Cashew Cream and Roasted Carrot Mac and Cheese (Vegan Recipe)
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
  • 2 cups raw cashews
  • 16 ounces macaroni
  • 2 large carrots, peeled and sliced ¼-inch thick
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1½ cups Vegetable Broth
  • 3 tablespoons lemon juice
  • 1 tablespoon cayenne pepper sauce
  • 8 ounces silken tofu
  • ½ cup coconut milk
  • ¼ cup nutritional yeast
  • ½ cup finely crushed potato chips
  1. Cover cashews in boiling water and let soak at least 30 minutes. Cook macaroni in salted water to al dente stage according to package directions.
  2. In a large skillet, sauté carrots in oil for 2 minutes over medium-high heat. Add onion and cook another 3 minutes. Add in garlic and cook another minute or so, until garlic is fragrant and all vegetables are softened.
  3. Drain water off of cashews and place nuts in a blender with skillet mixture, salt, broth, lemon juice, and cayenne pepper sauce; blend until very smooth. Add tofu, coconut milk, and yeast and blend again until very smooth. Stir together the blender mixture and macaroni.
  4. Spread in a 9 by 13 inch pan. Sprinkle potato chips on top. Broil about 3–6 inches from heat until potato chip crumbs are lightly browned. Serve immediately
Recipe by Healthy Family Recipes at