Vegan Mac and Cheese (with Cashew Sauce!)
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
6 medium bowls
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Calories
351 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Vegan Mac and Cheese (with Cashew Sauce!)
Description
The recipe for Vegan Mac and Cheese creates a cheesy sauce blending soaked raw cashews with vegetable broth, nutritional yeast, lemon juice, apple cider vinegar, and spices including smoked paprika and turmeric. After blending until smooth, the sauce is warmed on the stove to thicken slightly before combining with cooked pasta.
The pasta used can be gluten-free or standard varieties and is cooked al dente to maintain firmness when coated with sauce. The sauce’s mild tang from lemon and vinegar complements the nuttiness of cashews and the savory depth of nutritional yeast, providing a creamy texture similar to traditional cheese sauces.
This dish can serve as a filling main or side for vegan meals, providing rich flavor and texture without dairy. It can be adjusted in seasoning to taste and works well with saved pasta water if needed to adjust consistency.
The notes emphasize soaking cashews to soften them for blending, with options for long soak or quick hot water soak. The recipe yields roughly 8 to 9 cups, suitable for sharing or leftovers.
Ingredients
- 12 oz. pasta gluten-free if desired, small
For the cashew cheese sauce:
- 1 cup cashew nuts soaked, raw
- 2 cups vegetable broth
- 1/2 cup nutritional yeast
- 2 Tbsp. lemon juice about 1/2 lemon, fresh
- 2 tsp. apple cider vinegar
- 1 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. Turmeric ground
- 1/4 tsp. salt (more/less to taste)
Instructions
- Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.
- Meanwhile, make the cheese sauce: Place all sauce ingredients in a high-speed blender. Blend until smooth. Taste and adjust seasonings if desired.
- In a large pan over medium to medium-low heat, add cheese sauce. Heat for about 6-7 minutes, stirring often until slightly thickened.
- Add drained pasta and stir well. Cook for 3 minutes or until sauce is desired thickness. Serve while warm.
Notes
- Soak raw cashew nuts for 4–6 hours or overnight before blending to achieve a creamy sauce.
- Quick-soak option: cover cashews with hot water for 10–15 minutes, then drain and rinse.
- This recipe yields about 8 to 9 cups of Vegan Mac and Cheese; quantities can be halved if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6medium bowls
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Potassium | 364mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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