20-Minute Mac and Cheese (Vegan)

Um…WHAT…How is this so. damn. delicious!? I had an evening craving (didn’t eat enough earlier in the day) and decided to go for it. Did 2 soaks of the cashews to get rid of the nut flavor (still only ~10-15 min total) and Vitamix blended for super smooth goodness. Was out of fresh garlic so used 1 teaspoon garlic powder instead. I also added a touch of dijon mustard at the end because I remember somewhere that that’s a secret mac’n’chz ingredient. My pasta water was SUPER salty and thick so I split it 50/50 with hot water…Banza penne…YAAAASSS this will be my go-to mac from now on. Thank you!!

I found that I had to double all of the spices, especially the nutritional yeast. As leftovers I discovered that if you add a small amount of margarine and plant based milk it levels up this dish ten-fold. Amazing dish.

This was absolutely delicious! I was so excited! I just knew I would probably have to tweak for my taste buds but did not! It was just perfect! I couldn’t stop talking about it. I’m packing up some to take over to my daughter’s house tomorrow. I take some extra vegan cheese for her. Wowzers! Thank you!

I use minimalist baker for just about everything and have NEVER been disappointed. This one disappointed. The flavor was too garlicky and tasted nothing like cheese. It almost had the flavor of a pesto sauce. The lemon was overpowering. We followed the recipe to the T.

This is unbelievable, definitely going to be one of my dinner favourites. I can’t believe how rich it is??? I haven’t had mac n cheese in forever, this set a new standard for me. Definitely going to be a “treat yo self” dinner staple. My blender struggles at life so I used the full cup of reserved pasta water, I didn’t need to adjust any of the amounts of other flavours though because they were on point. I made the chili powder recipe from here so I think that probably made it extra good. Used Chickapea organic shells, one box was exactly the right amount of noodles. Soso happy to find oil and sugar free recipes on here, thank you!

My (non-vegan) husband and I really enjoyed this mac and cheese – I’m looking forward to trying it with vegan parm on top! I used 10 oz of pasta and added a steamed bag of frozen broccoli at the end. I love how quick and easy this recipe was!

This is one of the best things I’ve ever eaten! I added broccoli and some tomatoes and doubled the garlic. Can’t say enough for this. Thank you!

Delish! Love it when you can turn comfort food into something that’s still full of flavor but using plant based options ! I mixed in some sautéed veggies into the pasta and sauce and I’m calling it a meal !

This has become a go to side dish for the family. Love it

This recipe has amazing flavor and the sauce was super thick and creamy. There was a little bit too much sauce and it was a little too thick for me as written so I will increase the amount of pasta and water by 1.5-2x next time.

I have written a handful of reviews in my life but I just had to say my whole family loved this. Both little kids are huge bowls full. My 6 year old has been diagnosed with juvenile arthritis and we have committed to a vegan diet along with low to no oil to help the inflammation. Your recipes are so great. If you had a kid friendly section that would be amazing!

I soaked the cashews in hot broth and then blended the broth along with the cashews and other ingredients. Loved it! There was a lot of leftover cheese so I’ll be adding it to more pasta later! Will definitely make again!

Don’t hesitate – make this now! :-) I have made this twice now and it is so creamy, flavorful and satisfying. The best part is how quick it is to prepare. I have used both Banza and red lentil rotini and both work well and taste great! I add a bunch of various roasted or steamed veggies for serving. Great recipe – thank you!

Best vegan mac I’ve had!

Holy moly! This is so tasty. I made this for dinner tonight because I wanted something comforting that didn’t make me feel bad afterward. This is that dish and more.

I blended a handful of spinach into the sauce because I hadn’t gotten enough greens today. It incorporated nicely.

10/10 recommend and will make again. Thank you for all that you put into making this recipe so wonderful.

I have tried several homemade mac and cheese recipes and this one is, by far, the best! The flavor is so delicious and it was very quick and easy to put together. This one will be my go-to from now on. Thank you so much!

I loved this and will make it again. It uses a lot of cashews, but the creamy results are worth it. I did need to add about twice the amount of water. I also subbed garlic powder because I don’t love the taste of raw garlic especially in leftovers. Also threw in a handful of kale the last few minutes of cooking time.
I was not able to get the suggested brand of pasta, mine was 100% chickpeas so it was kind of heavy. I’m sure I would have loved it even MORE with semolina pasta, but the chickpea pasta is so much more nutritious I would use it again. I might try to see if a red lentil pasta is lighter, or maybe even a whole grain whole wheat (I’m not gluten free). This recipe is definitely a keeper, highly recommend it!

Y U M ! I added extra pasta water to my sauce to thin it (I use a non high speed blender). I scooped the cheezy noodles on top of steamed broccoli and gave it a hearty squirt of sriracha – this is HEAVENLY! Came together easily and quickly! Definitely adding this recipe to my regular repertoire – thank you so much!!!

I made this and it was pretty good, for me it needed more oomph so I will keep laying with it. I used roasted garlic and so maybe I need to use more cloves to get more flavor, and I think I may have needed more salt. I try to go light and salt but sometimes that doesn’t always work. Definitely thickens as it sits! Thanks for an easy, creamy recipe.

Testing out a dairy-free diet and missing cheese. It isn’t the same as cheese but it’s gooooood. I made this for my family and everyone loved it, even my toddler. I added in some peas at the end. Sauce was not as smooth as I expected – next time I will try to soak the cashews longer and blend longer as well.

this was honestly the best vegan Mac I have ever made! It was so easy! I added fresh oregano and basil for some more flavor and it was excellent! Thank you!!

Delicious. Easy quick and doesn’t taste like butternut as many others do. I sliced a hot pepper in at serving. I will definitely make this again. Thanks !

Finally!!! Vegan Mac & Cheese that taste like the real deal. I loved it and followed the recipe to a “T”.

Really enjoyed this recipe!

I found that the sauce needed more pasta, but that’s fine, as I’ll have leftovers.

I would like to know what is meant by high speed mixer, because I couldn’t get to a creamy consistency, but not a big deal, as it was yummy!

So easy to make! I added some stir fried veggies with harissa and soy sauce, because I alway have a heap of veg!

Thank you so much for your never ending inspiration! You’re making me a more adventurous cook and in lockdown this is amazing!

This recipe is amazing! I whipped this up quickly today, and added a pinch of mustard seed and smoked paprika. SO good and so easy!!

It came out so good! I’m really impressed! I had leftover pasta to use up so I added unsweetened oat milk to thin out the sauc

This was actually much easier than I thought it would be and very delicious! It was my first time making a vegan cheese sauce and it did not disappoint at all! I did add a bit extra pasta water to help with blending out the sauce. I would definitely make this again!

I’ve tried so many vegan Mac n cheese recipes and never have I been thrilled by the results until tonight!!! I had 3 servings and then ate straight out of the pot. Best recipe hands down!!! I will definitely be making this for my guest! Thanks

This is dangerously good. I could have eaten the whole batch myself! It is so delicious and I love the ratio of pasta to sauce. This will definitely be my new go to for mac and cheese.