Creamy Vegan Macaroni and Cheese
Ultra-creamy vegan macaroni and cheese made with cashews and nutritional yeast for the perfect dairy-free comfort food. Rich, cheesy flavor at 420 calories per serving.
20m
6
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Ingredients
- 1 lb elbow macaroni pasta
- 1 1/2 cups raw cashews, soaked for 2 hours
- 1 1/4 cups unsweetened plant milk (oat or soy)
- 3/4 cup nutritional yeast
- 2 tablespoons tapioca starch or cornstarch
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 3 tablespoons vegan butter
- 1/2 cup panko breadcrumbs (optional, for topping)
Instructions
- 1
Prepare pasta
Cook elbow macaroni according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- 2
Drain cashews
Drain and rinse the soaked cashews thoroughly. If you forgot to soak them, pour boiling water over cashews and let sit for 15 minutes.
- 3
Make cheese sauce base
In a high-speed blender, combine drained cashews, plant milk, nutritional yeast, tapioca starch, lemon juice, and Dijon mustard. Blend on high for 2-3 minutes until completely smooth and creamy.
- 4
Season the sauce
Add garlic powder, onion powder, smoked paprika, salt, turmeric, and cayenne to the blender. Blend again until well combined and smooth.
- 5
Heat and thicken sauce
Pour the cashew mixture into a large saucepan over medium heat. Whisk constantly for 5-8 minutes until the sauce thickens and becomes stretchy. Add vegan butter and whisk until melted.
- 6
Combine pasta and sauce
Add the cooked macaroni to the cheese sauce and stir until evenly coated. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- 7
Optional baking step
For a baked version, transfer to a greased 9x13 baking dish, top with panko breadcrumbs, and bake at 375°F for 15-20 minutes until golden and bubbly.
- 8
Serve immediately
Taste and adjust seasoning with more salt, nutritional yeast, or lemon juice as needed. Serve hot while the cheese sauce is at its creamiest.
Chef's Tips
Soaking cashews is crucial for the smoothest texture. For extra richness, substitute some plant milk with full-fat coconut milk. The sauce will thicken as it cools, so serve immediately or thin with additional plant milk when reheating.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this creamy vegan macaroni and cheese
How long does it take to make Creamy Vegan Macaroni and Cheese?
This recipe takes 50 minutes total time, including 20 minutes prep time and 30 minutes cooking time.
How many servings does this Creamy Vegan Macaroni and Cheese recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Creamy Vegan Macaroni and Cheese recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Creamy Vegan Macaroni and Cheese recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this creamy vegan macaroni and cheese ahead of time?
Yes! You can prepare this creamy vegan macaroni and cheese up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover creamy vegan macaroni and cheese?
Store leftover creamy vegan macaroni and cheese covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with creamy vegan macaroni and cheese?
This creamy vegan macaroni and cheese pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze creamy vegan macaroni and cheese?
Yes, this creamy vegan macaroni and cheese freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.