Vegan Homemade Mac n Cheese
Indulge in the ultimate comfort food with this creamy and flavorful Vegan Homemade Mac n Cheese! This plant-based twist on a classic favorite features a luscious, velvety "cheese" sauce made from cashews, nutritional yeast, and a symphony of spices like smoked paprika and turmeric for a vibrant flavor and color. Perfectly coats tender macaroni pasta, creating a dish that's rich, satisfying, and entirely dairy-free. Ready in under 35 minutes, this recipe is a weeknight lifesaver and sure to please vegans and non-vegans alike. Pair it with steamed veggies or enjoy it solo for a deliciously indulgent treat that’s as wholesome as it is comforting. Perfect for those seeking a dairy-free mac and cheese recipe, vegan comfort food ideas, or cashew-based cheese recipes!
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Recipe Information
Ingredients
- 12 ounces macaroni pasta
- 1 cup raw cashews
- 0.25 cup nutritional yeast
- 1 cup unsweetened almond milk
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 2 tablespoons vegan butter
Instructions
Begin by boiling 4 cups of water and soaking 1 cup of raw cashews for 15 minutes to soften. Drain and rinse the cashews before use.
Cook 12 ounces of macaroni pasta according to package instructions until al dente. Drain and set aside.
In a blender, combine the soaked cashews, 1 cup of nutritional yeast, 1/4 cup unsweetened almond milk, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon turmeric powder, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.
Blend on high until the mixture is creamy and smooth, adding more almond milk if the sauce is too thick.
In a large skillet, melt 2 tablespoons of coconut oil and 2 tablespoons of vegan butter over medium heat.
Pour the cashew cheese sauce into the skillet and cook, stirring frequently, for about 3-5 minutes until it thickens.
Add the cooked and drained macaroni to the skillet, tossing to coat the pasta evenly with the cheese sauce.
Cook for an additional 2-3 minutes to warm everything through.
Serve the vegan mac n cheese hot, optionally garnished with a sprinkle of smoked paprika or fresh herbs.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 304.9 g | 111% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 17.8 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 552 mg | 42% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1856 mg | 39% | |
*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.
