Get saucy – mac ‘n cheese sauce (vegan)


Yeah, I’d go vegan, but I’d miss my cheese too much…


There are plenty of non-dairy vegan cheeses to be found in the big wide world right now, and if you can’t be bothered trying them all then I’m here to give you a recipe for at least one of them.  Mac n cheese sauce – you little beauty.


How do you make mac ‘n cheese without cheese?  With vegetables.  You read right – VEGETABLES.

Let’s not downplay the importance of nutritional yeast here though, because that stuff is vegan gold.  It makes everything tastier (yes, everything) and if you buy the right type of nooch it’s got that elusive B12 goodness that we all need for our bodies to function properly.

This sauce can be used for a load of stuff – your standard macaroni pasta, as a nacho cheese sauce and even as a sauce slopped into wraps or burgers.


Mac ‘n cheese that contains virtually no fat, no cholesterol and is actually tasty?  Have two serves guys, you’re allowed.



1.5 cups of sweet potato, peeled and cut into 1 inch pieces (approx 1 spud)

1 cup of chopped carrot

1/2 small diced yellow onion

2 cups of water

1/2 cup of raw cashews soaked overnight (or in boiling hot water for 15 minutes if you forgot to do the overnight thing)

1/2 cup of nutritional yeast – make sure you buy the stuff with B12 in it!

1/2 tsp turmeric powder

1 tsp salt (I use Himalayan rock salt, but use whatever you have to hand)

1/4 tsp garlic powder

juice of 1/2 a lemon


Place sweet spuds, carrot and onion in a saucepan with two cups of water and simmer with the lid on for 20 minutes.

After 20 minutes, add contents of saucepan to blender/food processor (including the water).

Add drained cashews and remaining ingredients and blend until the sauce is smooth.

Cheese sauce can be added to pasta, as a nacho sauce or as a thick cheese sauce on burgers.

This freezes really well also – allow to cool and transfer to a freezer safe container.  Thaw in a saucepan over low to medium heat until heated through.


Makes enough sauce for four serves of pasta

Time to make: 5 minutes to chop ingredients, 20 minutes to boil and 5 minutes to blend = 30 minutes (does not include overnight soaking of cashews!)

On a scale of easy (1) to pull your hair out difficult (5) = 2, relatively simple and straightforward

#nowplaying Life – Popular Music


Published by JenCooksPlants

Plants, plants and MORE plants.

3 thoughts on “Get saucy – mac ‘n cheese sauce (vegan)

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