This truly is the BEST Vegan Mac and Cheese and it’s easy to make! The stovetop version is ready in less than 20 minutes, or bake it for a few minutes with a buttery breadcrumb topping. Irresistibly cheesy and creamy without a hint of dairy!
My favorite thing about this recipe is how easy and quick it is to throw together. It’s ready in the same time it would take for you to make a box of regular mac and cheese!
When I’m craving comfort food, I turn to a big bowl of noodles, and this plant based mac and cheese hits the spot. The luscious sauce is oh-so-creamy, cheesy and mild with just a little tang. It’s sure to become a staple meal in your home!
I highly recommend pairing it with some sort of vegetable or salad. My favorite add-ins are: thawed frozen green peas, roasted brussels sprouts, roasted cauliflower or broccoli, roasted asparagus or cooked kale.
Ingredients
Ingredients:
- For the sauce:
- 1 cup raw cashews (soaked in water for at least 4 hours, or boiled for 10 minutes if you’re in a rush)
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup nutritional yeast (for cheesy flavor)
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp turmeric (for color)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- Optional: 1/4 tsp smoked paprika or cayenne pepper for extra flavor and heat
- For the pasta:
- 8 oz elbow macaroni or your favorite pasta
- Salt for water (for boiling pasta)
- Toppings (optional):
- Fresh parsley, chopped
- Crumbled breadcrumbs (for a crunchy topping)
- Vegan parmesan (optional)
How to Cook
Cook the pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente, then drain and set aside.
Prepare the cashew sauce: If your cashews aren’t pre-soaked, boil them for 10 minutes to soften. Then, drain the water. Place the soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, turmeric, salt, and black pepper in a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary (add more lemon juice for tang, or nutritional yeast for cheesiness).
Combine: Pour the creamy cashew sauce into a large pan or skillet over medium heat. Heat the sauce for 2-3 minutes, stirring constantly until it’s warmed through and thickened a bit. If the sauce is too thick, add a splash more plant-based milk to reach your desired consistency.
Toss the pasta: Add the cooked pasta into the sauce, stirring until it’s fully coated in the creamy cheese sauce. Let it cook together for another 2-3 minutes to allow the flavors to meld.
Serve: Once the pasta is well coated, serve your mac and cheese hot. You can top it with fresh parsley, breadcrumbs, or a sprinkle of vegan parmesan for some extra flavor and texture!
