Mac 'n Cheese

A more nutritional and vegan Mac & cheese recipe! By using ingredients such as nuts, veggies and spices, the sauce gets the same flavour as cheese!
5 van 1 stem
Preparation time 2 hrs
Cooking time 30 mins
Total time 2 hrs 30 mins
course Main
cuisine American, Vegan
servings 2 persons
calories 442 kcal


  • Blender
  • Frying pan
  • Cooking pan


Cheese sauce

  • 75 g raw cashews 65 g macadamias
  • 1 medium peeled carrot steamed or roasted (80 g)
  • 15 g nutritional yeast
  • 1 tsp white or cider vinegar
  • 120 ml milk (I use soy milk)
  • tsp salt
  • 1 tsp onion powder
  • ¼ tsp ground nutmeg
  • 40 g shredded cheese (optional)


  • 150 g macaroni (or you can put the sauce over veggies or use it as a dipping sauce)
  • 1 broccoli (optional)
  • 300 g chicken thigh (optional)
  • 50 g bread crumbs (optional)


  • Completely cover the nuts in a bowl with water. Let soak anywhere from 2-6 hours, or refrigerate and soak overnight. Drain fully. 
  • Steam or roast the carrot.
  • Combine all ingredients for the sauce, and blend in a blender or with an immersion blender until completely smooth. Taste, and add extra seasonings (onion, salt, nutmeg, pepper) if desired.
  • Cook the macaroni and fry the chicken and broccoli.
  • Transfer the sauce, macaroni, broccoli and chicken to an baking dish. Carefully, mix it all together. Add extra cheese shreds if you like it really cheesy.
  • Optional: add bread crumbs on top and bake the dish for 5-10 minutes on 220 °C till the crumbs are turning brown.


Vegan: add plant-based cheese or leave out the cheese.
Seasoning: onion powder, nutmeg, salt & pepper


Sugar: 5gFiber: 3.5gCalories: 442kcalSaturated Fat: 4.9gFat: 25.6gProtein: 15.2gCarbohydrates: 40.3g
course Main
cuisine American, Vegan
keyword Healthy mac n cheese, Mac n Cheese, Vegan
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