How to Make the Perfect Creamy Vegan Mac and Cheese
American · Easy · 30 min · 4 servings
This creamy vegan mac and cheese delivers all the comfort of the classic dish without any dairy products. Made with a cashew and nutritional yeast sauce, this vegan recipe is rich, satisfying, and completely plant-based.
Why this recipe works
This Creamy Vegan Mac and Cheese recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 400 g elbow macaroni
- 1 cup raw cashews soaked for 2 hours
- 0.5 cup nutritional yeast
- 1 cup unsweetened plant milk
- 2 cloves garlic
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tbsp lemon juice
Step by step instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside, reserving half a cup of pasta water.
Step 2: Blend the Cheese Sauce
Drain the soaked cashews and add them to a high-speed blender along with nutritional yeast, plant milk, garlic, smoked paprika, salt, and lemon juice. Blend on high for 2 minutes until completely smooth and creamy.
Step 3: Warm the Sauce
Pour the blended cashew sauce into the same pot used for pasta over medium heat. Stir constantly and cook for 3 to 4 minutes until the sauce thickens slightly. Add reserved pasta water a little at a time if the sauce is too thick.
Step 4: Combine and Serve
Add the cooked macaroni to the pot and toss well to coat every piece in the creamy vegan cheese sauce. Taste and adjust seasoning with more salt or lemon juice, then serve immediately topped with extra smoked paprika.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw cashews → sunflower seeds soaked overnight for a nut-free version
- elbow macaroni → gluten-free pasta for a gluten-free vegan meal
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not soaking cashews long enough which results in a grainy sauce instead of a smooth creamy texture
- Skipping the reserved pasta water which is essential for adjusting the sauce consistency to coat the noodles properly
Nutrition facts
Per serving: 520 calories, 18g protein, 72g carbs, 18g fat, 4g fiber.
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