Creamy Vegan Mac and Cheese
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.
A rich and creamy vegan mac and cheese made with a silky cashew-based cheese sauce.
Nutrition per serving
Ingredients
pasta
sauce
seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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