This creamy vegan mac and cheese has been one of my most-requested dishes at potlucks and family dinners for years. I first stumbled onto this combination during a rainy week when my pantry was thin and I wanted comfort without relying on processed cheese substitutes. The result—silky-smooth sauce made from boiled potatoes and carrots, blended with raw cashews, nutritional yeast and a touch of coconut milk—felt so indulgent and familiar that my partner asked for seconds before I could even plate my own. It’s the kind of recipe that comforts like traditional mac and cheese but leaves you feeling lighter and satisfied. The texture is the magic here: the potatoes and carrots create body and a naturally creamy mouthfeel while the cashews add richness and a rounded finish. The nutritional yeast gives that savory, cheesy note without any artificial flavors. I love that this version is fast—about 10 minutes of active prep and 10 minutes of cooking—so it’s perfectly suited for weeknights, but it also scales easily for a crowd. I often double it for gatherings and keep leftovers in the fridge; reheated gently, it tastes nearly as good as the first day.

Ingredients

• 10 ounces dried macaroni: About 2 2/3 cups by volume. Use elbow macaroni or your favorite bite-size pasta; for best texture cook al dente. Barilla and De Cecco are reliable brands that hold texture well.
• 1 cup peeled and diced yellow potatoes or russets: Potatoes add body and creaminess. Cut into roughly 1/2-inch pieces so they cook in about 10 minutes. Yukon Golds give a naturally buttery note; russets make a very smooth base.
• 1/4 cup peeled and diced carrots: About one small carrot. Carrots bring sweetness and color; dice small so they mash easily when blended.
• 1/3 cup chopped onion: About one small yellow onion. Onion adds savory depth—dice and cook until very soft to avoid raw onion bite in the sauce.
• 3/4 cup liquid: Use the cooking water from the vegetables for maximum flavor and starch, or use filtered water. The starchy water helps emulsify the sauce.
• 1/2 cup raw cashews: Blended for richness. If you don’t have a high-speed blender, soak them for at least 30 minutes in hot water to soften.
• 1/4 cup coconut milk: Full-fat canned coconut milk adds silkiness and a rounded mouthfeel; use one labeled without additives for a clean flavor.
• 2 tablespoons nutritional yeast flakes: The source of cheesy, savory umami. Bob’s Red Mill and Bragg are commonly available brands.
• 1 tablespoon lemon juice: Brightens the flavor and balances richness. Freshly squeezed is best—bottled will work in a pinch.
• 1 teaspoon salt: Start with 1 teaspoon and adjust to taste after blending; kosher salt and fine table salt measure differently, so taste.
• 1/4 teaspoon garlic powder: Adds a round garlic note without fresh garlic’s bite.
• Pinch cayenne pepper: Optional—adds a gentle heat that enhances depth.
• Pinch paprika: For color and subtle smokiness; smoked paprika can be used for a deeper flavor profile.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil and add 10 ounces (about 2 2/3 cups) dried macaroni. Cook according to package directions until al dente—usually 6–8 minutes. Drain, reserve a small splash of pasta water if desired, and set aside in a bowl to keep warm. Do not overcook; the pasta should still have a slight bite because it will soften slightly when combined with the hot sauce. Boil the vegetables: In a small pot, bring several cups of water to a boil. Add 1 cup peeled and diced potatoes, 1/4 cup diced carrots, and 1/3 cup chopped onion. Boil for about 8–12 minutes, or until the pieces are very tender and mashable. The vegetables should give easily when pierced with a fork. Reserve at least 3/4 cup of the cooking water for the sauce—this starchy liquid helps emulsify and thicken the final blend. Blend the sauce: Using a blender, add the drained vegetables and 3/4 cup of the cooking water, 1/2 cup raw cashews (soaked if necessary), 1/4 cup coconut milk, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon salt, 1/4 teaspoon garlic powder, a pinch of cayenne (optional) and a pinch of paprika. Blend on high until completely smooth and silky—this can take 1–2 minutes in a high-speed blender. If the sauce feels too thick, add a tablespoon of water at a time until desired consistency is reached. Combine and finish: Pour the sauce over the warm macaroni and stir gently to coat each piece. Taste and adjust salt, lemon or cayenne as needed. Serve immediately for the creamiest texture. If you prefer a baked top, transfer to a baking dish and continue to the next step. Optional bake: Preheat oven to 350°F. Transfer the macaroni and sauce to a shallow baking dish, sprinkle with breadcrumbs or vegan parmesan, and bake for 12–15 minutes until the top is golden and crisp. This step adds texture but slightly changes the silky quality of the sauce.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat with a splash of water or plant milk to restore silkiness; avoid high heat which can dry the sauce. For longer storage, freeze the sauce (not the combined pasta) in ice cube trays, then transfer cubes to a freezer bag for up to 3 months. Thaw in the refrigerator overnight and reheat slowly.

Ingredient Substitutions

Swap macaroni for any short pasta like shells or penne; for a gluten-free option, choose certified gluten-free pasta and set is_gluten_free accordingly. If you have a tree nut allergy, omit cashews and substitute 1/4 cup unsalted sunflower seeds plus 2 tablespoons tahini—blend longer for smoothness. Replace coconut milk with unsweetened soy or oat milk plus 1 teaspoon olive oil for added richness; note the mouthfeel will change slightly.

Serving Suggestions

Serve topped with toasted breadcrumbs or a crumble of smoky tempeh for texture. Fresh herbs like chopped chives or parsley brighten the plate, and a crisp green salad with a bright vinaigrette balances the richness. For a heartier meal, add roasted broccoli, caramelized onions or a side of garlic-roasted mushrooms. It’s also excellent alongside a bowl of simple tomato soup for a comforting duo.

Cultural Background

Mac and cheese is a classic comfort food with roots in European pasta and cheese traditions and a long history in American home cooking. This plant-based adaptation leans on techniques used in modern vegan kitchens—using cooked starchy vegetables and nuts to replicate the creamy mouthfeel of dairy-based sauces—reflecting a contemporary approach to comfort without processed ingredients.

Seasonal Adaptations

In winter, swap Yukon Golds for roasted butternut squash and add a pinch of nutmeg for seasonal depth. In summer, lighten the dish by mixing in blanched zucchini and lemon zest, or top with grilled corn and cherry tomatoes for brightness. You can add seasonal herbs—thyme in fall, basil in summer—to complement changing produce.

Meal Prep Tips

For meal prep, make the sauce and store it separately from the cooked pasta. Portion into jars or containers for quick assembly: reheat sauce and toss with pre-cooked pasta, then add fresh toppings. This method prevents the pasta from absorbing too much sauce overnight, preserving texture for lunches or dinners throughout the week.

There’s something deeply satisfying about turning humble vegetables and a handful of cashews into a dish that feels indulgent and familiar. Give this version a try on a busy weeknight or scale it up for guests—you may find it becomes a new staple in your rotation.