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Best Vegan Mac and Cheese Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8
Calories: 352 kcal
Course: Main Course
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Prepare the pasta according to the package directions. Add a teaspoon of salt to the cooking water to make the noodles well-seasoned.
  2. 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.
  3. 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.
  4. 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 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

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

% 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.