Vegan Mac and Cheese

When you are hungry and looking for the perfect comfort dish, my creamy Vegan Macaroni and Cheese is just the answer!

This recipe reminds me of my mom’s macaroni and cheese, that I grew up on.

Cheesy – Combination of nutritional yeast or noni juice and coconut milk give this macaroni cheese a cheesy flavor.

Velvety- Cashews and coconut milk makes it velvety.

Creamy- Cashews and coconut milk shine here.

Buttery- Coconut milk helps to give a buttery flavor.

I love pasta in all shapes and form, here are some awesome pasta recipes for you to also try!

Come and join our informative, supportive, inspiring Facebook group Vegan Recipes With Love to help you stay motivated on your journey. Our members share lots of recipes, health benefits of foods and tips! Bring your friends too!

Vegan Mac and Cheese
Vegan Mac and Cheese


  •  8-ounce box elbow pasta( I used gluten-free pasta)
  • 1 cup raw cashewssoaked for a couple hours
  • 1/2 cup water
  • 2 tablespoons coconut milk(full-fat from the can)
  • 1/4 cup nutritional yeast flakes
  • 1/2 medium red bell pepperchopped
  • 2 tablespoons onionchopped
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon saltor more to taste
  • Pinch Cayenne pepper
  •  parsley flakesfor garnish
  •  paprikafor garnish


  1. Cook pasta in salted boiling water according to package directions until al dente. Drain and return to pot.
  2. Drain cashews and discard water. In a high-speed blender process cashews, water, coconut milk, nutritional yeast flakes, red bell pepper, onion, garlic, lemon juice, salt, cayenne until smooth and creamy.
  3. Pour sauce over pasta and stir to fully coat, add extra salt if needed. Cook on low until thickened.
  4. Serve immediately or transfer to a greased baking dish and bake in a preheated oven at 350 degrees F. for 30 minutes.


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