This is a blended cashew sauce tossed with elbow macaroni — creamy, savory, and done in about 35 minutes. The sauce comes together entirely in a blender, which means minimal cleanup and no stovetop babysitting. If you need a fast, filling weeknight dinner that doesn’t require a grocery run for specialty ingredients, this is a reliable one to have in rotation.
The technique that matters
The single most important step is soaking the cashews long enough. Four hours is the stated minimum, but the real difference shows up in the blending: under-soaked cashews leave tiny gritty flecks in the sauce no matter how long you run the blender. If you forgot to soak ahead of time, cover the cashews with boiling water and let them sit for 20 minutes — it’s not identical to an overnight soak, but it gets you close enough on a weeknight. The second thing that matters is blending on high speed long enough — at least 60 full seconds after the sauce looks smooth. That extra time breaks down any remaining cashew fiber and gives the sauce its glossy, coating consistency.
Smart swaps
- Nutritional yeast: This is not optional for flavor — it’s doing the heavy lifting on the savory, cheesy taste. Don’t substitute it with anything else.
- Almond milk: Any unsweetened, unflavored plant milk works. Oat milk produces a slightly thicker sauce. Avoid vanilla-flavored varieties — they will make the sauce taste off.
- Cashews (nut-free): The recipe card notes silken tofu with plant-based stock. Use about ¾ cup of silken tofu and ½ cup of stock in place of the cashews and almond milk. The sauce will be a little lighter in body but still coats the pasta well.
- Pasta shape: Elbow macaroni is practical because it’s fast-cooking and holds sauce in the curves. Shells or cavatappi also work well for the same reason.
Troubleshooting
- Sauce is too thick after blending: Add almond milk one tablespoon at a time and blend briefly. The sauce thickens further once it hits the warm pasta, so err on the side of slightly thinner than you think you need.
- Sauce tastes flat or bland: Add more lemon juice first — acid is usually what’s missing, not salt. Taste again before reaching for more salt.
- Sauce won’t fully coat the pasta: The pasta was probably too dry when you added the sauce. Reserve a small cup of pasta cooking water before draining and stir in a splash when combining — it helps the sauce cling.
- Sauce has a slightly bitter aftertaste: This usually comes from nutritional yeast brands that vary in intensity. Cut the nutritional yeast by one tablespoon and add a small pinch of sugar or a few extra drops of lemon juice to balance it.
- Sauce separated or looks grainy after reheating: It was reheated too fast over high heat. Add a splash of plant milk and stir over low heat until it comes back together.
Storage and reheating
Leftovers keep in an airtight container in the fridge for up to 4 days. The pasta absorbs the sauce as it sits, so it will look dry when you pull it out — that’s normal. Reheat on the stovetop over low heat with a splash of plant milk or water, stirring until loose and creamy again. The microwave works too; use 50% power and stir halfway through. This dish does not freeze well — the cashew sauce breaks and turns grainy after thawing, so skip the freezer on this one. If you want to get ahead, you can blend the sauce and store it separately in the fridge for up to 3 days, then cook fresh pasta and combine when ready.
Vegan Mac and Cheese
Ingredients
Pasta
- 0.5 pounds elbow macaroni Use any gluten-free variety if desired
Cheese Sauce
- 1 cup cashews Soaked in water for at least 4 hours or overnight for a creamier texture
- 1 cup unsweetened almond milk Use oat milk for a nut-free version
- ¼ cup nutritional yeast Adds a cheesy flavor
- 2 tablespoons lemon juice Freshly squeezed for best flavor
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon turmeric For color and subtle earthiness
- 1 teaspoon sea salt Adjust to taste
- ¼ teaspoon black pepper Freshly ground
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.
- While the pasta cooks, drain the soaked cashews and place them in a high-speed blender. Add almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, sea salt, and black pepper.
- Blend on high until the sauce is smooth and creamy. You may need to scrape down the sides of the blender and blend again to ensure consistency.
- Transfer the drained macaroni back to the pot over low heat. Pour the cheese sauce over the pasta and stir until well combined and heated through.
- Taste and adjust seasoning if necessary. Serve hot.
Notes
Nutrition
Your questions, answered
Can I make the sauce ahead of time?
Yes — blend the sauce up to 3 days in advance and refrigerate it in a sealed jar. Give it a good stir or a quick re-blend before using, since it can separate slightly in the fridge.
Do I really need a high-speed blender, or will a regular blender work?
A standard blender will work if your cashews are well-soaked. Blend for at least 90 seconds and scrape down the sides twice — it just takes a little more time to get a smooth result.
How do I add more flavor without changing the recipe much?
Stir in a teaspoon of smoked paprika or a small spoonful of Dijon mustard when you add the sauce to the pasta — both add depth without extra prep. Skip the garnish of fresh herbs on top; it’s not worth the extra dish.
Is this recipe gluten-free?
The sauce itself is completely gluten-free. Just swap the elbow macaroni for any gluten-free pasta — rice-based or chickpea-based varieties both hold up well with this sauce.
My kids don’t like the taste of nutritional yeast — can I reduce it?
You can cut it down to 2 tablespoons instead of the full quarter cup. The sauce will be milder and less savory, so compensate with an extra pinch of garlic powder and a little more salt.
Can I bake this instead of serving it straight from the pot?
Yes — transfer the sauced pasta to a baking dish, top with breadcrumbs mixed with a little olive oil, and bake at 375°F for about 15 minutes until the top is golden. Add a few extra minutes of cook time to your total.
What to cook next
- Vegan Buffalo Mac Bake
- Macadamia Nut Pesto Pasta
- Vegan Chili Cheese Fries
- Crispy Tofu Broccoli Stir-Fry