This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won't believe how delicious dairy-free mac and cheese can be.

Nutritional yeast is key, in addition to the grated potato. It offers some cheesy flavour and colour.

Vegans, dairy-free friends and cheese lovers who crave a more redeeming mac and cheese recipe, this recipe is for you.

Ingredients :

• 250g whole-grain macaroni elbows


• 1 head of broccoli (florets cut into small bites)


• 1 ½ tbsp avocado oil or extra-virgin olive oil


• 1 small yellow onion (chopped)


• 1 small peeled and grated russet potato


• 3 cloves garlic (minced)


• ½ tsp garlic powder


• ½ tsp onion powder


• ½ tsp dry mustard powder


• ½ tsp fine sea salt


• Small pinch of red pepper flakes


• 90g raw cashews


• 1 cup water (more as necessary)


• 15g nutritional yeast


• 2 to 3 tsp apple cider vinegar or distilled white vinegar

Serves : 4

Cooks In : 40 min

Difficulty : Easy

Preparation Method :

1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions.
2. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain and transfer the contents to a large serving bowl.
3. Meanwhile, in a medium pot, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
4. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine and cook, stirring constantly, for about 1 minute to enhance their flavours.
5. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through about 5 to 8 minutes.
6. Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons of vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won't blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
7. Taste and blend in additional salt until the sauce is utterly irresistible. If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
8. Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately.

Tips :

Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce. You can omit the broccoli altogether, or replace it with finely chopped kale or peas (about 1 1/2 cups). If you omit it, you might not need to use all of the sauce.