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There’s something undeniably comforting about a bowl of mac and cheese. But what if you could enjoy all that goodness without dairy and with a boost of veggies and protein? This vegan mac and cheese does just that, delivering that same rich, cheesy flavor we all know and love, all while keeping it plant-based and nutrient-packed.

The star here is the sauce, made from a blend of cauliflower, potatoes, carrots, and cashews. These ingredients come together to create a creamy base that’s decadent but wholesome. It also features smoky tempeh bacon to make it even heartier and higher in protein. Crispy tempeh mimics the indulgent crunch of traditional bacon, without any animal products.

This vegan mac and cheese is also incredibly versatile: it works as a comforting weeknight dinner, a main dish for meal prep, or even a side for gatherings. Plus, the hidden veggies make it a great way to sneak some extra nutrients into your family’s menu (it’s even approved by my notoriously picky toddler!).

Whether you’re new to plant-based cooking or just looking to upgrade your weeknight meals, this vegan mac and cheese is a recipe you’ll return to again and again. It’s creamy, flavorful, packed with veggies and protein, and serves as solid proof that comfort food can be nutritious and delicious.

Why you’ll love this recipe

Ultra-creamy, with a cashew cream sauce that’s completely plant-based
Packed with hidden veggies and perfect for picky eaters
Made with smoky, savory tempeh for extra protein and flavor
Cozy, comforting, and nutritious
Easy weeknight meal with simple ingredients and minimal prep

What you’ll need

Macaroni – The classic base for a creamy, comforting mac and cheese
Smoky tempeh bacon – Adds a smoky, savory, protein-packed crunch
Olive oil – Helps sauté the veggies and crisp the tempeh bacon
Onions – Adds depth and savory flavor to the sauce
Garlic – Enhances the aroma of the dish
Potatoes – Help thicken the sauce and create a smooth, creamy texture
Carrots – Add natural sweetness and color to the vegan cheese sauce
Cauliflower – Provides extra creaminess
Cashews – The key to a rich, velvety, dairy-free “cheese” base
Vegetable broth – Softens the veggies and helps create a smoother sauce
Nutritional yeast – Essential for the savory, cheesy flavor in vegan mac
Dijon mustard – Rounds out the flavors with a subtle sharpness

Recipe tips

Soak or boil the cashews for extra creaminess before you blend.

Adjust the thickness of the sauce as needed by adding a bit more water or letting it simmer longer.

Use an immersion blender for easier clean-up and fewer dishes.

How to make this recipe

Cook the macaroni according to the package instructions. Drain and set it aside.
Heat 1 tablespoon of olive oil in a pan and add the tempeh bacon. Cook for 5-10 minutes, until golden and crisp, then set aside.
In a large skillet over medium heat, heat 2 tbsp of olive oil. Add the onions and sauté for 4-5 minutes.
Stir in the garlic, carrots, potatoes, cauliflower, and cashews and cook for another 3-4 minutes.
Pour in the vegetable broth and add the garlic powder, onion powder, paprika, turmeric, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, until the vegetables are tender.
Transfer the vegetable-cashew mixture to a blender. Add the nutritional yeast and Dijon mustard, then blend until smooth. Taste and adjust the seasoning or add a few tablespoons of water to help it blend easier as needed.
Pour the sauce over the cooked macaroni, toss to combine, fold in the tempeh bacon, and serve warm.

FAQ

Absolutely! Just thaw or cook the vegetables a bit before blending for a smooth sauce.

Yes — simply use gluten-free pasta instead of regular macaroni.

Yes! The sauce can be made a day in advance and stored in the fridge. Reheat and stir in the pasta and tempeh when you’re ready to serve.

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