The Ultimate Vegan Mac n Cheese (GF)

posted by Melissa Huggins February 27, 2017 71 Comments
Vegan Mac n Cheese in a white bowl. Skillet in background.

The Ultimate Vegan Mac n Cheese ~ super creamy, rich & oh-so dreamy! It takes less than 30 minutes to make & it’s gluten-free.

Vegan Mac n Cheese in white bowl topped with green onions.I’ve been on a little comfort food kick lately, and I’m taking it all in before the warmer weather hits. I live in the desert, but it gets a little chilly during the winter.

I love having comforting foods to keep me warm & cozy, and this Ultimate Vegan Mac n Cheese is the perfect way to do it.

What makes it THE ultimate?

Well, it’s super creamy, velvety-smooth, rich, mouth-watering, and the cheesiest mac in town!

This is a family favorite and we enjoy it at least once a week, along with Finger Lickin’ Good BBQ Cauliflower Wings. It’s the perfect combination and total comfort on a plate!

Vegan Mac n Cheese in a skillet and served in a white bowl. But it’s not cheese

Some people out there (a.k.a the meat & dairy industry) don’t like when vegans use words like meat, milk or cheese to describe our food because apparently, it confuses consumers into thinking they’re buying “real” animal-based products.

Ya know, like that “real” neon-orange block of cheese that doesn’t need to be refrigerated? That was more like a science project gone wrong.

Well, the utter truth is that consumers are waking up to the suffering and damage that animal-based foods are causing, and they’re choosing to buy the latter.

This Vegan Mac n Cheese is twice as delicious, 100% healthier, and 100% kinder than it’s animal-based counterpart. Maybe it’s not made with “real” cheese, but it sure tastes like it is, so why would I change the name to something else?

It’s not confusing… it’s damn delicious!

Closeup photo of Vegan Mac n Cheese in a white bowl. Filled white bowl and skillet in background. What’s in this Vegan Mac n Cheese?

There are lots of ways to make vegan cheese sauce. I love using cauliflower, cannellini beans, and I especially love using butternut squash, like I did for my Spicy Nacho Cheese.

It creates a creamy, buttery texture, and a gorgeous color too. I have a Baked Butternut Mac recipe I’ll be sharing soon, so stay tuned.

For this Vegan Mac n Cheese recipe, I used potato to get that creamy & thick texture, like in my Fettuccine Alfredo. To create the cheddar cheese color, I tried something new and I used

wait for it...wait for it…


Normally, I’ll just use a blend of turmeric, paprika, nutritional yeast, and chili powder to get that cheesy color. I didn’t think of this genius idea up on my own, I saw it on Veg News Magazine a while back, and I’ve meant to give it a try.

The carrots worked out perfectly in this dish, and I’ve added another recipe to my arsenal now!


To make the sauce extra creamy, I used unsweetened soy milk and raw cashews into the mix. When processed together with the potatoes & carrots, it makes an ultra-rich sauce base to drown your macaroni in.

The cheesy flavor is created with nutritional yeast (a.k.a nooch) and fresh lemon juice. For that cheesy stretch we all love, I added tapioca starch.

Nooch is a magical ingredient that turns your delicious cheese sauce into a melty, stretchy, vegan miracle!

Two white bowls filled with Vegan Mac n Cheese. Topped with green onions. More goodness

I sautéed fresh garlic in vegan butter before adding the cheese sauce to the pan. It makes everything more savory and gives a buttery-garlicky kick. Now that’s what I’m talking about!

If you aren’t into butter or fresh garlic flavor, you can definitely omit the step entirely. I would add at least 1/2-1 teaspoon of garlic powder to the sauce though, and stir it often, so it doesn’t burn.

Vertical photo of Mac n Cheese in white bowl. Filled cast iron skillet in background. It’s easy to make

Soften the cashews
Boil or steam the potatoes and carrots
Cook the macaroni until al dente
Blend up the cheese sauce ingredients
Sauté fresh garlic in vegan butter
Pour in the sauce and heat up until thick & stretchy
Add the macaroni to your sauce and combine


Now, Grab a fork and enjoy!


Closeup photo of Vegan Mac n Cheese in a white bowl. Grey napkin and silver fork. This ooey-gooey, cheesy goodness can be yours in 30 minutes or less, so why not make it for dinner tonight?



*Click photo to pin*

The Ultimate Vegan Mac n Cheese ~ super creamy, rich & oh-so dreamy! It takes less than 30 minutes to make & it's gluten-free.



I’d love to hear from you

If you make this Vegan Mac n Cheese, I’d love to get your feedback. You can leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

4.92 from 12 votes
Vegan Mac n Cheese
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
The Ultimate Vegan Mac n Cheese ~ super creamy, rich & oh-so dreamy! It takes less than 30 minutes to make & it's gluten-free.
Course: Main Course
Recipe Type: American, Gluten-Free, Vegan
Servings: 6
Calories: 418 kcal
Author: Melissa Huggins - Vegan Huggs
  • 1/2 cup raw cashews, soaked in very hot water for 10-15 minutes. Keep covered. *See note
  • 16 ounces dried elbow macaroni, gluten-free or regular
  • 1 cup potato, peeled & chopped into 1-inch cubes
  • 1/2 cup carrots, peeled and chopped
  • 1 cup unsweetened soy milk (or any plant-based milk)
  • 3/4 cup vegetable broth, low sodium
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons himalayan salt (or preferred salt), more to taste
  • 1/2 teaspoon paprika
  • 2-3 tablespoons nutritional yeast, more if preferred
  • 2 1/2 tablespoons tapioca flour/starch *See note
  • 2 tablespoons fresh lemon juice , more to taste
  • 2 med/large garlic cloves, minced
  • 2 tablespoons vegan butter
  1. Steam or boil the potatoes & carrots until tender (about 8-10 minutes). Drain and set aside.
  2. Place macaroni in a large pot of salted boiling water. Cook until al dente & according to package directions (about 9-10 minutes). Drain and set aside.
  3. Drain & rinse cashews and discard water. Now place all ingredients in a high-powered blender (except garlic & butter). Blend until potatoes, carrots & cashews have completely broken down & sauce is smooth, about 1-2 minutes. Set aside.
  4. Heat up butter in large pan over medium heat. When melted, add garlic & sauté for 1-2 minutes, until lightly brown (be careful not to burn).
  5. Pour in cheese sauce and cook for 4-5 minutes, until sauce thickens up and becomes slightly stretchy. Stir often to prevent burning. If it's too thick, add a small amount of broth & stir. Taste for seasoning, and add more if needed.
  6. Now add pasta and gently toss to coat. Serve immediately. Enjoy!
Recipe Notes

*Cashews: To make things easier, you can prep ahead, and pre-soften your cashews by placing them in cool water for 4 hours, or overnight in the fridge, instead of heating them in water for 10-15 minutes. Then they'll be ready to pop in the blender right away.


*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option, is to blend low sodium and regular broth together.


* I usually start blending the sauce 5 minutes before the pasta will be done. This way the pasta isn't sitting too long, and it will be hot & fresh when it goes into the sauce.


*I boil the vegetables and pasta at the same time (not same pot) to make it faster. They take about the same time to cook, so it works out perfect.


*You could also cook the potatoes and carrots the night before and pop them in the fridge. This will make things even faster and easier at meal time.


*If you'd like a thinner cheese sauce, use only 2 tablespoons of tapioca starch, or omit it altogether. The sauce will still be rich and creamy. Tapioca starch provides extra thickness and a slight "cheesy" stretch. 

* The cheese has a very smooth and creamy texture. So, if it comes out a bit grainy, you may need to blend longer. If it's still grainy, your blender may not be strong enough to pulverize the cashews completely smooth. If you think your blender might not work properly, just soak the cashews for 8-10 hours or overnight in the fridge. This will make them soft enough for most blenders. 

* If you'd like to add another layer of flavor to the sauce, you can try 1/2-1 teaspoon of miso paste or dijon mustard. Blend it up with the cheese sauce. 


Nutrition Facts
Vegan Mac n Cheese
Amount Per Serving
Calories 418 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 445mg 19%
Potassium 537mg 15%
Total Carbohydrates 47g 16%
Dietary Fiber 2g 8%
Sugars 2g
Protein 17g 34%
Vitamin A 40.9%
Vitamin C 5.6%
Calcium 9.8%
Iron 28.2%
* Percent Daily Values are based on a 2000 calorie diet.


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Sarah March 2, 2017 at 5:00 pm

Hello! Your recipe looks delicious. What would you suggest if:
-No nuts at home because my boyfriend is allergic. Can I ommitt the cashews? Replace with something else to keep the sauce really creamy?
-My blender is really shitty and I don’t have money to buy a better one. It does not make smooth sauces… Is it easy to blend?
Thank you!

Melissa Huggins March 2, 2017 at 5:11 pm

Hi Sarah, Is your boyfriend allergic to seeds too? Some seeds would work. However, I have made this without the cashews all together and it was still delicious. It’s just not super creamy, but definitely still creamy. I’m not sure about the blender though. I have made this with my Vitamix, but also with my regular blender and it came out smooth. It should be easier without the cashews, but I’m not sure if your blender will make it super smooth. You can give it a shot. Thank you for stopping by 🙂

Strength and Sunshine March 8, 2017 at 9:05 pm

Can never turn down some cozy Mac and cheese!

Melissa Huggins March 12, 2017 at 9:03 pm

I’m the same…impossible to say no.

Amy Katz from Veggies Save The Day March 8, 2017 at 10:25 pm

Melissa, your mac n cheese looks amazing! So creamy and delicious. I can’t wait to try it!

Melissa Huggins March 12, 2017 at 9:04 pm

Thank you, Amy! So easy to make too 🙂

Mary Ellen @ VNutrition March 9, 2017 at 5:15 am

This looks so creamy and delicious Melissa! I’ve been playing around with a similar recipe but I’m loving the look of yours! Excited to try it! Vegan mac & cheese is my fav!

Melissa Huggins March 12, 2017 at 9:07 pm

Thank you, Mary Ellen! Mac n Cheese is my favorite comfort food. 🙂

Linda from Veganosity March 10, 2017 at 8:36 am

Vegan mac n’ cheese was one of the first recipes I made when I went vegan. It convinced me that I wasn’t going to have to give up any of my old favorites, because vegan cheese is amazing. This looks so good!

Melissa Huggins March 12, 2017 at 9:10 pm

Hi Linda, it was one of my first veganized dish too. I knew that everything would be fine after that. My relationship with food was better than ever, after going vegan. 🙂

Uma March 11, 2017 at 6:04 pm

These looks flavorful and delicious:) going to try this soon!

Melissa Huggins March 12, 2017 at 9:13 pm

Thank you, Uma 🙂 Enjoy!

Kate March 12, 2017 at 2:59 pm

Oh yum! I’m always eager to try new versions of vegan mac n’ cheese and yours looks really creamy and amazing! Thank you for sharing!

Melissa Huggins March 12, 2017 at 9:14 pm

Hi Kate, Thank you. I love trying new versions too. It never gets boring 🙂

Kara March 12, 2017 at 4:33 pm

This will be my go-to macaroni and cheese from now on, it is fantastic. Thank-you.

Melissa Huggins March 12, 2017 at 9:16 pm

Hi Kara, yay! Thank you for making it! So happy you liked it 🙂

kimmythevegan March 12, 2017 at 6:55 pm

Holy moly girl! This will definitely up my vegan mac n’ cheese game! I love the extra step to sautée the garlic in vegan butter – it really would add some pizzaz. I can’t wait to try this glorious dish out!
Thanks so much for sharing with Healthy Vegan Fridays! I’m pinning & sharing. I hope you are having a wonderful weekend!

Melissa Huggins March 12, 2017 at 9:19 pm

Hi Kimmy, thank you so much. It’s definitely my favorite comfort food.
I’m happy to be a part of Healthy Vegan Fridays. Thank you for having me 🙂

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[…] The Ultimate Vegan Mac N Cheese from Vegan Huggs: […]

Cassidy April 8, 2017 at 10:01 pm

What could I replace the cashews with? I’m allergic to cashews.

Melissa Huggins April 9, 2017 at 9:32 pm

Hi Cassidy, You can use macadamia or pine nuts. Also, you can skip the nuts altogether if you’re allergic. It will still be creamy and delicious. I’d love to hear how it turns out for you. Thank you for stopping by 🙂

Josephine April 10, 2017 at 12:01 pm

This looks fantastic! I am eager to try this recipe.
Would it be ok if I took out the nutritional yeast? I live in a small town and do not have access to it. Also, can I use corn starch instead of tapioca?

Melissa Huggins April 10, 2017 at 2:03 pm

Hi Josephine, The nutritional yeast gives it that extra “cheesy” flavor. I haven’t tried this recipe without it. However, If I couldn’t find nutritional yeast, I would use vegan parmesan. Can you find that in your area? The cornstarch will work fine to thicken, it just won’t give that slight stretch in the sauce. A few readers tried it with cornstarch and loved it. You can omit the tapioca or CS altogether. The sauce will still be great. It just adds extra thickness. I hope this helps. I’d love to hear how it turns out for you. Thank you you for stopping by 🙂

Linda April 16, 2017 at 3:46 pm

Oh my goodness!! This was delicious!! This will be my go to mac and cheeze from here on out. No joke — outstanding!! Thank you so much. 🙂

Melissa Huggins April 17, 2017 at 8:32 pm

Hi Linda, This is so nice to hear! I’m glad you liked it. We eat it a lot around here. Thank you so much for making it, and for your feedback. 🙂

Mina July 14, 2017 at 10:13 pm

I was looking at a few Vegan Mac and Cheese recipes and read comments like “it doesn’t taste like cheese”, “taste more sweet potato” which I found unpromising until I came across this recipe; not a single comment I felt put off by, so I made it and it’s a winner! Absolutely delectable and OH SO CREAMY AND DREAMY. Even my meat and cheese eating toddler asked for bowl after bowl. It truly tastes close to the real thing. It’s a super simple recipe with no frills. I wouldn’t leave out a single ingredient. Kid tested mother approved. Only Vegan Mac and Cheese recipe I’m ever making needless to say.

Melissa Huggins July 14, 2017 at 10:29 pm

Hi Mina, this is the best compliment ever. I’m so happy you liked it….especially your toddler. Kids seem to have a strong sense when their food is different. I’m glad this recipe passed the test. Thank you so much for making it! Have a wonderful weekend! 🙂

Rachel July 26, 2017 at 1:25 pm


I am thinking of bring this to a potluck, (hopefully will fool everyone), haha looks great.
but will it hold in a hot pan/crockpot for the trip there?

Melissa Huggins July 26, 2017 at 1:52 pm

Hi Rachel, I haven’t tried it, but I think it would work just fine. Just bring a small amount of vegetable broth, in case it gets a little thick. I’d love to hear how it turns out. Enjoy the party! 🙂

Andrea September 1, 2017 at 2:07 pm

Hi Melissa! I made this recipe last night and followed everything step by step but the sauce came out grainy 🙁 Do you know what could have caused this?

Melissa Huggins September 1, 2017 at 2:44 pm

Hi Andrea, I’m sorry this happened to you. It definitely shouldn’t be grainy. Was the sauce smooth when you blended it or did it become grainy after cooking? It’s possible that your blender may not be strong enough to completely pulverize the cashews. You can try soaking the cashews longer or use a good food processor. You can also try pine nuts which are softer. It’s also possible that you didn’t cook it long enough (hard to know, so just guessing). The tapioca flour needs to cook a bit. I hope this helps and you’ll try it again. It’s a very smooth and creamy sauce. Let me know if I can help with anything else 🙂

Yvonne September 16, 2017 at 6:20 am

Hi Melissa, does this Mac and cheese reheat good. Would love to make it a d have for lunch or dinner for a couple of days. It’s just me. Thanks

Melissa Huggins September 16, 2017 at 12:52 pm

Hi Yvonne, it does reheat pretty good, but you may need to thin it out with vegetable broth while reheating. You can also cook the sauce and pasta, but keep them separate and store them in the fridge. Then just combine when you’ll be reheating. This will prevent the pasta from getting soggy. I hope this helps. Thank you for stopping by. Have a great weekend! 🙂

Kendra September 17, 2017 at 7:45 am

Can you sub gluten free all purpose flour for tapioca flour in this recipe?

Melissa Huggins September 17, 2017 at 10:10 am

Hi Kendra, sure you can do that. It will be missing a slight stretch that the tapioca provides, but it will still be thick and creamy. Thank you for stopping by 🙂

Caitlyn September 22, 2017 at 7:31 pm

My husband and I are easing our way into veganism for health and environmental reasons. I found this recipe and was very skeptical but gave it a chance… and I’m so glad I did! I made the sauce and used half of it right away in a cheesy rice/broccoli recipe and stored the other half in the fridge for later use. The next day I used it with pasta just as this recipe intends and it was so decadent! I loved every bite -thank you!!!

Melissa Huggins September 26, 2017 at 9:40 pm

Hi, Caitlyn! Thank you for making it and sharing your feedback. I’m so happy you both loved it. It’s a family favorite and I make it at least once a week.

Congratulations on your new healthy journey. So nice that you and your hubby are both on board. It will make it a breeze that way.

Thanks again! Have a great week!

Christina September 26, 2017 at 6:21 am

I’ve tried this and I’m gonna say it probably taste better with regular noodles. It was a little gritty. I’m gonna try it again. Now your potato and leek soup…i make a pot a week! Thanks for all your recipes!!! I’m a cook and I also work in a middle school kitchen. I’m working on a vegan menu. We have lots of kids with food inferences and allergies. And there menu is lacking pizzazz. Can’t wait to try some more recipes

Melissa Huggins September 30, 2017 at 10:24 pm

Hi Christina, Oh no… Do you mean the pasta was gritty? Was it gluten-free?

Thank you for making the potato leek soup too. I’m so happy you like it. It’s one of my favorites 🙂

I’m so glad the school is introducing a vegan menu. I think it’s going to be fantastic with your touch.

Veganforever October 13, 2017 at 9:15 pm

I followed this almost to a T and it came out amazing! My non-vegan family members loved it. I’d recommend adding more nutritional yeast and using regular noodles if possible. I’ve also experimented using sweet potato in place of regular potato and loved the result! Everyone should try this at least once.

Melissa Huggins October 14, 2017 at 6:52 pm

Hi Lacey, thank you for making it and sharing your suggestions. The sweet potato sounds delicious! I must give that a try next time. Have a wonderful weekend! 🙂

Melissa October 25, 2017 at 5:53 pm

Thanks for your amazing Mac and Cheese recipe. I’ve tried a few others and wasn’t thrilled. This one has great cheese consistency. Thank you!

Melissa Huggins November 3, 2017 at 9:47 am

Hi Melissa, thanks for trying it out. I’m happy you liked it! Have a great weekend! 🙂

Abbe October 30, 2017 at 7:01 pm

This Mac and cheese is awesome. Followed the recipe as written, and I wouldn’t change a thing. This is the first vegan Mac and cheese recipe I have ever tried, if I hadn’t made it myself, I never would believe that it doesn’t contain cheese. Thanks for a great recipe!

Melissa Huggins November 3, 2017 at 10:01 am

Hi Abbe, thank you for the nicest compliment. I’m so glad you enjoyed it! Have a wonderful weekend 🙂

Rachel November 25, 2017 at 9:49 pm

This was very good, thank you! I added Dijon mustard and hot sauce to the sauce (the mustard especially gives it extra depth of flavor) and it was so easy to make! Thank you!

Melissa Huggins December 1, 2017 at 10:37 am

Hi Rachel, Thank you for making it! I’m so happy you liked it. The mustard is a great addition. I think I’ll put that in the notes for other readers. Have a great weekend! 🙂

Sirine December 20, 2017 at 12:35 pm

Hi Melissa,
I’m so excited to try this recipe as a side for Christmas dinner. would it hold up in the oven after mixing sauce into pasta, topped with an olive oil bread crumb topping?

Melissa Huggins December 20, 2017 at 1:57 pm

Hi Sirine, thank you for making this for Christmas. I haven’t tried this recipe as a baked version yet, but I’ve been meaning to do that. I think it will hold up, but I’m assuming it may need a bit more moisture for baking so it doesn’t dry out. The tapioca thickens as it heats too. I would add a little bit more vegetable broth and soy milk to the sauce (maybe some extra melted butter too). I’d love to hear how it works out for you. Have a wonderful holiday! 🙂

Alyssa December 21, 2017 at 5:37 pm

No joke- I have tried dozens of vegan mac n cheese recipes, some wildly successful, some not so much. This one tops the list. It combines every feature of delicious recipes and is just so damn tasty. I sauté a bag to a bag and a half of Beyond Meat Chikn Strips with Earth Balance, garlic powder, and cayenne to add to it. I’m actually about to make it now for three non-vegans (my non-vegan bf says it’s the best he’s ever had). So thank you!

Melissa Huggins December 21, 2017 at 8:10 pm

Hi Alyssa! This is so wonderful to hear! Thank you so much! I seriously have to try it with the Chikn’ strips. That sounds insanely good! Thanks for the idea! Have a wonderful holiday!

Teresa January 1, 2018 at 10:57 pm

I’m a long time vegetarian, but new vegan (~1 month in). I really miss cheese. But this is my new fav vegan mac and cheese recipe! My hubby is not vegan, but willing to eat anything that tastes good. He loves spicy food, so I added some chili powder and canned green chiles. It was so delicious and really creamy! Thank you! I might try a chipotle version. If I do, I’ll let you know how it goes.

Melissa Huggins January 2, 2018 at 7:49 pm

Hi Teresa! Congratulations on your new vegan journey! Cheese was the hardest for me too. I really missed it for a while, but the cravings faded away eventually. Especially, with all the tasty alternatives available today (homemade and store-bought).
Thank you for making the Mac n Cheese! I’m so happy that you and your hubby loved it. It sounds delicious with the added spiciness! Yes, let me know if you try a chipotle version. I’d love to hear how it turns out. Happy New Year! 🙂

Macha Buchner-Hawkins January 21, 2018 at 5:51 pm

This recipe is great! I made it for dinner last night and my husband and I loved every bite. Thank you for sharing it!

Melissa Huggins January 22, 2018 at 10:43 pm

This is so nice to hear! Thank you for making it and sharing your feedback. Have a wonderful week! 🙂

Rikke Eeg January 30, 2018 at 10:58 am

This was a huge succes. Everyone in My family loved it. Thanks from Denmark.

Melissa Huggins January 30, 2018 at 11:27 am

Hi, Rikke! A big thank you from the U.S.! I’m so happy everyone loved it! 🙂

Vanessa R. February 4, 2018 at 5:53 pm

I have tried several different vegan Mac n cheese recipes and shuns the other ones were alright, this one is by far the best. Mac n cheese had always been my go to comfort food and now that I found the perfect vegan version I won’t feel like I am missing my favorite comfort food anymore. Have you frozen the sauce before?

Melissa Huggins February 6, 2018 at 10:47 am

Hi Vanessa, thank you so much! I’m so happy you liked it! Mac n Cheese is my favorite comfort food too. 🙂 I haven’t frozen the sauce yet, but I will the next time I make a batch. I’m curious now.

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Amanda March 24, 2018 at 9:21 pm

Just finished a heaping bowl of your vegan Mac n Cheese. The flavor and texture were perfect. It was quick and simple to make. Thanks for sharing!!

Melissa Huggins March 28, 2018 at 9:00 am

Thank you, Amanda! I’m so happy you liked it! Have a great week 🙂

Techlady4160 April 5, 2018 at 4:55 pm

What is the serving size?

Melissa Huggins April 8, 2018 at 1:31 pm

About 1 3/4 cups 🙂

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Melodie April 24, 2018 at 4:37 am

Hi! I’m so excited to try this recipe! What kind of potatoe did you use?

Melissa Huggins April 24, 2018 at 9:45 am

Hi Melodie, I used red potatoes, but any kind will work. Thank you for stopping by 🙂

Helen June 18, 2018 at 4:13 pm

Oh My! This sauce is amazing and SO easy since everything goes into the blender. I am a newbie so this is my first try at vegan mac and cheese. I am making pasta for my son who is inspiring me to go vegan, and I’m eating the sauce on cauliflower. Can’t wait! I think I could eat the sauce all on its own with a BIG SPOON! LOL. Thank you!

Melissa Huggins June 24, 2018 at 10:06 pm

Hi Helen, Yay! This is so awesome to hear! Your son must be so happy you’re trying out vegan food with him. Gosh, I need to try this sauce on cauliflower…it sounds delish! Thank you for sharing your feedback 🙂

Mariah June 27, 2018 at 6:35 pm

Melissa, I made this tonight and it was great however there is sooo much sauce left over. Can I freeze the sauce in bags to pull out at a later time? If not, how long does it last in the fridge?

Melissa Huggins June 27, 2018 at 6:57 pm

Hi Mariah, thanks for making it! I’m glad you liked it. Sure, you can freeze the sauce for 2-3 months. Just add some vegetable broth on the reheat. If you put it in the fridge, it should last 3-5 days. 🙂


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