If you’ve been searching for a creamy, comforting, and absolutely delicious plant-based comfort food, you’re going to love this Vegan Mac and Cheese Recipe. I promise, this isn’t your average mac and cheese swap – it’s rich, flavorful, and surprisingly easy to pull together. Whether you’re vegan, dairy-free, or just looking to try something new, this recipe will become a staple in your kitchen. Stick with me, and I’ll share all my insider tips so your dish turns out perfectly every single time.
Why You’ll Love This Recipe
- Super creamy texture: The cashews create a silky sauce that’s just like traditional mac and cheese.
- Simple ingredients: You’ll find everything you need at most grocery stores, no weird additives here.
- Quick and versatile: Ready in under 20 minutes on the stovetop or can be baked with a crispy breadcrumb topping.
- Family-approved: Even my non-vegan loved it, and I bet yours will too.
Ingredients You’ll Need
This combination of dairy-free staples works so well to mimic the cheesy richness you want in mac and cheese—I always recommend using good quality cashews and nutritional yeast for that authentic flavor.
- Raw cashews: Soaking them softens their texture to create that creamy sauce.
- Water: Helps blend everything smoothly; adjust depending on if you use vegan cheese.
- Fresh lemon juice: Adds brightness and a subtle tang to mimic the sharpness of cheddar.
- Nutritional yeast: The key to cheesy flavor in vegan cooking—don’t skip this!
- Turmeric: Adds a lovely golden color without overpowering the taste.
- Garlic powder: Gives a gentle savory depth.
- Salt: Essential to bring out all the flavors.
- Shredded vegan cheddar cheese (optional): For extra ‘cheese’ punch and melty charm, but you can leave it out for a lighter version.
- Elbow pasta: Classic choice for mac and cheese; make sure not to overcook it!
- Panko breadcrumbs: For that irresistible crunchy topping if you bake it.
- Vegan butter: Melts perfectly with breadcrumbs to add richness and golden color.
- Smoked paprika: Just a pinch to add a subtle smoky flavor to the topping.
Variations
I love to switch things up sometimes depending on what’s in my pantry, and honestly, this recipe is pretty forgiving. Don’t be afraid to experiment and make it your own!
- Use different nuts: I’ve tried almonds and macadamias when I ran out of cashews, and while cashews are best for creaminess, the others work in a pinch.
- Skip vegan cheese: For a simpler, nut-based sauce with fewer calories, just reduce the water slightly and omit the shredded cheese—you’ll still get fantastic flavor.
- Spice it up: Add a bit of chili powder or hot sauce for a spicy kick that my family really enjoyed!
- Gluten-free pasta: Perfect for gluten sensitivity; just watch cooking times to avoid mushy noodles.
How to Make Vegan Mac and Cheese Recipe
Step 1: Prep and soak the cashews
This little soaking step is a game-changer. I usually boil water in my kettle and pour it over the cashews, letting them sit for about 5 minutes. This softens them enough to blend up into a perfectly smooth sauce. Don’t skip this—it avoids any gritty texture that cashews can sometimes give.
Step 2: Cook your pasta to perfection
Follow the package instructions, but be careful to not overcook! I like mine just shy of al dente so it finishes cooking perfectly when mixed with the sauce or baked. When done, drain and set aside.
Step 3: Blend the cheesy sauce
Drain your cashews and toss the soaking water. Then, add cashews, fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt, and vegan shredded cheese if using, into a high-powered blender. Blend until ultra smooth and creamy—I love stopping to scrape down the sides at least once so every drop is perfectly incorporated.
Step 4: Combine and (optional) bake
Mix the sauce into your cooked pasta and stir well. If you’re craving that classic crunchy topping, preheat your oven to 350°F, grease a casserole dish, and prepare the buttery panko mixture with melted vegan butter and smoked paprika. Sprinkle it over the mac and cheese and bake for 15 minutes or until golden and bubbling. If you’re short on time, just enjoy it straight off the stovetop—the creamy sauce is fantastic either way.
Pro Tips for Making Vegan Mac and Cheese Recipe
- Soaking works wonders: Boiling water soak for cashews softens them quickly without hours of waiting.
- Don’t skimp on nutritional yeast: It’s the secret ingredient for that cheesy umami punch.
- Blend thoroughly: I’ve learned that pausing to scrape down the blender sides really makes the sauce smoother.
- Panko topping tip: Melt the vegan butter fully before mixing with breadcrumbs to get a golden, crispy crust without burning.
How to Serve Vegan Mac and Cheese Recipe
Garnishes
I usually sprinkle freshly chopped parsley or green onions on top—adds a fresh pop of color and flavor. For a tiny kick, a pinch of red pepper flakes works wonders. Sometimes, I add a dash of smoked paprika right before serving to highlight that yummy smoky note.
Side Dishes
My go-to sides with this vegan mac and cheese include a simple green salad with vinaigrette to cut the richness, steamed broccoli for some crunch and nutrition, or roasted Brussels sprouts for a cozy, nutritious addition. It pairs beautifully with roasted veggies or even some tangy pickles to balance the creamy sauce.
Creative Ways to Present
For special occasions, I like to serve it in individual ramekins topped with extra panko for a cute, restaurant-style vibe. Or try adding sautéed mushrooms and caramelized onions stirred in for a gourmet touch. Another fun idea is layering it in a casserole dish with some vegan bacon bits sprinkled on top before baking, which always impresses my friends.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 4 days. Before storing, I let it cool completely to avoid condensation making it soggy. When you reheat, you might need to stir in a splash of plant milk or water to bring back that creamy texture.
Freezing
This vegan mac and cheese freezes fairly well in portioned containers. I recommend freezing it without the breadcrumb topping to keep it from getting soggy. Just thaw overnight in the fridge and reheat gently on the stove or microwave with a little added liquid.
Reheating
I usually reheat leftovers on the stovetop over low heat, stirring frequently and adding a splash of water or plant milk to revive its creaminess. Baking it in the oven with extra panko sprinkled on top is another great way to refresh it and get a little crunchy finish.
FAQs
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Can I make this Vegan Mac and Cheese Recipe nut-free?
Unfortunately, the creamy base relies on cashews for texture. For a nut-free option, you could try a potato and carrot-based sauce, but it won’t have quite the same richness as this recipe.
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Is the vegan cheese necessary?
Nope! The vegan cheese adds an extra cheesy hit and meltiness, but you can skip it for a lighter sauce and still get great flavor from the nutritional yeast and spices.
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How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or plant milk to maintain creaminess.
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Can I bake the mac and cheese without the breadcrumb topping?
Absolutely! Just pour the mac and cheese into a baking dish and bake until hot and bubbly—about 15-20 minutes. The topping adds texture, but it’s delicious either way.
Final Thoughts
This Vegan Mac and Cheese Recipe has seriously changed my comfort food game. I love how creamy and satisfying it is without relying on dairy, and the fact that it’s quick enough for busy weeknights makes it even better. I know once you try it, you’ll be reaching for this recipe again and again—trust me, it’s worth it. So grab those cashews and get cooking; I can’t wait for you to taste it!
Print
Vegan Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Description
This creamy and comforting Vegan Mac and Cheese features a rich cashew-based cheese sauce blended with nutritional yeast and spices, served with pasta and an optional crispy breadcrumb topping. Perfect for a delicious plant-based meal that can be prepared quickly on the stovetop or finished in the oven for extra texture.
Ingredients
Cheese Sauce
- 1 1/2 cups raw cashews
- 2 cups water (or less if not using vegan cheese, see Notes)
- 3 tablespoons fresh lemon juice
- 1/2 cup nutritional yeast
- 1/4 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1 (7-oz) bag shredded vegan cheddar cheese, optional
Pasta
- 12 ounces elbow pasta
Breadcrumb Topping (Optional)
- 1 1/2 cups panko breadcrumbs
- 4 tablespoons vegan butter, melted
- 1/4 teaspoon smoked paprika
Instructions
- Preheat oven and prep: If baking with the breadcrumb topping, preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch casserole dish. Skip this step if you prefer stovetop mac and cheese without baking.
- Soak the cashews: Place raw cashews in a large heatproof container and cover with boiling water. Let them soak for 5 minutes to soften, then drain and discard the soaking water. This step helps create a smooth and creamy sauce.
- Cook pasta: Bring a large pot of salted water to a boil and cook the elbow pasta according to package instructions until al dente. Avoid overcooking. Drain the pasta and set aside.
- Blend cheese sauce: In a high-powered blender, combine the soaked cashews, 2 cups fresh water (adjust if not using vegan cheese), fresh lemon juice, nutritional yeast, turmeric, garlic powder, salt, and the shredded vegan cheddar cheese if using. Blend on high until the sauce is very smooth and creamy.
- Combine pasta and sauce: Pour the cheese sauce over the cooked pasta and stir well to coat each piece evenly.
- Option 1 – Stovetop: Serve immediately as creamy mac and cheese without baking.
- Option 2 – Baked with breadcrumb topping: Transfer the mac and cheese into the prepared casserole dish. In a small bowl, combine panko breadcrumbs, melted vegan butter, and smoked paprika. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
- Bake: Place the casserole dish in the preheated oven and bake for about 15 minutes, or until the topping is golden and crispy.
- Serve: Remove from oven, let cool slightly, then serve warm and enjoy your delicious vegan mac and cheese!
Notes
- This vegan mac and cheese is incredibly easy to make and truly flavorful.
- The stovetop version can be ready in under 20 minutes if you do not bake with the breadcrumb topping.
- If you skip the vegan cheddar cheese, reduce the water slightly to maintain the sauce’s creaminess.
- Panko breadcrumbs give excellent crunch for the baked topping, but you can omit baking for a smoother texture.
- Use raw cashews and soak them well to achieve the best creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 304 kcal
- Sugar: 3 g
- Sodium: 443 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 0 mg
