This easy vegan mac and cheese with cashew cream is a total game-changer for those seeking a plant-based twist on a beloved comfort classic. Silky, creamy, and loaded with flavor, this recipe delivers all the nostalgia of old-fashioned mac and cheese—with zero dairy and no compromises. It’s simple to make, budget-friendly, and perfect for everything from weeknight dinners to potluck favorites. Whether you’re a long-time vegan or just curious about dairy-free alternatives, this mac and cheese might just win a regular spot on your table.
Why You Will Love This Recipe:
Let me tell you why this vegan mac and cheese recipe is extra special. First of all, it’s ridiculously easy—even for kitchen newbies. The flavor is rich, thanks to the naturally buttery cashew cream that replaces traditional cheese sauce. The sauce is also super versatile, taking on extra flavor from nutritional yeast and spices (while hiding some sneaky veggies, if you want!). Best of all, this is one of those recipes everyone can enjoy, no matter their food philosophy.
- No weird additives or artificial cheese
- Totally customizable with your favorite mix-ins & toppings
- A creamy, satisfying meal that doesn’t weigh you down
Ingredients:
- 8 oz elbow macaroni (or gluten-free pasta if desired)
- 1 cup raw cashews (soaked & drained)
- 1 1/2 cups unsweetened plant milk (almond, soy, or oat)
- 1/3 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric (for color)
- 1 teaspoon salt (more to taste)
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil (optional; for silkier texture)
- 1/4 cup cooked carrots or sweet potatoes (optional; for color and extra creaminess)
How to Make (Step-by-Step):
1. Soak the Cashews
If you haven’t already, soak the raw cashews in hot water for about 10–15 minutes. Drain and set aside. This softens the cashews and ensures your sauce turns out ultra creamy.
2. Cook the Pasta
While your cashews are soaking, bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente. Drain, reserving a little pasta water for thinning the sauce if needed.
3. Blend the Cashew Cream Sauce
In a high-speed blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, turmeric, salt, pepper, olive oil (if using), and optional cooked carrot or sweet potato. Blend until the mixture is completely smooth, stopping to scrape down the sides as needed. The sauce should be thick, creamy, and vibrant.
4. Combine Pasta and Sauce
Return the drained pasta to the pot (off the heat). Pour the cashew cream sauce over the noodles and gently stir until everything is coated. If the sauce seems too thick, add a splash of reserved pasta water or extra plant milk to loosen it up.
5. Heat and Serve
Place the pot over low heat and warm everything together for 2–3 minutes, stirring until hot and creamy. Allow the mac and cheese to rest for 5 minutes before serving—this helps the sauce cling better to your pasta.
6. Enjoy!
Plate up your mac and cheese, add freshly cracked black pepper, and enjoy every comforting bite! For extra flair, sprinkle with herbs, sautéed veggies, or crunchy breadcrumbs.
Expert Tips:
- If you don’t have a high-speed blender, soak cashews longer—up to 2 hours, or even overnight—so they blend silky-smooth.
- Taste and adjust the seasoning after blending. Add more nutritional yeast for cheesiness, a splash of lemon for brightness, or a pinch of cayenne for heat.
- Use gluten-free pasta and ensure your plant milk is unsweetened/unflavored.
- For extra richness, blend in a tablespoon of vegan butter with the cashews.
Recipe Variations:
- Spicy Kick: Add a dash of hot sauce or a pinch of cayenne pepper.
- Veggie-Loaded: Stir in sautéed spinach, peas, or steamed broccoli just before serving.
- Bake It: Spread the finished mac and cheese in a baking dish, top with breadcrumbs and a drizzle of olive oil, and bake at 375°F (190°C) for 15 minutes.
- Smoky BBQ: Add smoked paprika and top with crispy onions.
- Pumpkin Mac: Swap the carrot/sweet potato with pumpkin puree for an autumn-inspired twist.
Storage and Reheating:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a saucepan or microwave, adding a splash of plant milk to restore creaminess. Stir frequently to avoid sticking.
- Freeze: The sauce can be frozen for up to one month (pasta gets mushy if frozen). Thaw and blend to re-emulsify before serving.
Serving Suggestions:
- Top with vegan parmesan, red pepper flakes, or fresh chives for added zing.
- Serve alongside a crisp green salad or roasted vegetables for a balanced meal.
- Pair with vegan nuggets or plant-based sausage for a fun family dinner.
Description
This easy vegan mac and cheese with cashew cream is a total game-changer for those seeking a plant-based twist on a beloved comfort classic. Silky, creamy, and loaded with flavor, this recipe delivers all the nostalgia of old-fashioned mac and cheese—with zero dairy and no compromises. It’s simple to make, budget-friendly, and perfect for everything from weeknight dinners to potluck favorites. Whether you’re a long-time vegan or just curious about dairy-free alternatives, this mac and cheese might just win a regular spot on your table.
Ingredients
Instructions
(Step-by-Step)
-
Soak the Cashews
If you haven’t already, soak the raw cashews in hot water for about 10–15 minutes. Drain and set aside. This softens the cashews and ensures your sauce turns out ultra creamy.
-
Cook the Pasta
While your cashews are soaking, bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente. Drain, reserving a little pasta water for thinning the sauce if needed.
-
Blend the Cashew Cream Sauce
In a high-speed blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, turmeric, salt, pepper, olive oil (if using), and optional cooked carrot or sweet potato. Blend until the mixture is completely smooth, stopping to scrape down the sides as needed. The sauce should be thick, creamy, and vibrant.
-
Combine Pasta and Sauce
Return the drained pasta to the pot (off the heat). Pour the cashew cream sauce over the noodles and gently stir until everything is coated. If the sauce seems too thick, add a splash of reserved pasta water or extra plant milk to loosen it up.
-
Heat and Serve
Place the pot over low heat and warm everything together for 2–3 minutes, stirring until hot and creamy. Allow the mac and cheese to rest for 5 minutes before serving—this helps the sauce cling better to your pasta.
-
Enjoy!
Plate up your mac and cheese, add freshly cracked black pepper, and enjoy every comforting bite! For extra flair, sprinkle with herbs, sautéed veggies, or crunchy breadcrumbs.
Nutrition Facts
Servings 4
Serving Size 4
- Amount Per Serving
- Calories 370kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 2g10%
- Total Carbohydrate 47g16%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 13g26%
- Vitamin C 5 mg
- Calcium 65 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Turmeric gives the sauce its classic yellow hue, but you can leave it out for a paler "cheese" if you prefer.
- Nutritional yeast provides cheesy flavor but is optional if you want a simpler taste.
- If you don't have a high-powered blender, blend for a few extra minutes for the smoothest sauce.
