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Creamy Vegan Mac and Cheese

July 7, 2017 By Chuck Underwood 40 Comments

Let me tell you, this is by far, the creamiest, the cheesiest, the most AMAZING Vegan Mac and Cheese ever!

Remember how silky smooth that box of Velveeta got after you melted it?  Yeah – it’s like that.  Only this isn’t really ‘cheese’ at all.  In fact, there’s not a single drop of dairy in it.   Nope, and no tofu or cashews either.

So what makes it so creamy you ask?  A secret ingredient, and when I tell you.… you’re gonna flip.

vegan mac and cheese

When I used to work nights, sleeping any kind of normal hours on my days off was completely out of the question.  So as I was laying in bed early one morning, watching a Vegan cooking show of all things, I saw this guy by the name of Chef Mark Anthony, and he was making a cheese sauce.

Now most vegan cheese sauces I have tried so far, are made from Tofu or Cashews, which are ok……. but not everyone likes Tofu.  Plus there are LOTS of people that stay away from nuts, because of their high-fat content or because they’re allergic.

So when this guy starts making a vegan cheese sauce, with Carrots and Potatoes of all things, I woke up pretty quickly.

Carrots and Potatoes?  Cheese?

Needless to say, I took a lot of mental notes that night, and that next day…… me and my blender made magic happen.

And let me tell you it is by far, the creamiest vegan cheese I have ever had.  So Chef Mark Anthony?

Kudos dudeโ€ฆ.seriously, thousands of Vegans are now thanking you.  This Vegan Mac and Cheese was inspired and adapted from his amazing idea.

 

Amazing Vegan Cheese Sauce

vegan mac and cheese

 

I actually weighed out 3 Yukon Gold potatoes to about 16oz, or 1 lb.  After cutting off any eyes I cut these into small chunks and added them to a pot of cold water.

I then added 2 carrots to the water.  The more carrots you use, the more orange the sauce becomes, but also the sweeter it becomes as well.  So adjust to your own taste accordingly.

Bring your veggies to a boil and set your timer for 10 minutes.  After the timer goes off, turn off the heat and let the pot cool off for about 5 minutes or so.  I wanted the carrots to become as soft as possible for the blending process.

NEW INSTANT POT INSTRUCTIONS:

You can ALSO use your Instant Pot!  Just add your potatoes, carrots, and 1 full cup of water to your Instant Pot, and set it for MANUAL and 12 minutes.   Allow it to naturally release for 10 minutes and that’s it.  Instant potatoes and carrots. 

With a slotted spoon, transfer the veggies to the blender and add about 1/2 cup of the hot potato water.  Pulse until it starts to become smooth, and then add the rest of the ingredients.

Blend on high until it becomes as smooth and creamy as you can get it.  You can add more of the potato water to thin it out if you want, but about 1/2 cup was just right for me.

Now before we make the vegan mac and cheese – go ahead and get a chip or something.  I know you’re dying to try this โ€ฆ  so go ahead and get it over with ๐Ÿ™‚

Just like I said, right?

Cheesey!  Told ya so ๐Ÿ™‚

 

Vegan Mac and Cheese

vegan mac and cheese 2

Vegan Mac and Cheese | Brand New Vegan

 

To make the macaroni and cheese, just rinse out your potato pot and add some clean, cold water with just a pinch of salt.

When it starts to boil, toss in about 2 cups of your favorite pasta noodles.

Set your timer to whatever the pasta directions say, and when you get to about 5 minutes left before the timer goes off, add in a bag of your favorite frozen vegetables.

After 5 minutes, drain your noodles and veggies.  Now simply add in as much of the cheese sauce as you like.  I didn’t measure mine, but it was enough to make everything nice and gooey, and I still had plenty left.  Just make sure everything is coated really well.

Nice and gooey.  Yeahโ€ฆ.

As you can see in the pictures, it came out great.

A truly fat-free vegan mac and cheese made from potatoes and carrots.

Who woulda thought?

brandnewvegan

 

 

 

vegan mac and cheese pin

 

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vegan mac and cheese 2

Creamy Vegan Mac and Cheese

★★★★★ 4.5 from 18 reviews
  • Author: Brand New Vegan
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main
  • Cuisine: American
  • Diet: Vegan
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Pin

Description

The creamiest, the cheesiest, the most decadent Vegan Mac and Cheese ever! ย Creamy delicious cheese, without using dairy, nuts, or tofu.


Scale

Ingredients

  • 16 oz Yukon Gold Potatoes (about 3 medium)
  • 1–2 Carrots
  • 1/2 cup Water
  • 1/4 cup + 2 Tbs Nutritional yeast
  • 2 Tbs Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Salt
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Brown or Yellow Mustard
  • 1/4 tsp Turmeric
  • 2 cups Elbow Macaroni
  • 1 bag Frozen Broccoli ((a 12oz bag))

Instructions

  1. Wash and scrub both potatoes and carrots, peel if desired.
  2. Chop into uniform pieces and boil for 10 minutes.
    INSTANT POT: ย Or – simply add them to your Instant Pot with 1 cup of water. ย Set to MANUAL and cook for 7 minutes. ย Allow to naturally release for 10 minutes before opening lid.ย 
  3. Remove from heat and let rest for 5 minutes
  4. With a slotted spoon, transfer veggies to a blender
  5. Add 1/2 cup of the hot potato water (more if needed to blend smoothly)
  6. Pulse to mix
  7. Add in remaining ingredients and blend until smooth
  8. Boil pasta until al dente
  9. Add in frozen vegetables to last 5 min of boiling
  10. Drain pasta, return to pan, and stir in however much cheese sauce you like until creamy and evenly coated

Notes

Amazing Cheese Sauce Recipe

Keywords: vegan mac and cheese

Did you make this recipe?

Tag @brandnewvegan on Instagram and hashtag it #brandnewvegan

 
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Filed Under: Featured, Holiday Recipes, Pasta & Rice, Recipes Tagged With: gluten free, low fat, nut free, soy free, vegan

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Reader Interactions

Comments

  1. Barbara

    July 7, 2017 at 9:55 am

    I have been making something similar to this for my son who went vegan but really misses Mac N Cheese. You can use sweet potatoes instead of carrots and I think it’s better. You can also puree a handful of cashews and blend in it to make it even more creamy (but higher fat of course.) Also I throw a couple of pieces of cauliflower in the pot with the potatoes when I’m cooking them and blend that in which I think also helps with the creaminess. We also make a Alfredo sauce with cauliflower which is really good. Thank you for the inspiring recipes!

    Reply
    • Melody

      April 6, 2021 at 7:04 pm

      What is your Alfredo sauce recipe !?
      Iโ€™m making the cheese sauce tomorrow with sweet potato instead of carrots for a change

      Reply
  2. Jim

    July 8, 2017 at 8:26 pm

    Is this recipe a rerun?

    Reply
    • Chuck Underwood

      July 8, 2017 at 8:34 pm

      yes….updated photos but same recipe

      Reply
  3. David Bowden

    July 14, 2017 at 7:01 am

    Can you make and store the sauce in big batches? I love cheese on everything.

    Reply
    • Chuck Underwood

      July 14, 2017 at 10:22 am

      Yes, this freezes well.

      Reply
  4. Helen Butt

    November 26, 2017 at 4:03 pm

    This is delicious, and we especially like it with a package of mixed vegetables cooked with the macaroni, like in the original version.

    Reply
  5. Jo Lee

    December 4, 2017 at 3:08 pm

    Made this today. I am incredibly amazed at the creaminess of this sauce. I am new to vegan cooking ๐Ÿ™‚ I may have added just a tad too much lime juice and don’t know how to fix. It didn’t quite have the cheese flavor I was looking forward too. Would you recommend to add more nutritional yeast to add that nutty or cheesy flavor? Overall I really enjoyed following this recipe. Thank you so much for sharing.

    ★★★★★

    Reply
  6. Holly

    December 31, 2017 at 3:04 pm

    Very creamy and delicious. Next time I’ll add a bit more salt and Nutritional Yeast. Thanks for the recipe ๐Ÿ™‚ !

    ★★★★

    Reply
  7. DeAnne Norton

    January 7, 2018 at 7:08 pm

    suggestions as to the pasta to sauce ratio? I’m wondering how much pasta for a whole batch (or is that how it is listed?) or could one batch do ay 2 cups pasta and nachos as well?

    ★★★★★

    Reply
  8. Kathi

    March 4, 2018 at 10:16 am

    About how much does this make?? I need 2 1/2 cups of just the โ€œcheese sauceโ€ for a different recipe. Thanks. Also I used your cauliflower:/mushroom โ€œmeatโ€ in my familyโ€™s soppy joe mix and it was great ๐Ÿ˜€. Thanks ๐Ÿ˜€๐Ÿ˜€

    Reply
  9. Cori

    April 4, 2018 at 3:54 pm

    Just tried this. Was very creamy, wonderful consistency. Unfortunately i didn’t care for the flavor, doesn’t taste like cheese, has an unusual tang & I followed the recipe to a “T”. Any suggestions?

    ★★

    Reply
    • Chuck Underwood

      April 4, 2018 at 6:34 pm

      Because it’s NOT cheese. How long has it been since you’ve had real cheese? If it’s been recent – it’s not GOING to taste like cheese. But the longer you are away from it, the better it tastes. Sorry – but that’s the truth. The taste and consistency to me are close enough, and that’s all that matters.

      Reply
    • Leanna

      May 27, 2018 at 7:31 am

      I completely agree. It has a weird tang to it. I attribute that to the mustard that is in it. And while I do not expect it to taste like real cheese, it does not even taste good as faux cheese. Next time, I will be trying it without mustard and adding a bit more nooch to it.

      ★★★

      Reply
  10. Christina

    April 30, 2018 at 8:49 pm

    Delish! I added a whole white onion & a ton of garlic to the boiling veggies. Then topped the mac & cheese with garlic broccoli. Thank you for sharing!

    ★★★★★

    Reply
  11. DJ

    May 18, 2018 at 9:59 am

    This cheese is sooooo delicious!

    ★★★★★

    Reply
  12. Brooke Strunk

    June 26, 2018 at 12:46 pm

    I love this! Used Yukon, carrot, and yam. Also added paprika. Unbelievably creamy!

    ★★★★★

    Reply
  13. Susan Derosia

    July 6, 2018 at 9:18 am

    Love this recipe I use it all the time.๐Ÿ’œ๐Ÿ’œ๐Ÿ’œ

    ★★★★★

    Reply
  14. Marsha

    September 16, 2018 at 2:07 pm

    I really love this cheese sauce! I made it just as the recipe indicated. My sister came over for lunch and we served it over Brussels sprouts and we both loved it! This recipe fills a hole for me as to what to put over veggies besides tons of butter. This is an outstanding recipe and a keeper for me! Thank you Chuck! I love a man who cooks!

    ★★★★★

    Reply
  15. Dick

    November 10, 2018 at 1:54 pm

    Made this today and it is really good. It is so versatile to use for Mac & Cheese, on baked potatoes or as a dip. I will definitely make this often.

    ★★★★★

    Reply
  16. Betsey Riedl

    January 2, 2019 at 3:18 pm

    When I use this recipe for Mexican food, I add 1/3 cup of Franks red hot sauce – the original, not the one with oil. The Franks kicks it up a notch!

    ★★★★★

    Reply
  17. Nicky

    January 11, 2019 at 11:38 am

    Wow! So cheesy! And not remotely sickly as vegan โ€˜cheeseโ€™ things so often are.

    Reply
  18. Karla

    February 8, 2019 at 9:42 am

    Chuck, do you have a suggestion for a different potato? I can’t use Yukon gold as I can’t cook the potassium out of them. Just wondering if another type might work as a good sub.

    Reply
  19. Christine

    May 4, 2019 at 9:46 am

    Just made it and it is spool good! Nite the spot when you looking for some comfort food. No, it is not cheese but it’s the next best thing!! Thanks ,Chuck for helping us make the switch to a long and Healthy life!!

    Reply
  20. Christine

    May 4, 2019 at 9:49 am

    Oh for Pete’s Sake! Sorry for all the typos!!

    ★★★★★

    Reply
  21. Gayle

    July 31, 2019 at 10:44 am

    So good…and these best vegan cheese sauce recipe ever! My favorite!

    Reply
  22. Corinne

    November 22, 2019 at 2:45 pm

    Yummy! Does it taste like mac & cheese? Of course not. Is it creamy and comforting? Ohhhhh yes!! Healthy, simple, and nut-free. For me, tastes better without the mustard. Very delish, thanks for the easy recipe!!

    ★★★★

    Reply
  23. Nancy

    January 5, 2020 at 4:23 pm

    I really donโ€™t like nutritional yeast. What can I use instead.

    Reply
    • Chuck Underwood

      January 5, 2020 at 5:33 pm

      Some people do not like the taste of ‘fortified’ Nutritional Yeast – like Braggs. Try Sari or one of the other non-fortified brands.

      Reply
  24. Nick

    January 26, 2020 at 9:54 am

    We love this “cheese” sauce, as mentioned it does freeze well. I put it in one cup containers and freeze for later use. Lately we have been using it as a hollandaise sauce for vegan eggs benedict, yum! And yes it goes very well over brussels sprouts a Thanksgiving tradition at out house.

    Reply
  25. Anne

    May 23, 2020 at 1:48 pm

    This is a favorite and I have made it often! We have a question – we used to make an artery clogging dip with velveeta, sausage, and rotel. Have you ever tried this in something like that or have an opinion on if it would work well?

    ★★★★★

    Reply
  26. Dorcas Kosche

    September 29, 2020 at 11:11 am

    I couldn’t believe how much like cheese sauce this looked like. Even stretchy!! Made into vegan hamburger helper, your recipe with cauliflower/mushroom meat. Baked in a cast iron Dutch Oven for our last Duth Oven Gathering (DOG). I mixed bread crumbs and nooch for a crispy topping. We have several vegans in our group, so it went over well

    ★★★★★

    Reply
  27. Thomas Spencer

    November 20, 2020 at 9:07 am

    I have been vegan for 30 years, This is the most versatile sauce I have ever made, I call it a sauce because it is useful for much more than a cheese substitute. I love that it will not clog our arteries. I found it delicious.

    ★★★★★

    Reply
  28. Ashley

    November 26, 2020 at 7:27 pm

    Hi! I tried the recipe today, but mine turned out tasting like mashed potatoes instead of that classic Mac n Cheese taste. I used Russet potatoes. I also added all the seasoning and nutritional yeast and the flavor is there, but it still had a strong potato taste. The texture was also very mashed potato like and did not have the creaminess as regular cheese sauce. Iโ€™m not sure what I did wrong?

    ★★★

    Reply
  29. Wendy

    March 31, 2021 at 7:46 am

    Chuck, what kind of blender do you use/recommend?

    Reply
    • Chuck Underwood

      April 6, 2021 at 7:47 am

      Vitamix

      Reply

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    Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

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