Vegan Thanksgiving Mac + Cheese

We all know everyone loves mac + cheese, but what if we could make it taste like everyone’s favorite food focused holiday too? That’s right — we made Thanksgiving into the form of mac + cheese! We wanted to make a dish that you could bring to Friendsgiving or your family’s get together + feel confident that no one would have to avoid it for dietary restrictions or allergies! This mac + cheese is vegan, soy free, gluten free, + nut free to cover most allergen bases.

PSA: If you’re looking for a simple mac + cheese recipe then just follow the instructions for the cheese sauce + skip the sausage ++ cranberry! However, if you’re looking for the nostalgic flavors of your grandma’s sausage stuffing with a side of sweet, classic cranberry sauce then you’re going to want to follow the full recipe!


  • 12 oz Pasta [buy a GF version if needed!]
  • 4 oz Cranberry Sauce


  • 2 cups White Potatoes, peeled + cubed
  • 1 cup Carrots, peeled + cubed
  • 1/2 cup Vegetable Oil
  • 1/2 cup Non-Dairy Milk [use oat or pea milk for a soy + nut free version!]
  • 4 tsps Lemon Juice
  • 3 tsps Cornstarch
  • 2 tsps Garlic Powder
  • 2 tsps Onion Powder
  • 2 tbsps Nutritional Yeast
  • 1 1/2 tsp Salt


  • 1 cup Water
  • 1/2 tsp Liquid Smoke
  • 2 tbsp Soy Sauce [or Tamari for GF version!]
  • 1 tbsp Maple Syrup
  • 10 oz Vegan Meat Crumbles [we used the Beyond Beef Crumbles!]
  • 1/4 cup Nutritional Yeast
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Dried Sage
  • 1 tsp Fennel Seeds
  • 1 tsp Dried Thyme
  • 1/2 tsp Black Pepper


#1] Follow box instructions to cook pasta

#2] Boil the potatoes + carrots in a pot of water for approximately 10 minutes. Drain them from the boiling water + add to a blender immediately.

#3] Add the remaining cheese sauce ingredients to the blender + combine until smooth. Set cheese sauce aside.

#4] While water for the potatoes + carrots is heating up, stir together wet ingredients for the sausage crumble in a medium pot: water, liquid smoke, soy sauce + maple syrup. Heat on medium until the mixture comes to a light boil.

#5] In a separate bowl mix dry ingredients: beef crumbles, nutritional yeast, garlic powder, onion powder, sage, fennel, thyme and black pepper. Stir into pot + lower the heat.

#6] Cover the pot + heat on low for 10 minutes or until all the liquid has been absorbed.

#7] Combine pasta, cheese sauce, sausage crumbles, + cranberry sauce in a large dish. Serve warm + enjoy!

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