mac and cheese vegan cheese sauce
Servings: 4

Vegan Mac and Cheese (dairy-free 'cheese sauce')

This vegan mac and cheese is a healthy, delicious and creamy dairy-free 'cheese sauce' mainly based on potatoes - it’s also suitable for gratinating ;-)
4.86 from 7 votes
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Course: Basics, Hauptgericht, Lunch & Dinner, Main Course
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Bianca Zapatka


  • 400 g pasta uncooked

for the sauce:


  • fresh parsley
  • red pepper flakes


  • Soak Cashews for 4-6 hours (or better overnight). Then drain. (Optionally, you can also use bought cashew butter).
  • Chop potatoes, carrots, onion and garlic and cook for about 10 minutes, or until the vegetables are soft enough to blend.
  • In the meantime, cook pasta ‘al dente’ according to package instructions. Drain afterwards.
  • As soon as the vegetables are soft enough to blend, remove them with a slotted spoon from the cooking water and blend them with 175 ml of that cooking water along with the remaining ingredients in a blender for about 2 minutes until smooth and creamy. (The consistency of the sauce depends on the amount of the liquid).
  • Pour the sauce over your cooked noodles. (Heat up again, if you like).
  • Serve your mac and cheese with red pepper flakes and fresh parsley in a pasta dish.
  • As option you can place the noodles in a baking dish, sprinkle with bread crumbs and bake at 180 degrees for about 15 minutes.
  • Enjoy!
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!