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Vegan Mac and Cheese

Creamy, cheesy, and completely dairy-free, this Vegan Mac and Cheese is comfort food at its finest. Made with cashews, nutritional yeast, and spices, it offers all the flavor of traditional mac and cheese — without the animal products. Perfect for weeknight dinners, meal prep, or guilt-free indulgence!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3
Course: Comfort food, Main Course
Cuisine: American, Vegan
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the Pasta:
  • 8 oz elbow macaroni or any pasta shape
  • Salt for boiling water
  • For the Vegan Cheese Sauce:
  • 1 cup raw cashews soaked in hot water for 15–20 minutes
  • 3/4 cup unsweetened almond milk or any plant milk
  • 1/4 cup nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp mustard Dijon or yellow
  • Salt and pepper to taste

Method
 

  1. Boil pasta:
  2. Cook pasta in salted boiling water according to package directions. Drain and set aside.
  3. Blend sauce:
  4. Drain soaked cashews. Add them to a blender with almond milk, nutritional yeast, lemon juice, mustard, and seasonings. Blend until completely smooth and creamy.
  5. Combine:
  6. Return drained pasta to the pot. Pour in the cheese sauce and mix well over low heat until heated through and creamy.
  7. Serve:
  8. Garnish with black pepper, fresh herbs, or breadcrumbs if desired. Serve hot!

Notes

To make it nut-free, use sunflower seeds or silken tofu instead of cashews. Add cooked broccoli, peas, or sautéed mushrooms for extra veggies. Store leftovers in an airtight container for up to 3 days. Reheat with a splash of plant milk.