Chef Joya Vegan Mac and Cheese Recipe Made Easy

Welcome to a delicious twist on a classic comfort food favorite: Chef Joya’s Vegan Mac and Cheese. Whether you’re vegan, lactose intolerant, or simply looking to enjoy a healthier, plant-based meal, this recipe delivers that creamy, cheesy satisfaction without any dairy.

Made from wholesome, natural ingredients, it’s packed with flavor and nutrition, making it a perfect option for family dinners or cozy solo meals.

This recipe is incredibly easy to follow, requiring simple pantry staples and a few fresh ingredients. The sauce is rich, velvety, and boasts a subtle nutty undertone thanks to cashews, while nutritional yeast adds the unmistakable cheesy flavor.

Say goodbye to processed vegan cheese products and hello to a homemade version that’s as comforting as it is nourishing.

Keep reading to discover why Chef Joya’s Vegan Mac and Cheese will become your new go-to recipe, complete with tips, variations, and serving suggestions to customize it exactly how you like.

Why You’ll Love This Recipe

This vegan mac and cheese recipe is more than just a plant-based substitute; it’s a dish that celebrates flavor, texture, and nutrition all at once. Here’s why it stands out:

• Rich and Creamy: Thanks to soaked cashews and plant-based milk, the sauce achieves a luxurious creaminess that rivals traditional cheese sauces.
• Nutritious Ingredients: Nutritional yeast, turmeric, and garlic not only add flavor but also deliver antioxidants and vitamins that support overall health.
• Allergy-Friendly: This recipe is free from dairy, soy, and gluten (when using gluten-free pasta), making it accessible to many dietary needs.
• Quick and Simple: You’ll have dinner ready in under 30 minutes, perfect for busy weeknights.
• Customizable: Easily add veggies, proteins, or spices to make it your own.

Ingredients

• 8 oz elbow macaroni (gluten-free if preferred)
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1 ½ cups unsweetened almond milk or other plant milk
• ¼ cup nutritional yeast
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon turmeric (for color and subtle flavor)
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• Optional: pinch of cayenne pepper for heat

Equipment

• Large pot for boiling pasta
• High-speed blender
• Colander or strainer
• Measuring cups and spoons
• Spoon or spatula for stirring
• Medium saucepan (optional, for warming sauce)

Instructions

1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
2. Prepare the cashews: While the pasta cooks, drain the soaked cashews and rinse them under cold water.
3. Blend the cheese sauce: In a high-speed blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, olive oil, and Dijon mustard. Blend on high until the sauce is completely smooth and creamy, about 1-2 minutes.
4. Warm and season the sauce: Pour the sauce into a medium saucepan and heat over medium-low heat, stirring frequently. Season with salt, black pepper, and optional cayenne pepper to taste. Heat until the sauce thickens slightly, about 5 minutes. Do not boil.
5. Combine pasta and sauce: Add the drained macaroni back to the pot or a large mixing bowl. Pour the warm cheese sauce over the pasta and stir gently to coat every piece.
6. Serve immediately: For best flavor and texture, serve your vegan mac and cheese hot. Garnish with freshly chopped parsley or a sprinkle of smoked paprika if desired.

Tips & Variations

“Make this recipe your own by adding sautéed mushrooms, steamed broccoli, or even crispy tofu for extra protein and texture.”

• Cashew Alternatives: If you have a nut allergy, try using cooked white beans or cauliflower for the creamy base instead of cashews.
• Spice it up: Add a pinch of cayenne or hot sauce to the cheese sauce for a spicy kick.
• Herb Boost: Fresh basil or thyme can add a fragrant touch to the finished dish.
• Baked Variation: Transfer the mac and cheese to a baking dish, top with vegan breadcrumbs, and bake at 375°F (190°C) for 15 minutes for a crunchy top layer.
• Cheesy Extra: Sprinkle extra nutritional yeast on top before serving for a sharper flavor.

Nutrition Facts

Nutrition may vary slightly based on pasta type and brand of ingredients used.

Serving Suggestions

This vegan mac and cheese pairs beautifully with a variety of sides and toppings:

• Serve alongside a fresh green salad with a tangy vinaigrette for a balanced meal.
• Add sautéed kale or spinach stirred in just before serving for added greens.
• Top with crispy fried onions or toasted breadcrumbs for extra texture.
• Accompany with Thelma Sanders Squash Recipe for a comforting Southern-style feast.
• Try it with a side of roasted vegetables or a protein like the Bariatric Meatloaf Recipe (for non-vegans in your household).

Conclusion

Chef Joya’s Vegan Mac and Cheese is a soulful, satisfying dish that proves plant-based cooking can be both delicious and indulgent. It’s a recipe that caters to all skill levels and dietary preferences, making it a versatile staple in your recipe collection.

The creamy, cheesy sauce made from wholesome ingredients will win over even the most skeptical mac and cheese lovers.

Whether you’re preparing a quick weeknight dinner or a cozy meal for friends, this recipe delivers comforting flavors that feel like a warm hug on a plate. Don’t forget to explore other creative recipes like the Pickled Cherry Pepper Recipe to add a zesty twist to your meals.

Enjoy cooking and savor every bite!

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