Go Back

Easy Vegan Macaroni and Cheese

A fast vegan macaronia and cheese, able to be tweaked to your preferences. Great for kids and grown-ups alike! Recipe by The Friendly Feast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American
Servings 4 generous helpings

Ingredients
  

  • 1/2 package uncooked macaroni pasta
  • 1 large carrot, cut in half
  • 1 cup frozen peas and carrots (optional)
  • 1/2 cup cashews
  • 1 1/4 cup warm water
  • 1/3 cup nutritional yeast
  • 1 Lemon, juiced (around 3 T)
  • 1 T tomato paste
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 2 T vegan butter

Instructions
 

  • Cook the pasta according to the directions on the box, with the carrot cooking in the pot as well. When pasta is done, turn off heat and add the mixed frozen vegetables if desired, letting them sit with the boiled water for 1 minute.
  • Whiles pasta is cooking, blend cashews, water, nutritional yeast, lemon juice, tomato paste, salt, and garlic powder on high speed in the blender. Keep it in the blender and set aside.
  • Drain the pasta and veggies, and add the large carrot to blender with cashew cheese and blend again thoroughly.
  • Melt butter in the same pot over medium heat, then return cooked pasta and veggies to the same pot and stir. Add cashew cheese sauce and mix thoroughly.

Notes

This basic cashew cheese sauce is a staple in our house. We like to add fresh herbs like dill or basil sometimes, or even toss it in the oven covered with cheese shreds and breadcrumbs if we have more time.
If you prefer not to add the carrot, you may omit and use a 1/2 tsp of turmeric for color.