This vegan mac n’ cheese is ultra-creamy with a smoky cashew-based cheese sauce. If you’re looking for a perfect 30-minute meal for any day of the week, then you have found the right recipe!

Creamy Mac n’ Cheese [Vegan]

Serves

3

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Ingredients

For the Coconut Bacon:

  • 2 cups coconut flakes
  • 2 tablespoons tamari or low-sodium soy sauce
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon smoked paprika

For the Mac n' Cheese:

  • 1 cup (145g) raw cashews, soaked in boiling water for 30 minutes
  • 5-6 baby gold potatoes, peeled and cubed (209g)
  • 2 carrots, roughly chopped (74g)
  • 1/2 medium yellow onion, roughly chopped (125g)
  • 3/4 cup unsweetened non-dairy milk
  • 3 cloves garlic
  • 1 teaspoon miso paste
  • Juice from 1/2 lemon
  • 1 tablespoon tamari or low-sodium soy sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • Pepper, to taste
  • 8 oz. pasta of choice (rigatoni works well!)
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Preparation

  1. Preheat the oven to 325°F. Add all the coconut bacon ingredients to a bowl. Toss to coat the coconut in tamari, liquid smoke, and smoked paprika. Spread the coconut out into a single layer on a baking sheet. Toast in the oven for 5 minutes, stir around, then toast for another 5 minutes until golden brown. Let cool for 10 minutes which will allow the bacon to get crispy.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions, drain and add back to the cooking pot.
  3. Add potatoes, carrots, and onions to a large pot and cover with water. Bring to a boil and cook for 8-10 minutes until carrots are tender and potatoes are soft. Drain and add to a high-powered blender.
  4. To the blender, add the rest of the sauce ingredients. Blend until thick and smooth. Pour about 2 cups of sauce over the pasta. Stir to coat the noodles fully.
  5. Serve the pasta with fresh basil and a generous sprinkle of coconut bacon. Enjoy!
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Notes

This recipe makes more than enough sauce. I recommend 2 cups of sauce for every 8 oz. of pasta. Store leftover sauce in an airtight container for up to a week. Top on more pasta, nachos, quesadilla, or use as a spread. Get creative!

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