Vegan Mac and Cheese –When you think of comfort food, few dishes can rival the creamy, cheesy goodness of mac and cheese. But what if you could enjoy that same irresistible creaminess without any dairy? Enter the Vegan Mac and Cheese — a plant-based version of the classic that’s just as rich, indulgent, and satisfying.
This dish replaces traditional cheese and milk with wholesome, nutrient-rich ingredients like cashews, nutritional yeast, and vegetables such as potatoes and carrots. The result is a velvety, cheesy sauce that clings perfectly to every macaroni noodle — so delicious, you might not believe it’s vegan!
Recipe Overview
Prep Time: 15 minutes
Active Cooking Time: 20 minutes
Resting Time: 5 minutes
Total Time: 40 minutes
Cuisine: American / Comfort Food
Course: Main Course / Side Dish
Servings: 4–6 servings
Calories: Approximately 360 kcal per serving
Ingredients
For the Pasta:
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Elbow macaroni (or any pasta of choice) – 12 oz (340 g)
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Salt – 1 teaspoon (for boiling water)
For the Vegan Cheese Sauce:
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Raw cashews – 1 cup (soaked in hot water for 20 minutes)
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Yukon gold potatoes – 1 medium (peeled and cubed)
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Carrots – 1 large (peeled and chopped)
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Garlic – 3 cloves
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Onion – ½ medium (roughly chopped)
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Nutritional yeast – ¼ cup (adds cheesy flavor)
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Lemon juice – 1 tablespoon
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Dijon mustard – 1 teaspoon
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Olive oil – 2 tablespoons (optional for extra creaminess)
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Unsweetened plant-based milk (almond, oat, or soy) – ¾ to 1 cup
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Salt – 1 teaspoon (adjust to taste)
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Ground turmeric – ¼ teaspoon (for color)
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Paprika – ½ teaspoon
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Black pepper – to taste
Equipment Needed
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Large pot (for pasta)
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Medium saucepan (for veggies)
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Blender or food processor
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Strainer
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Wooden spoon or spatula
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Measuring cups and spoons
Nutrition Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 360 kcal |
| Protein | 11 g |
| Carbohydrates | 47 g |
| Fat | 14 g |
| Saturated Fat | 2 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 580 mg |
| Calcium | 8% DV |
| Iron | 12% DV |
Instructions
Step 1: Soak the Cashews
Place raw cashews in a bowl and cover with hot water. Let them soak for at least 20 minutes to soften. Drain before using.
Step 2: Cook the Vegetables
In a saucepan, bring water to a boil. Add chopped potatoes, carrots, garlic, and onion. Boil for 10–12 minutes until vegetables are soft. Drain and let them cool slightly.
Step 3: Blend the Cheese Sauce
Transfer the boiled vegetables and soaked cashews to a blender. Add nutritional yeast, lemon juice, Dijon mustard, olive oil, plant-based milk, salt, turmeric, paprika, and pepper.
Blend on high until the mixture is completely smooth and creamy. If the sauce is too thick, add a bit more milk until it reaches your desired consistency.
Taste and adjust seasoning — more salt for flavor, lemon juice for tang, or nutritional yeast for a cheesier punch.
Step 4: Cook the Pasta
While the sauce is blending, cook the pasta according to package instructions in salted water. Drain and return to the pot.
Step 5: Combine Pasta and Sauce
Pour the vegan cheese sauce over the cooked pasta. Stir gently over low heat for 2–3 minutes until everything is well-coated and creamy.
If you like a baked version, transfer the mixture to a baking dish, sprinkle breadcrumbs or vegan parmesan on top, and bake at 375°F (190°C) for 15 minutes until golden.
Step 6: Rest and Serve
Let the mac and cheese rest for 5 minutes before serving. Garnish with a sprinkle of paprika or chopped parsley for a pop of color.
Serving Suggestions
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Serve hot as a main course with a side salad or garlic bread.
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Use as a side dish for grilled veggies, tofu, or plant-based burgers.
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For a creative twist, turn leftovers into Vegan Mac & Cheese Bites — perfect for parties or snacks.
Conclusion
This Vegan Mac and Cheese is proof that comfort food can be both indulgent and healthy. With its silky-smooth cashew-based sauce, wholesome veggies, and perfectly cooked pasta, it delivers everything you love about classic mac and cheese — without the dairy.
