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Vegan Mac and Cheese Sauce

One of the things I miss most about my predominantly vegan diet is macaroni and cheese. It is so gooey, comforting, and delicious. However, it is also incredibly unhealthy and I can feel it afterward. I've been on the search for a healthy vegan alternative, and I think I found one. It comes from the Chocolate Covered Katie blog and her recipe pretty much nails it. It has the same creamy texture and decadent flavor but way healthier than all the cheese and dairy used in the standard version. If you have a craving for some delicious mac and cheese, give this a try. Your body will thank you for it.


  • 1/2 cup raw cashews or slivered almonds (or combo of both) - kids will like the cashews better because they won't have the specs from the almond skins
  • 1 medium carrot (about 80g)
  • 1/4 cup nutritional yeast
  • 1 tsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1 tbsp flavor neutral oil (optional)
  • 1/2-3/4 cup water depending on how thick or thin you want the sauce
  • Peel and dice the carrot into small chunks for boiling.
  • Add the carrots along with the nuts to a small sauce pan and cover everything with water.
  • Bring the water to a boil then reduce heat to simmer and cook for 20 minutes until the carrots have softened and can be smashed with a fork.
  • Drain the nuts and carrots then add to a high powered blender.
  • Add all the remaining ingredients to the blender including 1/2 cup of water.
  • Blend until smooth. If it's not blending well, keep adding more water until the blender is able to incorporate everything into a smooth consistency.
  • Sauce is now ready to add to a bowl of freshly cooked macaroni just like you would with the canned box version of mac and cheese.