Best Ever Vegan Mac & Cheese

Nooch Disclaimer: If you missed my post on Nutritional Yeast, and you’re not familiar with that ingredient, you may want to check it out before reading further because this Vegan Mac & Cheese recipe is very “nooch” dependant.

Best Ever Vegan Mac & Cheese (Vegan and Gluten-Free)

I guess I should start by saying that I’ve probably tried every “cheezy” nutritional yeast sauce out there. From tofu-based ones to cauliflower-based (!) ones, I’ve tried them all. And although they weren’t always the best, I’ve eaten them all, because they were smothered over big bowls of pasta. Let’s face it: I never say “no” to a bowl of pasta (except one covered with dairy-based cheese and/or meat!)

Best Ever Vegan Mac & Cheese (Vegan and Gluten-Free)

Truthfully, those mac and cheese recipes weren’t that bad (except maybe the cauliflower one – it was pretty horrible). They were relatively creamy and as close to the “real” thing as one can remember after being vegan for over 15 19 years. But there was always something missing. Also, many of them called for a lot of vegan margarine, which I try to avoid unless I’m making holiday & special-occasion recipes.

Best Ever Vegan Mac & Cheese (Vegan and Gluten-Free)
Best Ever Vegan Mac & Cheese (Vegan and Gluten-Free)
Best Ever Vegan Mac & Cheese (Vegan and Gluten-Free)
Best Ever Vegan Mac & Cheese (Vegan and Gluten-Free)
Best Ever Vegan Mac & Cheese (Vegan and Gluten-Free)

I was going through my bookmarks last week and came across The Epicurean Vegan’s Creamy Macaroni and Cashew Cheese post about Colleen Patrick-Goudreau’s recipe from her cookbook, The Vegan Table.

A cashew-based Vegan Mac & Cheese? This I had to try!

Best Ever Vegan Mac & Cheese (Vegan and Gluten-Free)
Best Ever Vegan Mac & Cheese (Vegan and Gluten-Free)
Best Ever Vegan Mac & Cheese (Vegan and Gluten-Free)

I have to say (and as you’ve probably guessed from the title of this post) – this is definitely the best Vegan Mac & Cheese recipe that I’ve ever tried. The sauce is rich and creamy, but also sweet and mellow. The cashews impart a bit of sweetness, but I think it’s the miso that really does the trick. Oh, and I have to say that the addition of truffle oil is pretty awesome. It adds a nice sophistication to a basic comfort food.

Macaroni pasta
Raw cashews
Ground raw cashews
Mac & Cheese Sauce
Best Ever Vegan Mac & Cheese (Vegan and Gluten-Free)
Best Ever Vegan Mac & Cheese (Vegan and Gluten-Free)

Modifications to the original Vegan Mac & Cheese recipe

  • The original recipe makes a lot of sauce! The halved recipe, which provides 2-3 portions, appears below.
  • I used half the oil and it still turned out great, so that’s what I included in the recipe below.
  • I replaced white pepper with regular black pepper.
  • Instead of blending the sauce ingredients in the food processor, I quickly whisk it on the stove – it’s easier and less messy that way.
  • My sauce turned-out a bit darker because although my miso paste is labelled “white”, it’s actually really dark brown.
  • I sometimes uses the sauce in a big bowl of quinoa and broccoli. It’s a healthier option that I had originally read about on Jenn’s website (her version is good but this cashew one steals the show for me).

Updates — Vegan Mac & Cheese

August 2, 2012 – I have to agree with Epicurean Vegan – this is way better straight-up, rather than baked in the oven. However, as per the original recipe, I’ve included that option in the directions in case you prefer baked mac & cheese.

December 17, 2013 – The response to this recipe via Pinterest and elsewhere has been incredible! I remade this today and updated the photos, as well as the recipe below by simplifying it a little bit. In addition, here’s some information for those of you who may not be familiar with the following vegan terminology:

  • Cheeze – A common way of referring to vegan “cheese”. Learn more about vegan cheese by reading my Homemade Vegan Cheese post.
  • Nooch – The affectionate nickname for the amazingness that is nutritional yeast. You can buy nooch from Amazon or from most good health food stores, and if you want to learn all about the stuff, check out my post: What is Nutritional Yeast (Nooch)?

April 5, 2018 – I’ve updated the recipe to include soaking the cashews first, as this results in a creamier sauce. Enjoy!

Vegangela
Vegan Quinoa and Cheese
Vegangela
Best Ever Vegan Mac & Cheese (Vegan and Gluten-Free)

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Best Ever Vegan Mac & Cheese

This rich and creamy macaroni and cheese is the ultimate comfort food. Vegan and Gluten-Free

  • Author: Vegangela
  • Prep Time: 35 mins
  • Cook Time: 15 mins
  • Total Time: 50 mins
  • Yield: 2-3 1x
  • Category: Main, Side
  • Cuisine: American, Vegan

Ingredients

Scale
  • 8oz macaroni noodles, cooked (use gluten-free, as required)
  • 3/4 cup raw cashews
  • 1 + 3/4 cups almond or soy milk
  • 1/4 cup canola oil
  • 1.5 tbsp cornstarch
  • 1/4 cup nutritional yeast
  • 2 tbsp light (yellow or white) miso paste
  • 1 tbsp lemon juice
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp truffle oil (optional, but highly recommended)
  • pepper, to taste

Instructions

  1. Soak cashews in hot water for 20 minutes. Then drain them and finely grind them in a food processor (just don’t let the cashews turn to a paste). Set aside.
  2. In a heavy saucepan, combine milk, oil and cornstarch. Bring to a simmer over high heat. Decrease heat to low, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
  3. Using a whisk or large fork, stir in the ground cashews, nutritional yeast, miso paste, lemon juice, onion powder, garlic powder and salt until well combined.
  4. Add the cashew cheese to the macaroni noodles, drizzle with truffle oil (if using) and serve.
  5. Optional: For a baked version, preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish. Cover and bake 20 minutes. Uncover and sprinkle with 1/2 cup herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.

Notes

Adapted from Epicurean Vegan, who adapted it from The Vegan Table

Keywords: cashew, comfort food, easy, favorite, food processor, gluten-free, kid-friendly, miso, noodle, nutritional yeast, pasta, quinoa, stove top, truffle oil, under 30 minutes, vegan, macaroni, cheese

Did you make this recipe?

Share a photo and tag me — I can’t wait to see what you’ve made!

Best Ever Vegan Mac & Cheese (Vegan and Gluten-Free)

210 thoughts on “Best Ever Vegan Mac & Cheese”

  1. I’m about to make this recipe, but am wondering if baking will kill the good miso bacteria…? Thank you for such a thorough, well-researched, and well-tested recipe!
    Jenni

    Reply
  2. I honestly can’t count the number of times I’ve made this recipe. I had tried vegan Mac and Cheese before and it was always fine but nothing great. After having amazing Mac and Cheese at Urban Vegan Kitchen I realized the key was miso. This recipe is just as good! When ever my boyfriend and I are lazy about deciding what to make for dinner this is our go to. I have a vitamix so stopped soaking the cashews beforehand and since I’m a salt fiend add a full teaspoon instead of a half but this recipe truly is the best!

    Reply
    • I have made this for almost ten years and it’s the most amazing vegan Mac on the planet. Thank you so much for this recipe!!!!

      Reply
  3. One of my most favourite recipes since I first made this a few years ago. Whenever I want simple and quick but tasty it’s this I make. Never touched mac n cheese pre vegan but love this recipe. The miso with the tang of lemon juice (I add tons) is just delicious and moreish . I try and keep leftovers for lunch (which admittedly look like a bowl of slop but still tastes fab reheated with a fresh squeeze of lemon and some extra sauce to pour) but usually end up having seconds instead.

    Reply
  4. It’s time I finally added another 5 star review for this recipe. I’ve been using this recipe for years now, and it is one of a few of my go-to recipes for my family. It never disappoints. I just made some and enjoyed a bowl of it – so darn good. Thank you!

    Reply
  5. I’ve tried a few vegan mac and cheese recipes and I can say that this one is worthy of its name as “BEST EVER” Mac & Cheese recipe. I’ll stop looking for other recipes and just keep making this one over and over!

    Reply
  6. Wondering why you don’t grind the cashews into cream consistency? I added 1 more tbls of miso and 2tbls of neast. Was delicious! ! But cashews lumps kinda weird so that’s why I’m asking why don’t grind them into paste.
    Thanks

    Reply
  7. This recipe is fantastic. Since becoming Vegan about 8 months ago, I have made this meal at least once a month and often double the sauce to use for other recipes I follow this recipe pretty much exactly as it is written, but I up the seasoning a little and I add a few of my favorites ( smoked paprika and turmeric). I also like to add roasted broccoli on top before serving to make it more of a full meal and give it sine crunch. The first time I made it I did not grind down my cashews enough and it came out a but chunky, but still delicious. For those having problems with this step, soak your cashews for a few hours or more and then use a high powered blender/processor to grind them until you mash them between your fingers. Not quite a paste, but almost. This recipe is, in my opinion, is better than the “real” thing. My husband and I both love it. And it pairs great with fried cauliflower and some greens!

    Reply
  8. Thanks for this recipe. I’ve used it many times and my family all love it. Sometimes we add some cauliflower and that works too. But just wanted to take a moment and thank you for your recipe. Very grateful.

    Reply
  9. I will try this recipe, for sure. Thanks for the impressions.
    Do you use it for other recipes as well? Like Lasagna or even Pizza? Or do you recommend a different type of “cheese” for that kind of recipes?

    Reply
  10. I had two problems with this. My cashews didn’t really blend into the sauce and it tasted too much like miso. If I make it again I’d probably reduce/leave out the miso and soak the nuts. It’s still not bad but definitely not great. I’ve had better vegan Mac and cheeses.

    Reply
  11. Hey! That recipe looks delicious and I really want to try it… but I don’t want to buy miso paste because I don’t like miso soup… what is a good replacement for it?

    Reply
    • Good question, although there’s no need to worry as the miso is only there to impart a rich/deep (umami) flavour. But if you really don’t want to risk it, feel-free to leave it out, at least the first time you make it 🙂

      Reply
  12. I still had the texture of cashews in the finished dish. Did I do something wrong? I wonder if blending after or soaking before would be better?

    Reply
  13. Vegan cheese is difficult – yet, food technology is getting there. I think soon we will have such an authentic vegan cheese imitation (something that on top of it has nutritional value) that you do not need to build around it anymore. Of course, cashew is awesome and this recipe will remain awesome cause it just tastes great.
    However, I would like to add, instead of cashew or cheese have you ever considered eating your maccheroni with something totally different: sauerkraut!
    It actually does work, it is a fun recipe and children love it as well:
    https://leckerbiss.com/2014/12/09/so-what-to-do-with-the-rest-of-the-sauerkraut-a-simplified-maccheroni-recipe/

    Reply
  14. I was so excited to come across this recipe and tried to make it tonight. It turned out runny and grainy. Any tips to make it nice and gooey like your photos?

    Melly

    Reply
  15. Been hunting for vegan recipes my partner (obsessed carnivore) and vegetarian kids to eat, my son loves cheese he’s 6 and eats it with everything, he found it easy to give up meat but not dairy…. As I’m typing he is smashing a bowl of this right now, my partner who drinks ALOT of milkloved this recipe enough to knock another dairy product off our grocery list ….. NO MORE MILK OR CHEESE :)))) THANK YOU!!!! this was solo easy to make and I love it

    Reply
  16. Hello. Do you know a substitute for the nuts? I can’t eat nuts lol but want to try. My son is lactose intolerant so I’ve been using a lot of vegan recipes to make sure he does not get dairy and this looks like a good idea. But I don’t know his allergies to nuts yet and his doctor wants me to wait on it.
    Thanks!

    Reply
  17. This Mac and Cheese is outstanding! This has to be the best one I have had and believe me when I say I have tried a lot of Vegan Mac and Cheese! I am impressed and cannot wait to make it again! 🙂

    Reply
  18. This is so delicious! I have made it several times following the recipe exactly (with the occasional added mustard, spices, etc), and it’s wonderful every time.

    Tonight was different because I felt like experimenting a bit. I made some modifications, which happened to make it even better (and also lower fat).
    1. Omit the cashews, oil, and salt. I didn’t have any cashews, but my mac and cheese craving was strong! I did add a tiny amount of earth balance, though.
    2. Increase cornstarch to 2 tbsp.
    3. Boil only 1 cup of the milk and combine the cornstarch with the other 3/4 cup.
    4. Stir in all the ingredients before adding the cornstarch mixture. It thickens much better that way.
    5. Additions: 1 tsp mustard, 1/4 tsp turmeric, paprika, parsley

    I really think adding the cornstarch after the milk boiled is what made the biggest difference.
    Yum!

    Reply
    • THANK YOU for this! I was searching the comments to see if I could omit the oil, and of course it was the very last one! I’m going to try your tip about adding cornstarch after also!

      Reply
  19. I’ve been vegan for six months and gave up on finding a delicious cheese sauce. UNTIL THIS! I was amazed at how cheesy and tasty it is. I think the miso must be the secret ingredient…that stuff is so good for you too, so what better reason to make it often! I had my mac n cheese with a plate of vegetables and used wholemeal pasta to add a bit more goodness and make it a meal. Thanks for the cheesy happines!

    Reply
  20. Great recipe! Thanks for sharing! I also found that it’s a great base recipe for other dishes. Last night I made up some spinach/basil pesto and added it to the sauce (omitted the salt in the sauce recipe as the pesto had plenty already). Served over Ezekiel 4:9 fettuccine noodles for an awesome vegan spinach basil fettuccine. Think about trying a roasted red pepper/shitake mushroom fettuccine next. 🙂

    Reply
  21. I VERY reluctantly made this for a dinner party. I mean soooo reluctantly that it was made seriously at the last minute because my guests wanted to try it (my carnivorous guests…) So I whipped this together in like five minutes and then set it to bake while I made two risottos (yes, two- one being Angela’s Gourmet Mushroom Risotto). When she says “best ever vegan mac & cheese” YOU BETTER BELIEVE her! Granted, I have NOT tried any other mac and cheeses that are vegan because the cheese that I have tried to make and the cheese I buy at the store, frankly, sucked. This was seriously EASY to make. ALL of my guests LOVED it. You know, the people that can’t “live” without cheese and meat?? Yeah, them. They. Loved. It. Those b#&$tards took my leftovers home!! The only thing I would do next time is sprinkle potato chips over the top instead of bread crumbs. The vegan bread crumbs (oh yeah- there are bread crumbs in the package that use MILK…wtff?) I had were bland. The other thing- when Angela says that the truffle oil is “optional, but highly recommended”….NOT optional. Find this stuff, buy this stuff, and drizzle it all over this mac and cheesy goodness and you will not be sorry!

    Reply
  22. It didn’t pass muster at the potluck down at the Baptist church last night (where all the lactose intolerant would rather pop synthetic lactase pills than pass up on the “real” stuff that this was placed next to), but it’s the cat’s pajamas for vegan me! Lots of protein, too. Only suggestion I have is to change “simmer 10 minutes or till cornstarch is dissolved” to “simmer, stirring constantly, 10 minutes or until thickened and bubbly.” This sauce is going to make a great “queso” dip with green chiles and ro-tel tomatoes, a great “queso” for roasted veggie “quesa”dillas, a wonderful sauce for broccoli/rice casserole, a terrific addition to vegan green bean casserole, a fantastic filling (maybe with some tofu for thickness) for vegan chile rellenos, and I could (and will) go on and on. THANK YOU!!!!!!!

    Reply
  23. Hi Angela!

    I’m not sure if someone already asked, and I dont want to waste it; would it still come out okay with coconut milk?

    Thanks

    Reply
  24. My children (age 1, 2, 4, 6) LOVED this. Even my fussy four year old said it was the best supper ever! Thanks for the great recipe:)

    Reply
  25. Wow! SO delicious! I too have done the pumpkin, cauliflower, butternut squash versions and although (some) were tasty, they just weren’t mac and cheese. This, on the other hand, was fabulous! I mixed all of the ingredients (with the exception of the cornstarch) in a blender until it was smooth. Then I poured it into a saucepan and heated it up before adding a slurry I made with the cornstarch and a bit of water. It thickened up in moments and was divine. Thanks of much for sharing.

    Reply
  26. This was THE BEST Mac and cheese as a new vegan I loved the cashew and nutritional yeast mixture!! I was vegan 10 years a go and I am back because of health reason. So this recipe is a childhood favorite of mine. I added some mustard and Peas it was Delish!!!! I will save the sauce for any other recipes and I will be using this as one of my staples!

    I Love Your Blog!! Thank You and my BF who is a carnivore loved it too!! Keep up the great work!

    I look forward to more amazing recipes.

    Reply
  27. Thank you for this recipe! My 6 year old hates regular mac and cheese but he gave me a high five when he tried this. You made my whole family happy tonight, even the meat-eating husband! We couldn’t get miso in our grocery store so I used tahini and soy sauce. Can’t wait to make this again soon!

    Reply
  28. My cashew cream turned out liquid 🙁 I followed the recipe exactly .. Don’t know what could have happened. The pictures looked thick and creamy so what happened to mine!?!?

    Reply
  29. THANK YOU. Thank you thank you thank you. I have been vegan for over a year, not missing cheese one bit, but for some reason I have recently gotten it in my head that there is a vegan mac and “cheeze” recipe out there that I will like. Well, the last one I tried should have done me in for good (canned pumpkin is not cheese, people…real or fake!) but I am so glad I didn’t give up. I have to admit, I was pretty scared to try this once it was done, but once I did, I proceeded to exclaim “That’s it… THAT’S IT!!” It is perfectly rich, sweet, creamy and nutty. And no cheese. And no pumpkin!!! I can’t wait to try this sauce on everything!!

    Needless to say, this will be filed under my regular recipes. Thanks again! Happy cooking!

    Reply
  30. I made this last night (without the optional truffle oil) and it actually might live up to its claim. Super yum! Nutritional yeast + miso paste + cashew cream =cheesy magic.

    Having leftovers for lunch today! Thanks.

    Reply
  31. I’m a new vegan and loving your site! I cannot have corn though — any replacement suggestions for canola oil and cornstarch? Thanks again!

    Reply
  32. This recipe is fantastic. I’m a vegetarian trying to cut down on dairy (because I am lactose intolerant) and this completely satisfies a cheese craving. I’m so going to try the sauce out as a pizza topping.

    Reply
  33. Would you recommend soaking the cashews beforehand? Any recipe I’ve made with a cashew based sauce typically recommends soaking the cashews for at least an hour.

    Reply
  34. Hello! LOVE this recipe. Am not vegan, but am dairy and gluten intolerant. Have made it many times with different various on the recipe. To me it tastes more like white cheddar mac’n’cheese and sometimes the sweetness and richness is a bit much for me. Just wanted to add a comment here with a slight adjustment to this recipe for anyone who is up for a more sharp cheddar version.

    Recipe as normal, plus (added into the pot when other ingredients are mixed in):

    1 heaping tablespoon of sundried tomatoes (soaked in water, drained, then pulverized into powder – you can skip the soaking if you dont have time)

    1 tablespoon vinegar (white, apple cider)

    1/2 teaspoon dry ground mustard powder (or teaspoon of regular mustard)

    1/2 teaspoon smoked paprika (or regular if you dont have smoked)

    1/4 teaspoon tumeric (optional, good for color)

    This transforms the original awesome recipe into a sharp, tangy cheddar delight. You can adjust the mustard and vinegar as you like for your preferred level of sharpness.

    Reply
  35. I recently found out I have a gluten intolerance, and have been a vegetarian for about three years now and found your recipe to try out (I’m trying to lay off dairy for a little while until my gut heals more). Wow, this was so delicious! I did make it on the stove top at first, but found that it was too chunky for me because not everything mixed right (you know how pesky miso can be sometimes). I popped it into the blender and it was perfect! Also, my sauce was nice and thick as well until I added the lemon juice, and then all of a sudden it turned super thin. But it was nothing a pop in the oven couldn’t fix! My fiancé and I really love this, so thank you. I found it a little rich (which I guess can be a great thing!), and will be mixing some broccoli in with it to even the richness out; but I bet if I was able to add the breadcrumbs it wouldn’t have been such a big deal. Either way – this was great. It also makes me a little more positive about the whole “no gluten for the rest of my life” thing.

    Reply
  36. Another recipe of yours to add to my “to try” list for me and my daughter 🙂 I’m new to veganism but she’s allergic to animal milks & proteins, so finding vegan recipes which we will both want to try is rather exciting! THANKYOU! 🙂

    Reply
  37. There is a company out there (truffle oil hunter) That owes you a commission. I just bought 3, 8 oz bottles because of you! I think these, ( maybe one) will make GREAT GIFTS. If I can bring myself to put it in a basket! This stuff is truly heaven in a bottle! This is my go to mac n cheese just luv it Thanks!

    Reply
  38. Hi! I just recently found out that my 5 yr old is allergic to most meats, dairy, eggs & tree nuts, so I have been on the hunt for finding his favorite foods that he can eat. With that said, is there another thing I could substitute the cashews with when making the cheese?? Any other ideas & LOTS OF HELP would be greatly appreciated!
    Thanks!

    Reply
  39. I’m a new vegan, transitioning from vegetarian. I try to make most of my meals whole and plant-strong but I was in dire need of a warm, creamy, delicious bowl of comfort food. This recipe knocked my socks off. I opted for the baked version, with fresh, homemade breadcrumbs on top. I HIGHLY recommend anyone try this, because it will change the way you think about vegan mac and cheese. This recipe is super easy and the most delicious vegan mac and cheese I have tried. I will not go back to anything else, but I may make a few changes depending on my mood (ie. crushed red peppers flakes or onions)!

    I’ve now peeked around this website and am overwhelmed by the recipes I cannot wait to try. Thanks so much Vegangela!

    Reply
  40. An amazing dish. An absolute keeper. Made it for the first time yesterday after shoveling out the car from another NYC snow storm and it really hit all the right spots.

    Thank you for sharing this.

    With Appreciation and Respect

    Reply
  41. Hi Angela!

    I made your mac ‘n cheese yesterday and made a few additions to flavour it up,since I used to love green onions,nutmeg and dijon mustard in “real” mac ‘n cheese when I was a vegetarian,not vegan as I have been for the past 3 years now.

    I think next time I make it I will omit the oil and cornstarch too. I think, for me, I tasted them “too much”. Not sure how necessary they are to achieve the creaminess. Someone on your site make a “roux” with flour and a bit of non dairy “butter” and I think that would be the way to go,for me anyway.

    Otherwise,it is delicious and creamy…finding a vegan mac ‘n cheese recipe that actually makes you feel like you’re not missing out on all that creamy dairy goodness is pretty hard to find!

    There’s a vegan restaurant in the Capitol Hill district in Seattle that makes the best vegan mac and cheese I’ve ever had, it’s name eludes me at the moment,but they add chilli flakes to theirs so it’s nice and spicy too. Mmmmmmm!

    Thanks for the recipe and uh….”Go Vegans!”

    Reply
    • Hi Mandy – Love the addition of onions, nutmeg and Dijon. Yum! I’ve already halved the oil in the recipe, but you can certainly try to cut it back more. The cornstarch is there to thicken the sauce. It will be quite liquid without it, but again, you can certainly try. That mac and cheese from the Seattle restaurant sounds great. Would love to try it someday. Thanks for writing!

      Reply
  42. I just made this and WOW – so yum!! The nutritional yeast I have is a bit strong, so next time I’ll tone this down (But it’s good if you like a strong cheddar style flavour). I also will be soaking the cashews as I didn’t like the bits being in there – but an awesome recipe! I am wondering what would happen if I threw in some agar agar to the sauce, will it become a solid type cheese? I might try that out

    Reply
  43. Thank you for sharing this recipe. My fav vegan Mac and cheese less recipe. I plan on trying the cashew sauce with nachos.

    Reply
  44. THIS IS SO GOOD THANK YOU. It isn’t exactly like a cheese sauce, but it still has all of the comforting feel of one, moreso than all of the other mac and cheese recipes I’ve tried. And I’ve tried A LOT. I’m in love.

    Reply
  45. I love this recipe but am going to try going very low fat as I have rheumatoid arthritis. Do you think this will work if I leave out the oil or would you have a recommendation for a substitute.

    Reply
  46. Thank you for sharing! Instead of canola oil I tried using coconut oil (I love the mixture of coconut and nutritional yeast…. if you haven’t tried it…. try it on top of popcorn… yummy!!!) Plus… it’s better for you than canola. It was so good! My favorite vegan mac and cheese recipe ever!

    Reply
    • I LOVE coconut oil on my popcorn. I add bit of salt and raw sugar to make a quick form of kettle-corn… Mmm! Never thought of including it with Nooch. Will try that ASAP, thanks!

      Reply
  47. I have been making homemade milk, hemp, coconut and nut milks. I can’t tolerate cows milk any way since I got ill so I have struggled with not having milk until I started on this vegan path and now I regularly make milk, for my smoothies and breakfast. It is so easy and better than shop brought.

    It’s all great stuff inspired by such great websites, people who live the life and are sharing and caring

    Loz

    Reply
    • I haven’t gotten around to making my own vegan milk yet, but my good friend here makes her own almond milk and raves about too. So I suspect it’s something I’ll get around to at some point this year 🙂

      Reply
  48. This looks good going to try this over the weekend.

    I am getting well into vegan food now, not totally vegan yet but getting there. I never knew there was so many good recipes ideas for vegan cooking. I have spent so many years thinking ‘I couldn’t be vegan’ but now I would say I am about 90% vegan and that is in just a few months. Taking that I am very ill (housebound although not bed ridden I am horizontal a lot, and have limited capacity both cognitively and physically, so everything is slower for me, so I feel I doing well, I am building up a recipe book, researching ingredients I have never heard of before. It’s coming together and I am really enjoying my food and experimenting and learning new things, it is sites like this that has helped me so much so thank you.

    Loz

    Reply
    • Thanks very much for the kind words. And congrats on eating more vegan food! You’re right, the trick is to build up your pantry with the right ingredients, and also to have a set of good recipes that you love and that you can make anytime. Glad to hear that my website is helping with that process 🙂

      Reply
  49. I am not very adventurous in the kitchen. I get anxious in there and worse at the supermarket! I have a few dishes I am comfortable making and that’s about it. I have a vegan potluck every few months and my non vegan friends bring great stuff. I feel obliged to represent and come up with something even a non vegan will like. For Christmas Eve the theme I picked was comfort food. I saw your Mac n cheese recipe and read most of the reviews I printed it out and studied it and went to the market and bought everything. It stressed me out that I had to go two places!! (I also made the last min cheesecake. A little ambitious for me). I thought about it for two days before I committed to myself to make it. When I went to market I gave myself one last out if the prepared section had something good. It would have been easier I reasoned. Well I made both. And I might add doubled the recipe and did one in oven with the breadcrumbs and one without. I bought the truffle oil but did not use it because a friend said he did not like truffles and I have never had it. (When I was a kid I did not like anything!) it looked like I made way too much and I was worried my guests wouldn’t like it and that I wouldn’t like it! I dreaded leftovers no one wanted! So in the end the crunch top/breadcrumbs was very popular. Everyone loved both variations I had one smallish bowl left of the smooth. The pie was a huge hit and people said it was “so light”. I was very proud that I made these dishes. I am going to return the truffle oil which was $15 for 2 oz !!!! The only thing is I forgot to use salt and pepper but no one noticed!! So I just wanted u to know that you helped me add two new dishes to my repertoire! Now I have all the nutritional yeast I am back looking for way to use it on other dishes. U might make a cook out of me yet! Ps I have been 97% vegan since 2003 I don’t east meat since I was 17 and I am 59 now. Thank you for the amazing pictures u post. Have u ever thought about a video? I ended up watching a few that we’re terrific. I looked up how to peel a kiwi on YouTube and there was an Italian guy who has an amazing technique. It would be nice to see u make a few dishes. Just saying it because for me it is not second nature and I get very nervous cooking.

    Reply
    • Hi Jill! Thanks so much for taking the time to comment. I’m so glad to hear that this recipe was such a hit! Truffle oil is definitely not cheap but you only need a little bit and it makes everything it touches so decadent. Definitely worth it if you can afford it! Thank you for the kind words about my blog. And thanks for pushing me to do videos. It’s on my wishlist for 2014! Stay tuned 😀

      Reply
  50. There is a restaurant near my place that has the most FANTASTIC vegan mac and cheese – it’s baked with bread crumbs and has peas and mushrooms mixed in – and I’ve been dying to figure out their recipe. Honestly, I think this is it. I made the recipe exactly as listed above, sauteed some sliced white baby bellas and frozen peas on the side in a little veggie oil, mixed them in with the pasta and cheese sauce at the end, added a dash of salt and black pepper to taste and WOW! Now I just need to go back to my favorite vegan-friendly hangout and confirm my suspicions. Thank you so much!

    Reply
    • Lucky you that you can get vegan mac and cheese at a restaurant, but even better than you can now make it at home. I’m so glad you liked it. Thanks for taking the time to write. I love the addition of onions, mushrooms and peas!

      Reply
  51. I absolutely love the taste of real cheese, but I’ve been experimenting with nutritional yeast in my cheese-based recipes for a while now. I can’t wait to try this recipe! I also love the addition of truffle oil – it really makes a dish special.

    Reply
  52. Just wanted to say, that I just created my own sauce based on this recipe and it was delicious. I seasoned the sauce with garlic powder, onion powder, smoked paprika, cumin, to make a creamy sauce for wholewheat spaghetti topped with garlic roasted mixed mushrooms, and it was delicious. I didn’t use lemon or miso. Basically it is a great base sauce for creamy pasta sauces.

    Reply
  53. I have been vegan for 17 years and tried a LOT of mac and cheese recipes. This is by far the very best!!

    My husband and I made it for dinner last night and both loved it! We are forcing ourselves to wait at least a few days to make it again! Thank you so much for this recipe! I didn’t have truffle oil so I better hurry up and pick some up before our next batch!

    Reply
  54. I just have to tell you that my husband and I have tried some of the recipes that you have posted and have enjoyed all BUT this mac and cheese is the best dairy free, cheese free recipe we have ever tasted Thank you so much for sharing.

    Michelle and Happy Hubby (-;

    Reply
  55. I really love this recipe, with the truffle oil of course, and can attest to it being EASY. This is very irresponsible of me, but I came home from the bar one night (I was on foot – at least I’m not THAT irresponsible) and I was so drunk I made this recipe and I don’t remember making it. My husband reminded me the next day. So yeah, we ate the whole thing so I have no idea how good of a job I did. That’s not a regular occurance mind you, 99% of the time when I make the recipe I am completely sober. 🙂

    Reply
  56. Hi,
    I just have the INTENTION to be vegetarian but the vegan recipes always look sooooo tasty to me 🙂 I will try this one, that’s for sure. This is a shame, but I love Kraft Dinner :-P. The home made cheese sauces always required specific cheeses that I don’t always have in my refrigerator, but I always have all the ingredients for this vegan mac&cheese !!

    Can’t wait to taste it 🙂

    Reply
  57. HOLY CHANGE MY LIFE FOREVER ANGELA!!!!!!

    It took me three tries, because of stupid mistakes of my own, to get this right, but today – and with TRUFFLE OIL (GOD AS MY WITNESS I SHALL NEVER HAVE A PANTRY WITHOUT TRUFFLE OIL AGAIN!!!!) – all I can say is that I’m thinking of divorcing my husband and MARRYING this Mac n’ Cheese!!!
    I could CRY it’s so DELICIOUS and fills my heart with every single memory of my mother’s KD love (she didn’t know better, eh? ) like nothing else ever has! THANK YOU for putting this into the world where I could find it and with all the explanations and information and photos – they helped me track my boo boos and get it right this time and I’ll be shocked if I dont’ make this every week!
    HUUUUGE HUGS,
    Sheena 😀 !

    Reply
    • Ha ha ha. Best comment I’ve had in a while! Isn’t this recipe the best? I wish I had come up with it myself! And yes, I totally agree about truffle oil. It makes everything so much better! It’s important to have a few recipes like this one on-hand for when you’re craving serious comfort food. Let me know if you think I should revise the recipe to make it easier to follow. Anyway, thanks for your awesomely energetic comment, it just made my day 🙂

      Reply
  58. I’m not vegan, I didn’t have all the necessary equipment and ingredients and didn’t do it properly, and I still loved this. Very awesome.

    I have no food processor so I chopped the nuts by hand, made a mini version and approximated the scale-downs of the ingredients, made the liquid portion of the mix in the microwave lol (I used silk unsweetened vanilla almond milk), used grapeseed oil. I also used gluten free brown rice pasta. Still awesome. I added tons of spinach (brocolli would be awesome with this too), tons of freezedried italian herb mix, and some chili sauce. Yum yum, I’m eating this as I speak/type. 😉

    Reply
  59. Please excuse the following moment of bad spelling and overuse of both capitalization and exclamation points, but…

    THIS RECIPE IS AMAZEBAAAAAAALLLLSSS!!!!!!!!!!!!!!!!

    *ahem*

    I’m an omnivore, however, my diet is mostly comprised of vegan and vegetarian dishes.
    Cheese has oft been a major weakness of mine, but a lactose sensitivity (which seems to trigger flare ups of eczema) has forced me to avoid dairy. This recipe may very well be one that will forever banish those cravings (at least for the most part – it’s hard to find a vegan replacement for a nice blue or brie :p)

    Thank you for sharing the blueprints of this culinary delight!

    P.S. I’m typing this whilst enjoying a giant bowl of quinoa and steamed broccoli drenched in said amazeballs sauce 🙂

    Reply
    • HA HA! Best comment ever. I agree, this recipe is a life-changer. And I love how you’re enjoying it wit quinoa and broccoli – it’s my comfort food when I still want to be healthy 🙂

      Reply
  60. Our family is omnivorous, but we try to eat vegan, vegetarian and pescetarian for a few meals each week.

    We tried this with Tinkyada brown rice rotini, and it was delicious.

    I would definitely leave out the salt and serve with steamed or grilled veggies.

    Reply
  61. This is honestly the best cheese-like sauce I’ve had. Hands down. I didn’t expect it to taste so good and handle my mac and cheese craving, but it did. I feel so grateful to have found your recipe. My search is over and so is eating cheese!

    Reply
        • The last time I made a batch of this I had one cup left that I froze. It was in the freezer for probably a month and a half or so before I used it. I defrosted it in the microwave and then heated it to hot.

          It was identical to the fresh sauce! Super creamy and smooth, not at all separated, and really delicious. Even cold it was tasty. I’ll definitely be making larger batches and freezing the sauce for future quick meals.

          Thank you again for creating and sharing The Perfect Un-Cheese Sauce!

          Reply
  62. Hi Angela! I’m brand new to the vegan world and love your blog so far! I notice a lot of your recipes call for a food processor.. I, unfortunately, only have a blender.. will this work?

    Reply
    • A blender should work for this recipe, yes. As for the other recipes, you may need to add your liquids in first to get things moving, but a blender should work. I actually don’t have a real food processor (I’m saving up for one). I actually use this food chopper and it works great for the price: http://amzn.to/2FWwjux

      Reply
  63. I tried this tonight and it was really good! I had other vegan Mac and cheese before but I prefer this recipe. The only thing I did different is add paprika and turmeric, mostly for colour, And I added canned diced tomatoes cause I like to eat my Mac and cheese with tomatoes! I will make this again! Thanks for an awesome recipe. Me and my hubby are new at this and recipes like this will for sure convince him to stick being a vegan.

    Reply
  64. My 8 year old son says “Tell the lady she’s very creative!” He’s a ‘ use to eat everything’ turned ‘die hard cheese fan/picky eater’. Couldn’t find miso paste in my area, and left out the lemon juice, for his sake. My daughters and I REALLY liked it like this. I recommend making the sauce, then cooking the noodles. This gives the sauce opportunity to cool and thicken. By the time you toss the two together, the sauce sticks instead of runs. Thank you very much for posting this recipe!

    Reply
    • Ha ha, your son is hilarious! I’m glad that everyone liked the dish. That’s a good suggestion about the pasta. I often make the sauce for leftover pasta, and I know it works with cooled noodles. Thanks for taking the time to comment – take care 🙂

      Reply
  65. Hi there, I’m a vegetarian for about 10yrs now, not vegan, but recently obsessed by nutritional yeast, have it on toast and everything! Can’t wait to try this recipe as a healthier option to actual cheesy, milky sauce..but wondering could I use some fresh onion and garlic instead of powder or is there some reason why should use powder? And if I did use fresh how much do you think? Does fresh generally taste stronger than powder or vice versa (never used powder before)? Technically I can buy some powder if need just wondering if I can avoid buying extra ingredients!

    Thanks (“,)

    Reply
    • Hi Alice! Glad to meet another nutritional yeast lover – I put it on everything too! You can absolutely use fresh onion and garlic in this sauce, I do that myself sometimes. A medium sized onion and 1 clove of garlic fried-up and added to the sauce should do the trick. Let me know what you think of it!

      Reply
  66. Hi Angela!
    I’ve made this recipe three times since the year started and totally love it! They are addictive!
    I use about half the amount of salt because even though I like salt, the first time they turned out to be too salty for me. I also prefer the baked version.
    And btw, today there is a post on The Kitchn about Mac and cheese and people are posting links to their favorite recipes so I had to share yours 🙂
    Thanks for such great recipes, love your blog!

    Reply
  67. I just made this tonight and it was incredible!! I made it exactly as written, except I didn’t have a food processor, so I did the whole thing in a blender. It tastes INCREDIBLE!! The best vegan cheese sauce I’ve ever had. The only issue is that it’s not at all creamy because of the blender.. 🙁 I sorta of saw that coming…I guess I’ll buy a mini food processor for next time. Until then, this is more like an alfredo-y sauce 🙂

    Reply
  68. Cant wait to try this mac and cheese recipe. I have tried a few before and failed miserably. So I just gave up!!
    I will def be back to post the result. Thanks for sharing. I just made delicious vegan biscotti.

    Reply
  69. Hi I am farely new to being vegan but have also been open to it. I have always loved mac and cheese and googled a vegan version and up came to this glorious recipe. I didn’t have corn starch so I added whole wheat flour. Added a little Aardark habanero hot sauce on it with a side of greens and I am very impressed. Creamy, savory with a touch of heat. Very good. Thanks for the great recipe! 🙂

    Reply
  70. Thank god I found this! I have been vegetarian for over 15 years, but cheese and milk has been my staple…I ate cheese every single day for those 15 years. This year, my husband and I finally decided to go vegan and cheese was something we were having a hard time replacing. We had tried one version of mac and cheese we found online that wasn’t that good. But this recipe WAS AMAZING!

    I added some extra nutritional yeast flakes. I left out the truffle oil, and replaced the miso with soy sauce and tahini. I think I added more lemon juice than in the directions – not sure, I just kept squeezing and tasting so… I also added some mustard because I like the vinegary taste of mustard – and it turned out perfect. To me, it tasted just like cheese. No I’m lying. It actually tasted better than cheese to me. My husband was ecstatic when he tasted it.

    So thank you. It will be a recipe I use for nachos or any other cheese-needed dish, and it will allow me to be a totally satisfied vegan.

    Reply
    • YAY, isn’t this the best recipe? I wish I could take credit for it! Your modifications sound great. I really need to add mustard next time. Thanks for taking the time to write! 🙂

      Reply
  71. I made this last night and it went over pretty well. I’ve never cooked with raw cashews. Should the cashews here be soaked in water before grinding? I didn’t soak mine and my sauce turned out quite gritty. Still very edible, people went for second helpings.

    Reply
  72. This was absolutely delicious, what a gem of a discovery! Thank you so much. I also love the Australian references and accessible ingredients 🙂
    Cheers!

    Reply
  73. This sounds really yummy. might try it with brown rice pasta.

    Question: what kind of non dairy milk will work best with this? I do not like getting soy anything since there is so much out about it not being very good for you. I have not had rice or hemp milk. I don’t want to use almond milk as hubby doesn’t like it and i am unsure how coconut milk will do.

    Reply
    • Hi April – That small amount of soy is not likely going to be dangerous, but failing that, I would use almond or rice milk. The flavor of the almond milk will be masked by the other ingredients. Good luck!

      Reply
  74. Hi VegAngela!

    I just tried this recipe last night and my boyfriend (who is the opposite of a vegan) and I both loved it! As you mentioned, there was a fair amount of sauce left over so I just used it as a coating on kale and made kale chips. HOLY MOLY. Amazing. Thank you, thank you, thank you!

    Reply
  75. I made some changes; these worked very well for us:
    Ingredients
    ½ cup + 2 tbsp raw cashews, covered by boiling water for 20 minutes, then drained
    ¼ cup nutritional yeast
    1 tsp onion powder
    ½ tsp garlic powder
    1 tsp salt, to taste
    1/4 tsp white pepper
    1 1/2 cups plain soymilk (less milk to make up for the soaked cashews and increased lemon)
    1.5 tbsp cornstarch
    3 Tbsp canola oil
    1 1/2 tbsp light (yellow or white) miso paste
    1 1/2 tbsp lemon juice
    8oz pasta, cooked
    1 cup steamed spinach leaves
    1 peeled, diced tomato, steamed (stir in spinach and tomato just before serving)
    Several dashes pepper sauce by each guest as desired

    Instructions unchanged

    Reply
  76. Hi there!

    Thank you for such a fabulous recipe! It is wonderful! I followed it to the letter with no substitutions. However, my sauce did not come out that cheery orange colors yours is. It’s more like a white cheddar sauce. Do you have any tips?

    Reply
    • Hi Vanessa – what color is your miso? I was using a really dark miso when I shot those photos, but I now use a lighter miso and the sauce comes up much lighter. You could always add some paprika if you wanted more color..?

      Reply
  77. This is a great basic recipe! Red miso is definitely the way to go, it gave some much-needed color to what otherwise looked like a buerre blanc. An additional pinch of salt, a tablespoon of white wine mustard and a teaspoon of hot sauce kick up the flavor beautifully. My 5 year old loved this. Definitely a keeper.

    Reply
  78. I wanted to like this! The sauce actually looked like cheese sauce and was so smooth. Unfortunately, I took a bite and could barely stomach it. Didn’t taste cheesy to me. I followed the recipe all except the truffle oil because of the $10 price tag. My husband and kids couldn’t eat it either. We are not vegan, but we love to cook and try new recipes.

    Reply
  79. I’ve been vegan for about a year and a half now and decided to get a huge batch of nutritional yeast and try out a mac & cheese recipe. I found your recipe and have just finished baking a huge batch. (Had to leave out the onion powder, didn’t have any in the rack!)
    I really wasn’t expecting much but OMG! It is The. Best. Tasting Mac & Cheese I have ever had. Ever! Granted, it’s my first vegan taste of it but it blew me away! This is seriously going in my go to collection of awesome recipes. Thank you so much for this ultimate comfort food!

    Reply
  80. Hi there, great recipe! I’m new to the dairy free world, and had recently made an attempt at vegan macaroni & “cheese.” Unfortunately, it had turned out horrible tasting. Now the only thing that I could find in my grocery store (which was not a health food store, BTW) was a product called, Imported Brewer’s Yeast. The smell of it was really strong. At first I had thought maybe it was the tahini (spelling?) that the recipe had called for; but after testing it again, and making a second “cheese wiz” version using this Brewer’s yeast product, I’m thinking that was the culprit???

    Can anyone help me out? Thanks so much! And great site!

    Reply
  81. I knew that I wanted to make a cashew mac and cheese sauce and when I googled it, yours was the second link. And then I was like, “Oh! That’s Angela! We made amok in Cambodia together!”

    I made it last night for my husband and it was wonderful! Not too noochy (which is often my complaint), but creamy and wonderful. I didn’t have any non-dairy milk, so I just threw in some extra cashews and a little less water and it turned out great 🙂 I definitely plan to use this in the future!

    Linnea

    Reply
    • Hi Linnea! Thanks so much for stopping by! What a small world! I’m adding your blog to my RSS reader now 🙂 Keep in touch and I’ll try to get to my comments sooner in 2013!

      Reply
  82. I will definately by trying this! Just bought a ton of raw cashews and am looking for ways to use them up. And, always on the look out for new Vegan mac and cheese, got to love the NOOCH!

    Reply
  83. I just tried this recipe for the first time and I loved it! I am not a proclaimed vegan (yet), but have recently decided to try giving up cheese for at least 14 days to see if it makes a difference in how I feel (I eat a ridiculous amount of cheese). So far so good. I have a friend who has been vegan for years and she warned me that she had to go through tons of horrible mac and cheese recipes before finding one she liked, but I thought this recipe sounded good so I decided to try it anyway. I’m glad I did. I couldn’t find miso paste nearby so I left it out. I also didn’t use the lemon juice as I am not a big fan of too strong a lemon flavor. I used macaroni noodles made from corn and quinoa flour (because I am also trying to add more whole grains to my diet) and I added in some sweet peas. It was delicious!

    Reply
    • I’m so glad you liked it. It’s my all-time fave vegan mac and cheese recipe. Try to seek-out the miso if you can (in the Asian section of you grocery store). It makes a big difference and adds a rich cheesy flavor 🙂

      Reply
  84. Im so excited about your recipes my husband and I just watched forks over knives and we are going vegan that movie really impacted us .

    Reply
    • Hi Christian,
      That’s so awesome! Congrats on the decision to go vegan and I’m honored to hear that my recipes will be of help along the way. Let me know if you have any questions. I’m traveling right now but will try to get back to you ASAP!

      Reply
  85. I lead a discussion group, called a Vpod, and we were talking about wanting a vegan mac and cheese recipe. This recipe looks so good! I will be sharing it with my group when we meet on Friday night at 6:30. Want to join us? Just email me and I’ll give you the number to call. 🙂

    Reply
  86. Just made this for the first time and it was great! Made it as a side with chili. My husbands words were, “this is ridiculous! It’s better than most mac and cheeses.” Thanks for the great recipe!

    Reply
  87. Hi Vegangela,
    Longtime vegetarian/vegan here. So what are you thoughts on vegan males wearing nail polish. I’m certain your enlightened readership would love to know! Cheers!!!!!

    Reply
    • Hi Thomas – I don’t really have an opinion on it either way. I guess it’s cool as long as the polish is vegan?! I had an ex who wore polish and eyeliner all the time, and I thought it was quite hot!

      Reply
      • Wonderful response…thank you. So I’ll be making that Mac&Cheese recipe with some alteration. I’ve always had a problem over the years with nutritional yeast from tasting like cheese to cardboard. I’ll be adding mashed Cannellini beans to the recipe with whole wheat bread crumbs as a topping for baking in an oven. Will let your fine readership know how it turns out as I’m making it as an entree for Christmas dinner…Cheers all and Happy Holidays!!!!!!

        Reply
  88. My boyfriend, who loves his cheese, says that this is better than regular macaroni and cheese, and we have to make it all the time. Heavenly.

    Reply
  89. Is there anything you can substitute the miso with? My local grocery store doesn’t carry it, and I live pretty far away from any other stores that might. Also don’t want to have to order on-line and pay shipping. This looks so good and I am dying to try it.

    Reply
    • Hi Erin – If you absolutely can’t find it, then feel free to leave it out. A lot of the other famous vegan “cheese” sauces don’t contain miso and people still love them, so you should be OK. However, personally, I always find that those sauces are missing something. The miso adds a sharpness that really makes this taste like cheese to me. So, make it without, see what you think… and place an online order for some light miso paste to try it next time. It’s so versatile and you’ll find that a lot of vegan/healthy recipes call for it.

      Reply
  90. Julie – thank you for posting the Mac and Cheese recipe. I have been looking for a great one for a long time. My daughter just loooves mac and Cheese. How did your sauce get creamy. Mine turned out to be just watery. I followed the direction as indicated ( used rice milk for the milk product). Any one has an idea if it is the rice milk?

    Reply
    • Hi Ines – Thanks for your comment. I’m not sure why, but it sounds like the rice milk may not have been creamy enough for this recipe. You may want to try almond milk next time if you can’t use soy. So sorry to hear that it didn’t work out for you 🙁

      Reply
  91. I’m so psyched to try this recipe, thank you! I have been vegan for 8 weeks now and actually, didn’t find myself having a hard time giving up cheese at all…at first, ha! I’ve tried many of the cheeze products out there but have yet to find one I really embrace and want to buy again. I do miss extra feta and sharp cheddar, so am really looking to find one of those some day that I like (did find a good soy feta with Mediterranean herbs already in it that’s pretty darn tasty, gotta admit). I love nutritional yeast and have for years, and have been looking into more recipes that utilize that for cheesiness. Wish I had a bowl of this right now (but honestly, with quinoa and broccoli since I watch carbs being diabetic)!

    Reply
    • Hi Julie – Thanks so much for your comments. Congrats on going vegan – the first month or so is the hardest so that’s a big accomplishment! I’ve had soy feta before (really yummy) but I have yet to find a store-bought cheddar that I like. You may need to make your own – there are lots of recipes out there (although I’ve never attempted it, it looks easy enough). That’s great that you already like nutritional yeast – another thing that should make the vegan thing easier for you. I made this with quinoa and kale this weekend – way healthier than straight-up on pasta. Anyway, good luck and keep in touch! 🙂

      Reply
  92. How long do you think the sauce lasts? I am making the recipe but do not intend to use it all today. Have not tried it yet!
    Thanks,
    Susan

    Reply
    • Hi Susan – Gad to hear you’re trying this yummy recipe. The sauce should be fine for a few days in the fridge, although you may need to re-blend it quickly before re-using. Let me know how it goes!

      Reply
  93. I love Vegan Mac & Cheese. Every mac & cheese dish I see in a restaurant, cafe, even in a home cooking kitchen, I devour it right away! But usually I don’t like to cook pretty often (as much as you), I always go for Amy’s Kitchen vegan mac and cheese (plus, it contained Daiya cheese and it’s completely soy-free, I think…), it’s a quick 5-6 minutes microwavable meal plus it tasted orgasmic.

    xxxx from Vienna

    Reply
    • Hi Izzy – So glad to hear that you liked this. You’re right, it’s not traditional mac and cheese and sweeter than the usual mac and cheeze… but I love it so I don’t care! I’ve eaten it on quinoa, steamed broccoli… any excuse, really 🙂 Thanks for the shout-out and link back to my site!

      Reply
    • There are so Many great vegan recipes – or – just eating fresh veggies dipped in hummus or fruit — so healthy and Yum. Think of all the benefits when people become vegan – 1. For the planet (will reduce them ripping down the rainforest at 1 acre/second – to put food there to ship over to wealthy countries to feed to cows so people can have steak) – 2. It is a feminist action – will help end oppression of women – stop (already weaned) people from taking the milk from baby cows and using it to make cheese etc., 3. For health – (so many diseases such as cancer, heart disease, diabetes – Yes even osteoporosis caused (not cured at all) by people using milk and milk products. Then of COURSE – certainly not least – To END the horror and terror and the endless suffering in this holocaust against helpless beautiful animals that have no voice and just want to live and love their families – same as humans. Thank you for thinking about becoming vegan. All the best to you. Please read ‘The World Peace Diet’ by Will Tuttle – it is Life Changing to know the truth.

      Reply
  94. As a VERY recent vegan, a month yesterday, but a vegetarian for 10 years, I look forward to learning a lot on your blog. I have recently discovered Nooch and love it, and after reading your rave review on the cashew based cheese sauce, I must say, I made “Spaghetti No’s” from Isa Chandra’s website – I think Post Punk Kitchen, and it uses cashews in the “cheese” sauce. I can’t believe how good it was and I can’t believe how much my kids love it too! Even the lentil meatballs.

    Anyway, I look very forward to trying your quiche recipes and thanks so much for making it easier! My husband is a very supportive omnivore whom I hope goes vegan one day – he does love my vegan cooking and eats it regularly. It would be so much nicer though if family and friends didn’t treat you as a freak. I’m getting used to it though because it’s only myself I had to convince. 🙂

    Thanks again!

    Reply
    • Hi Tricia – Thanks so much for your comment and congratulations on going vegan! It’s great that you have a strong vegetarian foundation, that will certainly help you. Cheese is super hard to “kick” so things like Nutritional Yeast are a great way to indulge in cheese-like recipes. I haven’t tried either of the recipes that you mentioned but will have to give them a try – thanks for recommending them! Let me know what you think of the quiche. With time, your friends and family will learn to better accept your choice to be vegan. It does seem extreme at first, but once they taste all the yummy food you’re making, it will be easier for them to understand, or at least appreciate 🙂 Again, good luck, and feel free to send more recipe recommendations my way!

      Reply

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