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
Scale
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
