Vegan Mac Cheese
Creamy, comforting, and entirely plant-based, this Vegan Mac and Cheese is the ultimate dairy-free twist on a classic comfort food. Perfectly tender elbow macaroni is coated in a luscious, velvety cheese sauce made from a wholesome blend of raw cashews, nutritional yeast, and unsweetened almond milk, delivering all the rich creaminess you crave without any dairy. Brightened with a touch of lemon juice, garlic powder, and turmeric, this recipe is packed with bold, cheesy flavor and a beautiful golden hue. Ready in just 30 minutes, it’s ideal for busy weeknights and serves as a hearty, kid-approved meal that’s nutritious and satisfying. Vegan, gluten-free adaptable, and packed with plant-based protein, this dish is perfect for anyone looking for a guilt-free indulgence. Garnish with paprika or fresh parsley for a pop of color and serve hot for the ultimate cozy experience!
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni (or other pasta)
- 1 cup Raw cashews
- 1.5 cups Unsweetened almond milk (or other plant-based milk)
- 1 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Paprika (optional, for color and flavor)
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Water (for boiling cashews)
- 4 quarts Water (for boiling pasta)
Instructions
Place raw cashews in a small pot with 2 cups of water and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes to soften the cashews.
While the cashews are simmering, bring 4 quarts of water to a boil in a large pot. Add a pinch of salt and the elbow macaroni. Cook according to the package instructions (usually 8-10 minutes), then drain and set aside.
Drain the softened cashews and combine them in a blender with almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, paprika (if using), salt, and black pepper. Blend on high until the mixture is completely smooth and creamy. This will create the vegan cheese sauce.
Return the drained pasta to the large pot and pour the vegan cheese sauce over the pasta.
Place the pot over low heat and stir the macaroni and cheese together until it is evenly coated and warmed through, about 3-5 minutes.
Taste and adjust seasonings if needed. For extra creaminess, add a splash of almond milk, and for a tangier flavor, add a little more lemon juice.
Serve hot and enjoy! Optional: garnish with a sprinkle of paprika or chopped fresh parsley for presentation.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 223.4 g | 81% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 13.9 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 784 mg | 60% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1776 mg | 38% | |
*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.
