Vegan Macaroni and Cheese from VegNews Magazine

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 573.9
  • Total Fat: 22.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 246.0 mg
  • Total Carbs: 83.1 g
  • Dietary Fiber: 8.8 g
  • Protein: 11.0 g

View full nutritional breakdown of Vegan Macaroni and Cheese from VegNews Magazine calories by ingredient


The most delicious vegan macaroni and cheese you will ever eat The most delicious vegan macaroni and cheese you will ever eat
Number of Servings: 6


    4 quarts water
    1 tablespoon sea salt
    12 ounces brown rice pasta
    4 slices of bread, torn into large pieces
    4 tablespoons + 2/3 cup Earth Balance Vegan Buttery Spread
    4 tablespoons shallots, peeled and chopped
    2 cup red or yellow potatoes, peeled and chopped
    1/2 cup carrots, peeled and chopped
    2/3 cup onion, peeled and chopped
    2 cup water
    1/2 cup raw cashews
    4 teaspoons sea salt
    1/2 teaspoon garlic, minced
    1/2 teaspoon Dijon mustard
    2 tablespoon lemon juice, freshly squeezed
    1/2 teaspoon black pepper
    1/4 teaspoon cayenne
    1/2 teaspoon paprika


This recipe is doubled. Making it as written in VegNews does not make enough!


1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Serving Size: 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user GUZELBALKIR.

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful
    This really is the best Mac and cheese recipe! So yummy! Thanks for sharing! - 5/5/15