Baked Mac ‘n’ Cheese (Back by Popular Demand)

After many years of dreaming, recipe creating, testing, and writing an award-winning comfort food column, Allison is absolutely thrilled to announce the release of her first e-cookbook — Comfortably Yum: 10 Whole-Foods Vegan Recipes for Everyday Yum!

These 10 recipes have been selected and perfected — and the Vegan Caesar salad recipe is included in the e-cookbook!

Take a peek at Comfortably Yum.


  1. This recipe is everywhere lately! It’s also in my copy of Compassion Over Killing’s most recent newsletter. I read through it and was wondering about step #4. It says to add “cooking water”. Am I missing where it says how much cooking water to add? Or could it be ALL of the water you cooked the veggies in??

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  5. I am so intrigued by this recipe. But since we have nut allergies in my house I am wondering if the raw cashews are the secret ingredient that “makes” this dish. Anyone tried skipping it? TIA for any replies!

  6. Thank you so much for this recipe! It is the only vegan cheese sauce that my kids like; they hate the ones with nutritional yeast. I just made a large batch to freeze into 1 cup portions (hopefully it will freeze well). I am wondering if the flavor will sharpen if I leave it out overnight? Or would it have to have yogurt culture in it? I’m also going to try adding some carageenan to a small batch to see if I can make it meltable.

    • Hi Amos, You’re so welcome! I’m thrilled that you and your family are enjoying my recipe. I have frozen the sauce and it works out well. It might sharpen overnight, with the cashews in there, though I’ve never tried it. You could also increase the sour taste by increasing the lemon juice or adding brown rice vinegar. I’m not sure what you mean by meltable, since it is a sauce and thus already melted. Are you thinking for grilled cheese sandwiches? If so, you could cook the sauce by itself on the stovetop to thicken to your liking or do as I do and use it as is for grilled cheese. Happy creating! :)

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