Description
When people talk about Vegan Mac and Cheese, they are referring to a clever reimagining of the classic macaroni dish. Instead of using cow milk, butter, and processed cheddar, this recipe utilizes the natural creaminess of nuts and the savory punch of nutritional yeast to replicate the cheesy experience. The goal is to achieve a sauce that is smooth, thick, and coats every single noodle perfectly.
Ingredients
Scale
- 200 g macaroni
- 1 cup raw cashews (soaked in warm water for 15–20 mins)
- 1 cup unsweetened plant milk (like almond or soy)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1–2 cloves garlic
- 1 tbsp olive oil or vegan butter
- ½ tsp salt (adjust to taste)
- ½ tsp paprika (optional)
- ½ tsp mustard (optional, for cheesy flavor)
Instructions
1. Cook the pasta
- Boil salted water and cook macaroni according to package instructions.
- Drain and set aside.
2. Make the vegan cheese sauce
- Blend soaked cashews, plant milk, nutritional yeast, lemon juice, garlic, salt, and spices until smooth and creamy.
3. Heat the sauce
- Pour the blended sauce into a pan.
- Cook on medium heat for 3–5 minutes, stirring until it thickens.
4. Combine
- Add cooked macaroni to the sauce.
- Mix well until all pasta is coated.
5. Serve
- Serve hot. You can sprinkle paprika or herbs on top for extra flavor.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: ~350 kcal
Keywords: Dairy Free Macaroni and Cheese, Plant Based Pasta Sauce, Cashew Cheese Macaroni, Vegan Cheesy Pasta, Non-Dairy Mac and Cheese