Sunrabbit's Vegan Mac'n'Cheese

READY IN: 25mins
Recipe by Sunrabbit

So, what do you do when you are trying to transition your children to a mostly vegan diet and they are obsessed with Kraft Macaroni & Cheese? This is what you do, my friends. You make THIS.

Top Review by angie-mc

Seriously the best tasting mac and cheese sauce!! And it's vegan!! No one would believe it. I was about to make my standard vegan mac and cheese sauce from another recipe that I've been using for two years and thought I would go looking for something else to try. I'm so glad I did. Other vegan recipes, including the one I had been using, are named mac and cheese, but taste nothing like it. I couldn't believe it when I tried this one. I made my cheese loving husband try it and he was amazed. Our daughter can't eat dairy and this sauce is the answer to so many things we like to make but couldn't. Add some diced tomatoes and green chilies to this and it could be queso! Use agar and it could be cheese slices for a sandwich. Sunrabbit, what you have done here is amazing! Thank you so much! I'll be making your other recipes for sure. Keep posting!

Ingredients Nutrition

Directions

  1. Add onion, peppers, potatoes, carrots, garlic and water to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
  2. While the vegetables are simmering, cook pasta until al dente. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
  3. Place the almond milk, cashews, salt, coconut oil, mustard, lemon juice and black pepper in a blender cup. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
  4. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Serve immediately.

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