Amy’s Vegan Mac and Cheese Copycat Recipe Made Easy

If you’ve ever craved the creamy, comforting goodness of Amy’s Vegan Mac and Cheese but wished you could make it right at home, you’re in the perfect place. This copycat recipe captures all the rich, cheesy flavors and velvety texture without any dairy or artificial ingredients.

Whether you’re vegan, lactose intolerant, or just looking to add more plant-based meals to your rotation, this dish delivers on taste and satisfaction. It’s quick to prepare, uses wholesome ingredients, and is a fantastic crowd-pleaser for family dinners or potlucks.

Plus, it’s a wonderful way to introduce more plant-based comfort food to your kitchen repertoire without sacrificing flavor.

This recipe balances nutritional yeast, cashews, and a few secret ingredients to mimic that classic cheesy taste we all love. It’s naturally gluten-free if you choose your pasta wisely, and it pairs beautifully with a variety of sides.

Ready to dive into a bowl of creamy, dreamy vegan mac and cheese? Let’s get cooking!

Why You’ll Love This Recipe

Amy’s Vegan Mac and Cheese copycat recipe stands out because it:

• Is incredibly creamy and cheesy: Thanks to the blend of soaked cashews and nutritional yeast, you get a rich sauce that rivals traditional mac and cheese.
• Uses wholesome, plant-based ingredients: No artificial cheese powders or preservatives — just natural, real food.
• Prepares quickly: From start to finish, it takes about 30 minutes, making it perfect for weeknights.
• Is allergy-friendly: Easily gluten-free and nut-free options can be swapped in.
• Is customizable: Add your favorite veggies or spices to tailor it your way.

If you love dishes like this, be sure to check out my Bread And Gravy Recipe for another comforting classic made vegan and hearty!

Ingredients

• 8 oz elbow macaroni (gluten-free if desired)
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1/4 cup nutritional yeast
• 1 1/4 cups unsweetened almond milk (or any plant milk)
• 2 tablespoons lemon juice
• 2 tablespoons vegan butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon turmeric (for color)
• Freshly ground black pepper, to taste
• Optional toppings: bread crumbs, chopped chives, or vegan parmesan

Equipment

• Large pot for boiling pasta
• High-speed blender or food processor
• Strainer or colander
• Measuring cups and spoons
• Mixing bowl
• Wooden spoon or spatula
• Baking dish (optional, if baking with toppings)

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. Drain and set aside.
2. Prepare the cashews: While pasta cooks, soak raw cashews in hot water for about 20 minutes to soften. Drain before using.
3. Make the cheese sauce: In a high-speed blender, combine the soaked cashews, nutritional yeast, almond milk, lemon juice, vegan butter, garlic powder, onion powder, smoked paprika, Dijon mustard, salt, turmeric, and black pepper.
4. Blend until smooth: Blend on high speed for 1-2 minutes until the sauce is completely creamy and smooth. Taste and adjust seasoning if necessary.
5. Combine pasta and sauce: Return the cooked pasta to the pot or a large mixing bowl. Pour the cheese sauce over the pasta and stir well to coat evenly.
6. Optional baking step: For a baked version, transfer the mac and cheese to a baking dish. Sprinkle with bread crumbs or vegan parmesan and bake at 350°F (175°C) for 15 minutes until bubbly and golden on top.
7. Serve warm: Garnish with chopped chives or extra nutritional yeast if desired, and enjoy!

Tips & Variations

Tip: Soaking cashews is essential for a creamy sauce. If short on time, soak in boiling water for 20 minutes or soak overnight in cold water.

• Nut-free option: Substitute soaked sunflower seeds or cooked white beans instead of cashews for a nut-free sauce.
• Spice it up: Add a pinch of cayenne pepper or smoked chipotle powder for a smoky heat.
• Veggie boost: Stir in steamed broccoli, peas, or sautéed mushrooms for extra nutrition and texture.
• Cheesy twist: Add a tablespoon of miso paste or a splash of soy sauce for deeper umami flavor.
• Make it gluten-free: Use gluten-free pasta and gluten-free bread crumbs if baking.

Nutrition Facts

Serving Suggestions

This vegan mac and cheese is a versatile dish that pairs beautifully with many sides. Try serving it alongside a crisp green salad or roasted vegetables to balance the richness.

For a heartier meal, pair it with my Braised Pork Ribs With Radish Recipe (vegan friends can enjoy a plant-based alternative) or add a side of garlic bread.

Looking for a brunch idea? This mac and cheese works well as a side for savory dishes like the Breakfast Wellington Recipe, bringing a creamy comfort element to your spread.

Conclusion

Amy’s Vegan Mac and Cheese copycat recipe offers a perfect blend of creamy texture and cheesy flavor without any dairy. It’s a fantastic recipe for anyone looking to enjoy a classic comfort food in a plant-based way.

The use of natural ingredients like cashews and nutritional yeast means you’re nourishing your body while indulging your taste buds.

This recipe is adaptable, quick to prepare, and sure to satisfy vegans and non-vegans alike. It’s an excellent addition to any weeknight dinner, potluck, or cozy night in.

Give it a try, and you might just find it becoming a regular in your recipe rotation.

Don’t forget to explore more delicious recipes on the site like the Blueberry Mule With Blueberry Vodka Recipe for a refreshing drink to complement your meal!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Amy’s Vegan Mac and Cheese Copycat Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and cheesy vegan mac and cheese that mimics the classic comfort food. Made with cashews, nutritional yeast, and spices for a rich, dairy-free sauce.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“8 oz elbow macaroni”, “1 cup raw cashews (soaked for 4 hours)”, “1/4 cup nutritional yeast”, “1 1/2 cups unsweetened almond milk”, “2 tablespoons lemon juice”, “1 teaspoon garlic powder”, “1 teaspoon onion powder”, “1 teaspoon Dijon mustard”, “1/2 teaspoon smoked paprika”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “2 tablespoons olive oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook elbow macaroni according to package instructions, then drain.”}, {“@type”: “HowToStep”, “text”: “Drain soaked cashews and blend with almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, Dijon mustard, smoked paprika, salt, and pepper until smooth.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Pour the cashew sauce into the pan and cook, stirring frequently, until thickened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add cooked macaroni to the sauce and stir to combine evenly.”}, {“@type”: “HowToStep”, “text”: “Serve warm and enjoy.”}], “nutrition”: {“calories”: “420 kcal”, “proteinContent”: “15 g”, “fatContent”: “18 g”, “carbohydrateContent”: “50 g”}}