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Creamy Vegan Mac & Cheese Extended Only

Time required:
1 hr 15 min

Note: Nutritional information above has been estimated. Results may vary. Information is provided for convenience and does not constitute professional nutritional advice.

Ingredients (8 Servings)

  • 290 g sweet potato cooked, cooled and skinned
  • 175 g of a small cauliflower cooked and cooled
  • ¼ cup white miso paste
  • 0.1 oz teaspoon sea salt
  • 12 tablespoons nutritional yeast
  • 1 teaspoon mustard
  • 1 tablespoon tapioca flour
  • 1 cup cashew milk
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon smoked paprika
  • 14 oz macaroni
  • 3 slices whole wheat bread, for the crumb topping
  • 2 tablespoons vegan butter


  1. Preheat the oven to 400°F.
  2. Add all of the sauce ingredients into a blender and blend until completely smooth. (If you have a smaller blender you might need to do it in 2 stages.)
  3. Fill a large pan with water and bring to a rolling boil. Cook the macaroni as directed on the packaging.
  4. Pour the cheese sauce from the blender into a pan and warm it throughout over a medium heat, stirring constantly until it is hot, glossy and the texture of a cheese sauce (it should only take about 5 minutes).
  5. Finish with the butter if you are using it, as it adds a richness and extra glossiness. Just stir it in, then remove from the heat.
  6. Drain the pasta, return to the pan and stir through the sauce.
  7. Quickly wash out and dry your blender. Break the bread into pieces and place in the blender with the butter or olive oil. Blend until it crumbs.
  8. Spoon the saucy macaroni into an oven proof dish, then sprinkle the crumbs evenly.
  9. Place in the oven for 20 to 25 minutes, or until it is piping hot and the crumb topping is crispy and a golden brown.
  10. The dish is best if served immediately...enjoy!

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