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Vegan Mac and Cheese

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Vegan Mac and Cheese

There are lots of vegan mac and cheese recipes out there. Some taste similar to OG mac and cheese and some are a healthier remix. One I found called for 3 packages of Follow Your Heart cheese. That is some expensive mac and cheese! This one is cheaper and uses cashews and cauliflower to make a thick, creamy, and flavorful sauce. Everyone in our house enjoys this, even the pickiest vegan. Try it with jalapeños!

Serves: 8

vegan mac and cheese

Prep time:

Cook time:

Ingredients:
  • 1/3 cup oil
  • 1/4 cup nutritional yeast
  • 4 tsp dry mustard powder
  • 1/2 tsp ground tumeric
  • 1 Tbsp tomato paste or plain sauce
  • 3 garlic cloves chopped
  • 2 tsp salt
  • 4 cups almond milk
  • 1 small cauliflower head cut into 1 inch pieces (about 3 cups)
  • 1 cup raw cashews
  • 1/2 tsp black pepper
  • 16 oz elbow macaroni or pasta of choice
  • 1 Tbsp white vinegar

Instructions:
  1. In small bowl combine the nutritional yeast, dry mustard, tumeric, salt, and garlic. Have the Tbsp of tomato paste ready to go.
  2. In a large pot heat oil.
  3. When the oil is hot, add the nutritional yeast mixture. Stir for 30 seconds. Don't let it burn.
  4. Add the tomato paste and stir.
  5. Add the cashews, cauliflower, and almond milk. Bring to a boil, cover and simmer for 20 minutes or more until the cauliflower is very soft.
  6. While the cauliflower mixture is cooking. Prepare the macaroni.
  7. When the cauliflower is done. Let it cool slightly and blend until smooth. This may need to be done in two batches, since this recipe makes a lot of sauce.
  8. Combine the blended cauliflower mixture, cooked macaroni, vinegar and black pepper.
  9. Taste and adjust seasoning to your preference.