By Chloe Recipe Mac and Cheese Vegan Made Easy and Delicious

Craving a creamy, comforting bowl of mac and cheese but want to keep it entirely plant-based? The By Chloe vegan mac and cheese recipe is your new go-to comfort food!

This dish captures the essence of traditional mac and cheese with its rich, cheesy flavor and smooth texture, all without a drop of dairy. Perfect for vegans, lactose-intolerant folks, or anyone looking to enjoy a healthier twist on a classic favorite, this recipe is both delicious and satisfying.

Using wholesome ingredients like cashews, nutritional yeast, and a hint of smoked paprika, this mac and cheese is packed with flavor and nutrients. Whether you’re making a quick weeknight dinner or hosting a cozy gathering, this recipe will win over even the most devoted cheese lovers.

Plus, it’s easy to customize with your favorite add-ins or spice levels!

Why You’ll Love This Recipe

This vegan mac and cheese is creamy, cheesy, and indulgent – without any dairy. Thanks to the clever use of cashews and nutritional yeast, you get that savory “cheese” flavor that satisfies your cravings.

It’s also:

• Totally plant-based: perfect for vegans and vegetarians.
• Nutritious: rich in healthy fats, vitamins, and minerals from whole foods.
• Simple to make: requires minimal ingredients and comes together in under 30 minutes.
• Customizable: add your favorite veggies or spices to suit your taste.
• Kid-friendly: creamy texture and cheesy flavor make it a hit with little ones.

Ingredients

• 8 ounces elbow macaroni (or any pasta shape you prefer)
• 1 cup raw cashews (soaked in hot water for 20 minutes)
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened almond milk (or other plant milk)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon mustard powder
• Salt and black pepper to taste
• Optional: pinch of cayenne pepper for some heat

Equipment

• Large pot for boiling pasta
• High-speed blender or food processor
• Colander
• Measuring cups and spoons
• Mixing bowl
• 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 the package directions until al dente. Drain the pasta using a colander and set aside.
2. Soak the cashews: While the pasta cooks, soak the raw cashews in hot water for about 20 minutes to soften them. This step ensures a creamy sauce without any gritty texture.
3. Make the cheese sauce: Drain the soaked cashews and add them to your blender. Pour in the almond milk, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, smoked paprika, mustard powder, salt, and pepper.
4. Blend until smooth: Blend on high speed for 1-2 minutes, or 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: Transfer the cooked pasta back into the pot or a large mixing bowl. Pour the cashew cheese sauce over the pasta and stir well to coat every piece evenly.
6. Heat and serve: Gently warm the mac and cheese on low heat for 3-5 minutes, stirring frequently to prevent sticking. Taste and adjust salt, pepper, or spices as needed.
7. Optional garnish: Sprinkle with fresh parsley, extra smoked paprika, or vegan parmesan cheese before serving.

Tips & Variations

For an even richer sauce, try adding a small cooked potato or carrot to the blender for extra creaminess and a natural sweetness.

• Use gluten-free pasta: Swap the elbow macaroni for your favorite gluten-free pasta to make this recipe gluten-free.
• Add veggies: Toss in steamed broccoli, roasted cherry tomatoes, or sautéed mushrooms for a nutritious boost.
• Spice it up: Add a pinch of cayenne or chipotle powder for a smoky, spicy kick.
• Make it baked: Transfer the mac and cheese to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for 15 minutes for a crispy topping.
• Use different nuts: If you’re allergic to cashews, try blanched almonds or macadamia nuts instead.

Nutrition Facts

Serving Suggestions

This vegan mac and cheese pairs wonderfully with a variety of side dishes. Serve it alongside a crisp green salad with a tangy vinaigrette to balance the creamy richness.

Roasted vegetables like Brussels sprouts or asparagus also complement the flavors beautifully.

For a heartier meal, add a side of garlic bread or vegan sausage. Looking for more plant-based inspiration?

Check out our Lemon Ricotta Pasta With Arugula Recipe or the comforting Harvest Hash Recipe for more delicious vegan dishes.

Conclusion

This By Chloe-inspired vegan mac and cheese recipe is proof that you don’t need dairy to enjoy a creamy, cheesy comfort food classic. The combination of cashews, nutritional yeast, and spices creates a luscious sauce that coats pasta perfectly, delivering that nostalgic mac and cheese experience with a wholesome twist.

Whether you’re vegan, dairy-free, or simply looking to eat a bit healthier, this recipe is a fantastic addition to your meal rotation.

Easy to make, customizable, and utterly delicious, it’s perfect for weeknight dinners, potlucks, or anytime you want a cozy meal. Give it a try and discover just how satisfying plant-based comfort food can be.

For more tasty recipes, don’t miss our Instant Pot Rabbit Recipe or the flavorful Maple Bourbon Pickles Recipe. Happy cooking and bon appétit!

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