Creamy Vegan Mac and Cheese
A rich, velvety vegan mac and cheese made with a savory cashew-based sauce. Ready in just 25 minutes, this dairy-free comfort food is just as satisfying as the classic version.
Ingredients
Cheese Sauce Base
- 1 1/2 cups raw cashews soaked for 5 minutes in boiling water
- 2 cups water use 1 cup if omitting vegan cheese shreds
- 3 tbsp fresh lemon juice do not use bottled
- 1/2 cup nutritional yeast
- 1/4 tsp turmeric
- 1/2 tsp garlic powder
- 1 1/2 tsp salt adjust to taste
- 1 7-oz bag shredded vegan cheddar cheese optional, for stretch
Pasta & Topping
- 12 ounces elbow pasta
- 1 1/2 cups panko breadcrumbs
- 4 tbsp vegan butter melted
- 1/4 tsp smoked paprika
Instructions
- Soften the Cashews: Pour boiling water over raw cashews and let soak for 5 minutes (or 1 hour if using a standard blender).
- Cook the Pasta: Boil elbow pasta in salted water until al dente. Drain and set aside.
- Blend the Sauce: Drain cashews and blend with fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt, and optional vegan cheddar for 2-3 minutes until velvety.
- For Stovetop: Combine pasta and sauce in the pot over medium-low heat for 2-3 minutes until thickened.
- For Baked: Transfer to a 9x13 dish, top with a mixture of panko, melted butter, and smoked paprika, and bake at 350°F for 15 minutes.
Notes
The sauce thickens as it cools; stir in a splash of warm water to loosen if needed. Always use fresh lemon juice for the best flavor!