Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 94 reviews
  • Author: Lauren
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 min
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This Best Vegan Mac and Cheese recipe delivers a creamy, cheesy, and satisfying comfort dish without any dairy. Made with soaked cashews, nutritional yeast, and a blend of spices, it creates the perfect vegan cheese sauce. You can enjoy it as a quick stovetop meal or bake it with a crispy panko breadcrumb topping for extra texture and flavor. Ideal for vegans and those seeking a delicious dairy-free alternative, this mac and cheese is easy to make and perfect for any occasion.

Ingredients

Scale

Cheese Sauce

  • 1 1/2 cups raw cashews
  • 2 cups water (or less if not using vegan cheese, see Notes)
  • 3 tablespoons fresh lemon juice
  • 1/2 cup nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1 (7-oz) bag shredded vegan cheddar cheese, optional

Pasta

  • 12 ounces elbow pasta

Topping (optional for baking)

  • 1 1/2 cups panko breadcrumbs
  • 4 tablespoons vegan butter, melted
  • 1/4 teaspoon smoked paprika

Instructions

  1. Preheat Oven and Prepare Dish: If you plan to bake the mac and cheese with the breadcrumb topping, preheat your oven to 350 degrees F and lightly grease a 9×13 inch casserole dish. Skip this step if preparing stovetop mac and cheese.
  2. Soak the Cashews: Place the raw cashews in a large glass measuring cup and cover them with boiling water. Let them soak and soften for 5 minutes. This step helps create a smooth and creamy sauce.
  3. Cook Pasta: Cook the elbow pasta according to the package instructions, making sure not to overcook it. Drain the pasta and set it aside while you prepare the sauce.
  4. Blend Cheese Sauce: Drain the soaked cashews and discard the soaking water. In a high-powered blender, combine the cashews, 2 cups fresh water (or less if using vegan cheese), fresh lemon juice, nutritional yeast, turmeric, garlic powder, salt, and the optional shredded vegan cheddar cheese. Blend on high until the mixture is very smooth and creamy.
  5. Combine Pasta and Sauce: Mix the cooked pasta with the blended cheese sauce either in a large pot on the stovetop for stovetop mac and cheese, or transfer to the prepared casserole dish if baking.
  6. Prepare Breadcrumb Topping (Optional): In a small bowl, stir together the panko breadcrumbs, melted vegan butter, and smoked paprika until the crumbs are coated.
  7. Bake with Topping (Optional): Evenly sprinkle the breadcrumb mixture over the mac and cheese in the casserole dish. Bake in the preheated oven at 350 degrees F for about 15 minutes, or until the topping is golden and crispy.
  8. Serve: Remove from oven or stovetop heat and serve immediately while hot and creamy. Enjoy your delicious vegan macaroni and cheese!

Notes

  • The stovetop version is ready in less than 20 minutes for a quick, creamy mac and cheese.
  • Baking with the buttery breadcrumb topping adds a delicious crispy texture and extra flavor, perfect for serving at potlucks or family dinners.
  • If you are not using the shredded vegan cheddar cheese, reduce the water slightly to maintain a thicker sauce consistency.
  • Soaking cashews in boiling water softens them quickly and helps achieve a creamy sauce without needing long soak times.

Nutrition

  • Serving Size: 1 serving
  • Calories: 304 kcal
  • Sugar: 3 g
  • Sodium: 443 mg
  • Fat: 11 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 3 g
  • Protein: 11 g
  • Cholesterol: 0 mg

Find it online: https://tastyrates.com/vegan-mac-and-cheese-recipe/