Vegan Mac and Cheese
This Vegan Mac and Cheese is creamy, cheesy, and ready in under 20 minutes. Made with cashews, nutritional yeast, and optional vegan cheese, it’s a healthy, protein-packed comfort food. Serve it stovetop or baked with a golden breadcrumb topping for extra flavor. Perfect for quick weeknight dinners or make-ahead meals.
Equipment
- 1 high-powered blender
- 1 large pot (for boiling pasta)
- 1 strainer or colander
- 1 casserole dish (9×13 inches) for baking
- 1 small mixing bowl for breadcrumb topping (optional)
- 1 wooden spoon or spatula
Ingredients
Mac and Cheese:
- 1 ½ cups raw cashews
- 2 cups water or 1 cup if skipping vegan cheese
- 3 tablespoons fresh lemon juice
- ½ cup nutritional yeast
- ¼ teaspoon turmeric
- ½ teaspoon garlic powder
- 1 ½ teaspoons salt
- 1 7-ounce bag shredded vegan cheddar cheese (optional)
- 12 ounces elbow pasta
Optional Breadcrumb Topping:
- 1 ½ cups panko breadcrumbs
- 4 tablespoons vegan butter melted
- ¼ teaspoon smoked paprika
Instructions
- Prepare Your Workspace: Before you begin, gather all your ingredients and equipment. This helps make the cooking process smooth and stress-free. You’ll need a high-powered blender, a large pot for pasta, a strainer or colander, a casserole dish (if baking), and a small bowl for mixing breadcrumbs. Having everything within reach saves time and ensures nothing is overlooked.
- Preheat the Oven (Optional Baking Step): If you plan to bake your mac and cheese for a golden, crispy topping, start by preheating your oven to 350°F (175°C). Lightly grease your casserole dish with a touch of vegan butter or oil. This step is optional if you prefer the stovetop version, which is just as creamy and flavorful.
- Soften the Cashews: Place your raw cashews in a heat-safe bowl and pour boiling water over them. Allow them to soak for about 5 minutes. Soaking softens the nuts, making them easier to blend into a smooth, creamy sauce. Using boiling water ensures that the cashews absorb liquid quickly, giving the sauce a velvety texture.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, stirring occasionally to prevent sticking. Aim for al dente the pasta should be firm but tender. Drain the pasta in a colander and set aside, reserving a small splash of pasta water if needed for thinning the sauce later.
- Prepare the Cheese Sauce: Drain the soaked cashews and discard the soaking water. Transfer the cashews to your high-powered blender. Add fresh water (or reduced water if not using vegan cheese), lemon juice, nutritional yeast, turmeric, garlic powder, salt, and shredded vegan cheese if using. Blend on high until the mixture is silky smooth and completely lump-free. The sauce should have a thick, creamy consistency that will coat each noodle beautifully.
- Combine Sauce and Pasta (Stovetop Version): Return the cooked pasta to the large pot. Pour the blended cheese sauce over the noodles. Gently stir over low heat, allowing the sauce to thicken slightly as it warms. Taste and adjust seasoning if needed. Serve immediately for a hot, creamy stovetop version that’s ready in minutes.
- Prepare Breadcrumb Topping (Optional): For a baked version with a golden crust, combine panko breadcrumbs, melted vegan butter, and smoked paprika in a small bowl. Mix until all the crumbs are evenly coated and slightly moist. This mixture will create a crunchy, flavorful topping that adds texture to your mac and cheese.
- Assemble the Baked Mac and Cheese: Transfer the cooked pasta to your prepared casserole dish. Pour the cashew cheese sauce evenly over the pasta, using a spoon or spatula to coat all the noodles thoroughly. Sprinkle the breadcrumb mixture evenly on top, ensuring a uniform layer that will crisp up beautifully in the oven.
- Bake to Perfection: Place the casserole dish in the preheated oven. Bake uncovered for 15 minutes. For an extra golden finish, switch to broil for 2–3 minutes, keeping a close eye to prevent burning. The breadcrumbs should turn golden brown, and the cheese sauce will be bubbling around the edges.
- Serve and Enjoy: Remove the mac and cheese from the oven and let it cool for 2–3 minutes before serving. This allows the sauce to thicken slightly for a perfect consistency. Scoop generous portions onto plates or bowls, savoring the creamy, cheesy flavor combined with the crunchy topping. Leftovers can be stored in the fridge and gently reheated with a splash of water to restore creaminess.
Notes
- Cashew Soaking: Soaking cashews in boiling water for 5 minutes ensures a creamy, smooth sauce. Don’t skip this step, as unsoaked cashews can make the sauce slightly grainy.
- Optional Vegan Cheese: Adding shredded vegan cheddar makes the sauce richer and more traditional-tasting, but it’s not required. If skipping, reduce the water to keep the sauce thick and creamy.
- Pasta Cooking: Avoid overcooking the pasta. Slightly firm noodles hold their shape better when mixed with the sauce or baked.
- Breadcrumb Topping: For a crunchier topping, lightly toast the breadcrumbs in a skillet with vegan butter before adding them to the pasta.
- Adjusting Consistency: If the sauce thickens too much after cooling, stir in a splash of warm water while reheating to restore the creamy texture.
