Creamy Vegan Mac and Cheese

Creamy vegan mac and cheese made with real food ingredients (no processed cheeses) and topped with Simple Mills cracker crumble.


  • 16 oz chickpea pasta shells (or pasta of choice)
  • 1 cup diced russet potatoes (1 medium, 6 oz)
  • 1 cup diced golden or orange carrots (2 medium, 6 oz)
  • 1 1/2 cup vegetable stock
  • 1 cup soy milk (or nut milk)
  • 3/4 cup nutritional yeast
  • 1/4 cup raw cashews, soaked and drained
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons dijion mustard
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper (optional)
  • 1/8 teaspoon cayenne pepper
  • 1 box Simple Mills Fine Ground Sea Salt Almond Flour Crackers
  • 1 teaspoon garlic powder
  • 2 teaspoons spray oil of choice


  1. Preheat the oven to 350F.

  2. In a large pot bring at least 8 cups of salted water to a boil. Add pasta and cook to al dente or according to the package instructions. You want the pasta to be slightly undercooked by about 1-2 minutes if you are baking the mac and cheese. Drain, rinse with cool water and set aside.

  3. In the meantime, place the vegetable stock, potatoes and carrots into a medium pot and bring to a boil. Let simmer until tender and can be pierced with a fork. About 10-12 minutes. 

  4. Add the remaining sauce ingredients (everything but the crackers and garlic powder) to a blender. Add the warm potatoes, carrots and broth. With a slightly vented lid and holding the top with a dish towel, blend all the ingredients together. Start slowly then blend on high for about 2 minutes. 

  5. Add the pasta to a casserole or baking dish (roughly 7x11). Pour the sauce on to the pasta and gently combine. 

  6. For the cracker crumble, add the crackers and garlic powder to a food processor or dry ingredients container for a blender, and process into fine crumb (if not using spray oil, add 2 teaspoons of oil). Top pasta with the cracker crumble and spray with oil of choice. 

  7. Place in the oven for 20-25 minutes until bubbly. After 20 minutes, turn the oven to broil for about 3-4 minutes to make sure the top is golden. 

  8. Serve warm or store leftovers in an airtight container in the refrigerator for about 4 days or in the freezer for 1 month. To reheat, place back in the oven on low until warmed through or in the microwave.