Recipe: The Best Mac ‘N’ Cheeze

Five years ago we stumbled upon one of our favorite recipes in an issue of VegNews Magazine and over the years, we have played around with ingredients and made it our own. The best part about this Macaroni & Cheese recipe, is that it looks and tastes like the real thing – even the biggest cheese addicts will ask for a second helping. It is by far the creamiest version we’ve tried and the most flavorful.

***Since writing this post, I have created a healthier, oil-free cheeze sauce, you can find it HERE ***

The Best Mac ‘N’ Cheeze { Adapted from VegNews }

Vegan, Gluten-free, Soy-free

Serves 6

What you need:

  • 8 ounces of macaroni noodles (or Trader Joe’s Organic Brown Rice & Quinoa Fusilli noodles)
  • 1/3 cup of Soy-free Earth Balance (we’ve also used coconut oil – but it will be strong in coconut flavor)
  • 2 tablespoons shallots, peeled and chopped (don’t worry if you don’t have them on hand, we’ve had to omit them a few times and it won’t affect the recipe)
  • 1 cup of sweet potatoes, peeled and chopped (we’ve also used cauliflower, but have found sweet potatoes provide the best flavor)
  • 1/4 cup carrots, chopped
  • 1/3 cup onion, peeled and chopped
  • 1 cup water
  • 1/4 cup raw cashews
  • 1 teaspoon of Himalayan pink sea salt
  • 1 – 2 cloves of garlic (if you don’t have a high-speed blender, such as a Vitamix, you’ll want to mince the garlic)
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon Braggs Apple Cider Vinegar
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne (we usually omit this because it’s too spicy for Willow)
  • 1/4 teaspoon paprika

How to:

1. Cook your pasta according to the package instructions…ideally you’re looking for al dente. Drain the noodles, rinse in cold water, and set aside.

2. Preheat your oven to 350 degrees.

3. In a saucepan, add the shallots, potatoes, carrots, and onion with the one cup of water. Bring to a boil, cover the pan and let it simmer for about 15 minutes or until the veggies are tender.

4. While your veggies are cooking, throw your cashews, Earth Balance, salt, garlic, mustard, vinegar, pepper, cayenne, and paprika into a high-speed blender….don’t blend just yet.

5. Once the veggies are done, add them, along with the cooking water, into the blender with the remaining ingredients and process until completely smooth.

Recipe: Mac n Cheeze (vegan, gluten-free) | Be Sol-Ful

6. Next, toss the “cheese” sauce with the cooked noodles in a large bowl to ensure even coating.

7. Spread the mixture into a 9 x 12 casserole dish and bake for 25-30 minutes.


* We always double this recipe to have leftovers for Willow – you can freeze what you can’t eat. You can either reheat the Macaroni & Cheese in the oven or in a pan over the stove – I suggest adding a little water or almond milk when you do reheat because the mixture thickens up once refrigerated.

** The “cheese” sauce is also great served with steamed veggies!

*** We have also added fresh sugar plum tomatoes and spinach to the noodles before baking – I highly recommend it!

**** Lately, we’ve been enjoying adding chickpea-miso to the sauce (approximately 1 heaping Tablespoon), but cut back on the salt, as miso adds a good amount of salt.

Recipe: Mac n Cheeze (vegan, gluten-free) |Be Sol-Ful Recipe: Mac n Cheeze (vegan, gluten-free) | Be Sol-Ful