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Rating: 3.92 stars
109 Ratings
  • 5 star values: 55
  • 4 star values: 23
  • 3 star values: 10
  • 2 star values: 9
  • 1 star values: 12

A vegan version of macaroni and cheese, sure to please the whole family.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.

  • Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.

  • In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.

  • Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

Nutrition Facts

648 calories; protein 16.5g; carbohydrates 61.6g; fat 39.2g; sodium 329.3mg. Full Nutrition
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Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2009
I rated this 5 stars nearly 2 years ago. It is delicious! I am compelled to give a more thorough review though. To those who have tried leaving out the roasted red pepper, this shouldn't be done. It isn't spicy at all and the red pepper is helps the dish have a cheesy flavor as well as that bright orange color children are so fond of. If you leave out the pepper, you are eliminating a key element in the dish's flavor. Also, one reviewer complained about the fat content from the use of cashews. I would like to comment that macaroni and cheese is not a health food. This recipe is certainly healthier than any dairy counterparts because the fat from nuts is more beneficial than animal fat. You will not successfully make a faux cheese sauce using only soy milk. The nuts give the dish a cheesy flavor. I do agree with some reviews that the baking time can be shortened. To keep it creamier, I only bake it for about 30-35 minutes. If I have enough soy milk on hand, I like to replace the water with soy milk just for the added vitamins and calcium. Before making this recipe, cooks should keep in mind that this is a vegan substitute and does not taste just like cheese or a highly processed boxed mac and cheese. Having made many different cheese substitutes in my kitchen, I can attest that this recipe is wonderful. You just have to know what to expect. Read More
(116)

Most helpful critical review

Rating: 3 stars
03/02/2005
This is a good recipe easier to make better. I read the other reviews. My suggestion after having made it is to start the sauce by making a roux. This will help to avoid the lumpiness some had mentioned. I started the roux with 2 tsp of Earth Balance "butter" 1/4 C flour and substited the liquid recommended with 1/2C soy milk 1/2C water. As for the salt I began with 1/4 tsp and worked it up from there (maybe a scant 1/2 tsp. total). I used only 1/4 C pulverized cashews. Also I ended up using nearly 3/4 C of the nutritional yeast (more cheesy!:). And the last change I completely omitted the oil didn't seem necessary. I subbed diced toms for the peppers. I really believe the key to making this spectacular is to start with a good foundation and that means a roux! Read More
(143)
109 Ratings
  • 5 star values: 55
  • 4 star values: 23
  • 3 star values: 10
  • 2 star values: 9
  • 1 star values: 12
Rating: 3 stars
03/02/2005
This is a good recipe easier to make better. I read the other reviews. My suggestion after having made it is to start the sauce by making a roux. This will help to avoid the lumpiness some had mentioned. I started the roux with 2 tsp of Earth Balance "butter" 1/4 C flour and substited the liquid recommended with 1/2C soy milk 1/2C water. As for the salt I began with 1/4 tsp and worked it up from there (maybe a scant 1/2 tsp. total). I used only 1/4 C pulverized cashews. Also I ended up using nearly 3/4 C of the nutritional yeast (more cheesy!:). And the last change I completely omitted the oil didn't seem necessary. I subbed diced toms for the peppers. I really believe the key to making this spectacular is to start with a good foundation and that means a roux! Read More
(143)
Rating: 5 stars
02/11/2009
I rated this 5 stars nearly 2 years ago. It is delicious! I am compelled to give a more thorough review though. To those who have tried leaving out the roasted red pepper, this shouldn't be done. It isn't spicy at all and the red pepper is helps the dish have a cheesy flavor as well as that bright orange color children are so fond of. If you leave out the pepper, you are eliminating a key element in the dish's flavor. Also, one reviewer complained about the fat content from the use of cashews. I would like to comment that macaroni and cheese is not a health food. This recipe is certainly healthier than any dairy counterparts because the fat from nuts is more beneficial than animal fat. You will not successfully make a faux cheese sauce using only soy milk. The nuts give the dish a cheesy flavor. I do agree with some reviews that the baking time can be shortened. To keep it creamier, I only bake it for about 30-35 minutes. If I have enough soy milk on hand, I like to replace the water with soy milk just for the added vitamins and calcium. Before making this recipe, cooks should keep in mind that this is a vegan substitute and does not taste just like cheese or a highly processed boxed mac and cheese. Having made many different cheese substitutes in my kitchen, I can attest that this recipe is wonderful. You just have to know what to expect. Read More
(116)
Rating: 5 stars
03/31/2007
I am not a vegan (I aspire to be though) but I AM trying to get off dairy due to daughters food allergy. I have to say I was so surprised to find this not only edible but SO YUMMY! I have been experimenting with cheese substitutes and have come to the conclusion that I would rather do without. However this hit the spot and gave me hope. Thanks for sharing. I also subbed C almond milk for part of the water and added diced tomatoes for the peppers. Read More
(50)
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Rating: 5 stars
09/04/2003
This vegan mac and no cheese recipe is one of my favorite. It tastes great and just for your info I used whole wheat macaroni and doubled the nutritional yeast. Fabulous taste! Easy recipe! Read More
(30)
Rating: 5 stars
01/12/2005
i cannot believe this one! i have been vegetarian for nearly 12 years and just recently went vegan. i was already missing my Mac-N-Cheese after only a week and this recipe blew me away. it really tastes like my favorite cheesy memories. you just have to try it for yourself! Read More
(29)
Rating: 5 stars
10/05/2006
This is the creamiest food I have eaten in more than a year! The texture is perfect the flavor is full and I can not believe it! I have made many faux cheeses and they have all been palatable or even yummy but none of them have actually replaced an old favorite like this mac and no cheese did! I am going to eat the left-overs before my husband gets to them! Read More
(23)
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Rating: 5 stars
02/20/2005
I adore this recipe. It satisfies my mac and cheese craving without the suffering of the animals!! Big thumbs up. Oh I was lazy the second time I made this and just nuked it for 4-5 min instead of putting it in the oven and it turned out great! Read More
(19)
Rating: 5 stars
06/18/2007
I have made this three times in the last two weeks. It is very easy to throw everything in the blender. I like my mac and cheese a little creamier though. So after trying it baked the first time I decided to now mix the pasta and sauce together on the stove and heat through. Read More
(18)
Rating: 5 stars
03/03/2007
I love this recipe - it is delicious and satisfying. I put a can of drained diced tomatoes in the casserole dish for extra flavour. I am a long time vegetarian and vegan more recently. The hardest thing for me to give up was cheese. I don't even miss it in this recipe. This is stick-to-your ribs comfort food at its best! Read More
(16)