Posted: Oct 29 2008 05:32AM By Allison Rivers Samson

This is my favorite Mac 'n Cheese too!! I'm honored and thrilled that it's "VN's signature Macaroni & Cheese". Congratulations on your GORGEOUS new site; you have every reason to be proud!

Posted: Oct 29 2008 15:35PM By waynieo

It looks fabulous. But tell me, does it really taste like cheese. can I serve to my family and they won't know?

Posted: Oct 30 2008 04:21AM By Maria

I'm definitely going to make this next Wednesday (my cooking day). The new website is simply awesome!

Posted: Oct 30 2008 08:13AM By BAK

A number of these recipes use so many nuts. That is so much fat. I have heard that there is no such thing as good fat--even vegetable fat.

Posted: Oct 30 2008 10:26AM By kate s.

it doesn't so much taste exactly like cheese as much as it tastes like AWESOME. present it as a "delicious pasta dish" and nobody will be disappointed. i love this recipe! thank you allison!

Posted: Oct 31 2008 21:14PM By Debbie Wong

I've heard a lot about this recipe. I definitely want to make it in the future!

Posted: Nov 02 2008 16:08PM By Jamie

Absolutely a-friggen-mazing!!! The sauce would be incredible on nachos too. This is going to become a staple in my house. Thank you!

Posted: Nov 05 2008 08:35AM By Shannon

I made this last night....OH. MY. GAWD...this is fabulous. I nearly ate the whole pan myself. THANK YOU!!!!! Incredible...

Posted: Nov 09 2008 02:20AM By Mandee

Yum! I made this tonight and I love that it doesn't contain nutritional yeast.

Posted: Nov 10 2008 04:53AM By Dana

Just made this for a warm lunch, and it was perfect. I've been vegan for almost a year now, and this was I think the 4th attempt at a Mac and Cheese recipe...so I wasn't expecting much. However, it exceeded expectations, and will be my new standard for MnC!

Posted: Nov 16 2008 19:33PM By sharon-lizette

I cannot wait to make this recipe. But I was wondering if someone could help explain something for me: the recipe states to use a blender to mix cashews etc. Should this read "use a food processor" instead? I'm just questioning if a blender would properly pulverize the cashews. Should I really use just a blender? Thanks for any info!!

Posted: Nov 20 2008 18:35PM By VegNews

Hi Sharon! We've made this recipe several times with a food processor, and it works great. But I think either will work fine. You have to make this asap ... it's incredible!

Posted: Nov 21 2008 21:04PM By louise

YOU taste like AWESOME, Kate S.

Posted: Dec 09 2008 15:40PM By sharon-lizette

VegNews... thanks I will. I'm still intimidated to make this as I've tried several cheesy sauces with nutritional yeast that tasted nothing like cheese. So bland that they've put me off cheese substitutes. So I look forward to giving this non-yeasty version a try.

Posted: Dec 10 2008 20:10PM By Toni

I've made this recipe twice now. My family LOVES it. We have four kids, ages 9 down to 2. One is a VERY picky eater. All enjoy this dish. I wouldn't say the sauce tastes "just like cheese" for those who are wondering. I *would* say this dish reminds me of a specialty or gourmet dish that is superior to its relative, the boxed mac-n-cheese. As for the consistency of the "cheese" sauce, it is dead on. Very creamy and with a unique (translated tasty) flavor that does somewhat remind me of actual cheese sauce. Try this dish! It's wonderful. If your kids don't like a little spice, leave out the cayenne (though it's not overbearing at all.)

Posted: Dec 16 2008 09:05AM By Elizabeth

I made this last week and just called it "a pasta dish" for my husband and he really enjoyed it! If i call it mac n cheese, he'd get all sorts of preconceived ideas in his head... i've tried other mac n cheese dishes using nutritional yeasts (which i liked fine) and he hated them - can't stand the taste of the NY. So i thought all hope of him liking a vegan mac n chs was over - then i found this! THANKS! only thing i will do differently next time is leave out the cayenne - just my preference to leave any heat out of a mac n cheese dish...

Posted: Dec 16 2008 09:21AM By Marni Molina

This is the best vegan mac n' cheese I've tasted and I believe it's better than "traditional" recipes. It's the only vegan mac n' cheese my 4-year-old will eat. We love it! Thank you so much for this recipe!

Posted: Dec 31 2008 10:13AM By Sassy

"A number of these recipes use so many nuts. That is so much fat. I have heard that there is no such thing as good fat--even vegetable fat." BAK, we NEED fats, but the trick is to be sure they're healthy fats, such as nuts and seeds. ;O) Looking forward to trying this -- I've been having cravings for mac and cheese lately, but have never had much luck making it vegan. Thank you!

Posted: Jan 05 2009 09:48AM By Anne-Marie

I've been allergic to dairy products since like 5 years, so I really miss mac'n'cheese. When I ate this recipe I nearly cried.. THIS IS AWSOME; IT'S DELICIOUS!! I love it!!! Thank you so much Vegnews!!

Posted: Jan 05 2009 11:59AM By Sara

This is my new favorite recipe!! I make it once a week!

Posted: Jan 09 2009 14:50PM By Robert Aho

BAK, for a more in-depth discussion on the up and down sides of fat, check out Dr. Caldwell Esselstyn's 'Prevent and Reverse Heart Disease'. He has spent a lot time studying the causes of heart disease and has some interesting conclusions and recommendations about fat.

Posted: Jan 11 2009 11:08AM By ALLISON RIVERS SAMSON

Hi Everyone, I just got a chance to see all your comments. I'm ecstatic by all your positive responses! I created this recipe intentionally omitting tofu and nutritional yeast since both are often turn-offs by non-vegans. I also wanted to limit the allergens. That being said, traditional Mac 'n Cheese is a fatty, salty dish, thus I wanted this recipe to be rich and flavorful without coming close to the amount of fat in dairy cheese. So glad you're all enjoying my creation. Keep watching my column, "Veganize It!" for other exciting recipes. In the current issue (Jan+Feb) is my version of New England style Clam Chowder! Enjoy! Allison Rivers Samson www.AllisonsGourmet.com

Posted: Jan 12 2009 07:11AM By lara

This was so GOOD!!! - I didn't have cashews so I used Tahini instead and I think it worked out really nicely. I also baked it in a nonstick baking pan so that made the bottom lovely and crispy. Great recipe!

Posted: Feb 01 2009 06:19AM By julia

This is the best vegan mac&cheese recipe I know, I've tried a couple, and although I don't mind nutritional yeast (in fact, i love it) this is my absolute favorite!

Posted: Feb 08 2009 19:29PM By Kelly

HI! I just made this recipe and it came out so dry! It was a gorgeous, cheesy masterpeice before I put the breadcrumbs on and baked it for 30. Why so drY? what did I do wrong? Next time I think I will not bake at all and just serve as is. Any input on this would be more than welcome. I have to admit I was disappointed, but I blame me not the recipe!! Thank you!!

Posted: Feb 18 2009 13:23PM By Anthony

My wife is very, very particular about her vegan mac/cheese, and she really loves this one.

Posted: Mar 14 2009 05:05AM By Pam

I am a mac 'n cheese aficionado! It was my main-stay while growing up and all through the time I switched to a dairy-free lifestyle in my late-20's. I'd love to try this recipe! I would, however, want to exchange the potato with cauliflower instead if that would work. Potatoes and I do not get along...But then it would be grainy!?

Posted: Mar 14 2009 08:43AM By Sean

In step number 5, what do you mean by blended cheese sauce? I didn't see cheese sauce in the Ingredients list.

Posted: Mar 16 2009 13:56PM By Susan

We tried this yesterday and it was very good! I think next time I may use pre-made bread crumbs as I just simply like the flavor better. Thanks for having so many great recipes online!

Posted: Jul 13 2009 17:31PM By vegancircus

This was outstanding! Stupendous! Fantastic! My hunt for the perfect stand-by mac & cheese is OVER. This one is a cut above all others. (Do I sound like a car salesman?) Easy on-hand ingredients (raw cashews might be difficult for some though). Get them in bulk at any local Whole Foods or "health" food store. Most will have them unless it's a really tiny store. I've made this twice now. Once without lemon juice and once with (no noticable difference). I cut back on the bread crumbs by a slice and a bit less "butter" (no noticable difference). Make this TONIGHT and you will not be dissapointed. Promise.

Posted: Jul 31 2009 14:30PM By micki

dang... the only thing i'm missing is the bread -- has anyone made this with wheat bread? it's all we've got!

Posted: Oct 05 2009 15:34PM By Katherine

OMG, I am totally in awe of this recipe! I bow down to you Allison, and am amazed at how you figured this out! I've tried the nutritional yeast versions before, and hated them. You are my heroine! The only thing I changed was to use some organic Italian breadcrumbs that I already had on hand, and lime juice instead of lemon, since I had a bag of limes, and juiced them. This sauce has endless possibilities. This is amazing, awesome, fantastic! Thank you, thank you, thank you!

Posted: Oct 29 2009 11:08AM By Amy

This is an amazing recipe! In regards to all those concerned with the high fat in recipes such as these- don't be. Plant oils are extremely good for anyone, as it is likely what causes an elevation of HDL's (good cholesterol) in the body. It also essential for a vegan to get plenty of calories- which takes a little more effort than a standard omnivorous diet. I say that do not hesitate to eat ANY whole plant foods, fattening or not, this is not the same kind of fat that is damaging to your heart. I am a Registered Dietician and have been vegan for years.

Posted: Oct 30 2009 08:13AM By Carrie

AMAZING!!!!! I have to admit, I revise this slightly, and in my opinion makes it a whole lot better. I make everything exactly as directed except for I drain the water from the veggies and add some soy milk in place of that. Also add some nutritional yeast- not near as much as some other vegan mac and cheese recipes call for, but some. About 2 or 3 tablespoons. Also, don't skimp on the margarine! I add about a tbs more than called for. This is wonderful. My husband is a cheese lover and gets very excited when I make this recipe. It is truly better than most non-vegan mac and cheese bakes. The flavor has so much more substance than plain ol' cheese!

Posted: Nov 27 2009 18:11PM By Jaya Bhumitra

I served this at my first vegan Thanksgiving this year (attended by a few vegetarians and a lot of omnivores) and it was a HUGE hit. Everybody said it was their favorite dish on the table. The best part is that it is guilt-free - instead of being weighed down by traditional mac n cheese, this sauce actually gives me several of my daily servings of vegggies!

Posted: Dec 02 2009 16:22PM By Kelly

My family loved this recipe! Ever since we found out that we are allergic to dairy, I have been searching all over for substatutes, and the only one i havent found is cheese! My family loved this, and I'm sure my kids enjoyed how the carrot gave no taste, but gave it a cheesy coloring! Thanks so much!

Posted: Dec 04 2009 08:33AM By amy

That is a lot of salt! :(

Posted: Dec 06 2009 14:21PM By Cat

This has got to be the best thing I ever tasted. I saw the picture and the comments and I just had to give it a try. The entire day while I was explaining the dinner for tonight my brother and sister constantly made fun of the idea since there was no cheese being used. Man, they were floored by the taste and I had the biggest smirk on my face the entire dinner. I loved this. Thanks for posting this!

Posted: Jan 17 2010 17:42PM By Kayla

AHHH!!! I just made this.. and it is sooo...good. My roommates LOVED IT and they're meat eaters :) I love you. thank you

Posted: Jan 26 2010 12:29PM By Allison Rivers Samson

I am so excited to see all of your enthusiastic responses to my recipe! It's fun to read that many of you are branching off and tweaking the recipe to suit your preferences. =) Feel free to reduce the amount of salt, but dairy cheese has a lot more salt and fat than this recipe, which is made primarily of veggies. Do go ahead and try substituting cauliflower for the potatoes, just be sure to blend it long enough to get completely smooth. You may need to add a little more fat since it won't be quite as rich without the potatoes. It's true that the possibilities of my cheese sauce are endless and you don't need the breadcrumbs or even to bake it. Just pour the cheese sauce over anything you like: broccoli, potatoes, cauliflower, etc. Then, sit back and enjoy the results of your creativity!! Happy Eating, Allison www.AllisonsGourmet.com

Posted: Jan 28 2010 06:57AM By Kathy

I made this last night for dinner and it is awesome! I actually doubled the sauce recipe because the box of macaroni that I had was 14oz. It is wonderful. It is very rich and creamy. My husband is not vegan and loved it. He went back for seconds. I can't wait to try the sauce on broccoli.