4.5 from 14 votes
vegan mac and cheese 2
Creamy Vegan Mac and Cheese
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

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

Course: Main
Cuisine: American
Servings: 4
Author: Chuck Underwood
  • 16 oz Yukon Gold Potatoes (about 3 medium)
  • 2 Carrots
  • 1/2 cup Water
  • 1/4 cup Nutritional yeast (plus an extra 2 Tbs)
  • 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
  • 1/8 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 12 minutes.  Allow to naturally release for 10 minutes before opening lid. 

  3. Remove from heat and let rest for 5 minutes

  4. With slotted spoon, transfer veggies to 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

Recipe Notes

Amazing Cheese Sauce Recipe