Plant-Based Deliciousness

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. Enjoy!

Only five ingredients and all the creamy cheesiness you know and love! |


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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