10 Minute Vegan Mac N’ Cheese

This easy, vegan mac n’ cheese is ready in just 10 minutes thanks to a pre-made cheddar “cheese” powder!

White bowl of vegan mac and cheese next to ingredients

It’s back to school time, and although our boys are too young for pencils and backpacks, we can sympathize with the food-related struggles many plant-based parents have at school.

Namely, how to make sure your kids don’t feel alienated when others are indulging in typical animal-product-heavy kid-food. You know, chicken nuggets, pizza, mac n’ cheese, and such.

No kid wants to feel like the odd man out, and you certainly don’t want them to feel like they’re being restricted.

Our answer – make delicious, plant-based versions of the classics!

Of course, we also know that most parents don’t have hours after work to spend whipping up elaborate cashew cheese sauces from scratch.

Enter the premade mac n’ cheese mix. This simple blend takes about 2 minutes to blitz together in a blender and then lasts for up to six months in the fridge.

Then when your babes are longing for cheesy pasta for dinner like their omnivorous friends at school, you can throw together a nutritious meal in less than 10 minutes using your mix!

We like to serve ours with Tolerant Organic Green Lentil Elbows for a well-balanced, plant-protein rich meal. Tolerant pasta has the look, taste, and feel of traditional pasta but is packed with important nutrients that plant-based kids need, like iron and protein.

We especially love this pasta for younger plant-based kids, since with smaller appetites you want to make sure every bite counts, and lentil pasta is perfect for that!

This recipe is a favorite of both our boys and our husbands – #kidapproved #manchildapproved – making for a delicious weeknight family dinner and an easy, packable lunch.

Here’s the recipe!

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10 Minute Vegan Mac N’ Cheese


For Mac N' Cheese Mix:

  • 1/2 cup raw cashews
  • 3/4 cup flour of choice
  • 1 cup nutritional yeast
  • 2 Tbsp corn starch or arrowroot powder
  • 2 tsp sugar
  • 1 1/2 tsp powdered mustard
  • 1 Tbsp paprika
  • 1 1/2 tsp salt
  • 2 tsp onion powder
  • 1/2 tsp turmeric powder

For the Mac N' Cheese:

  • 1 box Tolerant Organic Green Lentil Elbows
  • 1 cup Mac N' Cheese Mix
  • 1 Tbsp miso paste
  • 1 Tbsp vegan butter or coconut oil
  • 1 cup plain, unsweetened plant-based milk


  • Add all mix ingredients to the base of a food processor or high-powered blender and pulse until well mixed.*
  • Cook elbows according to package, then drain.
  • Blend 1 cup of dry mix with non-dairy milk, butter, and miso paste.
  • Add to pot with cooked noodles and simmer for 2-3 minutes until sauce thickens.


*Can be stored in the refrigerator for up to 6 months, or in the pantry for 2 months.

Let us know if you try the recipe!

Weigh in: What food-related struggles have you faced with your plant-based kid at school?


  1. Renata on August 9, 2019 at 1:54 am

    This recipe sounds delicious! Is there a way to make it without oil?

    • alexwhitney on August 9, 2019 at 7:07 pm

      Yup! Just leave it out 🙂

  2. Cara on August 9, 2019 at 2:14 pm

    Thank you for this recipe! I’m curious to know which type of flour you use in the mix?

    • alexwhitney on August 9, 2019 at 7:07 pm

      Oat flour!

  3. Natalie on August 9, 2019 at 3:27 pm

    Do you have an alternative for the miso paste? We are soy free and so would look to sub with another umami flavour.

  4. Vlas on August 9, 2019 at 3:45 pm

    Looks good! How many cups of dry cheese mix does this make? Just curious so I know how many servings there would be overall. Thanks!

    • alexwhitney on August 9, 2019 at 7:05 pm

      It makes about 2 1/2 cups! A whole box of pasta (which the recipe calls for) makes about 3-4 adult servings.

  5. kinsey on August 9, 2019 at 5:48 pm

    Hey what flour did you guys use? Is a gluten-free all purpose flour work?

    • alexwhitney on August 9, 2019 at 7:04 pm

      We used oat flour. We haven’t tried gluten-free but we assume it would work – let us know if you try it!

  6. pesh on August 13, 2019 at 4:47 am

    Is there anything you can substitute for paprika?

    • alexwhitney on August 13, 2019 at 3:20 pm

      You can leave it out!

  7. Olivia on August 14, 2019 at 3:30 pm

    Do you have a substitute suggestion for the cashews and/or yeast?

    • alexwhitney on August 27, 2019 at 4:51 pm

      Hi Olivia, haven’t tried it yet but what about sunflower seeds if you are allergic to cashews?

  8. Nicole on September 6, 2019 at 8:15 pm

    What could I sub the butter for?

    • alexwhitney on September 10, 2019 at 6:12 pm

      Hi Nicole, you can leave it out for a less creamy taste or use a filtered coconut oil instead.

  9. Candice on September 18, 2019 at 9:27 pm

    Hi! I’m curious to know the youngest age babe you’d offer this to? Thank you.

    • alexwhitney on September 23, 2019 at 4:09 pm

      We’ve given this to our babes over 1. Thanks!

  10. Kate on September 27, 2019 at 3:04 pm

    I’d love to make this for lunch today but we don’t have any miso paste. Should I sub something for it or just leave it out? Thanks!

    • alexwhitney on October 1, 2019 at 4:27 pm

      You CAN leave it out- but it does provide a good umami, funky taste that’s similar to cow’s cheese.

  11. Erica on October 17, 2019 at 8:25 pm

    We’re soy free here. What would recommend for the miso?

    • alexwhitney on October 21, 2019 at 5:29 pm

      What about a soy free miso? There is a chickpea miso that you could use instead.

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