Veganish Mac and Cheese

Vegan-ish Mac and Cheese

Now, I’m a big fan of both vegan mac and cheese and regular mac and cheese. Some days I want something creamy and cheesy and delicious, and other days I want something a bit lighter, healthier, and vegan. Today though, I’m going to share a recipe that mixes the best of both worlds. The little bit of added dairy to this recipe truly makes it taste like mac and cheese, but the majority of the sauce comes from plants. Win-Win!

veganish mac and cheese

You’re not going to miss authentic mac and cheese when you try this. If you are totally vegan, you are more than welcome to use plant-based milk and nutritional yeast instead of the Parmesan.

Vegan-ish Mac and Cheese

Combining the best of both worlds, this mac and cheese is rich, creamy, and tastes like real mac and cheese without all the extra heavyness.
Prep Time35 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: Cheese, Mac and Cheese, Plant based, Vegetarian
Servings: 6 People


  • 8 oz Macaroni Noodles
  • 1 Carrot Medium
  • 2 Potatoes small
  • 1 clove Garlic minced
  • 1 cup Milk
  • 1/4 cup Parmesan grated
  • 1 tsp Mustard
  • 1 1/2 tsp Salt
  • 1 tsp Pepper
  • 1 1/2 tsp Onion Powder
  • 1 tsp Apple Cider Vinegar


  • 1/2 cup seasoned bread crumbs


  • Place a large pot of water over the stove, salt, and bring to a boil. Cook the macaroni according to package insctuctions. Preheat the over to 350°F
  • While water is boiling, dice potatoes and carrots and steam or boil on the stove for about 10 minutes until fork tender. Once veggies are tender, add them to a blender along with the garlic, milk, parmesan, mustard, salt, pepper, onion poweder, and apple cider vinegar. Blend up the sauce until smooth and cream.
  • Grease a 9×9 baking dish and add sauce and cooked noodles. Stir until combined. Add seasoned bread crumbs on top if desired and bake for 20 minutes or until the top is golden brown. Serve with a side of broccoli or any other delicious veggies and enjoy!


Steaming some broccoli along with the carrots and potatoes, and then setting those aside to be added back into the sauce once it’s blended would be an awesome way to get even more veggies into the recipe 

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