Vegan Mac and No Cheese

Vegan Mac and No Cheese

67 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Recipe by  AZIAZEL

“A vegan version of macaroni and cheese, sure to please the whole family.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
  3. Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
  4. In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
  5. Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

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Reviews (67)

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This is a good recipe, easier to make better. I read the other reviews. My suggestion, after having made it, is to start the sauce by making a roux. This will help to avoid the lumpiness some had mentioned. I started the roux with 2 tsp of Earth Balance "butter", 1/4 C flour, and substited the liquid recommended with 1/2C soy milk +1/2C water. As for the salt, I began with 1/4 tsp and worked it up from there (maybe a scant 1/2 tsp. total). I used only 1/4 C pulverized cashews. Also, I ended up using nearly 3/4 C of the nutritional yeast (more cheesy! :). And the last change, I completely omitted the oil, didn't seem necessary. I subbed diced toms for the peppers. I really believe the key to making this spectacular is to start with a good foundation and that means a roux!

Mochi Puffs

Mochi Puffs

I rated this 5 stars nearly 2 years ago. It is delicious! I am compelled to give a more thorough review though. To those who have tried leaving out the roasted red pepper, this shouldn't be done. It isn't spicy at all and the red pepper is helps the dish have a cheesy flavor as well as that bright orange color children are so fond of. If you leave out the pepper, you are eliminating a key element in the dish's flavor. Also, one reviewer complained about the fat content from the use of cashews. I would like to comment that macaroni and cheese is not a health food. This recipe is certainly healthier than any dairy counterparts because the fat from nuts is more beneficial than animal fat. You will not successfully make a faux cheese sauce using only soy milk. The nuts give the dish a cheesy flavor. I do agree with some reviews that the baking time can be shortened. To keep it creamier, I only bake it for about 30-35 minutes. If I have enough soy milk on hand, I like to replace the water with soy milk just for the added vitamins and calcium. Before making this recipe, cooks should keep in mind that this is a vegan substitute and does not taste just like cheese or a highly processed boxed mac and cheese. Having made many different cheese substitutes in my kitchen, I can attest that this recipe is wonderful. You just have to know what to expect.



I am not a vegan (I aspire to be though), but I AM trying to get off dairy due to daughters food allergy. I have to say, I was so surprised to find this not only edible, but SO YUMMY! I have been experimenting with cheese substitutes and have come to the conclusion that I would rather do without. However, this hit the spot and gave me hope. Thanks for sharing. I also subbed ½ C almond milk for part of the water and added diced tomatoes for the peppers.

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Amount Per Serving (4 total)

  • Calories
  • 648 cal
  • 32%
  • Fat
  • 39.2 g
  • 60%
  • Carbs
  • 61.6 g
  • 20%
  • Protein
  • 16.5 g
  • 33%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 329 mg
  • 13%

Based on a 2,000 calorie diet



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