The Best Vegan Macaroni and Cheese Ever
Get ready to indulge in the ultimate comfort food with "The Best Vegan Macaroni and Cheese Ever," a plant-based twist on the classic dish that’s irresistibly creamy, cheesy, and completely dairy-free! Featuring a velvety sauce made from soaked cashews, nutritional yeast, and a splash of almond milk, this recipe delivers that signature cheesy flavor with none of the guilt. Hints of garlic, onion, and smoked paprika add depth, while turmeric gives it a gorgeous golden hue. Perfectly cooked elbow macaroni soaks up the rich, luscious sauce, creating a wholesome, indulgent meal in just 35 minutes. Whether served as a cozy weeknight dinner or a crowd-pleasing vegan side dish, this mac and cheese will satisfy comfort food cravings while being completely plant-based. Garnish with a sprinkle of paprika or vegan parmesan for a showstopping finish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Elbow macaroni (or preferred pasta)
- 1 cup Raw cashews (soaked for at least 4 hours or boiled for 10 minutes)
- 1.5 cups Unsweetened almond milk (or other plant-based milk)
- 1 cup Nutritional yeast
- 2 tbsp Lemon juice
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika (smoked or regular)
- 0.25 tsp Turmeric powder (for color, optional)
- 0.5 tsp Salt (to taste)
- 0.25 tsp Black pepper (to taste)
- 2 tbsp Olive oil (optional for extra creaminess)
- 0.25 cup Vegetable broth (optional, to thin sauce if needed)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
While the pasta is cooking, prepare the vegan cheese sauce. If using raw cashews that haven’t been pre-soaked, boil them in water for 10 minutes to soften.
In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, paprika, turmeric (if using), salt, black pepper, and olive oil. Blend until completely smooth and creamy. If the sauce is too thick, add vegetable broth or more almond milk a little at a time until the desired consistency is achieved.
Taste the cheese sauce and adjust seasoning as needed. Add more salt, pepper, or lemon juice to enhance the flavor.
Transfer the drained pasta back into the pot and pour the vegan cheese sauce over it. Stir well to coat the pasta evenly with the sauce.
Place the pot over low heat and warm the mac and cheese for 2-3 minutes, stirring frequently to heat through completely.
Serve the vegan mac and cheese immediately. You can garnish with extra paprika, fresh parsley, or vegan parmesan, if desired.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 315.4 g | 115% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 19.0 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 825 mg | 63% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2072 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
