vWhat is one of your favorite comfort foods? Shepard pie, spaghetti, casseroles? For me, it has always been macaroni and cheese!

This was actually one of the first things I ever made on my own back when I was probably about 12 years old. When I use to babysit some of the kids in the neighborhood, or my little sister, Kraft Macaroni and Cheese was always something I could whip up easily and it was easy to follow the directions on the box. Good thing I’ve gotten off the Kraft- that stuff is gross and has been known to have some chemicals in them..yuck!

I LOVED making Ina Garten’s Mac and Cheese with a creamy bechamel sauce, cheddar cheese and a hint of nutmeg.. oh my goodness- baked in the oven with bread crumbs on top- what a hit! But, as a vegan now, I no longer eat that cheesy goodness and trust me, there are days I really miss it!

I’ve made a couple different mac and cheese recipes over the years, but this one is so easy, tasty and low fat that I’ve settled on it! It is made with potatoes, carrots and onion as the base and then lots of delicious spices to make it very flavorful!

The recipe is below! It’s so easy guys! Just boil up your potatoes, carrots and onion until tender. Reserve some of the cooking liquid and strain the veggies. Then add all the other ingredients, including nutritional yeast, in a blender and blend until smooth! Pour over some cooked pasta and your all set. It’s a great quick dinner and I’m sure you’ll have some sauce left over for another recipe 🙂 …its great on potatoes!

Ooey Gooey Vegan Mac & Cheese

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Melissa Crowe


  • 2 small potatoes peeled and diced
  • 1 large carrot peeled and diced
  • 1/4 cup white onion chopped
  • 1/4 cup plant based milk unsweetened
  • 2/3 cup cooking water reserved from cooked veggies
  • 1/4 cup nutritional yeast
  • 1 Tbsp lemon juice
  • 1 tsp spicy mustard
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika


  1. In a small saucepan, add the chopped potatoes, carrots and onion and cover with water. Bring to boil and cook for 10-12 minutes until all the veggies are tender. 

  2. Reserve 1/2 cup of the cooking liquid and then strain the vegetables. 

  3. Add the vegetables, 2/3 cup of the liquid and all the other ingredients into a blender and begin processing until smooth. If it seems too thick, a bit more of the cooking water.

  4. Serve over some pasta and enjoy while hot! I love to use elbow pasta as the sauce really coats the noodles well 🙂


Xo, Melissa

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