Beet Mac and Cheese

Vegan Beet Mac and Cheese

How do you make vegan mac and cheese?

It’s unreal how many foods can be transformed nowadays to accommodate a plant-based diet. At many vegan restaurants, you will find a vegan version of mac and cheese. Some of them are made with a sauce of steamed and blended carrots, potatoes, and spices. And the ultra-creamy kinds are made with a cashew sauce. The common denominator is nutritional yeast to add the cheesy flavour.

Mac and Cheese Ingredients

What is nutritional yeast?

Although it comes from the same yeast used to make bread, it is deactivated and fortified to add nutritional content. Many brands add B12 which is great for vegans (and non-vegans!). Nutritional yeast also contains protein in the form of ALL amino acids, B vitamins, and several trace minerals. It can be found in most grocery stores.

How do you make pink mac and cheese?

SIMPLE! Just add cooked beets. Beets add such a beautiful colour to all foods. I love this recipe for special occasions like Valentine’s Day or Anniversaries. It’s also great for kids that taste with their eyes!

Cook your macaroni noodles according to the instructions. Feel free to use gluten free pasta for a gluten free version. In a high speed blender, add the rest of the ingredients and blend until nice and creamy. **If you don’t have a high speed blender, add boiling water to the cashews. Let it sit for 5 minutes and strain to soften the cashews.

Beet Mac and Cheese

This recipe is:

  • comfort food
  • great for Valentine’s Day
  • freezes well
  • easy
  • satisfying and delicious!!

If you like this recipe, you can also check out:

German Baked Mac and Cheese

Valentine’s Day Pink Waffles

Vegan Beet Mac and Cheese

Creamy and delicious beet mac and cheese. Great for Valentine's Day!
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: Beet Mac and Cheese, Mac and Cheese, Vegan Mac and Cheese, Vegan Valentine's Day
Servings: 4 people


  • High speed blender


  • 16 oz macaroni uncooked
  • 1.5 cups cashews
  • 3/4 cup almond milk plain, unsweetened
  • 1.5 tsp salt
  • 1/4 cup nutritional yeast
  • 1/2 tsp chili
  • 1 clove garlic
  • 1 cup diced beets
  • 1/4 tsp nutmeg
  • 1/2 tsp onion powder


  • Pre-cook beets! **I like to boil whole beets in water for 1 hour and peel when they are cooled.
  • Cook macaroni according to instructions.
  • In a high speed blender, mix beets and remaining ingredients until smooth and creamy.
  • Add sauce to noodles and mix well. Top with vegan parmesan. ENJOY.


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