How to Make the Perfect Vegan Mac and Cheese
American · Medium · 40 min · 4 servings
An ultra-creamy pasta dish made with a silky cashew and nutritional yeast sauce. You will not miss the dairy in this deeply satisfying comfort food classic.
Why this recipe works
This Vegan Mac and Cheese recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 20g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 12 ounces elbow macaroni
- 1.5 cups raw cashews soaked for 2 hours
- 0.5 cup nutritional yeast
- 1 cup unsweetened plant milk
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dijon mustard
- 0.5 teaspoon turmeric
- 1 teaspoon salt
Step by step instructions
Step 1: Soak the Cashews
Place raw cashews in a bowl and cover with hot water. Soak for at least 2 hours or overnight for the creamiest results. Drain and rinse before using.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Reserve half a cup of pasta water then drain.
Step 3: Blend the Sauce
Add drained cashews, nutritional yeast, plant milk, lemon juice, garlic powder, onion powder, mustard, turmeric, and salt to a high-speed blender. Blend until completely smooth.
Step 4: Heat the Sauce
Pour the blended sauce into a large saucepan over medium heat. Stir constantly until the sauce thickens slightly, about 4 minutes. Add reserved pasta water to adjust consistency.
Step 5: Combine and Serve
Add the cooked pasta to the sauce and stir until every piece is evenly coated. Taste and adjust seasoning. Serve hot with a sprinkle of extra nutritional yeast or smoked paprika.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw cashews → silken tofu or sunflower seeds for nut-free option
- elbow macaroni → any short pasta such as penne or shells
- dijon mustard → yellow mustard or a pinch of mustard powder
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not skip soaking the cashews or the sauce will be grainy and not fully smooth
- Do not use sweetened plant milk as it will make the sauce taste off
- Do not overcook the pasta since it will continue to absorb sauce after mixing
Nutrition facts
Per serving: 580 calories, 20g protein, 72g carbs, 24g fat, 5g fiber.
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