Vegan Macaroni Cheese Recipe

Of all the American recipes the one that has always piqued my interest the most is Maccheroni al Formaggio or Mac and Cheese. I tried them for the first time homemade some time ago and wasn’t overly impressed but then I tried the very famous canned version purchased in a supermarket in Gibraltar the English outpost in Spain. Again nothing exceptionalbut if that was to be expected in the latter case I would not accept defeat from Homemade Mac and Cheese.

However as in the past my desire to prepare a dish fades the moment I decide to switch from a vegetarian to a vegan diet. However I did not even pass through the brain’s anteroom to say goodbye to the Cheese of these macaroni and cheese and I quickly worked out how to make the Mac and Cheese Vegan


Yield: 1

Vegan Macaroni Cheese Recipe

vegan macaroni cheese recipe

The vegan macaroni and cheese are a simple first course that can be prepared ahead of time and are made entirely of vegetable ingredients.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour


  • 150 g of Pasta (I Cellentani)
  • 1 Potato
  • 1 carrot
  • 1/2 cup Cashews
  • 1/4 onion
  • 1 clove Garlic
  • 1/4 cup of Edible Yeast
  • 1/2 tsp Turmeric
  • 1 tablespoon of breadcrumbs
  • 1 tablespoon of oil
  • 1/2 teaspoon of dried parsley


    1. Begin by soaking the cashews in boiling water for 15 minutes before making vegan macaroni and cheese.
    2. The potatoes and carrots should then be peeled and cut into roughly equal-sized chunks.
    3. Cook them in lightly salted water with the onion chunks and peeled garlic clove until tender. Simply pierce them with a fork to see if they are cooked: they must be yielding.
    4. Then cook the pasta in plenty of salted water for a few minutes less than the package directions.
    5. Blend until smooth then drained cashews cooked vegetables, nutritional yeast, and turmeric in a blender preferably a glass.
    6. When the pasta is finished drain it and season with the prepared cream.
    7. Spread the breadcrumbs mixed with parsley and oil on the surface of a pan suitable for oven cooking.
    8. Bake for about 20 minutes at 180 ° C and serve hot.

Nutrition Information



Serving Size


Amount Per Serving Calories 283Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 140mgCarbohydrates 35gFiber 6gSugar 2gProtein 11g
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