Simple, but Sinful Mac and Cheese – Vegan, Plant-based, Gluten-free Comfort Food



Do I even have to tell you this is kid approved? Haha – this recipe even brings the kid out in me.

Reminds me of that rich, thick, smooth comfort food of childhood; the homemade mom made from scratch and not the Kraft box. I have feed this to many, including my father who is a big meat eater, I have fooled them all. This recipe is not only vegan, but the sauce made completely with whole foods; no processed food bought at the store. I guarantee this will be one of your favorite recipes – especially if cheese is the hardest thing to give up for you. So simple to make too!

Simple, but Sinful Mac and Cheese – Vegan, Plant-based, Gluten-free Comfort Food

Serves 6-8
Prep time 1 hour


  • 1 Pound macaroni pasta (cooked, strained - try quinoa pasta to make this gluten-free)
  • 3 organic russet potatoes (peeled, quartered - alternatives would be red or yellow potatoes, adjust portions based on the size of the potato)
  • 1 Medium organic carrot (peeled, roughly chopped)
  • 1 Medium yellow onion (diced)
  • 2-1/2 Cups water
  • 2/3 cups oil (almond, olive, or walnut oil)
  • 2/3 cups raw cashews
  • 2 Teaspoons pink himalayan salt
  • 2 Cloves garlic
  • 1 teaspoon dry mustard
  • juice from one organic lemon
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper (optional)


Step 1
Lightly oil a 13" x 9" casserole dish/pan. Prepare the pasta according the the package, drain and rinse in cold water to insure that it doesn't clump.
Step 2
During the preparation of the pasta, toss into a small saucepan the 2-1/2 cups of water, potatoes, carrot, onion. Cook over medium heat, covered, for 10 minutes or till potatoes are tender.
Step 3
Pour the lemon juice, oil, cashews, salt, dry mustard, black pepper, cayenne (if you wish a kick) and the cooked vegetables in the water into your blender. My Blendtec holds 32 ounces and that is sufficient size. Blend until smooth and creamy.
Step 4
Pour the pasta in the oil dish then pour over the cheezy sauce. Stir in carefully to make sure pasta is coated.
Step 5
Bake for 30 minutes at 350º. Serve and enjoy!

What is the hardest non-vegan food for you to give up?


About me

Micheale is the foodie nerd behind Crunchy Living. Crunchy Living is an eceletic mix of green living, 100% vegan and raw vegan recipes, oodles of love & seeking wellness everyday! 100% Vegan, Raw and Plant-based recipes.


Raw Coconut Curry with Zucchini Angel Hair Pasta
April 23, 2013
Vegan Fried Tofu
March 25, 2013
Effortless Vegan French Baguettes
March 01, 2013
Potato Masala
February 05, 2013
Pear and Poppy Seed Winter Mix Salad
February 03, 2013
Southwest Vegan Black Beans
Southwest Vegan Black Beans
January 13, 2013
Vegan Vegetable Korma
January 13, 2013
Vegan Pasta Nests
January 13, 2013
Super Easy Walnut Red Potato Samosas
December 05, 2012

Leave a comment

Your email address will not be published. Required fields are marked *