Life Video

Vegan Eats: How to make decadent and delicious dairy-free mac n' cheese

A veggie-loaded, plant-based take on an ooey-gooey comfort food favourite.

A veggie-loaded, plant-based take on an ooey-gooey comfort food favourite

Mention that you’re vegan, and often the first response you’ll get is, “But don’t you miss cheese?!” With this dish of ooey-gooey vegan mac n’ cheese, you’ll never look back to dairy! Rich, creamy, and bursting with all-vegan cheesy flavour, this delicious dish comes with the added bonus of being packed with nutritious veggies. Treat yourself to a heaping bowlful, or two, or five…we won’t tell!

A veggie-loaded, plant-based take on an ooey-gooey comfort food favourite. 2:37


  • 1 cup yellow potatoes, peeled & diced
  • ½ cup carrots, peeled & diced
  • 1 cup boiled veggie water (reserved from boiling the vegetables in step 2)
  • ½ yellow onion, chopped
  • ½ cup coconut milk
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • ⅓ cup raw cashews
  • 1 tsp mineral salt (you can also use kosher salt or pink Himalayan sea salt)
  • Pinch of garlic powder
  • 3 cups dried macaroni
  • Breadcrumb topping (to taste)
  • Crushed chili flakes (to taste)
  • Cracked black pepper (to taste)


Cook your macaroni, drain, and set aside.

Boil the potatoes, carrots, and onions — once cooked, add them to the blender, as well as 1 cup of the water you cooked them in.

Next, add your coconut milk, lemon juice, nutritional yeast, cashews, salt, and garlic powder. Blend it all up until smooth and creamy.

Add your cooked macaroni to an oven-safe dish, and pour the cheese sauce over the noodles.

Top your mac n' cheese with some breadcrumbs, chili flakes, and black pepper.

Stick the whole thing in the oven, and broil on high for 5 to 8 minutes, until the top is nice and crispy.

Servings: Makes 3 servings


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