Easy Peasy Mac & Cheese

Interestingly I don't think I ever really liked the traditional mac and cheese. I think I found it way too rich and I remember it leaving me feeling awful afterwards (which is no surprise given the ingredients) - so now I present to you: HEALTHY VEGAN MAC & CHEESE aw yeah. Continue reading to get this life-changing dish in your kitchen (and stomach).

By the way - this recipe makes lots of mac & cheesy goodness, so you could easily feed 4 people with this recipe (or have leftovers!)


  • 1kg dry macaroni
  • 2 white potatoes, peeled and chopped into cubes
  • 1 large carrot, peeled and cubed
  • About 10 button mushrooms, sliced
  • 1 garlic clove, crushed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup nutritional yeast
  • 1/2 cup raw cashews
  • 1 tsp smoked paprika
  • Salt & pepper, to taste
  • You will also need a blender or food processor for this recipe!


  1. Fill a small/medium saucepan with water (about 3 cups as a guideline) and put it on the stove on a high temperature until the water is boiling.
  2. Add the potatoes, boil for 2 minutes. Add the carrot, boil for another 12 minutes or until the veggies are soft (as they need to be blended!)
  3. In a separate saucepan, boil water for the macaroni - when it is cooked, drain and set aside.
  4. In your blender, place the nutritional yeast, cashews, garlic & onion powders and a little salt, and then place the boiled veggies into the blender - but save the water! Pour about 1 and a half to 2 and a half cups of the water into the blender (I always use less to start with and then gradually add more to get the desired consistency).
  5. Blend until smooth! Taste the mixture and if it needs more salt or any pepper, add it now.
  6. In a non-stick frypan, saute the garlic and mushrooms in a splash of water until browned.
  7. Serve up the macaroni in a bowl, pour the cheesy sauce over and mix through, and garnish with the paprika and mushrooms. YUMMM!