Vegan Cracker Barrel Mac and Cheese
Indulge in comforting, dairy-free decadence with this Vegan Cracker Barrel Mac and Cheese recipe! Perfectly al dente elbow macaroni is smothered in a rich, velvety cheese sauce crafted from wholesome ingredients like cashews, carrots, potatoes, and nutritional yeast. The sauce is heightened with bold flavors from Dijon mustard, miso paste, garlic powder, and onion powder, while a hint of turmeric and paprika adds warmth and color. With creamy almond milk and a touch of vegan butter, this dish mimics the nostalgic, cheesy richness of the original Cracker Barrel classic—without any dairy! Ready in just 45 minutes and serving up to four, this plant-based comfort food is ideal for family dinners, potlucks, or whenever you're craving a hearty vegan twist on a Southern favorite.
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Recipe Information
Ingredients
- 350 grams Elbow macaroni
- 120 grams Cashews, raw and unsalted
- 1 medium Carrot, peeled and chopped
- 1 medium Potato, peeled and chopped
- 60 grams Nutritional yeast
- 1 tablespoon Dijon mustard
- 1 tablespoon White miso paste
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 240 milliliters Unsweetened almond milk
- 2 tablespoons Vegan butter
Instructions
Begin by soaking the cashews in hot water for 30 minutes to soften them. While the cashews are soaking, start preparing your other ingredients.
In a medium pot, bring water to a boil, then add the chopped carrot and potato. Cook until tender, approximately 10 minutes, then drain and set aside.
Bring another large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside.
In a blender, combine the soaked cashews (drained), cooked carrot, cooked potato, nutritional yeast, Dijon mustard, miso paste, garlic powder, onion powder, paprika, turmeric, lemon juice, salt, and black pepper.
Add the unsweetened almond milk to the blender. Blend on high speed until the mixture is completely smooth, forming a creamy sauce.
In a large saucepan over medium heat, melt the vegan butter. Add the cheese sauce from the blender into the saucepan and cook for 3-5 minutes, stirring frequently until thickened and heated through.
Add the cooked macaroni to the cheese sauce in the saucepan. Stir well until the pasta is evenly coated with the sauce.
Taste and adjust seasonings as needed. Serve immediately for the best creamy texture.
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3692 mg | 161% | |
| Total Carbohydrate | 374.9 g | 136% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 25.8 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 542 mg | 42% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 3110 mg | 66% | |
*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.
