Amy’s Vegan Mac and Cheese Recipe Made Easy

Welcome to a comforting twist on a classic favorite: Amy’s Vegan Mac and Cheese Recipe. Whether you’re a longtime vegan or simply looking to explore plant-based options, this recipe offers a rich, creamy, and cheesy experience that rivals traditional mac and cheese.

Made with wholesome, cruelty-free ingredients, it’s perfect for cozy dinners, family gatherings, or meal prep. Amy’s recipe brings together the perfect balance of flavor and nutrition while being incredibly easy to prepare.

This dish is not only satisfying but also customizable, allowing you to add your favorite vegetables or spices for a personal touch. From the velvety sauce to the perfectly cooked pasta, every bite delivers warmth and comfort without the dairy.

Ready to dive into a bowl of pure plant-based indulgence? Let’s explore what makes this recipe a must-try and how you can make it your own.

Why You’ll Love This Recipe

This vegan mac and cheese is a game-changer for anyone who misses the creamy, cheesy goodness of traditional recipes but wants to avoid dairy. Amy’s version uses simple, natural ingredients like cashews, nutritional yeast, and plant-based milk to create a luscious sauce that’s both flavorful and nutritious.

It’s perfect for busy weeknights because it comes together quickly without compromising on taste. Plus, it’s allergy-friendly, gluten-free if you choose the right pasta, and packed with plant-based protein and healthy fats.

Whether you’re serving it as a main dish or a side, this recipe is sure to impress even the most skeptical eaters.

Ingredients

• 8 oz elbow macaroni (use gluten-free pasta if preferred)
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 1 ½ cups unsweetened almond milk (or other plant-based milk)
• ¼ cup nutritional yeast
• 2 tbsp vegan butter
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp mustard powder
• Salt and pepper to taste
• Optional: ½ cup cooked peas or steamed broccoli for added veggies

Equipment

• Large pot for boiling pasta
• High-speed blender
• Colander
• Measuring cups and spoons
• Wooden spoon or spatula
• Medium saucepan
• Baking dish (optional, if you want to bake with topping)

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 cashews: While pasta cooks, soak raw cashews in hot water for at least 20 minutes to soften them. Drain before blending.
3. Make the cheese sauce: In a high-speed blender, combine soaked cashews, almond milk, nutritional yeast, vegan butter, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, mustard powder, salt, and pepper. Blend on high until the sauce is completely smooth and creamy. This usually takes about 1-2 minutes.
4. Heat the sauce: Pour the blended sauce into a medium saucepan and warm over medium heat, stirring continuously. Cook for about 3-5 minutes until the sauce thickens slightly. Adjust seasoning if needed.
5. Combine pasta and sauce: Add the drained pasta to the saucepan with the cheese sauce. Stir well to coat all the noodles evenly.
6. Add veggies (optional): Stir in cooked peas or steamed broccoli for extra nutrition and color.
7. Serve or bake: You can serve the mac and cheese immediately, or transfer it to a baking dish, top with vegan breadcrumbs, and bake at 375°F (190°C) for 15 minutes for a crunchy topping.
8. Enjoy: Garnish with fresh herbs like parsley or chives if desired, and dig in!

Tips & Variations

“For a smokier flavor, add a pinch of liquid smoke to the cheese sauce.”

• Nut-free option: Substitute cashews with cooked white beans and increase nutritional yeast for more cheesy flavor.
• Spicy kick: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce before blending.
• Extra creamy: Add 1 tablespoon of tahini or vegan cream cheese to the blender for a silkier texture.
• Herbs and toppings: Sprinkle some smoked paprika, chopped green onions, or toasted breadcrumbs on top before serving or baking.
• Make it gluten-free: Use gluten-free pasta varieties to accommodate dietary needs.

Nutrition Facts

Serving Suggestions

This mac and cheese shines as a standalone meal or a hearty side dish. Serve it alongside a crisp green salad or roasted vegetables for a well-rounded dinner.

It also pairs beautifully with vegan meatloaf or crispy tofu for added protein.

For a fun twist, try topping it with vegan bacon bits or mix in some sautéed mushrooms before serving. Leftovers reheat wonderfully and make for comforting next-day lunches.

Looking for more hearty comfort foods? Check out our Bread And Gravy Recipe or dive into the rich flavors of the Braised Pork Ribs With Radish Recipe.

For a lighter start to your day, try the delicious Breakfast Wellington Recipe.

Conclusion

Amy’s Vegan Mac and Cheese Recipe is a testament to how delicious plant-based cooking can be. It transforms simple ingredients into a satisfying dish that comforts and delights, proving that vegan food doesn’t have to compromise on taste or texture.

Whether you’re new to veganism or a seasoned pro, this recipe offers a perfect balance of creamy, cheesy goodness and wholesome nutrition.

Easy to customize and quick to prepare, it’s an ideal recipe for busy weeknights or special occasions. With its rich flavor and nourishing ingredients, this mac and cheese will quickly become a staple in your recipe collection.

So grab your pot and blender, and enjoy a bowl of warm, comforting goodness that everyone will love!

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