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Extra Creamy Mac and Cheese [Vegan]

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This Mac and Cheese is the ultimate vegan Mac and Cheese.

It isn't some hippy dippy “cheesy” sauce mixed in with noodles, trying to pass as something that might be somewhat similar to something that resembles Mac and Cheese.

This holds its own among non-vegan Mac and Cheese recipes. Straight up.

Make it and tell me what you think in the comments below.

Extra Creamy Vegan Mac and Cheese


4 - 6


  • 1 russet potato, peeled and cut into bite-sized pieces (1 1/2 cups)
  • 1 cup carrot, cut into 1/2 inch rounds
  • 1/4 yellow onion, diced (1/2 cup)
  • 2 cups water
  • 1/2 cup Earth Balance spread
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 3 tablespoons coconut milk
  • 3 turns fresh black pepper
  • 1 box (8 oz.) gluten free pasta (Garden Pagodas quinoa pasta by Ancient Harvest is my fave), or regular elbows.
  • Parsley for garnish


To Make the Cheese Sauce:

  1. Place potato, carrot and onion in a pan,cover with 2 cups of water and simmer for 20 minutes with the lid on.
  2. After 20 minutes, turn off heat and add Earth Balance spread, nutritional yeast, turmeric and salt. Stir to combine until melted.
  3. Pour mixture into a blender and blend until creamy and smooth, about a minute on medium. You may need to scrape the sides down from the blender a couple of times for everything to get incorporated.
  4. Add coconut milk to the blender and continue to blend until mixture is creamy throughout.
  5. Leave in the blender for now.

To Make the Pasta:

  1. Cook pasta according to the directions on the box.
  2. Strain pasta and rinse with cold water to stop from cooking. Return to pan.
  3. Turn heat on very low and pour cheese sauce over pasta.
  4. Add black pepper and stir to combine.
  5. Turn off heat and serve.
  6. Garnish with parsley.


It will seem like a lot of cheese sauce compared to pasta.
The pasta absorbs quite a lot of sauce so I like to err on the side of too much sauce rather than too little.





Meat-free comfort food without the oil! Molly Patrick is the co-founder of cleanfooddirtygirl.com Molly is a food coach, specializing in healing people's relationships with food by focusing on how, what and why they eat. She has a Plant-Based Nutrition Certificate from Cornell University in conjunction with the T. Collin Campbell Foundation. Her popular Saturday emails have turned into a Saturday morning ritual for her readers around the globe.



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29 comments on “Extra Creamy Mac and Cheese [Vegan]”

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8 Months Ago

Made this tonight, it was delicious and enjoyed by all! I only had 1/4 cup nutritional yeast but it was good anyway - will have to make this again with the 1/2 cup to see if it gets any cheesier. The recipe worked beautifully exactly as written.

23 May 2018

Wonderful! Definitely try making it again and let us know :)

Diane Croteau
1 Years Ago

Did you know that EARTH BALANCE uses PALM OIL ? And that PALM OIL is destroying very valuble forest ?
Make your on spread. Their is a lot of recipies of home made "butter" on internet.

Becky Knapp
1 Years Ago

For the coconut milk, are they asking for canned coconut milk or the drinkable stuff?

2 Years Ago

I swapped out the russet for sweet potato and added a little flour during the blending process to help thicken the sauce. It was delicious!

Cindy McCain
3 Years Ago

Has anybody made this without the Earth Balance? I am going to try it with yams. Do you need the russet or would a yam work?

Mischievous Raccoon
3 Years Ago

This is AMAZING. Although I subbed :

1/3 cup nutritional yeast instead of a 1/2 cup
no onion
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon tapatio (any sort of vinegar-based hot sauce will do)
1 teaspoon spicy brown mustard

It was DIVINE!! My husband and I make this regularly now.

3 Years Ago

Thank you for providing this recipe; it is fantastic! I have served it to several non-vegans who love it too.

Jennifer Marie
3 Years Ago

Wow... this is easy to make and better than any dairy mac n\' cheese I have ever had... I am totally shocked! This was my first attempt at making any vegan cheese like recipe... I have a feeling any future recipes will be disappointing after this gem!

3 Years Ago

What are your recommendations for freezing or how long will this last in the fridge? Should I combine all of it and freeze (or fridge) as a combined item or should I freeze (fridge) the sauce separate and make the pasta fresh each time?

3 Years Ago

Could I sub out a sweet potato instead of the russet?


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