Vegan Homemade Mac and Cheese
Creamy, comforting, and completely dairy-free, this Vegan Homemade Mac and Cheese is a plant-based twist on the classic comfort food everyone loves. Featuring a velvety cheese-like sauce crafted from soaked cashews, steamed veggies, and flavorful spices like turmeric and smoked paprika, this recipe proves that vegan dishes can be indulgent and satisfying. With nutritional yeast providing a cheesy depth and elbow macaroni as the base, this dish is a perfect match for busy weeknights or cozy weekends. Ready in just 35 minutes, it’s a hassle-free option that delivers bold flavor and creamy texture without compromising your dietary choices. Serve it piping hot and enjoy a vegan meal that’s hearty, wholesome, and irresistible! Keywords: vegan mac and cheese, plant-based comfort food, dairy-free pasta recipe, cashew cheese sauce.
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 1 cup raw cashews
- 1 medium carrot, peeled and chopped
- 1 small potato, peeled and chopped
- 0.25 cup nutritional yeast
- 2 tablespoons lemon juice
- 0.25 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon turmeric
- 0.25 teaspoon smoked paprika
- 1 teaspoon salt
- 0.25 teaspoon pepper
- 1.5 cups water
Instructions
Start by soaking the raw cashews in boiling water for at least 15 minutes. Meanwhile, bring a large pot of salted water to a boil and cook the elbow macaroni as per package instructions until al dente.
While the pasta is cooking, steam the chopped carrot and potato until tender, about 10 minutes. Drain and set aside.
Drain the soaked cashews and transfer them to a high-speed blender. Add the steamed carrot and potato, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, turmeric, smoked paprika, salt, pepper, and 1.5 cups of water to the blender.
Blend the ingredients on high speed until you achieve a smooth, creamy sauce. You may need to scrape down the sides of the blender occasionally.
Once the pasta is cooked, reserve 1/2 cup of pasta cooking water, then drain the pasta.
Return the drained pasta to the pot and pour the cashew cheese sauce over it, mixing gently to combine. If the sauce is too thick, use the reserved pasta water to thin it to your desired consistency.
Adjust seasoning with additional salt and pepper if needed, and serve the vegan mac and cheese hot. Enjoy your creamy and delicious meal!
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 23.5 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1568 mg | 33% | |
*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.
