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Whip up the ultimate vegan mac and cheese with this simple recipe! Featuring cashews and nutritional yeast for a creamy, cheesy texture, this dairy-free comfort food is perfect for weeknight dinners or family gatherings.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course, Pasta
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

For the Sauce:

  • 1 cup raw cashews soaked in hot water for 15 minutes and drained
  • 1 1/2 cups unsweetened plant-based milk e.g., almond, oat, or soy
  • 3 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika optional
  • 1/2 tsp turmeric for color
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste

For the Pasta:

  • 12 ounces elbow macaroni or any short pasta of choice
  • 1 tbsp olive oil or vegan butter optional, for coating the pasta

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and set aside. Optionally toss with olive oil or vegan butter to prevent sticking.
  • Prepare the Sauce: In a high-speed blender, combine the soaked and drained cashews, plant-based milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, Dijon mustard, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
  • Heat the Sauce: Pour the blended sauce into a saucepan over medium heat. Stir continuously for 3–5 minutes until the sauce thickens slightly.
  • Combine Pasta and Sauce: Add the cooked pasta to the saucepan with the sauce. Stir until the pasta is well coated.
  • Serve and Enjoy: Serve immediately, garnished with fresh parsley or a sprinkle of smoked paprika if desired.

Notes

  • Nut-Free Option: Substitute the cashews with sunflower seeds or silken tofu.
    Make It Gluten-Free: Use gluten-free pasta.
  • Add Veggies: Mix in steamed broccoli, peas, or sautéed mushrooms for extra nutrition.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of plant-based milk to restore creaminess.
Enjoy your creamy, dreamy vegan mac and cheese!
Nutrition Information (per serving):
Calories: ~400
Protein: ~12g
Carbohydrates: ~52g
Fat: ~14g
Fiber: ~4g
Keyword cashew cheese sauce, dairy-free mac and cheese, plant-based pasta, vegan comfort food, vegan mac and cheese