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To make this vegan mac and cheese, you need a few key items: - 8 oz elbow pasta (choose gluten-free if you prefer) - 1 cup raw cashews, soaked in water for 4 hours or overnight - 1 cup unsweetened almond milk (or any plant-based milk) - 1/4 cup nutritional yeast - 2 tablespoons lemon juice - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste These ingredients create a creamy, cheesy flavor without using dairy. The cashews add richness, while nutritional yeast gives a cheesy taste. If you want to switch some ingredients, here are some alternatives: - Use other plant-based milks like soy or oat milk. - Swap raw cashews for soaked almonds or sunflower seeds. - Try lime juice instead of lemon juice for a different tang. - Use coconut oil instead of olive oil for a hint of sweetness. These swaps can change the flavor and texture slightly, so feel free to experiment. Add more flavor and flair with these optional ingredients: - Fresh chives or parsley for garnish - A sprinkle of extra nutritional yeast for a cheesier bite - Crushed red pepper flakes for some heat - A dash of mustard powder for a tangy twist These extras make your dish more fun and tasty. Garnishing with fresh herbs also adds nice color and freshness. {{ingredient_image_1}} Start by bringing a large pot of salted water to a boil. Add 8 oz of elbow pasta to the pot. Cook it until al dente, as per the package instructions. This usually takes about 7 to 10 minutes. Once it is done, drain the pasta and set it aside. Make sure not to rinse it; you want the pasta to hold onto the creamy sauce. Next, we will make the sauce. In a high-speed blender, add 1 cup of soaked and drained cashews. These give the sauce its creamy texture. Pour in 1 cup of unsweetened almond milk. Then, add 1/4 cup of nutritional yeast for a cheesy flavor. Squeeze in 2 tablespoons of lemon juice for brightness. Add 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of smoked paprika. Season with salt and pepper to taste. Blend this mixture until it is completely smooth and creamy. If it seems too thick, add a little more almond milk. Now, it’s time to bring it all together. Take the pot you used for the pasta and add the cooked elbow pasta back into it. Pour the creamy cashew sauce over the pasta. Stir well to coat all the pasta evenly. Place the pot over low heat and cook for about 2 to 3 minutes. Stir constantly until everything is heated through. Taste and adjust the seasoning with more salt, pepper, or a splash of lemon juice if needed. Serve this delicious vegan mac and cheese right away. For a pop of color, you can garnish it with fresh chives or parsley. Enjoy! To get that creamy texture, soak the cashews. Soak them in water for at least four hours. This softens them and makes blending easy. Use a high-speed blender for a smooth sauce. If it’s too thick, add a bit more almond milk. Blend until it looks like a thick cream. Taste is key! Start with the base of garlic powder, onion powder, and smoked paprika. They add depth to the sauce. If you want more zing, add extra lemon juice. For a cheesy flavor, bump up the nutritional yeast. You can also use salt and pepper to fit your taste. Serve the mac and cheese in a rustic bowl for charm. Top it with a sprinkle of nutritional yeast. Add fresh chives or parsley for color. A few lemon wedges on the side can give a nice touch. This not only looks good but enhances the flavor too! Pro Tips Soak Cashews Longer: For an even creamier sauce, soak the cashews overnight. This will make them easier to blend and provide a smoother texture. Nut-Free Option: If you have nut allergies, substitute the cashews with silken tofu or sunflower seeds for a creamy consistency without the nuts. Flavor Boost: Add a splash of your favorite hot sauce or a pinch of cayenne pepper to the sauce for an extra kick of flavor. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of plant-based milk to regain creaminess. {{image_2}} You can change the taste of your vegan mac and cheese easily. For a spicy kick, add diced jalapeños or a dash of cayenne pepper. If you love herbs, mix in fresh basil or thyme. These flavors bring new life to the dish. Experiment with your favorites! Want to switch things up? Use sunflower seeds instead of cashews for a nut-free option. If you prefer a creamier sauce, try using coconut milk. This swap adds a nice sweetness. You can also use soy or oat milk based on your taste. Making this dish gluten-free is simple! Just use gluten-free elbow pasta. For a nut-free version, replace cashews with cooked potatoes and carrots. Blend them with plant-based milk for a smooth sauce. This way, everyone can enjoy the meal without worry. To keep your leftover vegan mac and cheese fresh, store it in an airtight container. Make sure to cool it to room temperature first. Place the container in the fridge. It will stay good for about 3 to 5 days. If you want to keep it longer, consider freezing it. When you want to enjoy your leftover mac and cheese, take it out of the fridge. Add a splash of almond milk to keep it creamy. Heat it gently in a pot over low heat. Stir often to avoid burning. You can also use a microwave. Place it in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between, until warm. To freeze vegan mac and cheese, use a freezer-safe container. Leave some space at the top for expansion. It will keep well for up to 2 months. To thaw, move it to the fridge for a few hours or overnight. You can also thaw it in the microwave. Once thawed, reheat as mentioned above. This way, you can enjoy creamy, delicious vegan mac and cheese anytime! Yes, you can make Vegan Mac and Cheese ahead. Just cook the pasta and sauce separately. Store them in airtight containers in the fridge for up to three days. When you're ready to eat, combine them and heat gently. This keeps the pasta nice and firm, not mushy. If you don’t have nutritional yeast, try using vegan cheese shreds. You can also use tahini or ground sunflower seeds. These options give a different flavor but still add creaminess. Absolutely! Kids love the creamy texture and cheesy taste. You can adjust the flavors to suit their taste. Use less garlic or skip the spices if needed. This meal is fun and healthy for little ones. To add spice, mix in red pepper flakes or a dash of hot sauce. You can also use spicy smoked paprika instead of regular. Start with a little, taste, and adjust until you reach the heat you like. Vegan mac and cheese is easy to make and full of flavor. You can choose main ingredients for a creamy base and add fun flavors with alternatives. Follow the step-by-step guide to cook the pasta and create the sauce. Remember to mix in tips for the perfect texture and adjust flavors to your liking. Enjoy your dish fresh, stored, or frozen. With so many variations, you can make this meal fit any taste. Get creative in the kitchen and have fun!

Creamy Vegan Mac & Cheese

A delicious and creamy vegan version of classic mac and cheese, made with cashews and plant-based ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz elbow pasta (gluten-free if desired)
  • 1 cup raw cashews, soaked in water for 4 hours or overnight
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • to taste salt and pepper
  • optional fresh chives or parsley for garnish

Instructions
 

  • In a large pot, boil salted water and cook the elbow pasta according to the package instructions until al dente. Drain and set aside.
  • In a high-speed blender, combine the soaked and drained cashews, almond milk, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until completely smooth and creamy. If the mixture is too thick, add a bit more almond milk to reach your desired consistency.
  • In the same pot used for the pasta, add the cooked pasta back in. Pour the creamy cashew sauce over the pasta and stir well to combine, ensuring all pasta is evenly coated.
  • Place the pot over low heat and cook for about 2-3 minutes, stirring constantly until everything is heated through. Adjust seasoning with more salt, pepper, or lemon juice as needed.
  • Remove from heat and serve immediately, garnishing with fresh chives or parsley if desired.

Notes

Serve in a rustic bowl, topped with nutritional yeast and parsley for color. Lemon wedges can be added for extra zing.
Keyword comfort food, dairy-free, mac and cheese, vegan