Vegan Mac and Cheese with Cashew Sauce is a creamy, comforting, and dairy-free twist on the classic mac and cheese we all love. Instead of relying on cheese and butter, this recipe uses soaked cashews blended with nutritional yeast, garlic, and lemon juice to create a silky, luscious sauce that’s rich, flavorful, and satisfying. The result is a dish that delivers all the comfort of traditional mac and cheese—without any dairy or processed ingredients.
This plant-based version is a celebration of wholesome ingredients and simple cooking. Cashews provide the creamy texture, while nutritional yeast adds that signature cheesy flavor. When combined with tender pasta and a touch of spices, the outcome is pure comfort food bliss—healthy, indulgent, and completely vegan.
Why I Love This Recipe
I love this recipe because it proves that vegan comfort food can be every bit as indulgent and satisfying as its non-vegan counterpart. The cashew-based cheese sauce is luxuriously creamy and packed with flavor, yet it feels light and nourishing. The sauce coats each piece of pasta perfectly, creating a rich and velvety texture that melts in your mouth.
What’s even better is how easy it is to make. With a handful of simple ingredients and a blender, you can whip up this dish in under 30 minutes. It’s also a great way to introduce non-vegans to plant-based cooking—they won’t believe it’s dairy-free!
Why It’s a Must-Try Dish
This Vegan Mac and Cheese is a must-try because it captures the essence of traditional mac and cheese—creamy, cheesy, and comforting—while being healthier and completely plant-based. It’s free from dairy, soy, and artificial ingredients but still full of flavor and richness.
Whether you’re vegan, lactose-intolerant, or simply looking to eat more plant-based meals, this dish is an excellent choice. It’s a family-friendly recipe that appeals to kids and adults alike, making it a must-have in your weekly meal rotation.
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories: Approximately 420 kcal per serving
- Cuisine: American (Plant-Based)
- Course: Main Course / Comfort Food
Ingredients
For the Pasta:
- 10 oz (280 g) elbow macaroni (or any pasta of choice)
- Salt for boiling water
For the Cashew Cheese Sauce:
- 1 cup raw cashews (soaked in hot water for 20–30 minutes)
- 3/4 cup water (plus more for blending if needed)
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1/2 teaspoon turmeric (for color, optional)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or vegan butter (optional, for extra creaminess)
Optional Add-ins:
- 1/2 cup steamed broccoli or spinach
- 1/4 cup vegan mozzarella or cheddar shreds for extra cheesiness
Simple Cooking Directions
- Cook pasta according to package directions; drain and set aside.
- Blend soaked cashews with water, nutritional yeast, lemon juice, and spices until smooth.
- Heat sauce in a pan and mix with cooked pasta until evenly coated.
- Adjust seasoning, garnish, and serve hot.
Step-by-Step Preparation Method
Step 1: Prepare the Cashews
Place raw cashews in a bowl and cover them with hot water. Let them soak for at least 20–30 minutes to soften. Drain and set aside. (For a quicker version, boil cashews for 10 minutes instead.)
Step 2: Cook the Pasta
In a large pot, bring salted water to a boil. Add pasta and cook according to the package instructions until al dente. Drain, rinse briefly under warm water, and set aside.
Step 3: Make the Cashew Cheese Sauce
In a high-speed blender, combine soaked cashews, water, nutritional yeast, lemon juice, garlic, mustard, onion powder, paprika, salt, pepper, and turmeric (if using). Blend until completely smooth and creamy. You may need to add a bit more water to reach your desired consistency.
Step 4: Heat the Sauce
Pour the blended sauce into a saucepan and warm it over medium heat. Stir constantly for 3–4 minutes until it thickens slightly. If the sauce becomes too thick, add a splash of water or plant-based milk.
Step 5: Combine Pasta and Sauce
Add the cooked pasta to the saucepan and toss gently to coat it evenly with the cashew sauce. Adjust seasoning as needed and mix in optional add-ins like steamed broccoli or vegan cheese.
Step 6: Serve
Serve immediately, garnished with paprika, cracked pepper, or chopped parsley.
How to Serve This Recipe
Serve Vegan Mac and Cheese hot as a main course or side dish. It pairs perfectly with roasted vegetables, garlic bread, or a fresh green salad. For a cozy dinner, top it with breadcrumbs and bake it until golden for a baked version.
Recipe Tips
- Soaking the cashews properly ensures a smooth, creamy sauce—don’t skip this step.
- Use a high-speed blender for the silkiest sauce texture.
- Adjust the sauce thickness by adding more or less water during blending.
- For extra richness, mix in a spoonful of vegan butter or coconut cream before serving.
- Add vegetables like peas, spinach, or roasted cauliflower for more texture and nutrients.
Variations for This Recipe
- Baked Vegan Mac and Cheese: Transfer the prepared mac and cheese into a baking dish, top with breadcrumbs and a drizzle of olive oil, and bake at 375°F (190°C) for 15–20 minutes until golden.
- Spicy Version: Add cayenne pepper or hot sauce to the cashew sauce for a spicy kick.
- Nut-Free Version: Replace cashews with boiled potatoes and carrots blended with nutritional yeast and plant milk for a similar creamy texture.
- Green Goddess Mac: Blend in spinach or kale with the sauce for added nutrients and a vibrant green color.
- Truffle Mac: Stir in a teaspoon of truffle oil for a gourmet twist.
Freezing and Storage Time
- Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or microwave, adding a splash of water or plant-based milk to restore creaminess.
- Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly after freezing due to the cashew base, but it remains delicious.
Special Equipment Needed
- High-speed blender or food processor
- Large pot (for boiling pasta)
- Saucepan
- Mixing spoon or spatula
- Measuring cups and spoons
Conclusion
Vegan Mac and Cheese with Cashew Sauce is proof that you don’t need dairy to create creamy, cheesy comfort food. It’s rich, wholesome, and deeply satisfying while being completely plant-based and guilt-free. Whether you’re new to vegan cooking or a long-time enthusiast, this recipe will quickly become a favorite in your kitchen.
It’s simple to make, customizable to your taste, and perfect for weeknight dinners, family meals, or meal prep. Once you try this luscious cashew-based sauce, you’ll never look at traditional mac and cheese the same way again—pure comfort, the vegan way.
Vegan Mac and Cheese with Cashew Sauce
Description
Vegan Mac and Cheese with Cashew Sauce is a creamy, comforting, and dairy-free twist on the classic mac and cheese we all love. Instead of relying on cheese and butter, this recipe uses soaked cashews blended with nutritional yeast, garlic, and lemon juice to create a silky, luscious sauce that’s rich, flavorful, and satisfying.
Ingredients
For the Pasta:
For the Cashew Cheese Sauce:
Optional Add-ins:
Instructions
-
Step 1: Prepare the Cashews : Place raw cashews in a bowl and cover them with hot water. Let them soak for at least 20–30 minutes to soften. Drain and set aside. (For a quicker version, boil cashews for 10 minutes instead.)
-
Step 2: Cook the Pasta : In a large pot, bring salted water to a boil. Add pasta and cook according to the package instructions until al dente. Drain, rinse briefly under warm water, and set aside.
-
Step 3: Make the Cashew Cheese Sauce : In a high-speed blender, combine soaked cashews, water, nutritional yeast, lemon juice, garlic, mustard, onion powder, paprika, salt, pepper, and turmeric (if using). Blend until completely smooth and creamy. You may need to add a bit more water to reach your desired consistency.
-
Step 4: Heat the Sauce : Pour the blended sauce into a saucepan and warm it over medium heat. Stir constantly for 3–4 minutes until it thickens slightly. If the sauce becomes too thick, add a splash of water or plant-based milk.
-
Step 5: Combine Pasta and Sauce : Add the cooked pasta to the saucepan and toss gently to coat it evenly with the cashew sauce. Adjust seasoning as needed and mix in optional add-ins like steamed broccoli or vegan cheese.
-
Step 6: Serve : Serve immediately, garnished with paprika, cracked pepper, or chopped parsley.
