Quick Vegan Mac ‘n’ Cheese

This sauce is really easy to make and sooo cheesy. The main ingredients are potatoes and carrots! There are lots of ways you can add your favourite bits if you fancy poshing it up! You can use the sauce anytime you need a cheesy sauce eg pasta bake, cauliflower cheese, jacket potato, nachos…

Preparation time

10 min

Cook time

15 min

Total time

25 min






  • 300g/3 cups macaroni plus water for cooking (use gluten-free if necessary)
  • 225g /1¼ cup carrots
  • 650-700g/4 cups potatoes
  • 170ml/⅔ cup sunflower oil
  • 170ml/⅔ cup water
  • 40g/1 cup nutritional yeast
  • 2 tbsp lemon juice
  • 3 tsp salt


  • Bring the macaroni to the boil and then simmer according to the instructions on the packet or to your preferred texture.
  • Peel the potatoes and carrots and cut them into small chunks. In a large saucepan, bring them to the boil and then simmer until soft (around 15 minutes).
  • Drain the water and then add them to the blender.
  • Add all the other ingredients to the blender and then blitz until really smooth.
  • Add the cheese sauce straight onto the pasta and stir through until fully covered.
  • Add any of the optional extras or enjoy the dish on it's own.

Optional extras / notes