Vegan Mac and Cheese
This Vegan Mac and Cheese is a creamy, cheesy, and comforting dish that’s completely dairy-free, rich in flavor, and perfect for any occasion. With simple plant-based ingredients like cashews, potatoes, carrots, and nutritional yeast, you can achieve a velvety sauce that coats every bite of pasta. Whether served for a family dinner, at a potluck, or as a quick weeknight meal, this recipe is sure to please even non-vegan eaters.
Equipment
- 1 large pot (for boiling pasta)
- 1 Blender – For making the cheese sauce (high-speed blender recommended)
- 1 Saucepan (optional, for stovetop method)
- 1 Strainer – To drain the pasta
- 1 Baking Dish (optional, for baked mac and cheese)
Ingredients
- 2 cups 320g Pasta (any shape of your choice, gluten-free if needed)
- 1/2 cup 75g Cashews (soaked in hot water for 10 minutes)
- 1/2 cup 80g Potatoes (peeled and chopped)
- 1/2 cup 60g Carrots (peeled and chopped)
- 1 cup 240ml Unsweetened Plant-Based Milk (soy, almond, oat)
- 1/4 cup 40g Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tbsp Dijon Mustard
- 1 tbsp Lemon Juice
- 1/2 tsp Turmeric for color
- Salt and Pepper – To taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
Prepare the Vegan Cheese Sauce
- In a high-speed blender, combine the soaked cashews, cooked potatoes, carrots, plant-based milk, nutritional yeast, garlic powder, onion powder, Dijon mustard, lemon juice, turmeric, salt, and pepper. Blend until smooth and creamy. If needed, add more plant-based milk to reach the desired consistency.
For a stovetop method:
- Boil the potatoes and carrots until tender. Mash them in a saucepan, then add the remaining sauce ingredients. Whisk continuously over low heat until smooth and heated through.
Combine and Serve
- Pour the cheese sauce over the cooked pasta. Stir until the pasta is evenly coated. Taste and adjust seasoning as needed.
- Serve hot and garnish with fresh parsley or a sprinkle of smoked paprika. Enjoy!
Notes
- Nut-Free Option: Replace cashews with white beans or sunflower seeds for a nut-free version of the sauce.
- Gluten-Free Option: Use your favorite gluten-free pasta. Chickpea or lentil pasta works well for added protein.
- Storing Leftovers: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently with a splash of plant-based milk.
- Make-Ahead: Prepare the sauce a day in advance and store it in the fridge. When ready to serve, cook fresh pasta, warm up the sauce, and combine.
