Creamy Vegan Mac & Cheese

Creamy Vegan Mac & Cheese

Is there a better comfort food than mac & cheese? I don’t think so.

When I first went all plant-based, mac and cheese was one of those food groups – yes, mac & cheese is in a category all its own in my mind – I would just have to do without. Not so!

After much trial and error, I finally hit on the right one for us (that’s code for “kid-approved”) while developing a recipe for VegNews Magazine. In honor of #NationalJunkFoodDay, the kids and I made an over-the-top Mac and Cheese Pizza with Potato Chip Topping and this is the mac & cheese we used.

See the full pizza recipe on –> Vegan Mac and Cheese Pizza with Potato Chip Topping

What I like about this mac & cheese: Two things – the simplicity and the taste!

Only five ingredients and it’s got all the creamy cheesiness you know and love.



Tools to help you make Easy Creamy Vegan Mac & Cheese:

Creamy Vegan Mac & Cheese

Creamy Vegan Mac & Cheese


  • 1½ cups dry elbow macaroni
  • 1½ cup + 2 tablespoons water, divided
  • ½ cup raw cashews
  • 1 cup vegan chicken broth
  • 6 ounces shredded vegan mozzarella


  1. Prepare elbow macaroni according to package directions. Drain and set aside.
  2. Into a small pot, add 1 cup water and cashews. Bring to a boil and cook 8 minutes. Remove from heat and drain.
  3. Into a food processor or blender, add remaining ½ cup + 2 tablespoons water. Blend on high until consistency is smooth.
  4. Into a medium pot, add cashew mixture, broth, and cheese. Heat over medium heat until cheese is melted.
  5. Fold in cooked elbow macaroni and serve warm.
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Easy Creamy Vegan Mac & Cheese
Only five ingredients and ready in under 30 minutes!


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