Creamy Vegan Mac and Cheese Recipe
An easy and deliciously creamy vegan mac and cheese recipe from my kitchen to yours. Very easy to make and toddler approved!
  1. Soak 1 cup of raw cashews in water for at least an hour.
  2. Using a large pot, bring salted water to boil and cook macaroni according to the directions. If you opt to add the broccoli, add it at the end when there’s about 5 minutes left to cook. Drain and return back to pot or a large serving bowl.
  3. In a small sauce pan, bring potatoes, carrots, and garlic cloves to a boil until fork tender
  4. Using a slotted spoon, remove the vegetables from the water and put in your blender. Reserve 3/4 cups of water used to boil the vegetables and also add to your blender.
  5. Add remaining ingredients: spices, drained cashews, unsweetened plant milk (I like something rich like Ripple Milk or Soy), apple cider vinegar and nutritional yeast to your blender. Blend until smooth and creamy. Taste and salt as needed.
  6. Pour over macaroni and broccoli and serve immediately.
Recipe Notes

This recipe is adapted from

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