Description
This Best Vegan Mac and Cheese is a creamy, flavorful, and comforting dish perfect for vegans and cheese lovers alike. Ready in under 20 minutes on the stovetop or baked with a crispy buttery breadcrumb topping, it offers a delicious dairy-free alternative that’s simple to prepare and uses wholesome ingredients like cashews, nutritional yeast, and optional vegan cheddar cheese.
Ingredients
Mac and Cheese
- 1 1/2 cups raw cashews
- 2 cups water (or 1 cup if not using vegan cheese)
- 3 tablespoons fresh lemon juice
- 1/2 cup nutritional yeast
- 1/4 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1 (7-oz) bag shredded vegan cheddar cheese (optional)
- 12 ounces elbow pasta
Optional Breadcrumb Topping
- 1 1/2 cups panko breadcrumbs
- 4 tablespoons vegan butter, melted
- 1/4 teaspoon smoked paprika
Instructions
- Preheat oven and prep: If baking with the breadcrumb topping, preheat your oven to 350 degrees F and lightly grease a 9×13 inch casserole dish. Skip this step if making stovetop mac and cheese.
- Soak the cashews: Cover raw cashews with boiling water and let them soak for 5 minutes to soften. Drain and discard this soaking water.
- Cook pasta: Boil pasta according to package instructions until just al dente. Drain well and set aside.
- Blend cheese sauce: In a high-powered blender, combine drained cashews, fresh water (2 cups or 1 cup if no vegan cheese), lemon juice, nutritional yeast, turmeric, garlic powder, salt, and shredded vegan cheddar cheese if using. Blend until the mixture is very smooth and creamy.
- Stovetop version: Return the cooked pasta to the pot, pour in the cheese sauce, and stir continuously until the sauce thickens slightly. Serve immediately.
- Baked version (recommended): Mix panko breadcrumbs, melted vegan butter, and smoked paprika in a small bowl until combined. Transfer the drained pasta to the prepared casserole dish, pour in the cheese sauce, and stir to coat. Sprinkle the breadcrumb mixture evenly over the top. Bake uncovered for 15 minutes, then optionally broil for a few minutes until golden brown. Serve hot and enjoy!
Notes
- The vegan cheddar cheese is optional; if omitted, reduce water to 1 cup for a thicker, creamier sauce especially when making stovetop mac.
- Cheese sauce freezes well—make extra and store for quick meals or lunches.
- Leftovers keep in the refrigerator for 3-4 days. Reheat with a splash of warm water to loosen the sauce.
- For gluten-free version, use gluten-free pasta of your choice.
- For a nut-free option, try a dairy-free mac and cheese recipe that avoids nuts.
