Vegan Mac N Cheese

Yes, I totally used a stock photo for this because we devoured the mac n cheese about 30 minutes after filming it, and it didn’t look pretty anymore! 😀  Fake it til ya make it, lol!

What else did you think was going to be my first recipe as a vegan??

Okay, there were those chocolate peanut butter bars, but mac n cheese was definitely next on my “must try” list. I’ve got a whole bunch of vegan recipes that I want to try! If you have any, please let me know in the comments & I’ll test them out for you! I need ideas people!

Alright, I know you guys are wondering exactly what I thought about this mac n “cheese,” and I’m going to be honest with you:

It’s definitely not the same. Duh, I know, but still. However, it doesn’t taste bad. I actually liked it, but Adrian and my roommate thought it was too bland, so I added another 1/2 cup of veggie broth and a hefty tablespoon of Slap Ya Mama Cajun Seasoning, and that did the trick. Then, we had family over for Dinner & Dragons (Game of Thrones is back!), and the vegan mac n cheese was definitely a hit!

What I thought:

It’s not cheese, but it’s still good. To be honest, it’s more like noodles with a creamy vegetable sauce. And, I can totally get down with it because I’m eating carbs WITH a few servings of veggies. Veggies were definitely lacking in my day to day diet, ya’ll, so being vegan has helped that tremendously (because what else am I going to eat?).

The only thing I wish I had was a real food processor, or at the very least a better blender because the sauce wasn’t as creamy as I would have liked! Does anyone have any blender/food processor suggestions?

After making it (which was really easy), testing it (then adding more spice), and eating it, I am definitely going to make this vegan dish again. Because it is really good, and really good for you.


Keep scrolling for the tutorial, and the recipe underneath it!



  • 10 ounces macaroni or shell noodles
  • 2 cups peeled and diced yellow potatoes
  • 1/2 cup peeled and diced carrots
  • 3/4 cup chopped onion
  • 1/2 cup vegetable broth *
  • ½ cup raw cashews, soaked in water for 30 minutes to soften
  • 2 Tablespoons nutritional yeast flakes
  • 1 Tablespoon of Tapioca Flour
  • 1 -2  teaspoons salt
  • 1/2 teaspoon garlic powder
  • 2 teaspoon seasoned pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon dried basil
  • 1 Tablespoon of Slap Ya Mama Cajun Seasoning**
  • Crackers for topping, or bread crumbs. You choose! 😀


  1. Preheat your oven to 350 degrees.
  2. Cook macaroni according to package instructions, drain, and set aside.
  3. Bring 6 cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10-12 minutes, or until vegetables are soft enough to blend. Tip: chop your veggies into smaller pieces to cook them faster!
  4. When veggies are tender (you can stick a fork through the carrots), drain and place them in your blender. Add 1/2 cup of vegetable broth along with all of your seasonings, nutritional yeast, and Tapioca flour.
  5. Blend until smooth and creamy. When you stop to scrape down the sides, take this chance to taste your veggie sauce. Does it need more seasoning? Mine certainly did! I added more salt, pepper, paprika, and garlic powder. But by far the best seasoning I added (which you don’t see) was Slap Ya Mama Cajun Seasoning.
  6. Pour sauce over your cooked macaroni noodles in a casserole dish and stir.
  7.  Sprinkle with crackers/bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes


* After the mac n cheese was finished I added another 1/2 cup of vegetable broth and,

** 1 heaping tablespoon of Slap Ya Mama Cajun spice! I highly recommend adding this as well!


1 Comment

  1. Mama Sherry
    August 1, 2017 / 5:10 pm

    We had this with dinner Sunday night. It was delicious!!

Leave a Reply

Your email address will not be published. Required fields are marked *