinkle with some Vegan Parmesan Cheese and/or some fresh herbs of your choosing.
For the full ingredients list, measurements, and nutritional information (calories, etc.), then please find the recipe card below.
For Baked Vegan Mac N Cheese
There are two methods for transforming the vegan mac and cheese into a baked dish.
Method 1: Use an oven-proof large frying pan for steps 5 & 6 above. Then simply top with breadcrumbs and optionally some vegan butter and/or your favorite vegan cheese. Then, place this pan into the oven under the grill and broil for a few minutes until crispy on top.
Method 2: Transfer the vegan mac n cheese contents over to an oven-proof dish and top with the toppings mentioned above. Bake in the oven at 350° F for between 15-20 minutes. The breadcrumbs will turn golden, and the top will begin to bubble slightly.
How To Store:
This dairy free mac and cheese can be kept in an airtight container in the fridge for 3 days. It is also freezer-friendly and can be stored for up to three months.
If freezing, it may be better to freeze in individual portions, and then reheat until piping hot before serving. You may need an extra splash of plant-based milk to bring the sauce back to its original creamy texture.
Another thing to note is that the tapioca starch may not retain the thickness and texture when thawed and reheated, unlike arrowroot flour.
This Sauce Is:
- Gluten-free
- Oil-free
- Dairy-free
- Paleo-friendly
- Plant-based
- Low-carb
- Flavorful
- Healthy
- Can be made nut-free
- Easy to make
Recipe Tips & Variations:
- Do you want a vegan cheese sauce without cashews? Try my Easy Vegan Cheese Sauce Recipe, which can be made in 3 minutes (perfect when you are busy).
- You could also use soaked sunflower seeds in place of the cashews for a nut-free version.
- For those that don’t own a high-speed blender, simply use ready-made cashew butter instead of the whole cashew nuts. You could also use almond butter or tahini if preferred – but this will affect the color and flavor of the sauce.
- You could use sweet potato instead of a regular potato, or even butternut squash or pumpkin. Just be aware these are relatively sweet, so may require more balancing with additional lemon juice/ apple cider vinegar.
- Lightly sauté the onion and garlic for a couple of minutes to enhance their flavor. You could alternatively allow them to sit in the lemon juice to help ‘mellow’ their flavors slightly.
- If using zucchini noodles instead of pasta, then it works best to use a spiralizer*. However, if you don’t have one, then you can use a regular peeler to make zucchini ribbons instead.
- Add some greens to make this healthy vegan mac and cheese recipe even healthier—for example, broccoli, spinach, kale, peas, zucchini, leeks, or asparagus.
More Tips:
- Add a teaspoon or so of white miso to the sauce for additional ‘umami’ flavor.
- The color of the cashew cheese sauce may vary. This can depend on the color of your carrots. Whether or not your nutritional yeast is fortified with B-vitamins, will also affect the color.
- If you want a ‘richer’ color, then you can add a dash of turmeric powder – just make sure to include freshly ground pepper too, so that you can take advantage of all the turmeric health benefits.
- Use whatever pasta you like – Just because it’s called macaroni and cheese doesn’t mean you need to use macaroni (…or cheese!) I used gluten-free pasta, with excellent results!
- If you don’t have tapioca flour available, then you can use cornstarch or arrowroot flour. Tapioca adds the lovely creamy, cheesy ‘stretchy’ texture (and arrowroot does to some extent). Unfortunately, you won’t get this from any other ingredient; however, cornstarch will thicken the sauce effectively.
If you give this vegan macaroni and cheese recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Healthy Vegan Mac and Cheese
Ingredients
Healthy vegan mac and cheese ingredients:
- 1 large (200 g) potato peeled
- 1 small (100 g) carrot peeled
- 1/2 cup (75 g) cashews (*see recipe notes)
- 1/2 cup (120 ml) plant-based milk of choice (I used canned coconut milk)
- 1/3-1/2 cup (100 ml) vegetable broth (or use more plant-based milk instead)
- 1/2 small onion (*see recipe notes)
- 2-3 cloves garlic (*see recipe notes)
- 4 tbsp nutritional yeast
- 1 1/2 tbsp tapioca flour (*see recipe notes)
- 1/2 tbsp lemon juice or lime juice
- 1/2-3/4 tsp sea salt (or more to taste)
- 1/3 tsp black pepper (or to taste)
- 1 tsp onion powder
- crushed pepper flakes (optional)
Serve with:
- 12 oz (350 g) Pasta of choice (e.g. gluten-free) or zoodles (3-4 spiralized zucchinis)
Instructions
- Soak cashews in hot water for at least 15 minutes until they are soft.
- 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).
- Boil your favorite pasta as per the instructions on the packaging or use a spiralizer to spiralize your zucchinis.
- Add all the vegan Mac and Cheese ingredients into a blender and blend until completely smooth.
- Pour the sauce into a saucepan and bring to a boil. Let it simmer for about 1-2 minutes, stirring constantly.
- Pour over pasta or zoodles and serve immediately. Enjoy!
Notes
- Cashews: If you are allergic to nuts, try soaked sunflower seeds instead.
- Onion & garlic: You can fry the onion and garlic with a little oil in a skillet for a few minutes to enhance the flavor.
- Tapioca flour: You can use arrowroot flour instead of tapioca flour. Both make the Mac and Cheese a little thicker and "stretchy" similar to "real" cheese.
- Check the tips & variations, step-by-step photos, and the video in the blog post above.
- Recipe serves 4. Nutrition facts are for one serving including pasta!
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
Thanks for the amazing recipe Ela! I think it is much lighter and tastier than non-vegan Mac and Cheese. I topped with dried tarragon and home made vegan Parmesan cheese.
That sounds awesome, Sandra! Thanks for your comment. 🙂
Just made this tonight!! Thick and creamy. Thanks for all the recipes!!
I am so glad you liked it, Corinna. 🙂
Delicious!
I am glad you liked it, Paula. 🙂
Wow! I love you Ella💕
Everything I do from your recipes turns great every time !!
Thank you 😀
I just think there are a lot of advertising and it’s difficult to get to the actual recipe, is it just me?
Hi Claudia, I am so glad you like my recipes! 🙂
You can use the green “jump to recipe” button if you want to skip to the recipe.
Kind regards,
Ela
SO GOOD! My kids love this! I added some mustard to it and I think it elevated the flavors that much more
That’s awesome! I am so glad you loved it, Landrey. 🙂
OMG!!! This was amazing!! Vegetable broth was not available here, so I increased the quantity of milk added. Nutritional yeast was also not added as it is hard to find that here. Most of the vegan substitutes are actually harder to find in my country but i simply love your recipes.( made them using various substitutes. 😀 ) Can you introduce a vegan tiramisu cake too?
Thank you ela!!
I am so glad it was a success! Thanks for your feedback. 🙂
Funny you ask because I am already working on a vegan tiramisu cake recipe. 😀
It is very good thanks….ran out of cashews and tapioca so doubled the potato, doubled the nutritional yeast, took out the broth and just blended in my Vitamix…no stove top….and was delicious. With less ingredients. Still creamy and cheesy….used it on Mac as well as on nachos.
Awesome! Thanks for your feedback, Mike. 🙂
FANTASTIC! I have tried SEVERAL vegan Mac N Cheese recipes over the last 8 years. This is by far the BEST! I sauteed the onion and garlic like suggested and added a bit more soy milk that recipe called for to reach the consistency my family likes. I also added 1/4 tsp of turmeric for more color, used Better Than Bouillon No Chicken broth and added another small carrot.
Sounds awesome, Alice! I am glad you loved it. Thanks for your great feedback. 🙂
I just tried this recipe today and it turned out delicious! I was really surprised by the taste, so cheesey and creamy. Thank you!
You are very welcome! I am glad you liked it. 🙂
Thank you for this recipe!
Been vegetarian for a few months and now thinking to go vegan. This recipe was delicious and I am not afraid of cutting cheese anymore. Thank you so much :)!
Good to hear, Sarah! You are very welcome. 🙂
Can this be baked? Like a casserole? Will the sauce alter if so?
Yes, that’s totally fine! I tried it before and it turned out great. 🙂
Hi Ela
Delicious recipe! It came out so flavorful:) thanks for your recipe!
I am glad it turned out flavorful and yummy! Thanks for your feedback, Roopa. 🙂
Hello Ella, I am a new vegan and feel so guilty that I didn’t become one before. I don’t miss meat at all. This recipe was pretty good but I would fry the onion and garlic next time for more flavour. It was a little bland for me but pretty amazing. Thanks for your recipe.
Thanks for your feedback, Carol! 🙂
Sorry I’m making This recipe soon and looking over the recipe and confused about what all goes into the cheese sauce, all of it?
That’s correct, Haylee. If you want an easier recipe with less ingredients, try my popular vegan cheese sauce: https://elavegan.com/easy-vegan-cheese-sauce-recipe/ 😊
OMG I love this dish!! This is my new comfort food!
So quick and easy. I placed the cashews and onion in with the potato and carrot in the last five minutes. Yum yum.
That’s awesome, Tarnya! I am glad you loved the recipe. 🙂
Hello! Could I use almonds, don’t have cashews, and also swap tapioca flour for regular flour or cornstarch? Thanks 🙂
Hi Isa, I wouldn’t recommend using almonds, as they won’t blend as nicely as cashews (except you have a really powerful blender like a Vitamix). Soaked sunflower seeds might work better. Cornstarch is fine. 🙂
Hi Ela ,
This looks so good. I am allergic to yeast , can you please suggest a replacement for Nutritional yeast?
Danke!
There actually isn’t really a good replacement for nutritional yeast. You could use miso paste instead but it won’t taste the same.
Hope this helps. 🙂
Is there something you can use instead of tapioca flour, I have white rice flour. I have everything else in my house and do not want to go to the store right now, it looks awesome and I want to make it!
Hi Lisa, you could use arrowroot flour instead. I wouldn’t recommend rice flour. Cornstarch could be used as well but the result won’t be as good.
Hope this helps. 🙂
Hello, I would like to know if I make this sauce, how many days does it last in the fridge?
You can store it in an airtight container in the fridge for up to 3 days. 🙂
It was very good! I reccommend adding one clove of garlic at a time and checking because with two it came out a little too garlicy for me! Same with nutritional yeast!
Easy and delicious, Thank you!!
Thanks for your feedback, Abril! 🙂
This is so delicious! Thanks!
You are very welcome, Deborah! 🙂
Do you have a variation that could involve a crock pot by any chance?
Unfortunately, I never tried the recipe in a slow cooker, so I can’t tell you how it will turn out. 🙂
Would love to know how u got this color? Mine is pale. Not very taste either. Hard pass 🙁
Hey! The color depends on the carrot and also on the nutritional yeast. If your brand doesn’t contain B-vitamins, the powder isn’t yellow which results in a sauce that won’t be as yellow.
Do cashews in the healthy mac and cheese paleo recipe have to be raw or roasted?
Both work but I prefer them raw! 🙂
what can I use insteed of nuts?
If you can eat seeds, you could use soaked sunflower seeds instead of cashews. Adding plant-based heavy cream (e.g. 1/4 cup) might work as well.
I made this recipe exact except I didn’t have tapioca flour but mine did not turn out orange in colour and did not taste like a “Mac and cheese”.
It tasted good but definitely did not look like the picture.
The color depends on the carrot that you use and also on the nutritional yeast. If the brand you are using doesn’t contain B-vitamins, the powder isn’t yellow which results in a sauce that won’t be as yellow!
Do you know if the sauce can be frozen for future use?
To be honest, I never tried freezing it, however, I am pretty sure it will freeze without problems. 🙂
No offense meant here, but this was inedible. Not sure if I did something wrong, but I followed the instructions 🤷🏻♀️😢
Not sure what you did wrong, however, this is one of my most popular recipes with lots of 5-star reviews, and raving reviews on Pinterest (https://www.pinterest.com/pin/306596687131886260/) and Instagram. Maybe some ingredients that you used were old.
I am making this for my niece. She really likes baked macaroni and cheese. Can I bake this sauce?
Sure, that should be fine! 🙂
You had a blog post about the cheese sauce which is different from this. I was planning on using that but i don’t understand the part about the recipe saying to put the veggies also in the sauce? I’m confused. I thought that cheese sauce recipe is the one you use in all your cheese related recipes. can you clarify?
Hi, I am not sure what you mean. The easy vegan cheese sauce is a different recipe without veggies and cashew. You can find it here: https://elavegan.com/easy-vegan-cheese-sauce-recipe/
Did you use roasted or raw cashews?
I used roasted cashews because I don’t have access to raw ones. However, I would recommend using raw cashews. 🙂
Hello!
I am thinking about using your recipe for my thanksgiving dinner. Do you think almond milk would work instead of the coconut milk? And also, have you tried to sub the tapioca flour with corn starch? Does it end up being a similar consistency or is it just worth it to get the tapioca flour?
Sure, almond milk works but the sauce won’t be as rich and creamy. You can use cornstarch, which will thicken the sauce but I prefer the consistency of tapioca flour. 🙂
Half of an onion was too much and gave this recipe an insane onion flavor. I am annoyed that I wasted ingredients on this recipe. The sauce tasted like raw onion.
Sorry you didn’t like the recipe! Did you use a large onion? I am using a small one and I would suggest leaving it out if you don’t like the taste of onions!
Two thumbs up from my Omni boys! I like things on the saltier said so i added more! Yum
Great! I am glad you all liked the recipe, Dani. 🙂
I made this tonight, and it was insanely delicious! I measured the ingredients exactly, including tapioca flour, and ended up with a lot of extra cheese sauce which is a great problem to have! I went heavier on the sea salt for our personal taste buds 😀 Incredible, healthy vegan recipe!! It was plenty for dinner for 2, plus a lot leftover (more like 6 servings imo). Thank you for sharing!
You are very welcome, dear! I am glad you loved this vegan Mac and Cheese. 🙂
Hello. I am very new to vegan and want to try this recipe TODAY! However, I don’t want to make too much sauce or not enough sauce. What size box of noodles do I use? I will be using elbow macaroni noddles
Hey Connie! I would recommend 10-12 oz of pasta! Hope this helps. 🙂
Added this to our menu for the month. I hope it’s good. I miss cheese.
Please report back if you give it a try. 🙂
Just tried this recipe tonite and it was AMAZING!!!
It was hit with my family. So cheesy and full of flavor! I boiled the onion and garlic cloves with potato and carrot , some salt, and then used the broth from that for the vegetable broth. Can’t wait to try more of your recipes. You have so many amazing looking dishes <3
Thank you!
That’s wonderful! Thanks so much for your kind feedback, Antonella. 🙂
Hi,
Just made it for the second time and this time I stir fried the onions and garlic before. And added twice as many cashews and a tsp kala namak. And i am dying, it’s so great ?
Thanks for sharing it.
Wow, that sounds absolutely incredible! Thanks so much for your great feedback, Tania! 🙂
Looks amazing!! Will be making this weekend. Can you use other flours besides tapioca? I’m not paleo and don’t have any allergies/sensitivities so I’d prefer a cheaper flour if possible. Thanks!
The tapioca is quite important in this recipe. But you could use cornstarch instead.
Thanks!
You are welcome! 🙂
Love love love! I use this sauce on everything!
Awesome! Very glad you like it. Thanks for your feedback, Heather! 🙂
I tried this recipe this weekend and this one is a keeper. I LOVE it! Delicious and so easy to make! Thank you for sharing such a great recipe!
So glad you loved the recipe, Merlyn. Thanks for your feedback! 🙂
I cannot wait to try this recipe it looks delicious!
I hope you will like it, Merlyn! 🙂
I am recently vegan. Sad to see many recipes contain nutritional yeast. All brands I have found contain folic acid. Not good for people with the MTHFR gene mutation. Is there another substitute or can I just omit? Excited to make meals! Thanks.
You can just omit. There isn’t really a good substitute tastewise. Hope you still like the recipe! 🙂
If you love Nutritional Yeast (nooch), Dr. Fuhrman’s doesn’t contain synthetic folic acid–it’s unfortified & contains only naturally occurring vitamins & minerals. Alternately, Frontier Co-Op has an organic, bulk bag of nooch–available on their website or currently discounted on Amazon.
FYI: Frontier’s Nooch ingredients: Organic Yeast Autolysate, Organic Rice Flour & Sea Salt
Unfortunately, folic acid could be an issue–even for those that don’t possess the MTHFR gene mutation.
Great information! Thanks! 🙂
Interesting, I think I could try it
I hope you will like it! 🙂
OMG this is to die for its sooo good thank you so much I love your site making slow change from 30 years as a veggie to a vegan so much easier
Thank you, Jane! So happy you liked the recipe. 🙂
I just made it and it SO tasty and really easy to make. Thank-you so much for sharing!
I am so glad you liked it. Thanks for your feedback. 🙂
Your recipes have really helped me to cook for my daughter, who has allergies (dairy, eggs, wheat, and nuts). Generally I am able to substitute cup-for-cup flour for your wheat flour recipes. I have run into trouble with nut substitutes, though. Do you have an idea of how I could adapt this mac-and-cheese recipe so as to use no nuts? Thank you!
Hello, Tiffany! I would recommend adding coconut butter instead of cashews, approximately 1/3 of a cup. Let me know how it turns out. ????
Hi! *Freshly minted Paleo here* We made this tonight and it’s SOOOO good but there’s only two of us so my question is… have you had any luck with freezing half of this recipe for later? Or would it just be better to half the recipe?
Thanks!!
Hi Sally! Yes, freezing should work fine. I haven’t tried it though since I always eat everything in one sitting (I share it with my boyfriend who is hungry, haha).
I am glad you liked this recipe. 🙂
Hi! This is my first time seeing your blog, and i gotta say, i’m definitely sticking around! This mac n cheese recipe looks DELICIOUS, but do you happen to have the approximate calorie calculations for a serving of this? ❤
Thank you, Lydia. You can check out Cronometer.com to calculate the calories. 🙂
Going vegan seems to be one of the best decisions I’ve made since I found your delicious recipes! Thank you ????
Thanks for your kind words, I really appreciate it! 🙂
Such a creamy and delicious mac and cheese! There’s nothing quite like nutritional yeast for that cheesy flavour. Lovely recipe Ela 🙂
Thank you, Jess! And I totally agree, nutritional yeast is absolutely amazing. 🙂
Amazing!! I had it today for lunch!! I’ve added a little bit of turmeric for the colour 🙂
So glad you liked my recipe! Thanks for your feedback, Cristina 🙂
Wow this look so yummy!! I also like how you can choose between using pasta or courgette. Thanks for another great recipe 🙂
Thanks for your kind comment, Flora 🙂
I need to try! Hopefully this week or next I’ll post a picture ! 🙂
Thank you Sheila 🙂
this looks great!
what would you think about replacing cashews with almonds ? as a dairy-free person with a cashew allergy, i miss out on creamy sauces 🙁
I would recommend to add almond butter instead of cashews, approximately 1/3 of a cup. Let me know how it turns out 🙂
Macadamia comes out nice…. are you allergic to those? Or pine nuts….
We are making this tonight! I can’t wait
Great! I hope you liked it 🙂
Looks so creamy and delicious Ela! Potato carrot cheese has become so popular and for good reason, so much healthier and better for the animals than dairy! I love that you added zoodles for an extra boost of nutrition here! I was like you too, loved cheese, but thankfully we have so many amazing ways to mimic dairy now, who the heck needs dairy! Cashews are a vegan’s best friend, haha!
Thank you very much, Brandi! Yes, I agree, cashews are absolutely amazing for us vegans 😀
what an amazing recipe of cheese gluten-free paleo recipe.
This looks so healthy but still so comforting and delicious! Love all the hidden veggies in this dish but that its still so creamy!
Thank you very much, Jess! I am so glad you like it 🙂
Girl this is perfect for when I want something creamy but still light! Brilliant, thanks for sharing!!!!
Thank you so much, Maria! Very glad you like my idea 🙂
Liebe Ela,
ich habe gerade Dein Mac & Cheese- Rezept gemacht und es ist sooooo lecker ????????????????.
Ganz liebe Grüße und ich freue mich auf weitere tolle Rezepte!
Liebe Grüße
Vielen Dank für deinen lieben Kommentar, Lilly! Freue mich sehr über dein positives Feedback 🙂
Oh my Ela, this looks so very interesting. I adore nutritional yeast and to use cashews as a base is so smart. And I love your how-to images – it is so much easier to replicate the recipe! I should do more how-tos too. Thanks for sharing your expertise! Dee xx
Thank you, Dee! Nutritional yeast is incredible, I love it so much. And cashews are so versatile and incredible for both sweet and savory dishes. 😀 Thanks for your sweet compliments 🙂
I do miss cheese too, so I’m so happy to see so many amazing vegan ‘cheese’ recipes like this one. It looks so delicious and I love that it’s also healthy! Although there are so many vegan cheeses available now in shops, it can never be as healthy as homemade 😀
So true, Nadia. Homemade is always best but it’s great that you have many vegan options. 🙂
Wow! It must be delicious!
Thank you! It was indeed very delicious 🙂
That cheese sauce looks so good! I just stared at that photo for a good solid minute. I want to dive in it, even if that sounds weird. I love your philosophy on what vegan food should taste like – it doesn’t always have to taste like the original thing. That would be unrealistic! But it always tastes good, is healthier and cruelty-free!
Thank you so much Nisha, I am really glad that you agree. Happy weekend my friend 🙂
It’s SO incredibly creamy Ela! I love veggie-based pasta sauces because you practically need to pour it on thick…for your health 😀 Zoodles or pasta or a mix of the two or heck I would even use this goodness as a dip! And I love the idea to switch up the veggies too, because there are so many awesome orange ones around this time of year 🙂
Thank you so much for your sweet comment, Natalie. I agree we need to pour it on thick, haha. Love it! Great idea to use it as a dip, I will try that, next time when I make nachos 🙂
Das sieht so köstlich aus 🙂
Ein richtig tolles Rezept liebe Ela! <3
Dankeschön liebe Bianca! Ich freue mich sehr, dass dir mein Rezept gefällt 🙂
I am planning our Thanksgiving Dinner and Mac and Cheese is always on the menu. I have learned to make very good gluten free mac and cheese that even those without Celiac can not tell the difference. We do have two in the family that can not eat dairy so that lead me to your recipe today. It looks just like what I need with 1 exception-lemon juice. My grandson has a dairy allergy and a citrus allergy. Is the lemon or lime juice necessary? I really want to give them a good mac and cheese this year to enjoy.
You can either leave out the lemon juice or add apple cider vinegar. It’s just for taste but it’s not really necessary! 🙂