Best Vegan Mac and Cheese Recipe
User Reviews
4.8
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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
Description
The recipe blends raw cashews soaked or blended in water with lemon juice, nutritional yeast, salt, and spices like chili powder, garlic powder, turmeric, and optional cayenne and brown mustard to mimic the taste and texture of cheese sauce. The sauce becomes creamy and smooth from the high-speed blending, ensuring it evenly coats the pasta.
Elbow pasta is cooked with salted water for seasoning, drained, and combined with the vegan cheese sauce. Adjusting lemon juice at this stage brightens the flavors. The resulting dish offers a dairy-free alternative to traditional mac and cheese with a balanced, cheese-like flavor profile and a creamy texture.
The recipe notes suggest soaking cashews if a high-speed blender is not available and mention substitutions for those who want a nut-free version. Leftovers keep well refrigerated but may thicken and need thinning before reheating.
Ingredients
- 1 ½ cups cashews (not roasted or salted)
- 2 to 3 tablespoons lemon juice fresh
- ¾ cup water
- 1 ½ teaspoons salt fine sea salt
- ¼ cup nutritional yeast
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon Turmeric
- cayenne pepper optional, pinch
- ½ teaspoon brown mustard optional, spicy
- 16 ounces elbow pasta gluten-free, if needed, or shell pasta of choice
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.
Notes
- Nutrition info estimates one cup serving size; actual values vary.
- If you lack a high-speed blender, soak cashews 10+ minutes in hot water before blending for a smoother sauce.
- For nut-free alternatives, consider other vegan cheese recipes like sweet potato-based sauces.
- The recipe was updated in 2024 to adjust lemon juice amounts based on feedback; adjust acidity to taste.
- Leftover mac and cheese thickens when cold; add water and stir to loosen before reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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