the best vegan mac & cheese! EVAR!

the best vegan mac & cheese! EVAR!

5 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 374.1
  • Total Fat: 15.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 249.1 mg
  • Total Carbs: 52.3 g
  • Dietary Fiber: 6.4 g
  • Protein: 8.3 g

View full nutritional breakdown of the best vegan mac & cheese! EVAR! calories by ingredient
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the best vegan mac & cheese you'll ever eat. good for you with hidden veggies! and no yucky nutritional yeast sauce! the best vegan mac & cheese you'll ever eat. good for you with hidden veggies! and no yucky nutritional yeast sauce!
Number of Servings: 6


    * 4 quarts water
    * 1 tablespoon sea salt
    * 8 ounces macaroni
    * 4 slices of bread, torn into large pieces
    * 2 tablespoons + 1/3 cup non-hydrogenated margarine
    * 2 tablespoons shallots, peeled and chopped
    * 1 cup red or yellow potatoes, peeled and chopped
    * 1/4 cup carrots, peeled and chopped
    * 1/3 cup onion, peeled and chopped
    * 1 cup water
    * 1/4 cup raw cashews
    * 2 teaspoons sea salt
    * 1/4 teaspoon garlic, minced
    * 1/4 teaspoon Dijon mustard
    * 1 tablespoon lemon juice, freshly squeezed
    * 1/4 teaspoon black pepper
    * 1/8 teaspoon cayenne
    * 1/4 teaspoon paprika


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.

Number of Servings: 6

Recipe submitted by SparkPeople user RABBIT-FOOD.

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Member Ratings For This Recipe

  • Is there something else that could be substituted for the cashews? We have a child who can't digest cashews in any form. - 4/26/14

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  • This is the Veg News recipe, which seems to be pretty universally loved for its ease and simplicity! - 3/18/13

    Was this review helpful?   yes  No
  • SO GOOD!!! I made this and it was so so so awesome, my 1yr old loved it and my omni roommate did too! - 9/24/11

    Was this review helpful?   yes  No
  • Very good! To the previous commenter, the calorie count is accurate. The calorie breakdown is per serving and there is .25 cup of cashews for 6 servings which equals .041 cups of cashews per serving. - 5/22/11

    Was this review helpful?   yes  No
  • The calorie count of the cashews is wrong. You have .04 cups of cashews included in your nutritional breakdown (.04 is 4 tenths of a cup which is less than an ounce of nuts) . 1/4 cups of cashews is .25 of a cup or 2 ounces. - 1/5/11

    Was this review helpful?   yes  No
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