Fast and Easy Stove Top Vegan Mac and Cheese

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I have never had a vegan mac & cheese that I liked.  In fairness, I think the only one I have tried was the mock Kraft at Doomie’s here in Hollywood.  Their vegan Big Mac (above) is a revelation but the mac & cheese is underwhelming to the extreme.

There are lots of ways to make vegan mac & cheese.  Some use raw cashews, soaked overnight & pureed.  Others use sweet potatoes.  This one uses carrots, potatoes & nutritional yeast.  Nutritional yeast has many health benefits and can be purchased in bulk at health food stores & places like Whole Foods.  It is a yellowy, flaky powder & has a nutty cheesy flavor and – it seems – is one of those things you either love or hate.  This mac & cheese tastes primarily of nutritional yeast so, if you are a hater, you won’t like this.  Lots of blogs recommend easing into using nutritional yeast slowly & developing a palate for it.  I liked it right away and so did my friend, Rose, so you might fall into that category, too.  You can dip your finger in some & taste it to see where it falls for you on the flavor appeal scale.

I could not find raw cashews so I used roasted ones & just boiled them along with the vegetables.  It worked fine.

This is a very creamy dish & seems pretty healthy – as mac & cheese goes.  I just need to impress upon vegan newbies that this does not taste like Kraft or cheddar.  It is a very reasonable substitute – like Diet Coke for Coke or Garden burgers for real burgers.  These things do not trick anyone into believing they are the real thing but they are great substitutes.  I will admit – I used a boatload of Crystal hot sauce on mine & it helped a lot.  That isn’t really a cheat because I use hot sauce on all mac & cheese.  So – if there are things you like on your regular mac & cheeses – use those things on this one, too.

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Fast and Easy Stove Top Vegan Mac and Cheese

Serves 2-3 depending on appetite


12 oz dry pasta

1 cup raw potato (I used fingerling but any white potato will do)

2 carrots

1/3 cup cashews (raw or roasted)

1/2 cup vegan butter

1/2 cup nutritional yeast

1 tsp turmeric

1/2 tsp cayenne

1/2 tsp garlic powder

1 tsp salt

3 TBS coconut milk

Pepper to taste

Smoked paprika

Parsley – chopped

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Cook the pasta according to directions.

Meanwhile – boil the carrots, potato & cashews until the veggies are very soft.  Puree them in a blender (adding a small amount of water, if necessary) with all the remaining ingredients (except smoked paprika & parsley).   Puree until it is very creamy.

Drain the pasta & toss with the sauce.  It is just that easy!

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