Vegan White Cheddar Mac and Cheese
Indulge in the ultimate comfort food makeover with this Vegan White Cheddar Mac and Cheese—a creamy, dairy-free twist on the classic dish. Featuring gluten-free or vegan-friendly macaroni smothered in a velvety sauce made from blended cashews, nutritional yeast, and plant-based milk, this recipe offers an irresistible cheesy flavor while staying completely dairy-free. The secret? A perfect balance of pantry staples like white miso paste, garlic and onion powder, and a touch of mustard powder for that tangy, sharp "cheddar" profile. This quick and easy recipe is ready in just 30 minutes, making it an ideal weeknight dinner for busy plant-based eaters. Serve it piping hot and savor the rich, stretchy "cheese" sauce that clings to every bite of pasta. Perfect for vegans, gluten-free diets, or anyone craving a guilt-free comfort food classic!
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Recipe Information
Ingredients
- 12 ounces Gluten-free elbow macaroni or regular vegan-friendly macaroni
- 1 cup Cashews (raw, unsalted, soaked in hot water for 30 minutes and drained)
- 1 cup Nutritional yeast
- 2 cups Unsweetened almond milk (or other plant-based milk)
- 2 tablespoons Tapioca starch (or cornstarch)
- 2 tablespoons Lemon juice
- 1 tablespoon White miso paste
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Mustard powder
- 0.25 teaspoon Ground turmeric (optional, for color)
- 2 tablespoons Vegan butter
Instructions
Cook the macaroni according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
While the macaroni cooks, combine the soaked and drained cashews, nutritional yeast, almond milk, tapioca starch, lemon juice, white miso paste, garlic powder, onion powder, salt, black pepper, mustard powder, and turmeric (if using) in a high-speed blender.
Blend until the mixture is completely smooth and creamy. This will be your cheese sauce base.
In a large saucepan, melt the vegan butter over medium heat. Once melted, pour in the cheese sauce mixture from the blender.
Cook the sauce over medium heat, stirring constantly, until it thickens and takes on a melty, stretchy consistency. This should take about 5-7 minutes.
If the sauce becomes too thick, stir in the reserved pasta water one tablespoon at a time until the desired consistency is reached.
Add the cooked macaroni to the saucepan with the cheese sauce and stir until the pasta is evenly coated.
Taste and adjust seasonings if necessary (you can add more salt, pepper, or lemon juice to taste).
Serve immediately and enjoy your creamy Vegan White Cheddar Mac and Cheese!
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3445 mg | 150% | |
| Total Carbohydrate | 346.9 g | 126% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 17.5 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1050 mg | 81% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2107 mg | 45% | |
*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.
