Vegan One Pot Mac 'n Cheese

Smooth, creamy, thick and scrumptious vegan mac ‘n cheese, that is what I have always dreamed of but could never find. The other day on Pinterest I came across a recipe for “regular” One Pot Mac ‘n Cheese from The Food Network. I knew I had to veganize this as I just had a gut feeling that this would be “the one”. I was not disappointed. It was everything I dreamed of, thick, creamy, smooth and delicious!!! Nirvana achieved!

If you are afraid of the cayenne pepper, I tasted it with and without the cayenne pepper and that little bit just give it that much more of a pop in flavor without a lot of heat added.  So if you’re in the mood for mac ‘n cheese, I’ve got ya covered!!


Vegan One Pot Mac ‘n Cheese

5 cups unsweetened cashew milk (or other unsweetened non-dairy milk of your choice)

¾ cup whole wheat pasta – I like elbows or fusilli (if you prefer “regular” pasta use only 4 cups of the milk)

8 ounces of vegan cheddar cheese shredded

3 ounces of vegan mozzarella cheese shredded

2 ounces of vegan cream cheese cut into small pieces

2 tablespoons Earth Balance vegan buttery sticks

¼ cup nutritional yeast

1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

Large pinch cayenne pepper (optional)

Large pinch of ground nutmeg

Himalayan salt



Place the cashew milk and pasta in a medium large saucepan and bring to a boil over medium heat stirring occasionally so the pasta doesn’t stick.  Once it has come to a boil, continue cooking, stirring frequently until the pasta is tender and the milk has thickened to the consistency of cream (this took me about 8-10 minutes for the whole wheat pasta, regular pasta may cook faster).

Off heat stir in the cheeses, nutritional yeast, lemon juice, Dijon mustard, cayenne pepper (if using), ground nutmeg and 1 ½ teaspoons salt.  Stir until the cheeses have melted completely and the sauce is smooth and creamy.