Vegan Macaroni and Cheese
Instead of adding inches to your waistline, this luscious, creamy vegan macaroni and cheese is slimming and nutritious. And it contains no nutritional yeast!
Sitting here eating a bowl of this lusciously creamy Vegan Macaroni and Cheese and thinking about the many simple things that make life happy ….
What I’m grateful for today:
Cozy socks that let me slide across the hardwood floor into homebase (a.k.a. the kitchen island).
A slew of avocados just begging to be made into guacamole.
Getting snowed in last week with the sweetest cabin fellows I could ever ask for.
Firewood that warms us twice – once when we cut it and again when we burn it.
Super-powered blenders that magically turn healthy ingredients into luscious comfort food.
Whole-grain pasta that doesn’t taste like cardboard.
Creamy bowls of this delicious macaroni and (healthy) vegan cheese that makes comfort food oh-so-comforting.
Gluten-Free Pasta?
If you are trying to find a good gluten-free pasta brand, I gotcha covered. We tested 21 varieties and rated them from the worst gluten-free pasta to the best gluten-free pasta. Check it out!
Healthy Macaroni and Cheese?
No bad-for-you, go-straight-to-the-hips, refined fat or other unhealthy ingredients kraftily hidden in this luscious dish.
Instead you get a gluten-free pasta dish with a healthy twist and an extra dose of fiber – a super helpful nutrient when it comes to weight loss.
Mac and Cheese Bar
Want to know a secret about this delicious macaroni and cheese? Use it in this amazing Macaroni and Cheese Bar, and you have the perfect meal to serve to dinner guests. Macaroni and Cheese Bar is a make-it-how-you-like-it meal, so you can serve a crowd and everyone – even the pickiest eaters – will be happy!
Pasta with Vegan Cheese Sauce
Ingredients
- 16 ounces uncooked macaroni or small shell pasta - I recommend Tinkyada pasta.
- 1 1/4 cup raw cashews
- 3/4 cup peeled and sliced raw carrots
- 2 1/2 teaspoons granulated onion
- 1/2 teaspoon granulated garlic
- 1 1/2 teaspoons salt
- 2 tablespoons lemon juice
- 2 tablespoons roasted tahini
- 2 tablespoons olive oil - or coconut oil – optional
- 1 1/2 cups water
Instructions
- Cook pasta until al dente.
- Preheat oven to 375°F.
- Meanwhile, wash cashews in a colander under very hot water.
- Place drained cashews and remaining ingredients in blender and blend until very smooth. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough. Mixture should be very smooth with no graininess.)
- When pasta is done, drain well, and place in an oiled 2 1/2-quart casserole dish.
- Pour blender mixture over pasta and very lightly mix.
- Bake uncovered at 375°F for 15 minutes. Serve hot.
Notes
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
Want More?
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Wow.i heard you first on 3ABN. you are sooo much more than the few minutes you are on my radio station..Thank you for that.i love your sense of humor and your recipes.my son has seizures and a genetic disorder,diet is everything as in no perseratives..So thank you for making my life so much easier and fun cooking.tjank you Jennifer.
Kathy in Houghton lake MI.
Aw, sweet. I’m so happy you’ve been enjoying the blog and that the recipes are helpful! 🙂
Thanks so much for your comment!!
This was soooo good! I tend to have high hopes with recipes like these and end up disappointed. So happy I tried this! It was excellent! Thanks!!
So thrilled you liked it Missy! Thank you for the sweet comment!
Excellent recipe, very easy to prepare. I reduced the salt, garlic and onion by half and added 3/4 tsp of nutritional yeast. I also will try cooking it covered next time, because cooking it uncovered seemed to dry it out a little.
Hello, thank you for these beautiful recipes! Regarding this Mac and Cheese recipe, you speak about gluten free pasta, but it would be great to mention the benefits of whole grain pasta as white refined pasta is so unhealthy for us. Even many gluten free pastas are so refined they are not a healthy option. Thanks.
That’s a good point, Sharlene. I do address that in my
Gluten-Free Pasta Review, but I should have talked more about it in this post. For now, I’ll put in a few links that go to pages that talk about this, but I’ll plan to write more about this topic in the future.
Thanks for the suggestion.
Jennifer
Absolutely love this recipe! It’s a go-to for me! Many many thanks! 🙂 Also, can you freeze this mac and cheese?
You’re very welcome, Natasha. So happy you like it.
I’ve tried freezing this, and it was edible but not very good. The texture gets a little mushy.
Thank you for your comment and the rating. 🙂
The bestest as always. Easy to make. Delicious, never any leftovers! And my favorite guilt free eating and healthy!
Aw, thank you Rita. I’m so happy you liked it.
Thank you for the comment and rating.
Perfect! Just what I was looking for to serve for lunch today. I’ve made this before, so I know how good it is.
Thank you for another great recipe. Wanna come over for lunch?
Yes! 🙂
This is so good. I make it over and over, even on hot summer days. It’s just that good!
So happy you like it!