Recipe

Vegan Garlic Mac and “Cheese” Tastes Better Than the Real Thing

By Eleanor Challenger at University of Denver

If you're anything like me, you probably crave mac n' cheese pretty regularly. If you're also anything like me, you probably indulge in that craving a bit too often. For those trying to find a healthier option to satisfy their cheese craving, this vegan garlic mac and cheese recipe will blow your mind.

If you're thinking of going vegan, check out this "Beginner's Guide" or if you're looking to take baby steps, this 5-day dairy-free meal plan will be very helpful.

Vegan Garlic Mac 'N' Cheese

  • Prep Time: 45 mins
  • Total Time: 45 mins
  • Servings: 6
Ingredients
  • 1 16-oz package pasta
  • 1 cup potatoes peeled and chopped
  • 1/4 cup carrots peeled and chopped
  • 1/3 cup onion chopped
  • 1/2 cup raw cashews
  • 1 clove garlic minced
  • 1/2 teaspoon dijon mustard
  • 1/2 lemon juice
  • Salt/pepper to taste
  • 1 teaspoon cayenne powder
  • 1 teaspoon paprika powder

Photo by Eleanor Challenger

Step 1

Cook pasta al-dente according to package instructions, drain, and set aside.

Photo by Eleanor Challenger

Step 2

While pasta is cooking, peel and chop up your potatoes, carrots, and onions.

Photo by Eleanor Challenger

Step 3

In the same pot you boiled your pasta, bring a few more cups of water to a boil and place in your veggies. Cook them for 10-15 minutes or until they are soft enough to blend.

Photo by Eleanor Challenger

Step 4

While your veggies are boiling, put cashews, garlic, mustard, lemon juice, salt, pepper, cayenne, and paprika in a blender and blend until smooth.

Photo by Eleanor Challenger

Step 5

Drain your cooked veggies (BUT LEAVE HALF A CUP OF THE WATER to make blending easier) and add veggies/water to the blender with your other ingredients. Blend everything until smooth.

Photo by Eleanor Challenger

Step 6

Pour sauce over your cooked noodles, stir it together until combined.

Photo by Eleanor Challenger

Step 7

Enjoy!

Photo by Eleanor Challenger