This is The Best Vegan Mac and Cheese: flavorful, creamy, and made with simple ingredients. Cook it on the stovetop in just 30 minutes or opt for the baked version, both are out of this world!
I've got a secret in my cheese sauce: no cashews, just potatoes, carrots, and other easy-to-find ingredients. So, not only is this recipe delicious, but it's also super healthy.
Mac and cheese is a timeless comfort food favorite, and with this version, you can indulge worry-free every day, savoring a vegan cheese sauce that tastes just like real cheese!
Looking for more vegan Thanksgiving recipes? Try my Vegan Gravy, Vegan Mashed Potatoes, and Vegan Meatloaf for a memorable, delicious, and entirely plant-based holiday feast!
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🌟 Why you'll love this recipe
- Quick and Convenient: Ready in just 30 minutes when prepared on the stovetop, making it a perfect option for a speedy and satisfying meal.
- Minimal Ingredients: Made with only 10 simple ingredients in its stovetop version, or 12 if you opt for the baked version, ensuring an effortless cooking experience.
- Healthier Choice: This recipe offers a healthier twist compared to the classic version and other vegan alternatives, thanks to its wholesome ingredients.
- Budget-Friendly: It's an economical choice since it's all about affordable stuff like potatoes and carrots and no pricey cheese substitutes are needed.
- Ultimate Comfort: This dish is the epitome of comfort food, it's comforting, delicious, and deeply satisfying, making it the perfect addition to your holiday menu!
🧾 Ingredient notes
Dried Pasta: While I used elbow macaroni, feel free to get creative and experiment with various pasta shapes and sizes to add your unique twist to this recipe.
Fusilli, penne, or even spirals can bring a delightful change to your dish.
Potatoes: While I personally like the creamy texture of Yukon Gold potatoes, when it comes to making the perfect vegan cheese sauce, you can't go wrong with russet or red potatoes.
Their starchy goodness adds an irresistible silkiness to the mix.
Extra Virgin Olive Oil: My personal favorite for this recipe, but you can certainly use almost any cooking oil available, such as canola, grapeseed, or avocado oil.
Unsweetened Non-dairy Milk: Although I prefer the creaminess of Soy Milk in this recipe, you have the flexibility to opt for any unsweetened non-dairy milk, like Almond Milk, Oat Milk, or Coconut Milk.
Nutritional Yeast: Essential for achieving that cheesy flavor in this recipe. If you can't find the nutritional yeast, you could use brewer's yeast instead.
If you can't find it either, use ¼ cup (60 milliliters) of beer and ¼ cup (60 milliliters) of unsweetened non-dairy milk instead of the ½ cup (120 milliliters) of milk called for in the recipe.
However, nutritional yeast remains the top choice for the best results.
Panko Breadcrumbs: They add a delightful crunch when baked, but please note that they are not used in the stovetop version.
If you're out of Panko breadcrumbs, crushed crackers, toasted breadcrumbs, or even finely chopped nuts can step in as satisfying alternatives for that added texture and flavor.
Vegan Butter: It's also not necessary for the stovetop version of this recipe. You can substitute it with melted coconut oil, olive oil, or even vegan margarine.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Vegan Mac and Cheese: Add 1-2 diced jalapeños or ½-1 teaspoon of red pepper flakes for a zesty kick.
- Vegan Mac and Cheese with Caramelized Onions: Incorporate 1-2 finely sliced and caramelized onions for a touch of natural sweetness and depth.
- Vegan Mac and Cheese with Broccoli: Toss in 1-2 cups (150-300 grams) of steamed broccoli florets for a vibrant and nutritious upgrade.
- Mushroom and Spinach Vegan Mac and Cheese: Sauté 1-2 cups (150-300 grams) of sliced mushrooms and 1-2 cups (150-300 grams) of fresh spinach for an earthy flavor profile.
- Mexican-Style Vegan Mac and Cheese: Add 1 cup (240 grams) of diced tomatoes, ½ cup (85 grams) of black beans, and a sprinkle of 1-2 teaspoons of Chili Powder.
🔪 Instructions
Step 1. Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft. Drain them and set them aside.
Step 2. In the meantime, cook the pasta according to the package directions. Once cooked, drain and set it aside.
Step 3. Put all the vegan cheese sauce ingredients, including the cooked potatoes and carrots, into a blender and blend until smooth.
Step 4 (stovetop version). Combine the cooked pasta with the vegan cheese sauce in the pot. Reheat the mixture for 1-2 minutes if necessary, then serve immediately.
Step 5 (baked version). Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch (23x33 cm) baking dish. Add the drained pasta, pour in the vegan cheese sauce, and stir thoroughly until well combined.
Step 6 (baked version). To prepare the breadcrumb topping, simply combine the breadcrumbs and melted vegan butter in a small bowl until thoroughly mixed. Set it aside.
Step 7 (baked version). Sprinkle the breadcrumb topping over the pasta.
Step 8 (baked version). Bake uncovered for 15-20 minutes, or until the topping turns golden brown and crispy. Serve immediately.
💭 Expert tips
- Smooth Vegan Cheese Sauce: For an ultra-smooth vegan cheese sauce, consider peeling the potatoes and carrots before blending. This helps achieve a silkier texture.
- Avoid Overbaking: Be cautious not to overbake the dish, as it can lead to dryness. If using breadcrumbs, you can also broil the top briefly to achieve a golden brown, crispy finish.
- High-Speed Blender: For the creamiest sauce, opt for a high-speed blender. While an immersion blender can work too, it may not achieve the same silky texture.
- Cook Pasta Al Dente: Aim for slightly undercooked pasta when boiling, as it will continue cooking in the oven, preventing mushiness.
- Let It Rest: Allow the mac and cheese to rest for a few minutes after baking. This allows the flavors to meld, and it becomes easier to serve in neat portions.
❓Recipe FAQs
It can typically last in the fridge for up to 3-5 days when stored in an airtight container.
To maximize its freshness, it's essential to let it cool to room temperature before refrigerating it.
When reheating, you may need to add a splash of non-dairy milk to restore its creamy consistency, as pasta dishes can thicken when refrigerated.
Always use your best judgment and check for any signs of spoilage, such as an off smell or unusual texture, before consuming leftovers.
Yes, you can freeze it by letting it cool, portioning it into airtight containers, and labeling them with the date.
It can stay frozen for about 2-3 months. To enjoy, simply thaw in the fridge and reheat as needed.
Microwave: To reheat leftovers, microwave a portion in a microwave-safe container, covered, on medium power for 1-2 minutes, pausing to stir halfway through until hot.
Oven: Alternatively, preheat your oven to 350°F (180°C), bake the leftovers covered with foil for 15-20 minutes, and uncover for a crispy topping during the final minutes.
Stovetop: Warm the leftovers in a non-stick pan with a splash of non-dairy milk over low to medium heat, stirring until hot. Add extra milk for creaminess if required.
The nutritional yeast really enhances the cheesy flavor in this sauce. While you can omit it without completely ruining the recipe, I highly recommend keeping it for the best cheesy experience.
If you can't find nutritional yeast, you can use brewer's yeast as an alternative.
If that's unavailable as well, you can substitute it with a mixture of ¼ cup (60 milliliters) of beer and ¼ cup (60 milliliters) of unsweetened non-dairy milk instead of the ½ cup (120 milliliters) of milk specified in the recipe.
Another option to consider is adding a bag of vegan cheese as an alternative.
Absolutely! You can make it gluten-free by using gluten-free pasta and breadcrumbs, and the good news is that the rest of the ingredients are naturally gluten-free.
🥧 Other delicious vegan Thanksgiving recipes
Did you like this recipe? Please leave a rating and comment below!
📖 Recipe
The Best Vegan Mac and Cheese (Stovetop or Baked)
Ingredients
- 16 ounces dried pasta of choice, I used elbow macaroni
For the vegan cheese sauce:
- 2 cups potatoes, I used Yukon Gold, peeled and chopped
- 1 cup carrots, peeled and chopped
- ⅓ cup extra virgin olive oil
- ½ cup unsweetened non-dairy milk, I used soy milk
- ½ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the breadcrumb topping (optional):
- 1 and ½ cups panko breadcrumbs
- ¼ cup vegan butter, melted
Instructions
- Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft. Drain them and set them aside.
- In the meantime, cook the pasta according to the package directions. Once cooked, drain and set it aside.
- Put all the vegan cheese sauce ingredients, including the cooked potatoes and carrots, into a blender and blend until smooth.
Stovetop version:
- Combine the cooked pasta with the vegan cheese sauce in the pot. Reheat the mixture for 1-2 minutes if necessary, then serve immediately.
Baked version:
- Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch (23x33 cm) baking dish.
- Add the drained pasta, pour in the vegan cheese sauce, and stir thoroughly until well combined.
- To prepare the breadcrumb topping, simply combine the breadcrumbs and melted vegan butter in a small bowl until thoroughly mixed. Set it aside.
- Sprinkle the breadcrumb topping over the pasta.
- Bake uncovered for 15-20 minutes, or until the topping turns golden brown and crispy. Serve immediately.
Video
Notes
- Smooth Vegan Cheese Sauce: For an ultra-smooth vegan cheese sauce, consider peeling the potatoes and carrots before blending. This helps achieve a silkier texture.
- Avoid Overbaking: Be cautious not to overbake the dish, as it can lead to dryness. If using breadcrumbs, you can also broil the top briefly to achieve a golden brown, crispy finish.
- High-Speed Blender: For the creamiest sauce, opt for a high-speed blender. While an immersion blender can work too, it may not achieve the same silky texture.
- Cook Pasta Al Dente: Aim for slightly undercooked pasta when boiling, as it will continue cooking in the oven, preventing mushiness.
- Let It Rest: Allow the mac and cheese to rest for a few minutes after baking. This allows the flavors to meld, and it becomes easier to serve in neat portions.
Nicole says
This turned out great, I substituted in a bit of pumpkin cause I didn’t have enough potatoes. I also added half a teaspoon of ground mustard seeds. My five year old nephew said it’s half good and half bad - from him that’s a compliment. I’ll definitely make this again.
Iosune Robles says
Hi Nicole! Thanks for your kind comment 🙂 I'm glad you liked it!
Brooke Ashley says
SO good! Baby and adult approved.
Iosune Robles says
Hi! I'm so glad you all liked it 🙂
Rene Serball says
So far I have tried general tsos tofu and this. I am beyond shocked at how good these are. I just started eating cleaner and of course my biggest issue is learned new recipes. Thank you so very much!
Iosune Robles says
Hi Rene! Thanks for writing to us 🙂 I'm so glad you liked it 🙂
Gratia Taft says
I don't normally leave recipe comments, but for this I just had to. We've made it 3 times so far...in about a 2 week time span. I'm obsessed with this recipe. The first time we followed the recipe to a T and it was delicious but my boyfriend and I weren't sure if we like nutritional yeast or not. The next time we made it we omitted the yeast and used Worcestershire sauce instead (NOT vegan fyi, for anyone interested in trying our substitutions) but that didn't hit the spot (tasted like Chef Boyardee). So on our third time we added a little less nutritional yeast and a splash of soy sauce instead and that hit the spot! We also roasted our veggies and left the skins on. I love how easy and cost effective this recipe is, we're still on our first bags of potatoes and carrots, and how guilt free it is. I'm not vegan but just trying to make healthier choices and with this recipe I know I'll be eating a lot less mac and cheese.
Iosune Robles says
Hi! Thanks for your kind comment 🙂 I'm so glad you both liked it!
Rene Serball says
Thank you for this! I like the nutritional yeast, but may have to cut back here. I am going to try the Worcester and soy sauce. Appreciate the idea!
Riley says
Phenomenal! Much quicker, easier, and tastier than cashew-based cheese sauces! We added some diced jalapeños and tomatoes to our leftover sauce for a nacho cheese dip the next day — I recommend that as well!
Tyler says
Hello, I had some leftovers so I put it in the fridge, can you please give me directions for warming it up? I worry it will be dry if I put it in the microwave. Thank you.
Iosune Robles says
Hi! You only need to heat them in the microwave 🙂 If you see them dry, feel free to add a dash of olive oil!
Mardi Find says
We love this recipe. We tweak it a bit each time. Sometimes our potato and carrot ratio is heavier on the carrot just because that is what we had. We have doubled and tripled the recipe with great results. Sometimes I cut back on the oil and yeast flakes, sometimes we add horseradish or jalapeños. It freezes well. I cut the oil in half if I plan to freeze it and then add some oil when I thaw and remix. Thank you for sharing.
Iosune Robles says
Sounds so good Mardi 🙂 Have a nice day!
Tina says
Love this recipe!!! It’s quick, easy and tastes great. I substituted unsweetened apple sauce for the oil and omitted the salt and it’s still delicious! Even my skeptical hubby was amazed at how cheesy it is considering there is no cheese in it!
Iosune Robles says
Hi Tina 🙂 I'm so glad you liked our vegan mac and cheese recipe!
Gail says
So so good. But definitely add mustard to the sauce. I used some of the cooking liquid too. 1/2 cooking water 1/2 soy milk.
Iosune Robles says
Sounds good 🙂 I'm glad you liked it!
Anne says
Hooray! Mac and cheese without cashews! So simple and delicious. Thank you. PS In case anyone is wondering, it's still delicious without the oil.
Iosune Robles says
Hi Anne! So glad you liked it 🙂 Have a nice day!
Yolanda Giddens says
Made this yesterday and it's a hit! Love it! Added more spices for my own liking but what a nice surprise!! Thank you!!
Iosune Robles says
So glad you enjoyed it Yolanda! Have a nice day 🙂
Eddie says
We want to make this
Iosune Robles says
Hope you liked it!! Have a nice day Eddie 🙂
Patty says
This is fantastic! But I didn’t realize how much this recipe makes. Does this Mac and cheese freeze well?
Iosune Robles says
Hi Patty! So glad you liked it 🙂 You can freeze it all together once it’s cold or you can split it into portions. Also, you can also freeze the vegan cheese separately!
Marshley says
Thank you! I’m allergic to nuts so finding a cashew free mac and cheese recipe was very difficult. I only had one cup of potatoes so I used 1 cup of sweet potatoes to complete the recipe. It came out amazing!! Thank you again!
Iosune Robles says
Hi Marshley! So glad you liked our vegan mac and cheese 🙂 Have a nice day!
Layla Lewis says
Really want to try this recipe as it looks fantastic.
I cant find onion or garlic powder in the shops however I do have onion and garlic granules in my pantry - can I use those instead?
Thank you 🙂
Iosune Robles says
Hi Layla! Yes, feel free to use onion and garlic granules 🙂 Hope you like our mac and cheese!
Gigi says
I just made this recipe and it is great! I have tried cashew-based recipes, but I like this one better. I used a high speed blender to make it really creamy, added turmeric and black pepper, and poured over half pasta/half steamed cauliflower. Thanks for the recipe!
Iosune Robles says
Hi Gigi! So glad you liked it 🙂 Have a nice day!
Mati says
Loved it! First time making a mac and cheese without cashews, and I much prefer this one. Creamy and flavoursome, it’s going to be eaten at home again and again. Thank you so much for all your recipes, I have made a few of them and they are all fantastic. Greetings and thanks from Valencia, Spain!
Iosune Robles says
Hi Mati! So glad you enjoyed our vegan mac and cheese 🙂 Thank you so much for writing us! Have a nice day!
katie says
tasted delicious! I added some vegan cheese to the top and baked it a bit so it would be crunchy. This is the best vegan mac n cheese recipe i've seen to date. I will definitely be making this again. Thanks for the great recipe!
Iosune Robles says
Hi Katie! Thanks for your kind words 🙂 So glad you liked it!
Aideen Caruana says
I have been a vegan for over 10 years so I have tried out a few of mac and cheeses This is defiantly my fav.
I have never made one without nuts (which can be awkward as you have to remember to soak them the night before) and this was such a quick and easy dish.
Thank you so much, I cannot wait to try out other recipes on your blog!
Iosune says
Hi Aideen! You're so welcome 🙂 So glad you enjoyed it!
Christel says
I absolutely love this recipe! I made it for my brother and my mother and my mother is not vegan and told me she'd rather have real mac and cheese, but I like this one better. I have lots of potatoes and carrots leftover, so I will surely have some mac and cheese for lunch soon! I made the recipe x0,5 but didn't have enough for 3 people and my brother doesn't even eat that much.
Iosune Robles says
Hi Christel! So glad you and your family liked it 🙂 Have a nice day!
Kimmy says
I tried it and it was delicious. My daughter is not a big fan of mac and cheese and she enjoyed it very much. We will definitely make it again
Iosune Robles says
Hi Kimmy! So glad you and your daughter liked it 🙂 Have a nice day!
Cindy says
can I use sweet potato instead of white?
Iosune Robles says
Hi Cindy, I haven't tried it with sweet potato. But, feel free to do it and tell me if it works 🙂 Have a nice day!
Avice says
Made parmesan cheese recipe, excellent taste, so easy to make and no perservatives!
Will no longer buy.
Looking forward to trying other recipes!
Thanks you so much for sharing!
Also, on queso cheese recipe, have you ever used sweet potatoes instead of white?
Iosune says
Hi Avice! You're so welcome 🙂 It works just fine, but I prefer white potatoes.
Dann Hagstrom says
This was fantastic. I could not resist adding a touch of turmeric for color and my kids INHALED it because they thought it was that *kraftystuff*.
Iosune Robles says
I am glad your kids and you like this recipe 🙂
sylvia says
Oh Kara... I am sorry. My earlier comment appeared as a reply to your question. I didn't intend that, but since I'm here, I'll take a stab at your question! I assume veggie broth would work. I would use the broth that resulted from cooking the potatoes adn carrots.
Kara says
Hello, I don’t know if anyone else asked this, but do you think that veggie broth instead of plant milk would suffice? All I have is unsweetened coconut milk, and I’m worried it’ll make it taste coconut-y.
sylvia says
Delish... and so quick to make! I reduced the oil, and added smoked paprika as others suggested. Thank you for this very clever recipe!!
Hilary says
Hi there, I loved your vegan butter recipe so I was so excited to have a look through your other recipes. My husband is allergic to carrots. Is there a substitute I can make? This looks absolutely delicious.
Iosune Robles says
Hi Hilary!! You can use pumpkin instead! give it a try and let us know! hugs!
Hilary says
Hi! I ended up using some giant pink banana squash, but that is a heritage variety that tastes just like butternut. It was awesome! So creamy! Do you have a recommendation for the best potato variety to use?
Thanks so much for your awesome recipes!
Mirna says
Best vegan mac n cheese recipe I've tried so far! Really good, just needed to add a bit more salt. I added mustard powder to mine. Thank you for sharing!
Iosune says
Hi Mirna! So glad you liked it so much 🙂
Jade says
This is amaaaazing! added a little more salt and some smoked paprika and black pepper.... mmmmmm!!!!
Iosune says
Hi Jade! Sounds great 🙂
Aryanna says
The sauce is a tad tangy/bitter. Is there a way to make it a little sweeter?
Iosune says
Hi Aryanna! My sauce wasn't tangy, but you could add less lemon juice if you want and a little bit of sugar, or even more carrots 🙂
Margaret says
This is also a very good over steamed asparagus and rice (which is how I used the leftovers). The only change I made was reducing the olive oil to 1/4 cup. Thank you!
Iosune says
Hi Margret! Sounds great 🙂
Jeni says
Oh my goodness!! This is the best, so creamy and delicious!
I boiled up a pound of whole wheat elbow pasta but didn't use it all, not sure if I just like it cheesier or if it was because they were wheat but I could tell it would have been too many noodles, not sure if this happened to anyone else?
This recipe is replacing my old go to mac and cheese recipe. Thank you!!
Iosune says
Hi Jeni! Thank you so much 🙂 So glad you liked it!
Camille says
Hi I came across your page and I am truly intrigued :), however, I am not able to consume nightshade vegetables and so would like to know what I can use instead of the white potato for this recipe?
Iosune says
Hi Camille! I don't know if you can eat cauliflower or butternut squash. In case you can, try these recipes instead: https://simpleveganblog.com/fat-free-vegan-mac-and-cheese/ and https://simpleveganblog.com/butternut-squash-mac-cheese-vegan-gf/ Have a nice day!
Olivia says
Great recipe but just a quick question would it be possible to freeze tue sauce in batches for another time?
Iosune says
Hi Olivia! I've never tried it myself, but some readers have frozen it successfully 🙂
Ruby says
I have made a few of your recipes and they always turn out tasty and yours is my go to site for the past while.
I made the butternut a
Squash mac and cheese recently and it was so good. Can you make the vegan mac and cheese with sweet potatoes?
Iosune says
Hi Ruby! So glad you like our recipes 🙂 I haven't tried it myself, so I can't help you, sorry!
Riley says
Incredible!!! I tried so many different vegan cheese recipes and am so happy with yours! It actually tastes like cheese!! And it is so affordable! I am in heaven because of you!!!
Thank you so much!!!
Iosune says
Hi Riley! You're so welcome 🙂 So glag you enjoyed it so much!
Michelle says
Sooooo GOOD ! Not just for mac and cheese. Made today and topped our lasagne with it. Healthy ingredients and easy to make. THANK YOU . Will use many more times as we go more and more plant based.
Iosune says
Hi Michelle! So glad you enjoyed it 🙂 Have a nice day!
Shelly says
This was really good! I used the orange sweet potato, added a bit on onion to the potato and carrots when steaming them. I used unsweetened almond milk, Half powder mustard and half dejon mustard, some paprika and a couple of table spoons of cashews. It turned out amazing!! Will make this again. I was wondering if it would be OK to freeze the extra sauce? Thanks for the receipt!
Iosune says
Hi Shelly! Sounds so good 🙂 Yes, you can freeze it. You're so welcome!
Amanda says
I had high hopes going in but the main issue is the potato is too much, and it’s a little bland. I think it needs some more acidity to balance out the starch.
Iosune says
Hi Amanda! I'm sorry the recipe didn't work for you. Did you use the same ingredients and follow all the steps?
Amaranth says
The holy grail. I’m lactose intolerant but mac and cheese was my fave. After loads of “meh” attempts with vegan cheese, I tried making this recipe. It’s SO GOOD. I know this sounds cliché but it genuinely tastes creamy and cheesy. If you’re vegan or not able to eat dairy, definitely give this one a shot.
Iosune says
Hi Amaranth! So glad you liked it so much 🙂 Thanks for your comment!
Andrea remigio says
I just made this tonight for dinner! I’m blown away at how similar it looks like to Mac and cheese , and it’s just as delicious thank you angel!!🙏🏼☺️
Iosune says
Hi Andrea! You're so welcome 🙂 I'm so glad you liked it so much!
Jen says
SO CREAMY! New to the vegan cheese thing, but tried another blog's recipe that did not hold up. It was edible but not very good. This one is so very smooth, creamy and just utterly delicious!
*do you think the sauce alone would freeze well? I made the sauce separately and haven't mixed it all in pasta. Just checking. Thanks for the great recipe!
Iosune says
Hi Jen! So glad you liked it 🙂 I've never frozen it myself, but some readers did and it worked for them...
Elisha says
I like it. I added some mustard powder to it and used white sweet potato. Next time I will add a bit of paprika.
Thanks for this recipe.
Iosune says
Hi Elisha! Sounds great 🙂 You're so welcome!
Nancy says
This is delicious. I’m gluten free and dairy free and this is heavenly. Now I’m going to plot other uses for this “cheese” sauce.
Iosune says
Hi Nancy! Thanks a lot 🙂 So glad you liked it!
Hi says
can u use regular milk too if u don't mind it not vegan
Iosune says
Hi! Any type of milk will do, but you should give plant-milk a try. It's healthier and better for the planet and the animals 🙂
Karrie says
We all loved this recipe. My girls had third helpings. I omitted oil and used the vegetable water instead.
Iosune says
Hi Karrie! I'm so glad you and your girls enjoyed it 🙂
Leda says
Hi,
Long time i'm searching a vegan mac&cheese and today, finally I found today. I made for my lunch today and was amazing. The color of the cream is like non vegan cream m&c and the flavor as well. Congratulations for your recipe.
Iosune says
Hi Leda! Thanks a lot 🙂 So glad you liked it!
Shalay says
This was my first vegan Mac n cheese I made from scratch and it was so simple and delicious. I was surprised how creamy it was. My whole family loved it. Thank you! 🙂😁
Iosune says
Hi Shalay! So glad you liked it 🙂 You're so welcome!
Tan says
I made this tonight and it's one of the best simple vegan recipes I've found! So delicious, we finished the whole lot!
Iosune says
Hi Tan! Thanks a lot 🙂 So glad you liked it so much!
Katie Fedor says
Amazing! This is a delicious vegan cheese.
Iosune says
Hi Katie! Thanks a lot 🙂