Vegan Mac and Cheese
Blended cashews, nutritional yeast, and a few pantry staples form a smooth, savory cheese sauce that coats pasta in this plant-based take on mac and cheese. The sauce comes together in a blender while the pasta cooks, so the whole dish is ready in about 30 minutes. It reheats well, making it a reliable choice for meal prep or weeknight dinners.
Equipment
- Blender
- Large saucepan
- Colander
- Wooden spoon
- Medium pot
Ingredients
Pasta & Cheese Sauce
- 12 oz elbow macaroni use gluten-free if desired
- 1 cup raw cashews soaked in hot water for 15 minutes
- 1 ½ cups unsweetened plant-based milk such as almond, oat, or soy
- ¼ cup nutritional yeast for cheesy flavor
- 1 tbsp fresh lemon juice adjust to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp turmeric for color and subtle flavor
- 1 tsp salt or to taste
- ¼ tsp black pepper freshly cracked
- 2 tbsp vegan butter or olive oil optional, for silkiness
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente (about 7–9 minutes). Drain and set aside.
- Soak the cashews: While pasta is boiling, soak raw cashews in hot water for 15 minutes, then drain.
- Blend the cheese sauce: In a blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, and black pepper. Blend on high for 1–2 minutes until completely smooth and creamy. Add vegan butter or olive oil and blend again for extra silkiness (optional).
- Heat the sauce: Pour the blended sauce into a saucepan and heat over medium-low heat, stirring constantly, until warmed through and slightly thickened (about 3–5 minutes).
- Combine pasta and sauce: Add the drained pasta to the sauce and stir until fully coated. Simmer for 1–2 minutes to allow flavors to absorb.
- Serve hot: Transfer to serving bowls and garnish as desired.
Notes
For enhanced flavor, try adding a teaspoon of white miso paste to the cheese sauce. For a breadcrumb topping, sauté panko in vegan butter until golden and sprinkle over the mac just before serving.
Nutrition
Calories: 574kcalCarbohydrates: 76gProtein: 19gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 759mgPotassium: 485mgFiber: 5gSugar: 4gVitamin A: 1IUVitamin C: 2mgCalcium: 147mgIron: 4mg
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