Creamy Mac-N-Cheese


  • 2 red potato (peeled and diced)
  • 2 carrots (peeled and diced)
  • 1/2 large sweet onion (diced)
  • 1  red pepper (diced)
  • 3 cloves minced garlic
  • 4 tablespoons Just Mayo or Veganaise
  • 1/4 cup Nutritional Yeast (optional)
  • Salt to taste

Boil veggies till soft (about 12 minutes)

Blend along with 1 cup (more or less) of the broth the veggies were cooked in.  Add in enough broth to allow blender to work well.

Then add in a few spoonfuls of vegan mayo for added creaminess.  Add in nutritional yeast (for a more cheesy flavor and added vitamin B12, but optional).  Salt to taste.

Add to macaroni noodles of your choice

Alternate to try:


Yield: Serves 4


  • 8 ounces macaroni elbows
  • 100 grams potato, cubed
  • 200 grams butternut squash, cubed
  • 100 grams cauliflower, cut into small florets
  • ½ cup cashews
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (optional)
  • 1 tbs lemon juice
  • 1 clove garlic, minced
  • 1 cup almond milk (unflavored), at room temperature
  • ¼ cup nutritional yeast
  • ½ tsp garlic powder
  • 1 tbs olive oil
  • ¼ tsp salt
  • 1 tsp white or yellow miso
  • Ground black pepper to taste


  1. Soften the cashews by soaking in hot water for 20 minutes or cold water for 4 hours or more.
  2. Cook macaroni al dente or as per package instructions. Drain, reserving the water, and set aside.
  3. Place potato, cauliflower and butternut squash into a deep pan and cover with water. Bring to a boil for 10 minutes or until soft enough to blend.
  4. Heat oil in a pan and roast garlic until brown.
  5. Add sauce ingredients to a blender. Blend well until smooth while adding some of the reserved cooking water a little at a time to thin if required. If you have added roasted butternut squash to the sauce give it time to thin out while blending. Adjust salt, pepper and seasonings to taste.
  6. Add pasta to a bowl and cover with your creamy, cheesy sauce. Enjoy!