Vegan Mac and Cheese
Blended cashews and nutritional yeast create the creamy, cheesy sauce that coats every piece of pasta in this classic comfort dish. A few pantry spices — garlic powder, smoked paprika, and mustard — add depth and a subtle sharpness. The whole recipe comes together in about 30 minutes.
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
For a nut-free version, substitute cashews with silken tofu and omit the almond milk, using a plant-based stock instead.
Nutrition
Calories: 436kcalCarbohydrates: 60gProtein: 16gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 671mgPotassium: 437mgFiber: 4gSugar: 4gVitamin A: 1IUVitamin C: 3mgCalcium: 104mgIron: 3mg
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