This vegan mac and cheese recipe creates the creamiest, most satisfying plant-based comfort food you’ve ever tasted. Made with cashews and nutritional yeast, this vegan mac and cheese delivers all the rich, cheesy goodness of the classic dish without any dairy. Perfect for families seeking healthier alternatives or anyone wanting to enjoy guilt-free comfort food.
Recipe Info
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients
For the Pasta Base
| Ingredient | Amount |
|---|---|
| Elbow macaroni (or pasta of choice) | 1 pound |
| Salt for pasta water | 1 tablespoon |
For the Cheese Sauce
| Ingredient | Amount |
|---|---|
| Raw cashews (soaked) | 1 cup |
| Nutritional yeast | ½ cup |
| Unsweetened plant milk | 1½ cups |
| Lemon juice | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Smoked paprika | ½ teaspoon |
| Ground mustard | ½ teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ¼ teaspoon |
For the Topping (Optional)
| Ingredient | Amount |
|---|---|
| Panko breadcrumbs | ½ cup |
| Olive oil | 2 tablespoons |
| Nutritional yeast | 2 tablespoons |
How to Make Vegan Mac and Cheese: Detailed Instructions
Phase 1: Getting Everything Ready (15 minutes)
1. Prepare Your Cashews for Creamy Success Place 1 cup of raw cashews in a medium bowl and cover completely with very hot tap water (about 2 inches above the cashews). Set a timer for 15 minutes – this is crucial for smooth sauce texture. While cashews soak, they’ll soften enough to blend into silk. If your tap water isn’t hot enough, use just-boiled water from a kettle.
2. Set Up Your Pasta Water Like a Pro Fill your largest pot (at least 6-quart capacity) with 8 cups of water. Add 1 tablespoon of salt – this might seem like a lot, but pasta water should taste like mild seawater. Place the pot on your stovetop’s largest burner and turn heat to high. Cover with a lid to bring to a boil faster (usually 8-10 minutes).
3. Prepare Your Oven (Optional Step) If you’re making baked vegan mac and cheese, position your oven rack in the center and preheat to 375°F. Lightly grease a 9×13-inch baking dish with olive oil or cooking spray. This prevents sticking and makes cleanup easier.
4. Gather and Measure All Ingredients Line up all your ingredients on the counter in the order you’ll use them. Measure everything into small bowls – this is called “mise en place” and prevents mistakes. Have your nutritional yeast, plant milk, lemon juice, and all spices ready to go.
Phase 2: Perfect Pasta Every Time (10-12 minutes)
5. Test Your Water and Add Pasta Your water is ready when it’s at a rolling boil (big, aggressive bubbles). Remove the lid carefully (steam is hot!) and slowly pour in 1 pound of elbow macaroni. Stir immediately with a long wooden spoon to prevent sticking. The boiling will slow down – this is normal.
6. Cook to Perfect Al Dente Texture Set a timer for 2 minutes less than the package directions suggest (if it says 10 minutes, set for 8). Stir the pasta every 2-3 minutes to prevent clumping. Taste-test a piece when the timer goes off – it should be firm but not crunchy, with no white center when you bite it.
7. Save That Liquid Gold Before draining, use a measuring cup to scoop out ½ cup of pasta water. This starchy, salty water is your secret weapon for perfect sauce consistency. Set it aside in a small bowl – you’ll thank yourself later.
8. Drain but Don’t Rinse Pour everything into a large colander in your sink. Shake gently to remove excess water, but never rinse cooked pasta – the surface starch helps sauce stick. Let it sit in the colander while you make the sauce.
Phase 3: Creating the Ultimate Vegan Cheese Sauce (8-10 minutes)
9. Check Your Cashews and Drain Your soaked cashews should now be soft enough to easily press with your finger. If they still feel hard, soak 5 more minutes. Pour them into a fine-mesh strainer and rinse with cool water until the water runs clear. This removes any residual soaking water.
10. Load Your Blender in the Right Order Add ingredients to your blender in this specific order for best blending: cashews first (heaviest), then 1½ cups plant milk, ½ cup nutritional yeast, 2 tablespoons fresh lemon juice, and all your seasonings (1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, ½ tsp ground mustard, 1 tsp salt, ¼ tsp black pepper).
11. Blend to Silky Perfection Start blending on low speed for 30 seconds, then gradually increase to high speed. Blend for 2-3 full minutes without stopping. The mixture should transform from grainy to completely smooth. Stop and scrape sides if needed, then blend 30 more seconds.
12. Taste and Perfect Your Sauce Pour a small spoonful onto a clean spoon and taste carefully (it might be warm from blending). The sauce should taste slightly overseasoned on its own since pasta will absorb some flavor. Adjust with more salt for depth, lemon juice for tang, or nutritional yeast for cheesiness.
Phase 4: Bringing Your Vegan Mac and Cheese Together (8-10 minutes)
13. Combine with Professional Technique Place your drained pasta in the largest mixing bowl you have. Pour the warm cashew sauce over the pasta and use a large spoon or spatula to fold gently (don’t stir aggressively). Start from the bottom and fold up and over, rotating the bowl as you go. This ensures every piece gets coated.
14. Perfect the Consistency Your vegan mac and cheese should coat each piece of pasta like a creamy blanket. If it looks too thick, add your reserved pasta water 1 tablespoon at a time, folding after each addition. The sauce will thicken slightly as it cools, so err on the side of slightly loose.
15. For Stovetop Version: Serve Immediately Transfer to serving bowls right away while everything is hot and creamy. The sauce is at its peak texture when fresh and warm. Serve with a sprinkle of extra nutritional yeast and black pepper if desired.
16. For Baked Version: Create a Golden Top Transfer the sauced pasta to your prepared baking dish, spreading evenly. In a small bowl, mix ½ cup panko breadcrumbs + 2 tablespoons olive oil + 2 tablespoons nutritional yeast. Sprinkle evenly over the top.
17. Bake to Golden Perfection Slide into your preheated 375°F oven and bake for 18-22 minutes. You’ll know it’s done when the top is golden brown and the edges are gently bubbling. Don’t overbake or the sauce may separate.
18. Rest Before Serving Let your baked vegan mac and cheese cool for 5 minutes before serving. This allows the sauce to set slightly and prevents burns. The wait is worth it for the perfect creamy-yet-firm texture.
Chef’s Notes for Perfect Vegan Mac and Cheese
Perfect Cashew Texture: If you don’t have a high-speed blender, soak cashews overnight for ultra-smooth results in any regular blender. This vegan mac and cheese technique ensures restaurant-quality creaminess every time.
Nutritional Yeast Magic: This ingredient is the secret to authentic cheese flavor in your vegan mac and cheese. Start with ½ cup and add more to taste – some brands are stronger than others, so adjust accordingly.
Make-Ahead Friendly: The sauce can be made 2 days ahead and stored in the refrigerator. When ready to serve your vegan mac and cheese, reheat gently and thin with plant milk as needed.
Pasta Shape Matters: Elbow macaroni holds sauce best, but shells, cavatappi, or rotini work beautifully too. Choose shapes with curves and ridges for maximum sauce coverage in your vegan mac and cheese.
Nutrition Per Serving
- Calories: 485
- Protein: 18g
- Carbohydrates: 68g
- Fat: 16g
- Fiber: 4g
- Sodium: 580mg
Easy Vegan Mac and Cheese Variations
Smoky Bacon Style
Add 2 teaspoons of liquid smoke and ½ teaspoon smoked paprika to the cheese sauce. Top with crispy coconut bacon bits for that classic comfort food experience. This pairs perfectly with our vegan meatballs for a complete comfort meal.
Truffle Mac Elegance
Stir in 1 tablespoon of truffle oil and sautéed mushrooms before baking. Finish with fresh herbs and cracked black pepper for an upscale twist on this vegan mac and cheese.
Spicy Jalapeño Heat
Blend in 2 roasted jalapeños with the cashew sauce and top with pickled jalapeño slices. Perfect for spice lovers who want their comfort food with a kick.
Mediterranean Style
Add sun-dried tomatoes, spinach, and roasted red peppers to create a Mediterranean-inspired version. Serve alongside our hearty vegan lasagna recipe for an Italian feast.
Storing Your Vegan Mac and Cheese
Refrigerator Storage
Store leftover vegan mac and cheese in the refrigerator for up to 4 days in an airtight container. The sauce may thicken as it cools – this is completely normal and doesn’t affect the taste.
Reheating Your Vegan Mac and Cheese
Stovetop Method: Add 2-3 tablespoons of plant milk and heat gently over medium-low heat, stirring frequently until creamy.
Microwave Method: Heat in 30-second intervals, stirring between each, adding plant milk as needed to restore the original creamy texture of your vegan mac and cheese.
Freezer Storage
Freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture may be slightly different but still delicious.
Vegan Mac and Cheese Troubleshooting Guide
Problem: Sauce is Too Thick
Solution: Gradually add warm plant milk or reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency for your vegan mac and cheese. Heat gently while stirring.
Problem: Sauce Tastes Bland
Solution: Add more salt first, then boost with extra nutritional yeast, lemon juice, or garlic powder. Remember that pasta absorbs flavors, so the vegan mac and cheese sauce should taste slightly overseasoned on its own.
Problem: Gritty Texture
Solution: Your cashews weren’t soft enough or your blender isn’t powerful enough. Soak cashews longer next time and blend in smaller batches for smoother vegan mac and cheese results.
Problem: Sauce Separated
Solution: This happens when the sauce gets too hot too quickly. Remove from heat and whisk vigorously, adding a splash of cold plant milk to bring your vegan mac and cheese back together.
Problem: Too Salty
Solution: Add a splash of lemon juice and a tablespoon of plant milk to balance the flavors. You can also add more cooked pasta to dilute the saltiness in your vegan mac and cheese.
Equipment Essentials
- Large pot for cooking pasta (6-8 quart capacity)
- High-speed blender or food processor for smooth sauce
- Fine-mesh strainer for draining pasta
- Large mixing bowl for combining ingredients
- 9×13 baking dish (if making baked version)
- Measuring cups and spoons
- Wooden spoon for stirring
Shopping List by Store Section
Pantry Aisle
- Elbow macaroni (1 lb box)
- Nutritional yeast (large container)
- Raw cashews (1 lb bag)
- Garlic powder
- Onion powder
- Smoked paprika
- Ground mustard
- Salt and black pepper
Refrigerated Section
- Unsweetened plant milk (oat or cashew work best)
- Fresh lemon (for juice)
Bakery Section (Optional)
- Panko breadcrumbs (for topping)
Success Secrets
1. Quality Cashews Matter: Choose raw, unsalted cashews that are creamy white in color. Avoid pieces that look yellow or have dark spots.
2. Temperature Control: Keep the sauce at medium-low heat once combined with pasta. High heat can cause the cashew proteins to seize and create a grainy texture.
3. Blend Time is Key: Spend the full 2-3 minutes blending for ultra-smooth results. Your vegan mac and cheese should be as creamy as traditional versions – no shortcuts here.
4. Season in Layers: Taste the sauce before combining with pasta, then adjust again after mixing. The pasta will absorb some seasoning, so your vegan mac and cheese needs proper balance.
5. Serve Immediately: This vegan mac and cheese is best served hot and fresh. The longer it sits, the more the pasta absorbs the sauce, so have everything ready before combining.
This vegan mac and cheese recipe proves that plant-based comfort food can be just as satisfying as the original. With its rich, creamy texture and authentic cheese flavor, it’s sure to become a family favorite that everyone will love.
