Annie’s Vegan Mac Recipe: Easy, Creamy, and Delicious

If you’re searching for a comforting, creamy, and satisfying plant-based meal, look no further than Annie’s Vegan Mac. Inspired by the beloved boxed classic, this homemade version takes vegan mac and cheese to the next level with wholesome ingredients, rich flavor, and a luxuriously smooth sauce.

Whether you’re a long-time vegan, dairy-free, or simply curious about exploring plant-based options, this recipe is bound to become a staple in your kitchen.

What sets Annie’s Vegan Mac apart is its combination of convenience and taste. It’s quick to whip up on a busy weeknight, yet indulgent enough to serve as a crowd-pleasing side at gatherings.

The cheese sauce is made from nutritious cashews and carrots, delivering a velvety texture and vibrant color—without any dairy. Trust me, this dish will surprise even the most dedicated cheese-lovers!

Why You’ll Love This Recipe

• Creamy and Comforting: The sauce is ultra-smooth and coats every noodle beautifully.
• Plant-Based Goodness: No dairy, no artificial colors—just real, wholesome ingredients.
• Family-Friendly: Kids love the familiar flavor, and you’ll love that it’s packed with hidden veggies.
• Customizable: Easily adapt with your favorite add-ins or gluten-free pasta.
• Quick and Easy: Ready in under 30 minutes with minimal prep.
• Meal Prep-Friendly: Stores well for lunches or leftovers all week.

Ingredients

Equipment

• Large pot (for boiling pasta and carrots)
• Colander (for draining pasta)
• High-speed blender or food processor (for the cheese sauce)
• Measuring cups and spoons
• Knife and cutting board
• Spatula or large spoon (for mixing)
• Small saucepan (optional, for heating sauce)

Instructions

1. Soak the cashews:

   Place 1 cup raw cashews in a bowl and cover with hot water. Let soak for at least 20 minutes (or overnight for best results).

   Drain and rinse before using.

2. Cook the pasta and carrots:

   Bring a large pot of salted water to a boil. Add 12 ounces elbow macaroni and the chopped carrot.

   Cook according to pasta package instructions (usually 8-10 minutes), until pasta is al dente and carrot is fork-tender.

3. Drain and separate:

   Drain the pasta and carrots using a colander. Set the pasta aside.

   Place the cooked carrot in your blender.

4. Blend the cheese sauce:

   Add the soaked and drained cashews, 1 cup plant milk, 1/4 cup nutritional yeast, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Dijon mustard (if using) to the blender with the carrot.

   Blend on high until completely smooth and creamy. Scrape down the sides as needed.

   Taste and adjust seasoning if desired.

5. Combine pasta and sauce:

   Return the cooked pasta to the pot. Pour the creamy vegan cheese sauce over the noodles.

6. Heat and stir:

   Place the pot over low heat. Stir well to coat all the pasta in sauce, heating gently until warmed through.

   If the sauce is too thick, add a splash of plant milk until you reach your preferred consistency.

7. Serve and enjoy:

   Spoon into bowls, garnish with extra smoked paprika or chopped parsley if desired, and serve hot!

Tip: For an even silkier sauce, use a high-speed blender and be patient—blend until no specks remain!

Tips & Variations

• Make it gluten-free: Simply swap in your favorite gluten-free pasta for the elbows.
• Add veggies: Stir in steamed broccoli, peas, or spinach for an extra nutrition boost.
• Spice it up: Add a pinch of cayenne or a dash of hot sauce for a little kick.
• Texture twist: Top with toasted breadcrumbs or crushed vegan crackers for crunch.
• Cheese flavor variations: Try using miso paste or a splash of apple cider vinegar for extra umami.
• Bake it: Spread finished vegan mac in a casserole dish, top with breadcrumbs, and bake at 375°F (190°C) for 15 minutes for a golden crust.
• Make ahead: The sauce can be made up to 2 days in advance and stored in the refrigerator.

“This vegan mac is so rich and creamy, even non-vegans ask for seconds!”

Nutrition Facts

Here’s a general estimate per serving (based on 6 servings):

Note: Nutrition may vary based on pasta and plant milk choice.

Serving Suggestions

• Pair with a fresh green salad or roasted vegetables for a balanced meal.
• Serve as a hearty side alongside Half Runner Beans for down-home comfort vibes.
• Top with sautéed mushrooms or caramelized onions for gourmet flair.
• Use as a creamy base for a vegan mac and cheese burger or sandwich.
• Enjoy cold as an unexpected twist on pasta salad—add cherry tomatoes and fresh basil!
• Pair with a sweet treat like Grandma’s Old Fashioned Bread Pudding for dessert.
• Round out your meal with a crisp, healthy drink like Green Goodness Juice.

Conclusion

Annie’s Vegan Mac is a testament to how satisfying and delicious plant-based comfort food can be. By using simple, nourishing ingredients, this recipe delivers all the creamy, cheesy goodness you crave—without any dairy.

It’s a quick meal that fits into busy lifestyles and can be adapted to suit any palate or dietary need.

Whether you’re serving it for family dinner, prepping for the week, or wowing your friends at a potluck, this vegan mac and cheese is sure to please. Don’t hesitate to make it your own with creative add-ins.

And if you’re looking for more cozy kitchen inspiration, check out recipes like Kodiak Banana Muffins or try your hand at a Go Macro Bar for the perfect snack. Happy cooking, and enjoy every creamy bite!

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