Let’s be honest: mac and cheese isn’t just food — it’s therapy in a bowl. The problem? Traditional versions usually rely on a mountain of dairy, leaving vegans and the lactose-intolerant out of the comfort food party. But here’s the good news: this vegan mac & cheese is ultra-creamy, wildly cheesy-tasting, and completely plant-based.
The secret? A silky cashew-based sauce blended with nutritional yeast (aka golden fairy dust), spices, and a touch of mustard for tang. Tossed with pasta, it’s pure cozy indulgence without the heaviness. And the best part? It all comes together in under 30 minutes.
🎯 QUICK FACTS
- Prep Time: 10 minutes (plus 15 mins soak if you don’t have a high-speed blender)
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 big bowls
- Difficulty: Easy Comfort Food
📝 INGREDIENTS
For the Sauce
- 1 cup raw cashews (soaked in hot water for 15 minutes if not using a high-speed blender)
- 1 ½ cups unsweetened almond milk (or oat milk)
- ½ cup nutritional yeast
- 2 tablespoons olive oil (or vegan butter for extra richness)
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt & pepper, to taste
For the Pasta
- 12 ounces elbow macaroni (or any short pasta you love)
- 1 teaspoon salt (for boiling water)
Optional Garnishes
- Fresh parsley, chopped
- Smoked paprika sprinkle
- Crispy breadcrumbs toasted in olive oil
👩🍳 LET’S COOK!
Step 1. Cook the pasta.
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, but don’t rinse — you want that starchy coating to help the sauce cling.
Step 2. Blend the magic sauce.
While pasta cooks, add soaked cashews, almond milk, nutritional yeast, olive oil, lemon juice, mustard, garlic powder, onion powder, smoked paprika, salt, and pepper into a blender. Blend on high until smooth and silky. Taste-test: add more salt, lemon, or nutritional yeast to fit your cheesy preferences.
Step 3. Combine & coat.
Return pasta to the pot, pour the sauce over, and stir until every noodle is luxuriously coated. Warm gently on low heat for 2–3 minutes to thicken slightly.
Step 4. Garnish & serve.
Scoop into bowls, top with fresh parsley, a dash of paprika, or crispy breadcrumbs for crunch.
📊 NUTRITION & PRO TIPS
💡 Pro Tips:
- For extra creaminess, reserve ½ cup pasta water and stir it in if the sauce thickens too much.
- Want baked mac & cheese vibes? Transfer to a casserole dish, top with breadcrumbs, and bake at 375°F (190°C) for 15 minutes until golden.
- No cashews? Sub sunflower seeds or silken tofu — both create a creamy base.
❓ READERS ASKED, WE ANSWERED
Q: Can I make it nut-free?
A: Absolutely! Swap cashews for cooked sweet potato or cauliflower — still creamy, still delish.
Q: Does it reheat well?
A: Yes, but add a splash of milk when reheating so it stays saucy.
Q: Can I sneak in veggies?
A: Totally — stir in spinach, peas, or roasted broccoli for extra nutrition.
🌟 VARIATIONS TO TRY
- Buffalo Mac: Add hot sauce + vegan ranch drizzle.
- Truffle Mac: Stir in a little truffle oil before serving.
- BBQ Mac: Mix with BBQ jackfruit or tempeh “bacon” crumbles.
🍽 STORAGE & MEAL PREP
- Fridge: 3–4 days in an airtight container.
- Freezer: Freeze sauce separately up to 2 months (pasta doesn’t freeze as well).
- Reheat: Warm on stove with a splash of milk until creamy again.
✨ Comforting, rich, and completely dairy-free, this vegan mac and cheese proves you don’t need cheese to have a bowl of pure happiness.
