Vegan Copycat Chick-fil-A Mac and Cheese
Satisfy your comfort food cravings with this Vegan Copycat Chick-fil-A Mac and Cheese, a plant-based twist on the fast food classic that's every bit as indulgent and creamy. This recipe features tender elbow pasta coated in a velvety, dairy-free "cheese" sauce made from a wholesome blend of boiled cashews, carrots, and potatoes. Nutritional yeast adds a cheesy depth of flavor, while turmeric and smoked paprika give the sauce its signature golden hue and subtle smoky notes. Coconut milk provides rich creaminess, and a touch of lemon juice and apple cider vinegar balance everything with a tangy kick. Ready in just 40 minutes, this crowd-pleasing dish is perfect for weeknight dinners or guilt-free indulgence. Whether you're vegan, dairy-free, or simply seeking a healthier spin on a beloved favorite, this gluten-optional mac and cheese is sure to hit the spot!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Elbow pasta (gluten-free if needed)
- 1 cup Cashews (unsalted, raw)
- 1 large Carrot
- 1 medium Russet potato
- 1 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Smoked paprika
- 1 cup Coconut milk (full-fat, canned)
- 1 cup Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by boiling the cashews. In a small saucepan, add enough water to cover the cashews and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes. Drain and set aside.
In a large pot, bring water to a boil and cook the elbow pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, peel and chop the carrot and potato into small, even pieces. In a medium saucepan, add the chopped carrot and potato, cover with water, and bring to a boil. Cook for about 10 minutes or until both are fork-tender. Drain and allow to cool slightly.
In a blender or food processor, combine the boiled cashews, cooked carrot and potato, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, turmeric, smoked paprika, coconut milk, water, salt, and black pepper.
Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. Add more water if necessary to achieve a smooth sauce consistency.
Return the cooked pasta to the large pot. Pour the cheese sauce over the pasta and gently stir until the pasta is evenly coated with the sauce.
Turn the heat to low and allow the mac and cheese to cook for an additional 5 minutes, stirring occasionally, to heat through and thicken the sauce slightly.
Taste and adjust seasonings as necessary, adding more salt or black pepper to taste.
Serve immediately, and enjoy your Vegan Copycat Chick-fil-A Mac and Cheese!
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 372.1 g | 135% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 32.0 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3601 mg | 77% | |
*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.
