This Creamy Baked Vegan Mac and Cheese is undeniably divine! Made with an amazing, cashew based ‘cheese’ sauce, it’s the perfect addition to any meal!

Overhead shot of creamy baked vegan mac and cheese in a skillet and two bowls. - 1

Hey friends! In my kitchen, aka Jessica’s kitchen, I’ve made many dishes. Everything from tacos to no bake chocolate pudding to ice cream to even cauliflower buffalo wings . I’ve even made vegan mac and cheese before, but it was very seasonal using squash and pumpkin . After ENDLESS requests, finally, I have an everyday, weeknight vegan mac and cheese that will satisfy your cheese cravings (truly).

Oh my, friends – you will LOVE this. It’s the closest you’ll get to the real thing, and the cheese sauce is OUT of this world. Friends, this Baked Vegan Mac and Cheese is on POINT.

Pouring cheese sauce on macaroni in a skillet. - 2 Pouring cheese sauce on macaroni in a skillet. - 3

First of all, how am I just making this?! You may be asking. I’ve stayed away from vegan mac and cheese for a long while, because I knew that I would want to ABSOLUTELY perfect it. I wanted to make a vegan mac and cheese that had an explosive cheese taste that would make you want to share it with everyone.

I’m teaming back up with GreenLife Cookware , a healthy ceramic non-stick coating cookware company for this post and I couldn’t be more excited. If you saw my Thai Green Curry Recipe post, you know I fell in love immediately with this GreenLife Cookware because of these gorgeous turquoise pans, and also because its lead and cadmium free, and manufactured without PFAS and PFOA.

Making this vegan mac and cheese in the skillet also means you can just use the same skillet you cook in to bake it in = less dishes too friends! It also means cleanup is a complete breeze because the GreenLife Cookware pots and pan are really non-stick. If you’ve made mac and cheese before, it usually STICKS like crazy for cleanup – not here though. I am not exaggerating when I say that one quick swipe cleaned these right up.

Overhead view of vegan mac and cheese in a skillet with a blue handle with bowl of mac and cheese on the side. - 4 Overhead view of vegan mac and cheese in a skillet with a blue handle with bowl of mac and cheese on the side. - 5 Top down view of mac and cheese in a skillet with a portion taken out. - 6 Fork scooping out mac and cheese from a white ramekin. - 7 Fork scooping out mac and cheese from a white ramekin. - 8

Ingredients

Creamy Vegan Mac & Cheese

  • 3 cups elbow macaroni , gluten free if needed, 12 oz/340g
  • 1 tablespoon olive oil , or coconut oil, 12.5g
  • 1 large carrot , chopped, 112g
  • 1 small yellow onion , halved and chopped, 72g,
  • 3 garlic cloves , minced
  • 1 cup raw cashews , soaked in water overnight, rinsed and drained OR just easily boiled for 5 minutes*
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dry ground mustard
  • Juice of one lime , 1 tablespoon
  • 1/2 tablespoon tamari sauce , or liquid aminos
  • 1/2 cup nutritional yeast
  • 2 teaspoons paprika
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups coconut milk
  • 1 cup gluten free breadcrumbs
  • salt & pepper to taste , for breadcrumbs
  • 3 tablespoons vegan butter , or coconut oil

Instructions

Creamy Vegan Mac & Cheese (Gluten Free)

  • Preheat oven to 350 F degrees.
  • Prepare elbow pasta according to package directions. You can do this while the carrots are being cooked. Drain and pour into a pan (You can use the same pan as below - just leave the pasta in a colander, then after carrot mixture has been made, add to pan).
  • In a pan over medium heat heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes.
  • Remove from heat and allow to cool slightly.
  • In a large high speed blender add the carrot mixture, cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast , paprika, ground nutmeg, and almond milk.
  • Blend together for about 1 minute on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary.
  • Pour the sauce over the Mac and cheese in a skillet. Stir to combine.
  • Mix breadcrumbs, salt and pepper to taste and vegan butter in a small dish with a small whisk or fork until combined. Sprinkle over the top of the Mac and cheese, covering completely.
  • Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
  • Remove from oven, allow to cool slightly then serve and enjoy!

Notes

This Creamy Baked Vegan Mac and Cheese is undeniably divine! Made with an amazing, cashew based ‘cheese’ sauce, it’s the perfect addition to any meal!

Overhead shot of creamy baked vegan mac and cheese in a skillet and two bowls. - 9

Hey friends! In my kitchen, aka Jessica’s kitchen, I’ve made many dishes. Everything from tacos to no bake chocolate pudding to ice cream to even cauliflower buffalo wings . I’ve even made vegan mac and cheese before, but it was very seasonal using squash and pumpkin . After ENDLESS requests, finally, I have an everyday, weeknight vegan mac and cheese that will satisfy your cheese cravings (truly).

Oh my, friends – you will LOVE this. It’s the closest you’ll get to the real thing, and the cheese sauce is OUT of this world. Friends, this Baked Vegan Mac and Cheese is on POINT.

Pouring cheese sauce on macaroni in a skillet. - 10

First of all, how am I just making this?! You may be asking. I’ve stayed away from vegan mac and cheese for a long while, because I knew that I would want to ABSOLUTELY perfect it. I wanted to make a vegan mac and cheese that had an explosive cheese taste that would make you want to share it with everyone.

I’m teaming back up with GreenLife Cookware , a healthy ceramic non-stick coating cookware company for this post and I couldn’t be more excited. If you saw my Thai Green Curry Recipe post, you know I fell in love immediately with this GreenLife Cookware because of these gorgeous turquoise pans, and also because its lead and cadmium free, and manufactured without PFAS and PFOA.

Making this vegan mac and cheese in the skillet also means you can just use the same skillet you cook in to bake it in = less dishes too friends! It also means cleanup is a complete breeze because the GreenLife Cookware pots and pan are really non-stick. If you’ve made mac and cheese before, it usually STICKS like crazy for cleanup – not here though. I am not exaggerating when I say that one quick swipe cleaned these right up.

Overhead view of vegan mac and cheese in a skillet with a blue handle with bowl of mac and cheese on the side. - 11 Top down view of mac and cheese in a skillet with a portion taken out. - 12 Fork scooping out mac and cheese from a white ramekin. - 13

Ingredients

Creamy Vegan Mac & Cheese

  • 3 cups elbow macaroni , gluten free if needed, 12 oz/340g
  • 1 tablespoon olive oil , or coconut oil, 12.5g
  • 1 large carrot , chopped, 112g
  • 1 small yellow onion , halved and chopped, 72g,
  • 3 garlic cloves , minced
  • 1 cup raw cashews , soaked in water overnight, rinsed and drained OR just easily boiled for 5 minutes*
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dry ground mustard
  • Juice of one lime , 1 tablespoon
  • 1/2 tablespoon tamari sauce , or liquid aminos
  • 1/2 cup nutritional yeast
  • 2 teaspoons paprika
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups coconut milk
  • 1 cup gluten free breadcrumbs
  • salt & pepper to taste , for breadcrumbs
  • 3 tablespoons vegan butter , or coconut oil

Instructions

Creamy Vegan Mac & Cheese (Gluten Free)

  • Preheat oven to 350 F degrees.
  • Prepare elbow pasta according to package directions. You can do this while the carrots are being cooked. Drain and pour into a pan (You can use the same pan as below - just leave the pasta in a colander, then after carrot mixture has been made, add to pan).
  • In a pan over medium heat heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes.
  • Remove from heat and allow to cool slightly.
  • In a large high speed blender add the carrot mixture, cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast , paprika, ground nutmeg, and almond milk.
  • Blend together for about 1 minute on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary.
  • Pour the sauce over the Mac and cheese in a skillet. Stir to combine.
  • Mix breadcrumbs, salt and pepper to taste and vegan butter in a small dish with a small whisk or fork until combined. Sprinkle over the top of the Mac and cheese, covering completely.
  • Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
  • Remove from oven, allow to cool slightly then serve and enjoy!

Notes

This Creamy Baked Vegan Mac and Cheese is undeniably divine! Made with an amazing, cashew based ‘cheese’ sauce, it’s the perfect addition to any meal!

Overhead shot of creamy baked vegan mac and cheese in a skillet and two bowls. - 14

Hey friends! In my kitchen, aka Jessica’s kitchen, I’ve made many dishes. Everything from tacos to no bake chocolate pudding to ice cream to even cauliflower buffalo wings . I’ve even made vegan mac and cheese before, but it was very seasonal using squash and pumpkin . After ENDLESS requests, finally, I have an everyday, weeknight vegan mac and cheese that will satisfy your cheese cravings (truly).

Oh my, friends – you will LOVE this. It’s the closest you’ll get to the real thing, and the cheese sauce is OUT of this world. Friends, this Baked Vegan Mac and Cheese is on POINT.

Pouring cheese sauce on macaroni in a skillet. - 15

First of all, how am I just making this?! You may be asking. I’ve stayed away from vegan mac and cheese for a long while, because I knew that I would want to ABSOLUTELY perfect it. I wanted to make a vegan mac and cheese that had an explosive cheese taste that would make you want to share it with everyone.

I’m teaming back up with GreenLife Cookware , a healthy ceramic non-stick coating cookware company for this post and I couldn’t be more excited. If you saw my Thai Green Curry Recipe post, you know I fell in love immediately with this GreenLife Cookware because of these gorgeous turquoise pans, and also because its lead and cadmium free, and manufactured without PFAS and PFOA.

Making this vegan mac and cheese in the skillet also means you can just use the same skillet you cook in to bake it in = less dishes too friends! It also means cleanup is a complete breeze because the GreenLife Cookware pots and pan are really non-stick. If you’ve made mac and cheese before, it usually STICKS like crazy for cleanup – not here though. I am not exaggerating when I say that one quick swipe cleaned these right up.

Overhead view of vegan mac and cheese in a skillet with a blue handle with bowl of mac and cheese on the side. - 16 Top down view of mac and cheese in a skillet with a portion taken out. - 17 Fork scooping out mac and cheese from a white ramekin. - 18

Ingredients

Creamy Vegan Mac & Cheese

  • 3 cups elbow macaroni , gluten free if needed, 12 oz/340g
  • 1 tablespoon olive oil , or coconut oil, 12.5g
  • 1 large carrot , chopped, 112g
  • 1 small yellow onion , halved and chopped, 72g,
  • 3 garlic cloves , minced
  • 1 cup raw cashews , soaked in water overnight, rinsed and drained OR just easily boiled for 5 minutes*
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dry ground mustard
  • Juice of one lime , 1 tablespoon
  • 1/2 tablespoon tamari sauce , or liquid aminos
  • 1/2 cup nutritional yeast
  • 2 teaspoons paprika
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups coconut milk
  • 1 cup gluten free breadcrumbs
  • salt & pepper to taste , for breadcrumbs
  • 3 tablespoons vegan butter , or coconut oil

Instructions

Creamy Vegan Mac & Cheese (Gluten Free)

  • Preheat oven to 350 F degrees.
  • Prepare elbow pasta according to package directions. You can do this while the carrots are being cooked. Drain and pour into a pan (You can use the same pan as below - just leave the pasta in a colander, then after carrot mixture has been made, add to pan).
  • In a pan over medium heat heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes.
  • Remove from heat and allow to cool slightly.
  • In a large high speed blender add the carrot mixture, cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast , paprika, ground nutmeg, and almond milk.
  • Blend together for about 1 minute on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary.
  • Pour the sauce over the Mac and cheese in a skillet. Stir to combine.
  • Mix breadcrumbs, salt and pepper to taste and vegan butter in a small dish with a small whisk or fork until combined. Sprinkle over the top of the Mac and cheese, covering completely.
  • Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
  • Remove from oven, allow to cool slightly then serve and enjoy!

Notes

Top down view of creamy baked vegan mac & cheese in a skillet with a blue handle. - 19

Creamy Vegan Mac & Cheese (Gluten Free)

Ingredients

Creamy Vegan Mac & Cheese

  • 3 cups elbow macaroni gluten free if needed, 12 oz/340g
  • 1 tablespoon olive oil or coconut oil, 12.5g
  • 1 large carrot chopped, 112g
  • 1 small yellow onion halved and chopped, 72g,
  • 3 garlic cloves minced
  • 1 cup raw cashews soaked in water overnight, rinsed and drained OR just easily boiled for 5 minutes*
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dry ground mustard
  • Juice of one lime 1 tablespoon
  • 1/2 tablespoon tamari sauce or liquid aminos
  • 1/2 cup nutritional yeast
  • 2 teaspoons paprika
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups coconut milk
  • 1 cup gluten free breadcrumbs
  • salt & pepper to taste for breadcrumbs
  • 3 tablespoons vegan butter or coconut oil

Instructions

Creamy Vegan Mac & Cheese (Gluten Free)

  • Preheat oven to 350 F degrees.
  • Prepare elbow pasta according to package directions. You can do this while the carrots are being cooked. Drain and pour into a pan (You can use the same pan as below - just leave the pasta in a colander, then after carrot mixture has been made, add to pan).
  • In a pan over medium heat heat the oil add in the carrots, onions and the garlic, stirring to combine. Cover with lid and allow to steam/roast until carrots are tender, about 10 minutes.
  • Remove from heat and allow to cool slightly.
  • In a large high speed blender add the carrot mixture, cashews, salt and pepper, ground mustard, lime juice, tamari, nutritional yeast, paprika, ground nutmeg, and almond milk.
  • Blend together for about 1 minute on a strong speed, until sauce is completely smooth and incorporate. Taste and add more salt if necessary.
  • Pour the sauce over the Mac and cheese in a skillet. Stir to combine.
  • Mix breadcrumbs, salt and pepper to taste and vegan butter in a small dish with a small whisk or fork until combined. Sprinkle over the top of the Mac and cheese, covering completely.
  • Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
  • Remove from oven, allow to cool slightly then serve and enjoy!

Notes

Nutrition

Creamy Vegan Mac & Cheese (Gluten Free) https://jessicainthekitchen.com/baked-vegan-mac-cheese-gluten-free/ June 7, 2017

These Pineapple Peach Smoothies are made with only 4 ingredients! They’re creamy, refreshing and vegan!

A pineapple peach smoothie in a glass topped with slices of pineapple. - 20 A pineapple peach smoothie in a glass topped with slices of pineapple. - 21

Do you ever bite, sip or smell something and it immediately tastes like summer? That’s what these Pineapple Peach Smoothies do to you. Bite into that pineapple on the side, sip on the drink, and smell it with all that glorious mint garnish and you’re instantly transported to somewhere with a glorious beach and beautiful sandy shores.

This smoothie not only tastes amazing, but it’s SO easy to make. 4 ingredients friends, just four!

Top down view of ingredients for pineapple smoothie. - 22 Top down view of ingredients for pineapple smoothie. - 23

Is it insanely hot by you, or is that just here? Today actually wasn’t that bad since it rained yesterday, but it’s been quite the intense weather of 90+ degrees daily. As a result, I’ve been drinking all the water, eating all the fruits, and downing all the smoothies. These Pineapple Peach Smoothies are no exception – I guzzled these down. They were SO refreshing and so yummy I had to stop myself from grabbing another.

Close up of a pineapple peach smoothie in a glass, garnished with a pineapple slice. - 24 Close up of a pineapple peach smoothie in a glass, garnished with a pineapple slice. - 25

I made these babies with my absolute favourite, Silk® nutmilk. More and more, I’m hearing so many readers and friends complain about not being able to consume dairy, and probably my favourite part about being a Silk® Ambassador is that it means you can enjoy all your favourite milk recipes with their nut milk instead, without any flavour loss or worries at all! I used the new Silk® Protein Nutmilk , made with 10g protein (YES) so that this smoothie could easily be a filling and delicious breakfast!

Hello full stomach all morning long.

Overhead view of two pineapple peach smoothies in glasses with straws beside them. - 26 Overhead view of two pineapple peach smoothies in glasses with straws beside them. - 27

So let’s talk about these gorgeous Pineapple Peach smoothies. That name, doesn’t it just roll of your tongue? It sounds like no matter what you do, it’ll taste delicious, and that’s so totally true. I used frozen peach slices, a frozen banana and fresh pineapples with the Silk® Protein Nutmilk to make these smoothies. Just four ingredients is all it took to bring these together. I actually lined my peach slices on a baking sheet, then froze them, but you could definitely use already frozen peach slices. I always buy my bananas, then let them get super spotty and brown, then strip the skin and freeze them too since frozen bananas make the creamiest smoothies. Both of these frozen fruits meant that no ice was needed – we don’t want to water down any of the divine flavour in these smoothies.

Two smoothies with a carton of cashew milk behind them. - 28 Two smoothies with a carton of cashew milk behind them. - 29

The Silk® Protein Nutmilk flavour works perfectly with these smoothies in that it’s so subtle, you wouldn’t even know this was a vegan recipe – which is always my goal. I’m telling you, you could serve these at your next bbq or day time party! Everyone would completely enjoy them and want to keep going back for more. What’s more, you could totally customise them too. Add in some strawberries for a more pink colour, or even blend the mint into the smoothies if you want. Either way, you’ll definitely enjoy!

P.S. – can we work on making that beach and sandy shore fantasy a reality, please?

Overhead shot of two pineapple peach smoothies with a carton of nut milk beside them. - 30 Overhead shot of two pineapple peach smoothies with a carton of nut milk beside them. - 31