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vegan mac and cheese
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4.41 from 10 votes

Vegan Mac & Cheese

Creamy, flavorful, and satisfying. Vegan mac and cheese made with potatoes, carrots, and nutritional yeast. Even a non-vegan won't be able to tell that it's not the real mac and cheese. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Calories: 390kcal


  • 10 oz macaroni pasta*
  • 2 cups yellow potatoes, diced
  • 1 cup carrots, diced
  • 1/2 cup nutritional yeast
  • 1/2 cup water, preferably from the pot of boiled veggies
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 tsp. fine sea salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder


  • Cook macaroni al dente according to package instructions. Drain the cooking water and set the pasta aside.
  • Boil the potatoes and carrots for about 15 minutes, until soft. Don't discard the cooking water - you can use it for the sauce.
  • Put all the ingredients in a blender and blend until smooth. Pour the sauce over the cooked macaroni and mix it well. Serve immediately.
  • Store leftover mac & cheese covered in the refrigerator for 3-4 days. Reheat on a stovetop, adding extra broth if it's too dry.


*10 oz (285 g) uncooked macaroni equals ~2 3/4 cups. 
*I used quinoa macaroni pasta.
This recipe has been adapted from Veggie on a Penny.


Serving: 1of 4 | Calories: 390kcal | Carbohydrates: 57g | Protein: 23g | Fat: 12g | Fiber: 15g | Sugar: 8g