Vegan Mac Un Cheese
Indulge in the creamy, plant-based goodness of Vegan Mac Un Cheese—a comforting twist on the classic dish that's dairy-free and packed with flavor! This recipe features a luscious, velvety cheese sauce made from soaked cashews, unsweetened almond milk, and nutritional yeast, delivering that signature "cheesy" taste without any dairy. A hint of smoked paprika, lemon juice, and turmeric adds depth and vibrancy, while elbow macaroni (or your favorite pasta) becomes the perfect vehicle for this rich sauce. In just 30 minutes, you can whip up this wholesome, satisfying meal that's perfect for weeknight dinners or as a crowd-pleasing side. Whether you're vegan, lactose-intolerant, or simply looking to try a new plant-based recipe, this dish is bound to become a go-to favorite. Serve it warm with a sprinkle of smoked paprika or fresh herbs for an irresistible finishing touch!
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni (or any pasta of choice)
- 1 cup Raw cashews
- 1.5 cups Unsweetened almond milk (or any plant-based milk)
- 0.5 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Turmeric powder (for color, optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- as needed Water (for cooking pasta and soaking cashews)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni (or pasta of choice) according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
While the pasta is cooking, place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 10 minutes, then drain the water and rinse the cashews.
In a blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric powder (if using), salt, black pepper, and olive oil. Blend on high until the mixture is completely smooth and creamy. If the consistency is too thick, add a splash more almond milk to adjust.
Transfer the blended sauce to a saucepan and heat over medium-low heat. Stir continuously for 3-5 minutes until the sauce thickens slightly and is warmed through. If the sauce becomes too thick, stir in a bit of the reserved pasta water to achieve your desired consistency.
Add the cooked pasta to the saucepan with the warm cheese sauce. Toss until the pasta is fully coated and evenly mixed.
Serve immediately while hot, garnished with a sprinkle of smoked paprika or fresh herbs if desired.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 13.9 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 785 mg | 60% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1591 mg | 34% | |
*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.
