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Vegan Queso Mac n’ Cheese

  • Author: Gregs Vegan Gourmet
  • Total Time: 30
  • Yield: 2-3 servings


This Vegan Queso Mac n’ Cheese is packed with flavour! Creamy, cheesy and the perfect hint of spice to add to your weeknight dinner routine! Add in the fresh salsa and you’ve got the perfect vegan Mac n’ Cheese to share with the family!


Cheese Sauce:

  • 3/4 cup almond milk, coconut milk or oat milk
  •  1/2 cup raw cashews (boiled for 10 minutes if you don’t have a high-powered blender)
  • 1/2 cup peeled/chopped carrots
  • 1 cup peeled, chopped white potato
  • 1/4 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp onion powder

For the Mac N’ Cheese

  • 1 cup chunky salsa
  • 2 cups dry macaroni
  • 1 cup vegan cheddar cheese shreds
  • pinch of salt to taste


  1. In a medium pot, add carrot and potato and add water until it just covers them. Bring to a boil and cook until fork-tender, about 8 minutes. Drain and rinse until cold water for a minute until vegetables are cool.
  2. In a medium size pot, boil the macaroni according to box instructions. When cooked, strain and set aside in pot.
  3. In a blender, combine all cheese sauce ingredients and blend until smooth.
  4. In the pot back on medium heat, combine macaroni, cheese sauce, cheese shreds and salsa. Stir to combine until cheese shreds are fully melted.
  5. Allow to cool slightly before serving. Enjoy!
  • Prep Time: 10
  • Cook Time: 20

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