This is a stovetop mac and cheese built on a blended cashew sauce seasoned with nutritional yeast, mustard, lemon juice, and smoked paprika. It takes about 30 minutes start to finish and uses ingredients most plant-based kitchens already stock. The sauce is genuinely creamy and coats pasta the way a good cheese sauce should.
The short version of why this works
Two things make this recipe succeed where a lot of vegan mac falls flat. First, soaking the cashews before blending ā even a quick 30-minute hot-water soak ā is what gets you a completely smooth sauce instead of a grainy one. Second, simmering the blended sauce for a few minutes after it comes out of the blender lets it thicken and lets the nutritional yeast flavor mellow and round out. Skip that simmer and the sauce tastes sharp and a little raw. Give it three to five minutes over medium-low heat, stirring often, and it pulls together into something that actually clings to the pasta.
About the ingredients
- Nutritional yeast: This is the ingredient most worth buying if you donāt have it. Itās the main source of cheesy, savory flavor here and thereās no real substitute that does the same job. Bulk bins at natural food stores are usually the cheapest source.
- Raw cashews: Raw is important ā roasted cashews change the flavor of the sauce noticeably. If cashews are out of budget, raw sunflower seeds work after a longer soak (at least an hour) and produce a slightly earthier sauce that still holds together well.
- Plant-based milk: Unsweetened oat milk or soy milk both work fine here. Avoid anything sweetened or vanilla-flavored. Full-fat oat milk gives the richest result.
- Yellow mustard: Standard yellow mustard from a squeeze bottle is exactly what this calls for. Dijon works too but adds a slightly sharper bite.
- Smoked paprika: Listed as optional but skip the garnish ā not worth the extra dish. Add the smoked paprika directly into the sauce where it actually flavors every bite.
If something goes sideways
- Sauce is grainy or gritty: The cashews werenāt soaked long enough or your blender isnāt powerful enough to finish the job. Return the sauce to the blender and run it on high for another full minute. Adding one or two tablespoons of warm water while blending helps.
- Sauce is too thick after simmering: Splash in pasta cooking water a tablespoon at a time and stir over low heat. Pasta water has starch in it, which helps the sauce stay emulsified rather than breaking.
- Sauce tastes flat or bland: Add more salt first ā nutritional yeast needs salt to read as cheesy. Then a small squeeze of extra lemon juice. Taste after each addition before reaching for more nutritional yeast.
- Sauce broke and looks oily or separated: This usually happens if the heat was too high during the simmer. Take it off the heat, add a splash of plant milk, and whisk steadily until it comes back together.
- Pasta is clumping before you add the sauce: Toss the drained pasta with a tiny drizzle of olive oil right out of the colander. This buys you a few minutes without the noodles sticking into a block.
Ultimate Creamy Vegan Mac ānā Cheese
Equipment
- High-speed blender
- Large pot
- Saucepan
Ingredients
For the Macaroni:
- 12 oz elbow macaroni use gluten-free if desired
For the Creamy Cheese Sauce:
- 1 cup raw cashews soaked for at least 4 hours or boiled for 10 minutes
- 1 Ā½ cups unsweetened almond milk or other neutral plant milk
- ā cup nutritional yeast adds cheesiness and umami
- 2 tbsp fresh lemon juice
- 1 tbsp yellow mustard
- 1 tsp garlic powder
- Ā¾ tsp sea salt adjust to taste
- Ā¼ tsp turmeric for golden color
- Ā¼ tsp smoked paprika optional, adds a smoky depth
- 1 tbsp olive oil optional, for extra lusciousness
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente, about 7ā9 minutes. Drain and set aside.
- If you havenāt soaked your cashews overnight, boil them for 10 minutes until softened. Drain before blending.
- In a high-speed blender, combine cashews, almond milk, nutritional yeast, lemon juice, mustard, garlic powder, sea salt, turmeric, smoked paprika (if using), and olive oil. Blend until completely smooth and creamy, about 1ā2 minutes. The sauce should be silky with no graininess.
- Transfer sauce to a saucepan and heat over medium-low heat, stirring constantly until warmed and slightly thickened, about 5ā7 minutes. Do not boil. Taste and adjust seasoning as needed.
- Fold the cooked macaroni into the warm cheese sauce until completely coated. Cook for another 2ā3 minutes, stirring gently.
- Serve hot, optionally topped with a sprinkle of smoked paprika or chopped chives for garnish.
Notes
- Soaking cashews overnight gives the smoothest texture, but boiling works in a pinch.
- For baked mac ānā cheese: pour mixed pasta and sauce into a baking dish, top with breadcrumbs and bake at 375Ā°F (190Ā°C) for 15 minutes.
- Try adding sautƩed mushrooms or steamed broccoli for a nutrient boost.
Nutrition
FAQ
Can I make the sauce ahead of time?
Yes ā the sauce keeps in the fridge for up to four days in a sealed container. Reheat it gently on the stovetop with a splash of plant milk, stirring constantly, because it thickens considerably when cold.
I donāt have a high-speed blender. Will a regular blender work?
It will work if you soak the cashews for at least an hour, or boil them for 15 minutes to soften them fully. Blend on the highest setting for at least 90 seconds and check for smoothness before stopping.
Can I use a different pasta shape?
Any short pasta with ridges or curves ā rotini, shells, cavatappi ā holds the sauce well. Long pasta like spaghetti is harder to eat with a thick sauce like this and tends to clump.
Is there a nut-free version?
Raw sunflower seeds are the most reliable swap ā soak them for at least an hour and blend thoroughly. Silken tofu also works as a base and produces a slightly lighter sauce; use about 3/4 cup in place of the cashews and reduce the plant milk slightly.
Can I bake this instead of serving it straight from the stovetop?
Yes. Pour the sauced pasta into a lightly oiled baking dish, top with breadcrumbs mixed with a little olive oil, and bake at 375Ā°F for about 20 minutes until the top is set and golden. The sauce will thicken further in the oven, so add an extra splash of plant milk before transferring to the dish.
My sauce tastes too tangy. How do I fix it?
Too much lemon juice is usually the cause. Stir in a small pinch of sugar or a tablespoon of extra plant milk to soften the acidity. Adding a little more nutritional yeast also helps balance it by pushing the savory notes forward.