Easy Vegan Mac and Cheese

Place all the ingredients in a high-speed blender. Add 440ml (15 fl oz) water and blend until completely smooth. You should end up with about 600ml (20 fl oz) of sauce.) Do Ahead: Sauce will keep in the fridge for 3 days, or in the freezer for 3 months.

Cook the pasta in a large pot of boiling salted water according to the package directions until al dente. When ready, reserve a cupful of the cooking water, then drain the pasta as usual.

Return the pasta to the pan and place over medium heat. Stir in the Vegan Cheese Sauce and heat until the sauce begins to thicken. Add a splash of the reserved water if the sauce has thickened too much. Season with salt and pepper. Serve immediately. Editor’s note: This recipe first appeared on Epicurious in October 2021. Head this way for more of our best vegan recipes →