Vegan Mac and Cheese

Vegan mac and cheese on a green plate
Vegan mac and cheese on a green plate
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What could be more comforting than a big bowl of mac and cheese? This vegan version is just as creamy and delicious as the original but without any of the dairy. It's the perfect recipe for vegan comfort food lovers.

This vegan mac and cheese recipe is made with a cashew cream sauce, which gives it a rich and creamy texture. The sauce is flavored with nutritional yeast, garlic, and onion for a cheesy flavor. Then it's simply a matter of boiling the pasta and mixing everything together.

If you're looking for a hearty and satisfying vegan meal, this mac and cheese are sure to hit the spot. It's also great for leftovers, so feel free to make a big batch.

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The Argument for Vegan Mac and Cheese

When it comes to vegan comfort food, mac and cheese are at the top of the list. This dish is usually made with dairy products, but there are plenty of vegan substitutes that make for a delicious and creamy meal.

So why should you try vegan mac and cheese? For one, it's a great way to get more vegetables into your diet. Vegan versions of this dish usually include some type of vegetable, whether it's blended into the sauce or mixed in with the noodles.

Another reason to try vegan mac and cheese is that it's often lighter than the traditional version, so you can indulge without feeling too guilty. So, give this one a try. You won't be disappointed!

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Tips

If you want the best out of this dish, here are a few tips to follow:

  • Start with good vegan cheese. There are many vegan kinds of cheese on the market these days and they vary widely in taste and quality. Do some research and find a few that you like. Then, experiment with different brands and types of vegan cheese until you find the perfect one for your mac and cheese recipe.
  • Use high-quality pasta. Just like with any other pasta dish, the quality of the pasta you use will make a big difference in the final product. Be sure to use good quality pasta that won't turn mushy when cooked.
  • Don't be afraid to get creative with your ingredients. Mac and cheese is a great dish to experiment with different flavors and ingredients. Try adding some sauteed vegetables, hot sauce, or even nutritional yeast to your recipe to give it an extra boost of flavor.

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Serving Suggestions

This amazing dish is packed with flavor and can be served in a variety of ways.

One way to enjoy this recipe is to serve it as is, with a side of steamed broccoli or roasted Brussels sprouts. Another option is to top it with sautéed mushrooms and onions, or even some crumbled tempeh bacon.

No matter how you choose to enjoy it, this vegan mac and cheese recipe is sure to please. So get cooking and enjoy!

Ingredients

 5 ½ raw cashews
 2 cups wateror less if not using vegan cheese, (See: Notes)
 3 tbsp fresh lemon juice
 ½ cup nutritional yeast
 ¼ tsp turmeric
 ½ tsp garlic powder
 5 ½ tsp salt
 12 oz elbow pasta
 7 oz bag vegan cheddar cheese, shredded (Optional)
Optional breadcrumb topping
 5 ½ cups panko breadcrumbs
 4 tbsp vegan butter, melted
 ¼ tsp paprika, smoked

Directions

1

If planning on baking it with the breadcrumb topping, preheat the oven to 350 degrees F and lightly grease a casserole dish (I used a 9×13 inch dish). Skip this step for stovetop mac and cheese.

2

Soften the cashews by covering them in boiling water for 5 minutes. We do this by heating up water in the tea kettle and then pouring the boiling water over the cashews in a large glass measuring cup.

3

Cook the pasta according to package instructions, but do not overcook. Drain and set aside.

4

Drain the soaked cashews and discard the soaking water. Add the cashews, fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt and bag of shredded cheese (if using) to a high-powered blender and blend until very smooth.

Stovetop version
5

Simply return the pasta to the pot and pour in the cheese sauce. Stir until the sauce thickens and serve immediately.

Baked version (The best option)
6

Make the breadcrumb topping by mixing the breadcrumbs, melted vegan butter and smoked paprika in a small bowl until crumbly and moist.

7

Add the drained pasta to the prepared casserole dish, and pour in the cheese sauce. Stir to coat the noodles. Sprinkle the breadcrumb mixture on the pasta and bake, uncovered for 15 minutes. I also broiled it for a few minutes until golden brown. Serve immediately and enjoy!

Notes

  1. The bag of vegan cheddar cheese is optional. If you don’t want to use vegan cheese, reduce the water to 1 cup, especially if not baking it. This way, the sauce will be thicker and creamier.
  2. The cheese sauce freezes well, so feel free to make extra sauce and freeze some for a super quick meal or kid’s lunch option.
  3. Leftovers will last 3-4 days in the refrigerator. The sauce does thicken when it cools or sits out for awhile, but there is an easy fix. Simply add a little warm water and stir, noodles and all, while you reheat it. The sauce will thin and it will be perfect again.
  4. Gluten-free – Use gluten-free pasta, any variety you like.
  5. Nut-free – You can make our version of Dairy Free Mac and Cheese, which is nut-free.
Vegan Mac and Cheese

Recipe Information

Yields8 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

 5 ½ raw cashews
 2 cups wateror less if not using vegan cheese, (See: Notes)
 3 tbsp fresh lemon juice
 ½ cup nutritional yeast
 ¼ tsp turmeric
 ½ tsp garlic powder
 5 ½ tsp salt
 12 oz elbow pasta
 7 oz bag vegan cheddar cheese, shredded (Optional)
Optional breadcrumb topping
 5 ½ cups panko breadcrumbs
 4 tbsp vegan butter, melted
 ¼ tsp paprika, smoked

Directions

1

If planning on baking it with the breadcrumb topping, preheat the oven to 350 degrees F and lightly grease a casserole dish (I used a 9×13 inch dish). Skip this step for stovetop mac and cheese.

2

Soften the cashews by covering them in boiling water for 5 minutes. We do this by heating up water in the tea kettle and then pouring the boiling water over the cashews in a large glass measuring cup.

3

Cook the pasta according to package instructions, but do not overcook. Drain and set aside.

4

Drain the soaked cashews and discard the soaking water. Add the cashews, fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt and bag of shredded cheese (if using) to a high-powered blender and blend until very smooth.

Stovetop version
5

Simply return the pasta to the pot and pour in the cheese sauce. Stir until the sauce thickens and serve immediately.

Baked version (The best option)
6

Make the breadcrumb topping by mixing the breadcrumbs, melted vegan butter and smoked paprika in a small bowl until crumbly and moist.

7

Add the drained pasta to the prepared casserole dish, and pour in the cheese sauce. Stir to coat the noodles. Sprinkle the breadcrumb mixture on the pasta and bake, uncovered for 15 minutes. I also broiled it for a few minutes until golden brown. Serve immediately and enjoy!

AuthorEditorial Staff
Rating0.0
Notes
  1. The bag of vegan cheddar cheese is optional. If you don’t want to use vegan cheese, reduce the water to 1 cup, especially if not baking it. This way, the sauce will be thicker and creamier.
  2. The cheese sauce freezes well, so feel free to make extra sauce and freeze some for a super quick meal or kid’s lunch option.
  3. Leftovers will last 3-4 days in the refrigerator. The sauce does thicken when it cools or sits out for awhile, but there is an easy fix. Simply add a little warm water and stir, noodles and all, while you reheat it. The sauce will thin and it will be perfect again.
  4. Gluten-free – Use gluten-free pasta, any variety you like.
  5. Nut-free – You can make our version of Dairy Free Mac and Cheese, which is nut-free.

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