Best Vegan Mac and Cheese Recipe
User Reviews
4.8
1,251 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8
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Calories
352 kcal
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Course
Main Course
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Cuisine
American
Best Vegan Mac and Cheese Recipe
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Vegan Mac and Cheese is as quick to prepare as the boxed version! Featuring a creamy cashew sauce, this dairy-free alternative is loved by everyone.
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Ingredients
- 1 ½ cups cashews (not roasted or salted)
- 2 to 3 tablespoons fresh lemon juice
- ¾ cup water
- 1 ½ teaspoons fine sea salt
- ¼ cup nutritional yeast
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon Turmeric
- Pinch of cayenne pepper (optional)
- ½ teaspoon spicy brown mustard (optional)
- 16 ounces Elbow or shell pasta of choice (gluten-free, if needed)
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Instructions
- Prepare the pasta according to the package directions. Add a teaspoon of salt to the cooking water to make the noodles well-seasoned.
- While the pasta is cooking, combine the cashews, 2 tablespoons of lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high-speed blender. Secure the lid and blend until silky smooth. If the mixture is too thick, add another tablespoon or two of water and blend again. You can taste the sauce, but remember that pouring it over a pound of pasta will dilute the flavor significantly.
- Once the pasta is tender, drain and return it to the pot. Stir in the cheese sauce and adjust the seasoning to taste. Add another tablespoon of lemon juice to brighten the flavor if needed. Serve warm with any toppings or add-ins you like, such as steamed broccoli.
- Leftovers can be stored in an airtight container in the fridge for up to 1 week. The mac and cheese will thicken when chilled, so you may need to add a splash of water when reheating it on the stove top, plus an extra sprinkle of salt.
Equipments used:
Notes
- Nutrition information is for roughly 1 cup of prepared mac and cheese. This information is automatically calculated, and is just an estimate, not a guarantee.
- Don't have a high speed blender? Use 1 cup of boiled water in that case, and let the cashews soak in the hot water for at least 10 minutes before blending. This will help them break down more smoothly.
- Looking for a nut-free recipe? Try Southwest Sweet Potato Mac & Cheese, or my nut-free vegan cheese sauce.
- Video Note: I made a mistake in the video for this recipe and used only 1 cup of cashews. The result was still delicious, so if you are short on cashews, feel free to try using that amount without changing the amount of other ingredients.
- Update Note: This recipe was updated in November 2024 with new photos and the option to use 1 less tablespoon of lemon juice, based on reader feedback. You can see the original recipe here.
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
51g
(17%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Sodium
449mg
(19%)
Potassium
325mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
38IU
(1%)
Vitamin C
2mg
(2%)
Calcium
23mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 449mg | 19% |
| Potassium | 325mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
1,251 reviews
Excellent
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