Best Vegan Mac and Cheese

By Vegan Man


  • 10 oz. of dried pasta (gluten free if thats how you roll)
  • 1 cup peeled/diced yellow potatoes (or russets)
  • ¼ cup peeled/diced carrots
  • ⅓ cup chopped onion
  • ¾ cup water (preferably use liquid from pot of boiled veggies)
  • ½ cup raw cashews
  • ¼ cup coconut milk
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • ¾ to 1 teaspoon salt (or more to taste)
  • ¼ teaspoon garlic powder
  • 1 pinch cayenne pepper
  • 1 pinch paprika


  1. Cook pasta al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.
  2. Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 12 minutes, or until vegetables are tender and soft enough to blend.
  3. When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add ¾ cup of the cooking water to your blender first then add veggies and your remaining ingredients.
  4. Blend until smooth.
  5. Pour sauce over your cooked pasta in a serving dish, taste for salt, and serve immediately.

Adapted and photo from vegan yumminess

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