Vegan Mac and Cheese
Tender macaroni coated in a rich, velvety vegan cheese sauce made with cashews and nutritional yeast. Creamy, cozy, and totally dairy-free.
Prep: 10 minutes
Cook: 15 minutes
Total: ~25 minutes
Ingredients
Pasta
250 g macaroni or elbow pasta
Salt for boiling water
Vegan Cheese Sauce
¾ cup cashews (soaked 15–20 minutes)
1 cup unsweetened plant milk
¼ cup nutritional yeast
1 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove
½ tsp paprika
Salt & black pepper to taste
Optional Add-ins
Steamed broccoli or peas
Sauteed mushrooms
Chili flakes or smoked paprika
Instructions
1️⃣ Cook Pasta
Boil pasta in salted water until al dente
Drain and set aside
2️⃣ Make Cheese Sauce
Blend all sauce ingredients until completely smooth
Pour into a pan and heat gently 3–5 minutes, stirring until thick and cream
3️⃣ Combine
Add cooked pasta to sauce
Stir until well coated
4️⃣ Serve
Serve hot with extra pepper or nutritional yeast on top
Tips
Blend sauce well for extra creaminess
Add a splash of pasta water if sauce gets too thick
For baked mac: transfer to dish, top with breadcrumbs, bake 190°C for 15 minutes
Frequently Asked Questions
Q: Can I make it nut-free?
Yes — use cooked potatoes + carrots instead of cashews.
Q: Can I meal-prep?
Yes — keeps well 2–3 days in the fridge.
Q: Gluten-free?
Use gluten-free pasta.
Nutritional Information
Calories: 480 kcal
Protein: 14 g
Carbs: 62 g
Fat: 18 g
Fiber: 6 g