Mac and cheese is a beloved comfort food classic that many crave, but traditional recipes often rely heavily on dairy products. If you’re looking for a delicious, creamy, and satisfying alternative that aligns with a vegan lifestyle, this easy vegan mac and cheese recipe is exactly what you need.
It’s quick to prepare, uses simple ingredients, and delivers that rich, cheesy flavor without any animal products. Whether you’re a seasoned vegan, curious about plant-based meals, or simply want to incorporate more wholesome foods into your diet, this recipe will become a staple in your kitchen.
In this post, I’ll guide you through making a luscious cheese sauce using nutrient-rich ingredients like cashews and nutritional yeast, ensuring every bite is packed with flavor and creaminess. Plus, it’s wonderfully customizable and perfect for family dinners or meal prep.
Ready to indulge in a bowl of warm, cheesy goodness? Let’s get cooking!
Why You’ll Love This Recipe
This vegan mac and cheese recipe is a game-changer for several reasons. First, it’s incredibly easy to make, requiring just a handful of pantry staples and less than 30 minutes from start to finish.
No complicated steps or specialty ingredients needed.
Second, the sauce achieves that classic cheesy, creamy texture using wholesome ingredients like cashews, nutritional yeast, and plant-based milk, so you can feel good about what you’re eating. It’s completely dairy-free, soy-free, and gluten-free if you choose gluten-free pasta.
Finally, it’s versatile! Feel free to add your favorite veggies, spices, or even a crunchy topping to make it your own.
This recipe is perfect for busy weeknights, casual gatherings, or anytime you crave a comforting bowl of mac and cheese.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Elbow Macaroni | 8 oz (about 2 cups) | Use gluten-free if preferred |
| Raw Cashews | 1 cup | Soaked for at least 2 hours or boiled for 10 minutes |
| Nutritional Yeast | 1/4 cup | For cheesy flavor |
| Unsweetened Plant-Based Milk | 1 cup | Almond, soy, oat, or cashew milk work well |
| Lemon Juice | 2 tbsp | Balances the flavors |
| Garlic Powder | 1 tsp | Enhances savory taste |
| Onion Powder | 1 tsp | Adds depth of flavor |
| Dijon Mustard | 1 tsp | Optional, gives a slight tang |
| Salt | 1 tsp (or to taste) | Enhances all flavors |
| Ground Black Pepper | 1/2 tsp | Freshly ground preferred |
| Olive Oil | 1 tbsp | For richness (optional) |
Equipment
- Large pot for boiling pasta
- High-speed blender or food processor
- Colander or strainer
- Measuring cups and spoons
- Mixing bowl
- Wooden spoon or spatula
Instructions
- Prepare the cashews: If you haven’t soaked your cashews overnight, boil them in water for 10 minutes until soft. Drain and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (usually about 7-9 minutes). Drain the pasta and return it to the pot.
- Make the cheese sauce: In your blender or food processor, combine the soaked cashews, nutritional yeast, plant-based milk, lemon juice, garlic powder, onion powder, Dijon mustard, salt, and black pepper. Blend on high until the mixture is completely smooth and creamy. This may take 1-2 minutes depending on your blender.
- Combine pasta and sauce: Pour the cheese sauce over the hot cooked pasta in the pot. Add the olive oil if using. Stir well to coat every noodle in the creamy sauce.
- Heat through: Place the pot back on low heat and gently warm the mac and cheese, stirring frequently, for 3-5 minutes. This helps thicken the sauce and meld the flavors.
- Serve immediately: Spoon into bowls and enjoy! Optionally, garnish with chopped fresh herbs like parsley or chives.
Tips & Variations
Tip: Soaking cashews overnight improves the creaminess of your sauce, but boiling them is a quick alternative if you’re short on time.
For a more indulgent version, try stirring in a teaspoon of smoked paprika or a pinch of cayenne for a subtle kick. Adding steamed or roasted vegetables like broccoli, peas, or spinach creates a more balanced meal.
If you want a baked mac and cheese, transfer the combined mixture to a baking dish, top with vegan breadcrumbs, and bake at 350°F (175°C) for 15-20 minutes until golden and bubbly.
Feel free to experiment with different pasta shapes or even swap cashews for soaked almonds or sunflower seeds if you have nut allergies.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Carbohydrates | 45 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 400 mg |
Serving Suggestions
This vegan mac and cheese pairs wonderfully with fresh, crisp side salads or steamed greens to add freshness to your plate. For some added protein, try serving it alongside roasted chickpeas or a hearty lentil dish.
Want to explore more plant-based comfort foods? Check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for effortless meal ideas, or try the Veggie Quesadilla Recipe Indian Style Easy & Delicious for a flavorful twist.
If you love experimenting with vegan breads, you might also enjoy the Vegan Bread Maker Recipe for Soft and Delicious Loaves.
Conclusion
This easy vegan mac and cheese recipe proves that you don’t need dairy to enjoy a creamy, comforting bowl of cheesy pasta. With simple, wholesome ingredients and straightforward steps, it’s perfect for anyone looking to add more plant-based meals to their repertoire.
The rich cashew-based sauce combined with nutritional yeast offers a nutritional boost and authentic cheesy flavor, making this dish a crowd-pleaser for vegans and non-vegans alike.
Whether you’re cooking for yourself, family, or friends, this recipe is sure to satisfy cravings and inspire you to try more delicious vegan dishes. Don’t forget to personalize it with your favorite spices or veggies and explore other exciting recipes on the blog.
Happy cooking and enjoy every creamy, cheesy bite!
📖 Recipe Card: Easy Vegan Mac and Cheese
Description: A creamy and comforting vegan mac and cheese made with cashews and nutritional yeast. Quick to prepare and perfect for a cozy meal.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 8 oz elbow macaroni
- 1 cup raw cashews (soaked for 4 hours)
- 1/4 cup nutritional yeast
- 1 cup unsweetened almond milk
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Cook macaroni according to package instructions and drain.
- Drain soaked cashews and blend with almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- Heat olive oil in a pan over medium heat.
- Pour cashew sauce into the pan and cook for 3-5 minutes, stirring frequently until thickened.
- Add cooked macaroni to the sauce and stir to combine.
- Serve warm and enjoy!
Nutrition: Calories: 450 kcal | Protein: 15 g | Fat: 18 g | Carbs: 55 g
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