Award Winning Vegan Mac and Cheese Recipe Made Easy

If you’ve ever thought vegan comfort food was lacking in flavor or indulgence, think again! This award-winning vegan mac and cheese recipe is a total game-changer, combining creamy, cheesy goodness with wholesome plant-based ingredients.

Perfectly rich, velvety, and satisfying, this dish will delight vegans and non-vegans alike. Whether you’re preparing a cozy weeknight dinner or impressing friends at a potluck, this mac and cheese stands out with its luscious texture and bold flavors.

Made without any dairy or artificial additives, it relies on a clever blend of cashews, nutritional yeast, and spices to recreate that classic cheesy taste. Plus, it’s super easy to whip up and customizable to suit your taste buds.

Dive into this recipe and discover how vegan cooking can be both delicious and nourishing — a true crowd-pleaser that’s earned its accolades for good reason!

Why You’ll Love This Recipe

This vegan mac and cheese is a perfect balance of creamy and cheesy, without any dairy or gluten. It’s:

• Rich and creamy thanks to soaked cashews blended with plant-based milk.
• Flavor-packed with nutritional yeast, garlic, and smoked paprika for that irresistible cheesy depth.
• Easy to prepare in under 30 minutes, making it a great weeknight meal.
• Customizable to your preferred pasta and spice levels.
• Kid-friendly and perfect for family dinners or gatherings.

Plus, it’s a healthier option compared to traditional mac and cheese — packed with protein, vitamins, and fiber.

Ingredients

• 8 oz elbow macaroni (or your favorite pasta, gluten-free if desired)
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1 1/4 cups unsweetened almond milk (or other plant milk)
• 1/4 cup nutritional yeast (for that cheesy flavor)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• 1/2 teaspoon turmeric powder (for color)
• Salt and pepper to taste
• Optional toppings: breadcrumbs, chopped parsley, or paprika

Equipment

• Large pot for boiling pasta
• High-speed blender or food processor
• Colander or strainer
• Mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

1. 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, about 7-8 minutes. Drain and set aside.
2. Soak the cashews: While the pasta cooks, soak the raw cashews in hot water for at least 20 minutes to soften.
3. Prepare the cheese sauce: Drain the cashews and add them to a high-speed blender along with almond milk, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, smoked paprika, Dijon mustard, turmeric, salt, and pepper.
4. Blend until smooth: Blend on high for 1-2 minutes until the sauce is completely smooth and creamy. If the sauce is too thick, add a splash more almond milk to reach your desired consistency.
5. Combine pasta and sauce: Return the drained pasta to the pot or a large mixing bowl. Pour the cheese sauce over the pasta, stirring well to coat every piece evenly.
6. Heat through: Place the pot over low heat and gently warm the mac and cheese for 3-5 minutes, stirring frequently to avoid sticking. Do not boil.
7. Serve: Spoon into bowls and garnish with optional breadcrumbs, a sprinkle of paprika, or fresh parsley for color and crunch.

Tips & Variations

“For an extra smoky flavor, add a dash of liquid smoke to the cheese sauce before blending.”

• Nut-free option: Replace cashews with cooked white beans like cannellini or great northern beans for a creamy, allergen-friendly sauce.
• Spicy kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the sauce for some heat.
• Baked version: Transfer the mac and cheese to a baking dish, top with vegan breadcrumbs, and bake at 375°F for 15 minutes until golden and crispy on top.
• Extra veggies: Stir in steamed broccoli florets, roasted red peppers, or sautéed mushrooms for added nutrition and texture.
• Cheese flavor boost: Add 1 tablespoon of vegan parmesan or a few tablespoons of shredded vegan cheddar for a cheesier bite.

Nutrition Facts

Serving Suggestions

This vegan mac and cheese pairs beautifully with fresh, crisp salads or steamed vegetables for a balanced meal. For a heartier option, serve alongside garlic roasted green beans or crispy baked tofu.

It also makes a fantastic filling for stuffed bell peppers or as a creamy base for a vegan shepherd’s pie.

If you’re looking to explore more comforting vegan dishes, check out these favorites:

• Half Runner Beans Recipe — a vibrant side that complements the richness of mac and cheese.
• Kodiak Banana Muffins Recipe — perfect for a sweet finish or snack after your savory meal.
• Kikkoman Stir Fry Sauce Recipe — a flavorful sauce to elevate your veggie stir-fries alongside your mac and cheese.

Conclusion

This award-winning vegan mac and cheese recipe is a testament to how plant-based cooking can be both indulgent and wholesome. Its creamy texture and bold flavors will satisfy any craving for comfort food while nourishing your body with clean, natural ingredients.

Whether you’re new to vegan cooking or a seasoned pro, this recipe is a must-try that will quickly become a household favorite.

Beyond just a dish, it’s a celebration of how delicious and accessible vegan meals can be. So grab your cashews, boil that pasta, and get ready to enjoy one of the best mac and cheese dishes you’ve ever tasted — without any dairy in sight!

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