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Ultimate Vegan Mac n Cheese Recipe (Soul Food Dinner Ideas)

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  • Author: Hazel Roddy
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Diet: Vegan


For the best plant-based comfort meal, make this vegan mac and cheese with sweet potatoes, coconut milk, and nutritional yeast.


  • 1/2 cup 

    (3 ounces) raw cashews

  • 12 ounces 

    dry elbow macaroni noodles, cooked

  • 1 1/2 cups 

    diced peeled sweet potato (7 ounces)

  • 1/2 cup 

    diced peeled carrot (2 ounces)

  • 1 cup 

    canned full-fat coconut milk

  • 1/4 cup 

    nutritional yeast

  • 2 teaspoons 

    freshly squeezed lemon juice

  • 2 teaspoons 

    Dijon mustard

  • 1/2 teaspoon 


  • 1/4 teaspoon 

    onion powder

  • 1/4 teaspoon 

    smoked paprika

  • 1/4 teaspoon 

    freshly ground black pepper

  • 1/4 teaspoon 

    turmeric, optional

  • 1/8 teaspoon 

    garlic powder

  • Pinch freshly grated nutmeg


  1. Soak the cashews in water overnight. Soak the cashews in 2 cups of water, uncovered, for 10 to 12 hours, or until they break apart when squeezed between two fingers.
  2. Prepare the pasta. Cook the pasta according to the package instructions. Place aside.
  3. Microwave the sweet potato and carrots to soften them. In a microwave-safe bowl, combine sweet potato, carrot, and 1/4 cup water. Wrap the vegetables in plastic wrap, making sure the wrap does not touch the vegetables. Microwave for 6 minutes on HIGH, or until the veggies are soft. In a blender, combine the sweet potatoes, carrot, and steaming liquid.
  4. Prepare the cashew sauce. Remove the cashews from the water and set aside. In a blender, combine the drained cashews, coconut milk, nutritional yeast, lemon juice, Dijon mustard, salt, onion powder, smoky paprika, black pepper, turmeric (if using), garlic powder, and nutmeg. Blend for roughly 3 minutes on high speed, or until perfectly smooth. Stop the blender, scrape down the sides, and blend for 1 minute more.
  5. Serve the pasta with the sauce on top. Toss the cheese sauce and cooked pasta together until coated, then serve.


Storage: Refrigerate vegan cheese sauce in an airtight jar for up to 1 week. When the noodles are stored, they may absorb part of the sauce. Return the sauce to its original creamy smoothness by stirring in more coconut milk.

If you want a thinner sauce, add up to 1/2 cup extra coconut milk to achieve the desired consistency.

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 6 servings
  • Calories: 428kcal
  • Sugar: 5g
  • Sodium: 250mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 59g
  • Fiber: 6g
  • Protein: 17g
  • Cholesterol: 0g

Keywords: mac and cheese, soul food dinner ideas, soul food mac and cheese, vegan mac and cheese recipe, ultimate vegan mac and cheese