Vegan Mac & Cheese just got a whole lot better. This SUPREME Mac & Cheese cheesy, creamy & packed with flavour!

Mac & Cheese is definitely on my top 5 list of comfort foods. Al dente little pieces of noodles covered in a creamy cheesy sauce, mmm. When I went vegan, I can honestly say I have not missed the mac and cheese I grew up on because of this cheese sauce & all the ones I’ve tried at restaurants. They all have their own spin to them but are all delicious in their own way, just like any other traditional mac & cheese! This recipe was inspired by a place I visited in the summer called Parka Food Co in Toronto (which is one of my favourite places). We had a chance to try their burgers, fries and their mac & cheese supreme. The burgers were incredible, the fries were crispy but the mac and cheese…. I couldn’t stop eating it. I was so keen on making it at home because Toronto is quite far from me and I wanted people that aren’t from Toronto to have a taste of this glorious bowl of cheesy goodness.

It starts with a creamy mac and cheese sauce. Then some home made pico de gallo. And of course, the guacamole! Super simple, right?

I always keep my Magic Cheese Sauce on hand because it’s perfect not only as a dipping sauce, but to douse perfectly cooked pasta in. And with the addition of fresh tomatoes and herbs, along with the creamy guacamole… it’s perfection.

Think cheesy & creamy mac, elevated to the next level with more creaminess and bursts of little juicy tomatoes and crunchy bits of veg. It’s amazing.

I really hope you guys try & love this recipe, it’s:

  • cheesy & creamy

  • packed with flavours and textures

  • the perfect twist on old fashion mac & cheese

  • made 100% vegan

  • gluten free friendly

  • the perfect dish to bring to any party or potluck

  • incredibly easy to make

  • and so. dang. delicious.

Tips and Tricks to making Vegan Supreme Mac & Cheese

  • Adjust your seasoning and spices according to your taste buds! I never really measure any of the spices and taste as I go.

  • If you don’t have a vitamix, I highly recommend you soaking your cashews overnight as it becomes easier to blend.

  • If you prefer a “runnier” cheese, add a tbsp of plant milk at a time until you reach your desired consistency.

  • This mac & cheese can be made ahead of time, storing the salsa & guacamole in a separate tupperware and topping when ready to serve.

  • It can be enjoyed cold, room temp or hot!

If you recreate this Vegan Supreme Mac & Cheese please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!


  •  1 recipe of magic cheese sauce

  • 1 package (300g) of macaroni or fusilli pasta

  • 1/2 c diced tomatoes

  • 1/4 of an onion, diced

  • 1 small jalapeno

  • handful of cilantro, chopped

  • 1 c homemade guacamole (or mashed avocado)

  • salt & pepper to taste


  1. Boil a pot of water and cook pasta according to instructions

  2. In the meantime, prepare cheese sauce.

  3. Drain and rinse the pasta with cold water

  4. Prepare toppings by dicing the tomatoes, onions, japaleno and cilantro

  5. Mash 1-2 ripe avocados until smooth

  6. Mix cheese sauce and pasta together

  7. Top with guacamole, tomatoes, onions, jalapeno, cilantro & serve!



  • PREP TIME: 15 minutes

  • COOK TIME: 8-10 minutes




About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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