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vegan mac and cheese 2

Creamy Vegan Mac and Cheese

  • 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


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


  • 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))


  1. Wash and scrub both potatoes and carrots, peel if desired.
  2. Chop into uniform pieces and boil for 10 minutes.
    INSTANT POT:  Or - simply add them to your Instant Pot with 1 cup of water.  Set to MANUAL and cook for 7 minutes.  Allow to naturally release for 10 minutes before opening lid. 
  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

Keywords: vegan mac and cheese