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The Ultimate Vegan Mac n Cheese super creamy, rich & oh-so dreamy! It takes less than 30 minutes to make & it’s gluten-free.

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I’ve been on a little comfort food kick lately, and I’m taking it all in before the warmer weather hits. I live in the desert, but it gets a little chilly during the winter. I love having comforting foods to keep me warm & cozy, and this Ultimate Vegan Mac n Cheese is the perfect way to do it. What makes it THE ultimate? Well, it’s super creamy, velvety-smooth, rich, mouth-watering, and the cheesiest mac in town! This is a family favorite and we enjoy it at least once a week, along with.

It’s the perfect combination and total comfort on a plate! But it’s not cheese Some people out there (a.k.a the meat & dairy industry) don’t like when vegans use words like meat, milk or cheese to describe our food because apparently, it confuses consumers into thinking they’re buying “real” animal-based products. Ya know, like that “real” neon-orange block of cheese that doesn’t need to be refrigerated? That was more like a science project gone wrong. Well, the utter truth is that consumers are waking up to the suffering and damage that animal-based foods are causing, and they’re choosing to buy the latter. This Vegan Mac n Cheese is twice as delicious, 100% healthier, and 100% kinder than it’s animal-based counterpart.

Maybe it’s not made with “real” cheese, but it sure tastes like it is, so why would I change the name to something else? It’s not confusing it’s damn delicious!

What’s in this Vegan Mac n Cheese? There are lots of ways to make vegan cheese sauce. I love using cauliflower, cannellini beans, and I especially love using butternut squash, like I did for my. It creates a creamy, buttery texture, and a gorgeous color too. I have a Baked Butternut Mac recipe I’ll be sharing soon, so stay tuned.

For this Vegan Mac n Cheese recipe, I used potato to get that creamy & thick texture, like in my. To create the cheddar cheese color, I tried something new and I used wait for it. Wait for it CARROTS! Dr feelgood benefit. Normally, I’ll just use a blend of turmeric, paprika, nutritional yeast, and chili powder to get that cheesy color.

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I didn’t think of this genius idea up on my own, I saw it on a while back, and I’ve meant to give it a try. 1/2 cup soaked in very hot water for 10-15 minutes. Keep covered.See note.

16 ounces dried elbow macaroni, gluten-free or regular. 1 cup potato, peeled & chopped into 1-inch cubes. 1/2 cup carrots, peeled and chopped. 1 cup unsweetened soy milk (or any plant-based milk). 3/4 cup vegetable broth, low sodium. 1 teaspoon onion powder.

1 1/2 teaspoons himalayan salt (or preferred salt), more to taste. 1/2 teaspoon paprika. 2-3 tablespoons more if preferred. 2 1/2 tablespoons.See note. 2 tablespoons fresh lemon juice, more to taste. 2 med/large garlic cloves, minced. 2 tablespoons vegan butter.

Recipe Notes.Cashews: To make things easier, you can prep ahead, and pre-soften your cashews by placing them in cool water for 4 hours, or overnight in the fridge, instead of heating them in water for 10-15 minutes. Then they'll be ready to pop in the blender right away.Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along.

Another option, is to blend low sodium and regular broth together. I usually start blending the sauce 5 minutes before the pasta will be done. This way the pasta isn't sitting too long, and it will be hot & fresh when it goes into the sauce.I boil the vegetables and pasta at the same time (not same pot) to make it faster. They take about the same time to cook, so it works out perfect.You could also cook the potatoes and carrots the night before and pop them in the fridge. This will make things even faster and easier at meal time.If you'd like a thinner cheese sauce, use only 2 tablespoons of tapioca starch, or omit it altogether.

The sauce will still be rich and creamy. Tapioca starch provides extra thickness and a slight 'cheesy' stretch. The cheese has a very smooth and creamy texture. So, if it comes out a bit grainy, you may need to blend longer. If it's still grainy, your blender may not be strong enough to pulverize the cashews completely smooth. If you think your blender might not work properly, just soak the cashews for 8-10 hours or overnight in the fridge.

This will make them soft enough for most blenders. If you'd like to add another layer of flavor to the sauce, you can try 1/2-1 teaspoon of miso paste or dijon mustard. Blend it up with the cheese sauce. Hi Andrea, I’m sorry this happened to you.

It definitely shouldn’t be grainy. Was the sauce smooth when you blended it or did it become grainy after cooking? It’s possible that your blender may not be strong enough to completely pulverize the cashews. You can try soaking the cashews longer or use a good food processor. You can also try pine nuts which are softer.

It’s also possible that you didn’t cook it long enough (hard to know, so just guessing). The tapioca flour needs to cook a bit.

I hope this helps and you’ll try it again. It’s a very smooth and creamy sauce. Let me know if I can help with anything else