September 14, 2014 | Posted in:Dinner, Gluten-Free, Lunch

When I first became vegan, I tried to substitute a lot of food I was previously addicted to (namely cheese). I bought all the fake cheeses at the store, and almost every single one disappointed me. I tried to substitute the taste I missed so much.

Here I am, a year and a half later, and I don’t have those cravings anymore. I guess you can say I’ve weaned myself off of my former addiction to cheese. Although I make cashew cheese now (my latest obsession), I’ve accepted that they are two different tastes. In fact, I love the way my cashew cheese tastes, and I feel good about the benefits.

This recipe is an upgrade from my last macaroni and cheese entry, which I deemed to be “The Best Vegan Macaroni and Cheese.” No, lol. Just no. It was not the best macaroni and cheese. I know this now because THIS is the best macaroni and cheese. 

Here is a picture of my former macaroni and cheese, including a list of why it wasn’t the best:


  • It was sticky. Macaroni and cheese shouldn’t have the consistency of white rice. It should be oozy.
  • It was processed. Adding the Tofutti cream cheese gave the mac n’ cheese a processed flair that I didn’t care for.
  • The flavor still had room for improvement. It could still afford to be cheesier.

Rest assured that this entry right here is the cure to all of your vegan mac ‘n cheese woes, including the ones listed above. To make the dish more oozy, I added more oil and milk and took away the water completely. I formerly used Tofutti cream cheese to improve texture, but it turns out that if I added more cashew cream, Tofutti wasn’t at all necessary. Finally, to improve flavor, I used some different spices, which includes a perfected medley of nutritional yeast, sea salt, and smoked paprika.

So come on down and try the best vegan mac ‘n cheese you will ever try in your life. Yeah, performed that song and dance before, but that was then and this is now. I guarantee you that this is the last time I will ever change this recipe, because now, it’s perfect the way it is.


The Best Vegan Mac ‘n Cheese!

Click here for a print-out version of this recipe!

Prep Time: 15-20 minutes

Cook Time: 30 minutes

Yield: 4 full servings or 8 side-dish servings



In the skillet:

  • 1 cup russet potatoes, chopped (any white variety will do)
  • 1/3 cup onion, chopped
  • 1/4 cup carrots, chopped
  • 2 tsp grape seed oil

For the cashew cream:

  • 1 cup raw cashews (soaked** for 8 hours prior to use OR milled)
  • 1/2 cup + 2 tbs of grape seed oil
  • 2/3 cup unsweetened coconut milk or almond milk
  • 1/4 cup + 1 tbs nutritional yeast
  • 2 tsp sea salt
  • 1/4 tsp smoked paprika

Other ingredients:

  • 1 pound of your favorite noodles (I use gluten-free quinoa pasta from Ancient Harvest)
  • 1 head of broccoli, de-stemmed and chopped

** If you soak your cashews, use 3/4 cup of raw cashews instead of 1 cup, as the cashews will expand.

Step 1: Cook the skillet ingredients.

Cut up the potatoes, carrots, and onion. Don’t peel your potatoes; keep those nutrients in! Place these items in skillet with the 2 tablespoons of oil. Initially, place the items on medium heat. Once the contents start crackling, turn the heat down to low, cover, and cook for 15 minutes.


Step 2: Boil the macaroni noodles.

Don’t worry about cooking them al dente. I have found that the al dente noodles tend to get a little crunchy in the oven, so I always cook my noodles until they are squishy, but not mushy. Nobody likes mushy.

Once you strain the noodles, rinse them off with cold water. This prevents the noodles from cooking themselves longer from the heat they retain during boiling.



Step 3: Prepare the cashew cream.

I have a NutriBullet, which has a milling blade that grinds cashews to a flour without the need for soaking. If you place the raw cashews in a strong food processor, blender, or coffee grinder, it will probably work. The result you’re looking for is the cashew pulp, seen below. For the non-soakers, blend your cashews first before adding the rest of the ingredients.

Pre milling

Post milling

For most of you, you will need to soak your cashews for 8 hours prior to making this meal. Once the soaking is over, drain your cashews. Make sure you have a strong blender or food processor to avoid chunks of wet cashews (ew). For the soakers, you’ll probably need blend the cashews and coconut milk first before adding the rest of the ingredients.

Once you have blended the cashews, add the rest of the cashew cream ingredients. It will look something like this:


Step 4: Blend the skillet and cashew cream ingredients in a food processor.

Your skillet time should be up. Dump both the skillet ingredients and cashew cream ingredients in a food processor and blend until smooth and creamy.


Step 5: Mix the noodles, cheese, and broccoli together. Cook.

I cook for only two, so this recipe is excessive for us. We are huge leftover fans, so I put half of the noodles in one baking dish and half in another. I do the same with the cheese and broccoli. One dish will be cooked now; the other will be placed in the fridge and will be cooked tomorrow.

Splitting it in half

Splitting it in half

Yay for delicious leftovers!

Yay for delicious leftovers!

If you live in a house of 4 or more, you’re probably intent on cooking all of it at once, and that is a splendid idea! Oil your favorite baking dish(es) first. Place your noodles in the baking dish. Dump the cheese on top, sprinkle your broccoli pieces, and stir it all up.




Place your dish(es) in the oven at 350º for 30 minutes.

See? No more sticky noodles. Only the yums.



If you’re looking for more cashew cheese recipes, you can check out Quesadillas with Monterey Jack Cheese, Grilled Cheese Sandwiches, and Balsamic Basil Chickun Wraps with Cashew Cheese.

Also, as always, make sure you let me know how your dish turned out! You can comment below, tell me on Facebook, or use the hashtag #thisvegangirl on Instagram. I update the blog once a week, but I post on Instagram several times a day. Also, you can follow my board on Pinterest. I post my own recipes there, but I also post other recipes that tickle my fancy.

Connect with me!


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Happy reinventing,



  1. nayeli
    September 21, 2014

    This looks amazing! I’m going to make it today 🙂 At what temp should i bake the mac & cheese once in the oven?

    • This Vegan Girl
      September 21, 2014

      How EMBARRASSING! Cook at 350º for 30 minutes. Thanks for letting me know. I’m going to edit my blog post now!

    • Susan Swayze
      January 8, 2015

      Hi, if your original mac/cheese was sticky you needed a better recipe. Mine is never sticky. If it was not cheesy enough you needed either more cheese or a different cheese. Mine is always very cheesy! As you can tell, I’m not vegan…not yet. My thing would be giving up eggs… nothing beats a scrambled egg breakfast! But, one day…maybe.

      • This Vegan Girl
        January 8, 2015

        Well, I did end up getting a better recipe. It’s the one you’re commenting on right now. It’s the version that corrects all the mistakes made in my last version!

        Hey, saying that you maybe could go vegan one day is a start! I used to love eggs, too, but seeing docs like “Vegucated” and “Earthlings” really made me see it all differently. Earthlings is free on YouTube. Whenever you’re ready, you should check it out. Thanks for your comment and honesty!

    • rjmikell
      February 10, 2015

      Amazing recipe! Added dijon mustard and chili powder for some kick.

      • This Vegan Girl
        February 11, 2015

        That sounds fantastic. I’ll have to try that next time!

    • Rebekah
      March 18, 2015

      OMG you have changed my life. Thank you so much for this amazing recipe. We love it!!

      • This Vegan Girl
        March 18, 2015

        That’s the reaction I anticipate, Rebekah! You’ve made my night.

  2. Megan
    September 22, 2014

    This has got to be the best vegan mac and cheese recipe that I have made so far! That cheese sauce is killer! Thanks so much!

    • This Vegan Girl
      September 23, 2014

      Megan, you rock! Thanks for giving the recipe a try. I’m glad you love it as much as I do!

  3. Nayeli
    October 1, 2014

    This Mac n’ Cheese was amazing!! SOOO good! My 9 y/o daughter and picky husband loved it. I’ll be making this often.

    • This Vegan Girl
      October 23, 2014

      Yes! Thanks for the love and extra promotions on vegan Facebook pages, lol.

  4. Durae
    October 23, 2014

    This was SO GOOD. I added in some chopped up veggie bacon and pickled jalapenos, it was to die for! I was literally licking the bowl I mixed it together in. Will definitely be making this again. Thanks for sharing!

    • This Vegan Girl
      October 23, 2014

      That is so good to hear, Durae! Your version sounds really yummy. I have problems containing myself around the cheese sauce, too. Lol keep enjoying it!

  5. Melissa
    November 11, 2014

    Oh my goodness.. this literally WAS the best vegan mac and cheese! So delicious, can’t wait to have leftovers tomorrow and make it again in the future! 🙂

    • This Vegan Girl
      November 11, 2014

      Lol, I get excited about my leftovers, too! Thank you for giving my recipe a shot, Melissa. I’m glad you loved it!

  6. Jenn
    November 19, 2014

    I just finished whipping up a batch of this, and I’ve got to say it is INCREDIBLE!! I made it to go along with some vegan chili so I could do one of my all time favorites, chili Mac! Highly recommended!!

    • This Vegan Girl
      November 19, 2014

      Wow! Chili mac sounds out of this world. I’ll try it sometime! Thanks for trying it!

  7. Michelle
    November 23, 2014

    OMG, this sauce is AMAZING!! My husband is vegan and I could be if I found more recipes like this!!! Great job!

    • This Vegan Girl
      November 23, 2014

      I’m so happy that an omni (other than my boyfriend) liked my recipe!! I’m psyched. Thanks for going out of your way to comment and to just go and make my day like that.

  8. Michelle
    November 24, 2014

    My comment was before I baked it. FYI….. My husband LOVED it too!! This is the Best we ever had!! I am a VERY picky eater and cook a lot. You made my tummy very happy!! This will be made at all my holiday meals and then some!! Thank you again for the recipe. I went and found you on Facebook to.

    • This Vegan Girl
      November 24, 2014

      Michelle, I am touched! I am ecstatic that you love the recipe so much. Thanks for following me. I hope all the people you make this meal for love it as much as you, and I, do!

  9. Heather
    December 7, 2014

    What is nutritional yeast?

    • This Vegan Girl
      December 7, 2014

      It’s deactivated yeast in the form of flakes or pulp, Heather. It has a nutty/cheesy flavor to it that when combined with salt, you have the start of something cheesy and amazing! It’s the ingredient that will MAKE this recipe!

      You can find it at Whole Foods, if there’s one in your area. If not, order it online now! You won’t be disappointed. 🙂

  10. Tami
    December 13, 2014

    Would unsweetened almond work just as well as the coconut?

    • This Vegan Girl
      December 13, 2014

      Oh yeah. That’ll work just as well. I should change the ingredients to match your question.

  11. Emily
    December 18, 2014

    Two boxes of pasta, as in 2 pounds? That seems like a lot for the yield. I’m working on doubling the recipe right now, and am thinking 4 pounds of pasta is crazy. Lol

    • This Vegan Girl
      December 18, 2014

      You know, I’m glad you commented this. I buy GF pasta, and it is packaged in 8oz boxes. Therefore, only 1 pound is correct. I need to change that. Thanks for clearing that up!

  12. Alex
    December 23, 2014

    i just made this. It’s yummy! When you say add a cup of cashews. Is it 1 cup of soaked cashews or dry. Cus I soaked 1 cup of dry cashews and after soaking ut turned into about 1.5 cup of cashews. And my cream turned out a bit thick. So I had to add a bit more of everything else to compensate.

    • This Vegan Girl
      December 23, 2014

      I don’t soak my cashews, so mine doesn’t turn out to be extremely thick like yours did. Next time, use 3/4 cup soaked cashews. Thanks for trying out the recipe and letting me know how it turned out!

  13. William
    December 23, 2014

    does all of that oil go into the food processor? It seems like ALOT!

    • This Vegan Girl
      December 23, 2014

      You’re right: it IS a lot of oil! But think about real melted cheese. It gets greasy. I wanted to try to mock the flavor and texture of real melted cheese. As mentioned in the post, I used less oil in my old mac ‘n cheese recipe, but it turned out too sticky. A ton of oil isn’t the healthiest, but it sure makes it taste great! 🙂

  14. Anna
    January 2, 2015

    Just a friendly suggestion…although I love reading the step-by-step instructions with photos, would it be possible to print the recipe and instructions in a box from which we could copy them without having to copy and paste each section separately? My computer is in a different room from my kitchen, so I need to print out the recipe in order to follow it.


    • This Vegan Girl
      January 6, 2015

      I’ll admit that this has never occurred to me, but you make a good point. I know several people who print recipes, so I should get on that! I can’t say this will be finished today, but perhaps I’ll work on creating printables this weekend. Thanks for the great idea, Anna!

    • This Vegan Girl
      January 29, 2015

      Anna! You have inspired me to make print-out versions of all my recipes. I will now feature a link right above the ingredient lists of all my recipes from now on.

      Here you go! http://www.thisvegangirl.com/wp-content/uploads/2014/09/The-Best-Vegan-Mac-n-Cheese.pdf

  15. Susan Swayze
    January 8, 2015

    P.S. oh dear….I just read further….you never put water in mac/cheese! no wonder it wasn’t cheesy! 🙁

    • This Vegan Girl
      January 8, 2015

      Exactly, lol. Vegan cooking isn’t easy! It’s a lot of trial-and-error.

  16. Gail
    January 21, 2015

    have you made this with canned coconut milk? I only had trader joes low fat canned coconut milk. I’m praying I had the right stuff! Thanks for the recipe.

    • This Vegan Girl
      January 21, 2015

      I usually use coconut milk in the carton, which is equivalent to the consistency of low fat canned coconut milk. Your milk will be just fine, Gail. Enjoy!

  17. Kristy
    January 29, 2015

    Delicious! Thank you for sharing your wonderful recipe. This is so easy and a crowd pleaser. I made it last night and my BF gobbled it up. One tip: I used my Vitamix for the cream and it was a bit dry so I just added a little water. Perfect!

    • This Vegan Girl
      January 31, 2015

      Nice!! Yeah, Vitamixes are the shit, so it probably ground up your cashews in a way my NutriBullet can’t. Great tip, though. It’s definitely a boyfriend-approved recipe! Thanks for trying it out!

  18. lisa
    February 3, 2015

    Wow that looks awesome and I can’t wait to try it!!

  19. Janet
    February 5, 2015

    Your recipe says to use “1/4 carrots.” Do you mean “1/4 cup carrots”?

    • This Vegan Girl
      February 5, 2015

      It does? Lol. Yes Janet, you are a smart woman. It is 1/4 cup carrots. I’ll change it now. Thanks for letting me know.

  20. megan
    February 7, 2015

    I just made this and it was amazing!!!! Thank you for bringing Mac and cheese back into my life 🙂 and completely husband approved even though he was sceptical! Lol

    • This Vegan Girl
      February 8, 2015

      Yay, Megan! I love winning over skeptical significant others. I’m glad I could help you make a great meal with your family!

  21. Lisa
    February 8, 2015

    this is seriously good stuff. I could not stop licking the spatula after I mixed everything together. That sauce is incredible. I do agree that it is a lot of oil, but it’s for a “once in a while meal” and I think that’s okay. The only thing that I did different was to put some breadcrumbs on the pan after I oiled it and a few breadcrumbs on the top for a crust.

    • This Vegan Girl
      February 9, 2015

      Mmm! Breading is delicious on macaroni and cheese. Excellent idea! Thanks for sharing your outcome!

  22. Marina
    February 9, 2015

    The texture is great but this doesn’t taste like cheese. The cashew taste is overwhelming

    • This Vegan Girl
      February 9, 2015

      I’m sorry to hear that you didn’t enjoy it. If you feel that the cashew taste is overwhelming, perhaps you can substitute pine nuts for 1 cup of the cashews. I appreciate your honesty, Marina!

  23. Melina
    February 11, 2015

    Is it normal I ate it all on my own? Best recipe ever! Huge compliment!!

    • This Vegan Girl
      February 11, 2015

      All of it? In one sitting? That’s a little out of the ordinary, but maybe you went so long without proper mac ‘n cheese that you lost control! That’s fine with me. It’d say it’s a huge compliment!! I’m glad you liked it. Thanks for your comment, Melinda.

  24. Daé
    February 11, 2015

    Im not vegan, I follow a Paleo lifestyle but I enjoyed this sauce, only thing I’ll change next time is exchanging the milk and oil for grass fed butter and almond milk so it’s not as coconutty.

    • This Vegan Girl
      February 12, 2015

      Thanks for trying it, Daé! Although I can’t advocate for the grass-fed butter, I will say that almond milk is a great substitution and will do well in this recipe. If the coconut oil bothers you, I’ve substituted grape seed oil for that, and that’s also been good. Thanks for the feedback!

  25. sarah
    February 15, 2015

    Just finished making this and it’s fabulous!! I forgot to buy broccoli, so I used fresh spinach…sort of a florentine feel….really yummy!! I had to put the rest away so I wouldn’t eat the whole thing! Thanks for letting me have M&C again!!

    • This Vegan Girl
      February 16, 2015

      I’ve done that move before, especially during times of year where broccoli is more expensive. I don’t always have broccoli, but I always have spinach! It’s still yummy! Having mac ‘n cheese is something no one should have to give up, and I’m glad that I have given that gift to you. 🙂

  26. Maria
    March 2, 2015

    Thank you for this recipe. I’ve made it so many times, I’ve memorized it. My sister gave up dairy and I made this for her and she loved it so much, she made it again the next day. I started adding a tiny bit of sriracha for extra flavor. Also, the way I portion control this: I cook the exact amount of pasta I need, add enough sauce to coat the noodles and put the unused sauce a container and put it in the fridge. I use the sauce within a few days. I will probably eat the whole thing if I don’t do this, it’s so delicious!

    • This Vegan Girl
      March 2, 2015

      You’ve memorized it?! I haven’t even memorized it! I’ve made this a bunch of times, but I still need to verify a few measurements. Lol! That’s hilarious.

      I’m so glad you’ve found a way to make this work for you and your family. Thanks for trying it!

  27. Helaine
    March 5, 2015

    I am not sure how I missed the part where it said to bake for 30 minutes but I didn’t see it and so I basically mixed everything together and served it. This is delicious!! I can hardly wait for tomorrow so I can eat the leftovers. Thank you for the wonderful recipe!

    • This Vegan Girl
      March 5, 2015

      Lol! It’s not completely necessary to bake it for 30 minutes; I just prefer the heat and texture that comes from baking. It’s still delicious without, though! Thanks for trying it!

  28. Greg Jeffery
    March 6, 2015

    So unhealthy! Do you not realize how much fat is in this dish between the cashews and the oil?? Healthy fat is good in small doses, this is ridiculous.

    • This Vegan Girl
      March 6, 2015

      This is not a plant-based diet blog; this is a vegan food blog. Not everything on here is going to be good for you. Some entries I write are written with health in mind, while others are written for fun and nostalgia. Is it ever recommended to eat macaroni and cheese every night? No. This recipe is meant to be a treat.

  29. Magalie
    March 11, 2015

    SOOOO good!!! I have been making the recipe for the past two days!!! I need to stop! 🙂 Thank you

    • This Vegan Girl
      March 11, 2015

      You’re welcome, Magalie! Thankfully (for health’s sake), the obsession will die down over time, lol; however, I was just as obsessed as you were in the beginning, too!

  30. Sasha
    March 22, 2015

    this recipe is delicious!!! I tried it with acorn squash though and added turmeric to make it more cheesy orange. But it was still amazing! I’m totally making this again 🙂

    • This Vegan Girl
      March 22, 2015

      Did the acorn squash substitute another ingredient, or was it cooked in addition to the potatoes, carrots, and onion? Interesting ideas! I love turmeric and add it to almost everything, so it’s interesting that you added it here to make the cheese more orange! Lol. I’m glad you liked it!

  31. Kim
    April 22, 2015

    I had to leave a comment here to let you know this is one of my all-time favorite recipes!!! My fiancé and I always have the ingredients on hand, and usually have some extra cheese sauce ready to go in a jar in the fridge. I just finished my first year of graduate school, and it’s been my saving grace! So nice to know I can reach for my favorite comfort food when I’m stressed, but it’ll still have tons of nutritional value and I don’t feel crappy afterward. Thank you thank you thank you!

    • This Vegan Girl
      April 24, 2015

      Thank you for the sweet comment, Kim. I’m so glad that this Mac ‘n cheese has helped you and your fiancé get through your first year of grad school! Best of luck in your studies!

  32. Rhonda
    May 10, 2015

    I hate to say it – but I’m really disappointed. This tastes like an odd combination of coconut & cheese, yuk! I’ve been trying all different vegan mac n cheez recipes for about a year now – searching for the perfect one & unfortunately this didn’t come close. I even used cold pressed coconut oil, which has the least amount of coconut taste. Also, for the record, I LOVE coconut & coconut flavor, just not with cheese flavor! A piece of advice for anyone that has not tried this yet – substitute the coconut oil for some other oil. Maybe some day I will re-try this recipe using olive oil or grape seed oil. In the meantime, I’m going to try to salvage this with a lot of hot sauce, black beans, onions & peppers on top of some tortillas – if that doesn’t work it’s going in the garbage.

    • This Vegan Girl
      May 14, 2015

      Ouch! I’m sorry you’re disappointed, Rhonda. If the coconut taste is bothering you, I HIGHLY recommend that you try the recipe again with grape seed oil instead. I usually find myself using grape seed oil, as the taste is way more mild. I’ll be sure to add this on the page, as you are not the first person to mention this. Thanks a lot for your feedback. Don’t give up on the recipe yet!

  33. Rhonda
    May 17, 2015

    OK! We have a winner! I just re-tried the recipe with the following changes & it is SUPER YUMMY!
    I used yellow baby dutch potatoes (instead of sweet potato)
    I cooked the veggies in 1 tsp of canola oil
    I used olive oil instead of coconut oil for the cashew cream
    and instead of 2 tsp of salt, I used 1 tsp of salt & 1 tsp of soy sauce (tamari) – this made the sauce great! thanks for the recipe!

    • This Vegan Girl
      July 26, 2015

      YES! I’m so glad you tried it again. Sometimes you have to put your own spin on it to make it suit you! By the way, sorry for the late comment; I remember reading this a while ago, but I can’t remember why I put off the reply. Whoops!

  34. Karen
    July 25, 2015

    We have just recently became Vegan.
    THIS was a great find!
    Made this for Lunch today at home =)
    We all liked it ~

    * we take turns making lunch at work- – I’m taking This dish !

    Happy Dance

    • This Vegan Girl
      July 26, 2015

      Congratulations on your newly-found veganism! I wish I had this recipe when I first went vegan; I went my first year and a half of making crappy/failed Pinterest recipes before coming up with my own. Anyway, I hope your coworkers love it, too. Thanks for commenting!

  35. Jodi Lynn
    October 9, 2015

    Let me start by saying this: I am a native Texan, with a true love of southern cuisine, particularly mac and cheese. After marrying my or groups husband, a vegan, I began trolling through hundreds of vegan recipes in search of yummy things we may both enjoy. I stumbled upon this one and made it for supper this evening. I was GOBSMACKED by how creamy and delicious this is!!!! A cheese lover would never know it was completely dairy free!!!!! I will be making this often, and tinkering with different sorts of veggies to toss with it! Peas work awesome!!!! Thank you so so much for sharing and making the recipe “dummy proof” for dorks like me!!!!

    • This Vegan Girl
      October 10, 2015

      I’m going to remember this comment when I need to boost my mood because it was so nice. Thank you so much! P.S. Peas sound amazing in this.

  36. KnitYeah
    October 18, 2015

    Seems like the proportions are “off” on this – I think to blend well and not seize up your machine you either need a 1/2 cup of cashews for the liquid recommended OR 1 & 2/3 cup of the milk. My machines all completely seized without more liquid, using your full cup of cashews.

    • This Vegan Girl
      October 19, 2015

      I’m sorry to hear that. Our blenders/food processors must have different voltages, as I’ve never encountered this problem before. I hope that adding the liquid was still delicious for you!

  37. Didi
    October 20, 2015

    I made this for dinner and it was a hit! Definitely then BEST vegan mac& cheese recipe I’ve come across.????
    HOWEVER I did have to add more milk …for some reason my sauce was more of a paste.. So I had to add until I got that sauce consistency.
    I also added some garlic.. And topped it off with Panko bread crumbs.. I’m a little nervous about the amount of oil used but… I’ll work with it.?

    • This Vegan Girl
      October 27, 2015

      You’re welcome! You’re not the first person to comment on the amount of oil in this recipe. Although this is a “special treat” recipe, I think I’m going to have another entry soon of this recipe with half the amount of oil. Butternut squash is the secret. Stay tuned!

  38. Cathy
    October 26, 2015

    Thank you for this amazing recipe! It is the BEST! I made it last night for dinner. My husband (who is not vegan) ate two helpings and then took leftovers for lunch. He and I both loved it. I will definitely make this recipe again.

    • This Vegan Girl
      October 27, 2015

      SWEET! I’m glad you and your husband loved it. Thanks for trying it!

  39. Tobias L.
    March 29, 2016

    Dear Vegan Girl,

    in the last ingredients line, there’s a typing mistake: it says “2 tsp grape seed oil of refined coconut oil”, but shoud be “2 tsp grape seed oil or refined coconut oil”.

    I’ll try this recipe, I guess.



    • This Vegan Girl
      March 29, 2016

      I’m an English teacher, so I greatly appreciate comments like this. Thanks for telling me. I hope you like the recipe.

      • Tobias L.
        March 29, 2016

        I am a language lover, too (see my site dominicanismos.com, a dictionary of Dominican Spanish (Dominican Republic) to German and the other way around). But I misspelled also a word in my post: “shoud” 🙂

        • This Vegan Girl
          April 6, 2016

          Your website sounds awesome! I’ve been thinking of taking up Spanish (again) recently. My dad loves German, so maybe your website will come in handy one day!

  40. Tobias L.
    March 30, 2016

    I prepared now the “cheese”, for to use it tomorrow, with slight changes.
    I took half a yellow bell pepper instead of the carrots, as I don’t like those very much. The red pepper would have given a nicer color, even.
    Then I took the coconut oil instead of the grape seed oil, because of 2 reasons: I like the coconut oil very much, and I guess, that here in Dominican Republic I would have to search very long to find the other one.
    Then I substituted most of the salt with a very tasty organic broth, which I love too much.
    And I fried also a minced garlic clove.
    And I added some lime drips in the end. First, I saw this in another recipe, and second, a very good French chef told me once, that the secret of every sauce would be a touch of sour, mostly lemon or lime juice, and sometimes vinagre. He said even, that if there is no lemon juice is available, it would be better to add a little vinagre. That turns always out very well for me.
    Tomorrow I will cook the macs and heat the “cheese”. It tastes very good now.
    (Correct my English, if you want, please :-).

  41. Fiona
    July 13, 2016


  42. Monique
    August 29, 2016

    This mac and cheese looks so good! And based off of the reviews this is a keeper. I just have one questiom for you. Would you or could you use vegan cream cheese in this. I like mac and cheese really creamy. Thanks!

    • This Vegan Girl
      April 5, 2017

      Hmm… cream cheese could work. I think the recipe already produces a creamy result, but if it’s not creamy enough for you, go ahead an add some cream cheese. Perhaps substitute the cream cheese for the non-dairy milk so you don’t lose any flavor. If you try it out, let me know how it goes!