Vegan Macaroni & Cheese

by Erin

If no one told you, you wouldn’t ever guess this macaroni and cheese is vegan. Creamy, tasty cheese sauce that you won’t believe contains zero dairy.

Baked Vegan Macaroni & Cheese #vegan

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Guys, don’t scoff at the idea of vegan macaroni and cheese. Even my doubtful husband thought this was delicious! 

The secret to making that thick, creamy, cheesy sauce? Well, lots of things: potato, carrot, dairy free milk, olive oil, nutritional yeast, mustard, lemon, salt, worcestershire sauce. garlic powder, onion powder, and paprika. Doesn’t sound so scary does it?

Vegan Macaroni & Cheese Sauce

For July 4th this year, I was inspired by Valentina to make a vegan BBQ spread (granted it was served with smokes wings and brisket but that’s the life we live), with vegan mac and cheese and BBQ soy curls – a product we next want to test out in an Asian dish.

We may not be 100% vegan, but we do try to reduce our intake of animal-based products, which  gives me reason to play in the kitchen for which I am always down. These soy curls were surprisingly meaty in texture and are super easy to prepare. They are a great self-stable protein to keep on hand.

Vegan BBQ Soy Curls

But enough about that, back to this vegan mac. This cheese sauce was originally for topping enchiladas, but by tweaking a couple ingredients I was able to make it taste just like macaroni and cheese sauce. And the color really seals the deal.

Who knew blended potatoes and carrots with some well paired seasonings could look and taste like macaroni and cheese? People that come up with vegan recipes to emulate non-vegan counterparts are basically magicians. 

Dairy Free Macaroni & Cheese

100% recommend making this, vegan or not. You can justify it further by noting that you get a tiny serving of carrot with it, and it’s probably lower in fat that real cheese. So it is a healthier macaroni and cheese right?

If you ignore the fact that the sauce is basically liquid potato hahaha. 

Vegan Macaroni & Cheese

Two years ago: Black Cherry Cheesecake Kolaches

Four years ago: Mexican Stuffed Zucchini Boats

Six years ago: Blackberry Basil Sparkler

Eight years ago: Banana Ice Cream Nutella Sandwiches

Baked Vegan Macaroni & Cheese #vegan


Yield: Serves 12 as side or 8 as entree Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 1 lb. favorite pasta shape
  • 2 cups (2-3 medium) peeled and chopped Yukon gold potatoes
  • 1 large carrot, peeled and chopped
  • 1/2 cup unsweetened cashew milk (or other nondairy milk)
  • 1/4 cup olive oil
  • 1/4 cup nutritional yeast
  • 1 Tbsp Dijon mustard
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 1 tsp worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika


  • 2 Tbsp Panko bread crumbs
  • 1 Tbsp nutritional yeast


  1. Preheat oven to 375 degrees. Grease an 9x13-inch casserole dish and set aside.
  2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain, reserving the cooking water, and set aside.
  3. Meanwhile, in a medium pot, place the potatoes and carrot, and cover with water. Place over hjgh heat to bring  to a boil, reduce heat to simmer for about 20 minutes, or until very tender when poked with a fork. Drain the vegetables.
  4. In a blender, combine the drained vegetables with remaining sauce ingredients. Pulse until a smooth, creamy sauce forms. Add a little cooking water to thin if desired.
  5. Transfer to a large bowl and stir in pasta until evenly coated.
  6. Pour into the prepared dish. Sprinkle with breadcrumbs and nutritional yeast over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.
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Source: Adapted from The Baking Fairy.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Valentina | The Baking Fairy July 15, 2020 - 12:43 am

This mac and cheese looks sooo good! What a fantastic way to use the veggie “cheese” sauce. I’m not gonna lie, I totally laughed at “liquid potato”… LOL. I can’t wait to give this a try!

Erin July 15, 2020 - 6:58 am

Thank you so much for the inspiration!

Susan July 13, 2020 - 12:46 pm

Sorry, but you lost me with this one. Way, way, way too carby for my diet. I also have something against trying to duplicate things originally made with animal products while being against such. It’s akin (at least in my mind) to doing all sorts of baked goodies for a paleo diet, since there’s no way our ancestors who ate that way baked cupcakes… Sorry about the rant, but it’s been one of my soapboxes for quite a while.

Erin July 13, 2020 - 1:03 pm

It’s definitely high in carbs that is for sure. And I can understand not wanting to recreate things originally made with animal products. I totally agree about making baked goods that are “paleo” because you are right there’s no way they ate that if that’s what you’re really trying to emulate. As for this recipe, as a scientist I am always intrigued by mimicked recipes and loved the experiment.


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