Easy Vegan Mac and Cheese

Easy Vegan Mac and Cheese

Easy Vegan Mac and Cheese

Easy Vegan Mac and Cheese

Yield: 6
Author: Florentina - Veggie Society


  • Vegan Cheese Sauce
  • 1 cup raw cashews soaked)
  • 1 cup roasted sweet potato -mashed
  • 2 tbsp nutritional yeast
  • 1 pinch chili powder (optional)
  • 1.5 tsp onion powder
  • 1 tsp garlic powder
  • 2.5 tbsp tapioca
  • 1 pinch sea salt to taste
  • 2 cups water
  • Pasta
  • 3/4 lb Bentilia - Red Lentil Elbow Macaroni Pasta
  • 3 cups broccoli florets + more


  1. Make the Cheese Sauce: Rinse and soak the cashews in hot water for 20 minutes or in cold water overnight.
  2. Drain and rinse again then add them to a powerful blender together with the roasted potato, nutritional yeast, all the spice and water. Process until silky smooth.
  3. Transfer the cheese sauce to a medium pot and bring to a simmer. Stir well for a few minutes until thick and creamy. Remove from flame, taste and adjust seasonings with sea salt and black pepper to taste.
  4. Cook the Pasta: Meanwhile bring a large pot of water to a boil and add a good pinch of salt (the water should taste like the ocean). Add the macaroni and cook for 2 minutes less than the instructions on the box say.
  5. Add the broccoli florets to the pot with the pasta and simmer together for 2 minutes. The pasta and broccoli should be perfectly cooked al dente at this point but give it a taste anyways. You don’t want to overcook them.
  6. Reserve one cup of the pasta water then drain the pasta and broccoli in a colander. Add them to the pot with the cheese sauce and toss everything to coat well. (Add a little bit of the reserved pasta water if needed to stretch out the sauce at this point).
  7. Serve hot topped with smoky tempeh bits or sesame tofu if desired



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