Creamy Vegan Mac and Cheese with Cashew Sauce
A rich and comforting vegan mac and cheese made with a silky cashew-based sauce, perfect for quick and nourishing weeknight dinners.
- Prep Time: 10 minutes (plus 1 hour soaking time for cashews)
- Cook Time: 15 minutes
- Total Time: 25 minutes (excluding cashew soaking time)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Vegan, American
Ingredients
Scale
- 1 cup raw cashews (soaked in hot water for 1 hour or boiled for 10 minutes)
- 1 cup unsweetened plant-based milk (almond or oat milk recommended)
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt, adjust to taste
- 8 ounces elbow macaroni or preferred pasta (gluten-free pasta works well)
- Water and a pinch of salt for boiling pasta
- Optional: Fresh parsley or chives for garnish
- Optional: Steamed broccoli or sautéed spinach
- Optional: Breadcrumbs toasted with olive oil for topping
Instructions
- Soak the cashews in hot water for at least 1 hour or boil for 10 minutes. Drain and rinse before use.
- Bring a large pot of salted water to a boil. Cook 8 ounces elbow macaroni according to package instructions until al dente (8-10 minutes). Drain and set aside.
- In a high-speed blender, combine soaked cashews, 1 cup unsweetened plant milk, 1/4 cup nutritional yeast, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt.
- Blend on high for 1-2 minutes until the sauce is thick, creamy, and smooth. Add more plant milk if the sauce is too thick.
- Pour the cashew sauce into the drained pasta pot over low heat. Stir gently to coat the pasta evenly and warm through for 3-4 minutes.
- Taste and adjust seasoning with more salt, lemon juice, or nutritional yeast as desired. Optionally add a pinch of apple cider vinegar for extra tang.
- Optional: Stir in steamed broccoli or sautéed spinach. For a crunchy topping, sprinkle toasted breadcrumbs drizzled with olive oil.
- Serve warm garnished with fresh parsley or chives.
Notes
Soaking cashews overnight yields a smoother sauce but boiling for 10 minutes is a quicker alternative. Use a high-speed blender for best texture. Cook pasta al dente to avoid mushiness. Warm sauce and pasta gently on low heat to prevent sauce separation. Adjust thickness by adding more or less plant milk.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 375
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 2
- Carbohydrates: 38
- Fiber: 5
- Protein: 14
Keywords: vegan mac and cheese, cashew sauce, dairy-free, plant-based, comfort food, easy vegan recipe, gluten-free option