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Vegan Mac and Cheese | Soul in the RawHow many ways can you make vegan mac and cheese? Endless! All of my previous explorations with vegan mac and cheese were pretty nut-heavy, so I decided to experiment with a nut-free option for those of you who are allergic or sensitive to nuts, or just want to go a bit more low fat.

For this amazingly delicious recipe, I am using potatoes and tofu to create a creamy, heavenly cheese that is nut-free. You can enjoy as is, or bake it with the chickpea breadcrumbs for additional flavor and crunch.

I remember trying raw tofu for the first time and really disliking it. I made a silken tofu chocolate mouse and practically had to toss it, so I was pretty hesitant to experiment with tofu again. But I am so glad I did! Because this tofu cheese turned out absolutely incredible, and I am sure you will love it, too.

As you can see from the very short video, this is a simple and very quick recipe to make.

This vegan mac and cheese is perfect to include in your healthy Thanksgiving feast, or any day of the year really! I’ve made it a few times since coming up with this recipe, and everyone loves it!

Vegan Mac and Cheese | Soul in the Raw

For this delicious, simple vegan mac and cheese we are using only 11 ingredients, including all the spices! Super simple to whip up.

Vegan Mac and Cheese | Soul in the Raw

First, steam some Yukon gold potatoes. If you can get access to these, I highly recommend it because they are the most buttery and cheesy tasting potatoes.

Vegan Mac and Cheese | Soul in the Raw

After dumping all of the sauce ingredients, including the potatoes, into the blender, use your tamper to blend the sauce until super smooth.

Vegan Mac and Cheese | Soul in the Raw

Cook up your choice of macaroni – you can use gluten free or whole grain. Both work very well with this recipe. After that is cooked, mix it with your sauce.

Vegan Mac and Cheese | Soul in the Raw

At this point, you can either be completely done and devour as is. It’s delicious – I am telling you! Or you can choose to make baked mac and cheese.

Vegan Mac and Cheese | Soul in the Raw

To make baked vegan mac and cheese, top your mac and cheese with smoked paprika and chickpea breadcrumbs. This way, you’re getting some extra nutrition from the chickpeas, and extra crunch too!

Vegan Mac and Cheese | Soul in the Raw

Vegan Mac and Cheese | Soul in the Raw

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Vegan Mac and Cheese, Nut-Free

This vegan mac and cheese is super simpe, low fat, oil-free, nut free and absolutely delicious. 
Course Main Course
Cuisine American
Keyword healthy, nut free, oil-free, plant based, vegan, vegan cheese, vegan cheese sauce
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4


For the vegan cheese sauce:


  • Chop the potatoes into small pieces
  • Steam the potatoes for 20 minutes, or until soft
  • Meanwhile, cook your macaroni of choice according to package instructions. You can do this in the same pot where you steam the potatoes.
  • Preheat the oven to 400F if baking the mac and cheese. This is optional. 
  • Make the sauce by combining potatoes, tofu, lemon juice, salt, nutritional yeast, garlic and herb seasoning, turmeric, and black pepper in a high speed blender.
  • Blend sauce ingredients until completely smooth. Use your tamper to push the contents into the blades.
  • Open the blender very carefully, as contents may be very hot.
  • Once pasta is cooked, place it in a glass oven-safe dish. I used a pyrex 9.5 inch pie plate. 
  • Combine pasta with sauce. You can enjoy as is, or bake in the oven.
  • To bake, top pasta with smoked paprika, then breadcrumbs evenly.
  • Place in the oven at 400F for 20-25 minutes, or until the breadcrumbs turn slightly golden. 
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Marina Yanay-Triner is a wellness coach and recipe developer through Soul in the Raw. Marina creates easy and delicious vegan recipes and writes about the health benefits of a plant-based diet, focusing on evidence-based nutrition information. She loves to help clients go and stick to plant based eating through her powerful coaching program, combining nutrition and cooking education along with transformational mindset work. Marina adopted a whole food, plant based lifestyle over 7 years ago, inspired by her mother's incredible healing story of reversing a crippling bladder disease. She has reversed PMS symptoms and encourage emotional healing from trauma as a result of this transition. Marina is incredibly passionate about the vegan diet for human health, animal welfare, and the well-being of our planet, all of which she envisions as co-dependent.