Vegan Mac and Cheese
This ultra-creamy vegan mac and cheese uses a silky cashew-based sauce with nutritional yeast, lemon juice, and mustard for a rich, cheesy flavor that will satisfy any comfort food craving—ready in just 30 minutes.
Equipment
- Large pot - for boiling pasta
- High-speed blender - Vitamix or Blendtec recommended for smoothest sauce
- Large saucepan or deep skillet - for finishing the dish
- Colander - for draining the pasta
- Measuring cups and spoons
- Wooden spoon or silicone spatula - for stirring
- Liquid measuring cup - for reserving pasta water
- 9x13-inch baking dish - only needed for baked version (optional)
- Small bowl - for soaking cashews
Ingredients
- 1 lb elbow macaroni pasta - 450g
- 1 cup raw unsalted cashews - 140g, soaked in hot water for 30 minutes and drained
- 1 cup unsweetened plain plant-based milk - 240ml, oat or almond milk work best
- 1/2 cup pasta cooking water - 120ml, reserved before draining
- 1/4 cup nutritional yeast - 15g
- 2 tbsp fresh lemon juice - about 1 large lemon
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1 tsp salt - plus more to taste
- 1/4 tsp black pepper
- 1 tbsp vegan butter - optional, adds richness
- fresh parsley - for garnish, optional
- chives - for garnish, optional
For the Baked Version (optional)
- 1/2 cup panko breadcrumbs - 30g
- 1 tbsp vegan butter - melted, for the topping
Instructions
- Soak raw cashews in boiling water for 30 minutes (or up to 2 hours for extra creaminess), then drain and rinse.
- Bring a large pot of salted water to a boil and cook elbow macaroni to al dente according to package directions. Reserve 1 cup of starchy pasta water before draining.
- In a high-speed blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, turmeric, smoked paprika, salt, and pepper. Blend on high for 2-3 minutes until completely smooth.
- Return drained pasta to the pot and pour the blended sauce over it. Stir until every noodle is coated, adding reserved pasta water a few tablespoons at a time to reach desired consistency. Stir in vegan butter if using.
- For stovetop version: serve immediately, garnished with fresh parsley or chives. For baked version: transfer to a 9x13 baking dish, top with panko mixed with melted vegan butter, and bake at 375°F for 20-25 minutes until golden and bubbling.
Notes
- Soak cashews properly: Under-soaked cashews won't blend smooth. If short on time, simmer them in water on the stovetop for 15 minutes as a quicker alternative.
- Use a high-powered blender: A regular blender can work, but blend for 4-5 minutes and strain the sauce if needed for maximum smoothness.
- Reserve extra pasta water: Always scoop out at least 1 full cup before draining—you may only need a few tablespoons, but having extra gives you full control over sauce consistency.
- Cook pasta to al dente: Pull it while it still has a slight bite—it will finish cooking perfectly in the hot sauce and won't become mushy.
- Season in layers: Taste the sauce before adding to pasta, then taste again after combining—pasta absorbs seasoning, so you may need to add more salt.
- Don't skip the lemon juice and mustard: These create the tangy complexity that makes the sauce taste genuinely cheesy, not just nutty.
- Serve immediately: Cashew-based sauce thickens as it cools. Serve right away or reheat with a splash of plant-based milk to loosen it.
- Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat with a splash of plant-based milk to restore creaminess.
- Freezer-friendly: Portion into freezer-safe containers and freeze for up to 2 months. Slightly undercook pasta if planning to freeze.
- Nut-free variation: Replace cashews with 1 can (15 oz) of drained and rinsed cannellini beans for a nut-free creamy sauce.