Alright, confession time. When I first went plant-based, I genuinely mourned mac and cheese. Like, dramatic, staring-out-the-window kind of mourning. My first few attempts at making a vegan mac and cheese? Hoo boy. Let’s just say ‘gloopy’ and ‘sad’ were frequent descriptors. One batch tasted faintly of despair and cashews. I almost gave up! But then, after what felt like the millionth try (okay, maybe the tenth, but who’s counting?), tweaking this, adding that… BAM. Creamy, tangy, unbelievably cheesy-tasting heaven without a drop of dairy. This isn’t just a recipe; it’s my edible trophy. It’s the one I whip up when I need a culinary hug, and trust me, it’s way easier than you might think. You gotta try this.
What You’ll Need for This Dreamy Vegan Mac and Cheese
Okay, round up your kitchen helpers (even if it’s just you!). These bits and pieces are gonna come together like a beautiful, edible symphony. Seriously, this vegan mac and cheese relies on a few key players:
- Pasta: Grab a pound (that’s about 450g) of whatever pasta shape makes you happy. Elbows are the OG, obviously, but shells are amazing little cups for the sauce. Fusilli, penne – they all work! Just pick something that looks like it wants to get cozy with sauce. (Gluten-free works perfectly too, just cook it right!)
- Raw Cashews: You’ll need about 1.5 cups (roughly 225g). Yes, raw! These little guys are the secret weapon for creaminess. You have to soak ’em, no shortcuts here (well, one shortcut, see below!). Can’t do nuts? Raw sunflower seeds can work (soak ’em too!), but the taste is definitely different, more earthy. Cashews give that richer, more neutral base.
- Water or Unsweetened Plant Milk: About 1 cup (240ml) to get that blender whizzing. Honestly, water is totally fine. But if you have some unsweetened almond or oat milk lying around, it adds this tiny extra layer of richness. Your call!
- Nutritional Yeast (aka Nooch!): Half a cup (around 30g), and please, use a brand you like the taste of! This stuff is magic. It brings that savory, cheesy, umami punch that’s essential. Don’t be scared, pile it in!
- Lemon Juice: Two tablespoons – fresh is SO much better than the bottled stuff here. It cuts through the richness and gives that cheddar-like tang. Crucial.
- Dijon Mustard: Just a tablespoon. Adds a little zippy depth. You won’t really taste ‘mustard’, it just makes the ‘cheese’ taste better.
- Garlic Powder & Onion Powder: A teaspoon of each. Flavor foundation, non-negotiable in my book.
- Salt: Start with a teaspoon, but taste, taste, taste! Pasta water saltiness and your plant milk can affect this. Salt wakes everything up.
- Black Pepper: Half a teaspoon, or more if you like a peppery kick.
- Turmeric: Just a 1/4 teaspoon, purely for that sunny, golden color we all expect from mac and cheese. It doesn’t really taste of anything here. Totally optional if you don’t have it.
- Little Extras? Sometimes I toss in a pinch of smoked paprika if I’m feeling fancy, or a tiny bit of cayenne if I want some heat. Go wild!
How Long Does This Vegan Mac and Cheese Take?
Okay, the burning question: how long ’til you can faceplant into a bowl of this goodness? Here’s the real-world breakdown for making this vegan mac and cheese:
- Cashew Soaking Drama:
- The Patient Route: Cover those nuts with water, stick ’em in the fridge, forget about them for 4-8 hours (or overnight). Boom.
- The “Oh Crap I Forgot” Route (aka My Usual): Put cashews in a bowl, pour boiling water over them, let ’em hang out for 15 minutes while you boil the kettle again for tea and find your pasta pot. Drain, rinse, done. Works like a charm.
- Actual Hands-On Stuff: Maybe 10 minutes? Measuring, pouring, stirring. Nothing taxing.
- Cooking Business: While the pasta’s boiling (like 10-12 mins?), you whizz up the sauce. Then it’s just mixing time. So, maybe 15-20 minutes total cooking?
- Grand Total: Using the quick soak, you’re looking at roughly 35-45 minutes from “I’m hungry” to “OMG this is amazing.”
Seriously, it feels way faster because you’re actively doing fun stuff like blending a ridiculously creamy sauce. It’s definitely quicker than convincing everyone to agree on takeout, and honestly, way more satisfying than many baked macs that feel like an entire afternoon project. This vegan mac and cheese respects your time!
Let’s Make Some Epic Vegan Mac and Cheese!
Alright, game face on. Let’s turn these simple ingredients into something truly special. Follow along, you got this!
Step 1: Give Those Cashews a Bath
First things first, if you haven’t soaked your cashews, do it now! Either the long soak (4+ hours/overnight in cool water) or the quick soak (15 mins in boiling water). Whatever you did, make sure to drain them really well and give ’em a quick rinse. Soft cashews = smooth sauce. This is non-negotiable for creamy vegan mac and cheese.
Step 2: Get That Pasta Boiling!
Fill up a big pot with water, salt it like the sea (okay maybe not that much, but be generous!), and bring it to a rolling boil. Toss in your pasta and cook it just until it’s al dente – basically, follow the package time, maybe check it a minute early. You want a little bite left! Super Important Tip: Before you drain it, scoop out about a cup of that starchy, cloudy pasta water and set it aside. It’s like liquid gold for adjusting the sauce later. Drain the pasta (don’t rinse it!) and dump it back into the warm pot or a big bowl.
Step 3: Sauce Time – Let’s Get Blending!
While that pasta’s doing its thing, grab your blender (a high-speed one makes this ridiculously easy, but a regular one works too, just needs more patience!). Toss in the drained cashews, your cup of water or plant milk, the magical nutritional yeast, lemon juice, Dijon, garlic powder, onion powder, salt, pepper, and that pinch of turmeric if you’re using it. Now, blend the heck out of it. Start on low, then crank it up high. Let it go for a good minute or two, scraping down the sides if needed, until it’s unbelievably smooth and creamy. Like, seriously smooth. No chunks allowed! Now’s the crucial moment: Dip a clean spoon in (careful, it might be warm from the blending!) and taste it. Need more salt? A bit more lemon zing? Another sprinkle of nooch? Make it taste amazing to you.
Step 4: Bring It All Together!
Pour that glorious, golden, creamy cashew sauce right over your cooked pasta. Grab a spoon or spatula and gently fold it all together. Make sure every single noodle gets coated in that lusciousness. Is it looking a little too thick? (Sometimes cashew sauces seize up a bit). No worries! That’s where our reserved pasta water comes in. Add a tiny splash (like, a tablespoon), stir it in, and see how it looks. Keep adding tiny splashes and stirring until it’s the perfect, creamy, flowing consistency you dream of for vegan mac and cheese.
Step 5: Warm It Up (Optional, But Good!)
If things cooled down a bit during the mixing, you can pop the pot back on the stove over very low heat for just a minute or two. Keep stirring constantly – you just want to warm it through gently, not cook it more or scorch that beautiful sauce. And voilà! You did it!
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Ways to Serve Your Amazing Vegan Mac and Cheese
Okay, digging in straight from the pot is a valid serving suggestion (no judgment here!). But if you wanna get fancy (or just different), here’s how I love to eat this vegan mac and cheese:
- The Purist: Just as it is. Maybe a frantic dash of black pepper on top. Simple, perfect.
- Crunch Factor: Toasted breadcrumbs are chef’s kiss. Panko gives the best crunch. Sprinkle ’em over the top. Feeling ambitious? A minute or two under a hot broiler makes them golden and amazing (but watch it like a hawk, it burns fast!). Crushed crackers or even some crispy fried onions work too!
- Sneaky Veggies: Stir through some steamed broccoli florets (my fave!), sweet peas, or even some sautéed mushrooms or spinach right before serving. Makes me feel vaguely healthy.
- Bring the Heat: A swirl of Sriracha or your go-to hot sauce? YES. A pinch of red pepper flakes while you’re making the sauce? Also yes.
- Smoky Vibes: Adding a little smoked paprika is such an easy way to add a layer of deliciousness. Highly recommend.
- Make it a Meal: Serve it next to a bright, vinegary salad to cut the richness, or alongside some roasted Brussels sprouts or your favorite plant-based sausages.
Storing Your Delicious Vegan Mac and Cheese
Okay, let’s be real, leftovers might not happen. But if they do, here’s the deal for storing your precious vegan mac and cheese:
- In the Fridge: Let it cool down completely first (important!). Then scoop it into an airtight container. It’ll be good buddies with your fridge for about 3, maybe 4 days max.
- Reheating Magic: Heads up – it gets THICK when it’s cold. Like, solid block thick sometimes. Don’t panic! The best way to bring it back to life is gently on the stovetop over low heat. Add a splash of water or plant milk (start small!) and stir, stir, stir as it warms up. It’ll loosen up and become creamy again. You can microwave it too – just do it in short bursts, stirring in between, and add that liquid as needed.
- Smarty Pants Prep: You can totally make the sauce ahead of time! Keep it in a sealed container in the fridge (again, up to 4 days). Then, when vegan mac and cheese cravings strike, just boil some fresh pasta, gently reheat the sauce on the stove (thinning it out with pasta water or plant milk), mix, and boom! Dinner is served. This is my secret weapon for busy weeks.
Seriously, Why This Vegan Mac and Cheese Rocks My World
Okay, I know I’ve been gushing, but I just really love this recipe. It’s more than just food. It’s that cozy, comforting, “everything’s gonna be okay” feeling in a bowl. It’s the dish that proved to me that ditching dairy didn’t mean ditching decadence. This vegan mac and cheese is creamy, it’s tangy, it’s savory, it hits all those comfort food notes perfectly, and it just happens to be made entirely from plants. How cool is that?!
It’s become my signature dish for potlucks (it always vanishes first, just sayin’), my go-to for feeding picky eaters (kids love it!), and my personal reward after adulting particularly hard. It feels indulgent and special, but honestly? It’s easy enough for a Tuesday night.
So please, from my slightly messy, very happy kitchen to yours: Give this vegan mac and cheese recipe a whirl! I have a feeling it might just become a staple in your house too.
And hey, I genuinely want to know how it goes! Did you make it? Did you discover a genius topping I need to try? Drop me a comment below and tell me all about it! Happy cooking, friends!
vegan mac and cheese
The ultimate creamy, easy vegan mac and cheese! This plant-based, dairy-free comfort food is unbelievably delicious. Get the recipe!
Ingredients
- 1 pound (about 450g) pasta (like elbows, shells, or your favorite!)
- 1.5 cups (about 225g) raw cashews, soaked (see notes for soaking!)
- 1 cup (240ml) water or unsweetened plant milk (almond or oat work great!)
- 1/2 cup (about 30g) nutritional yeast (the cheesy magic!)
- 2 tablespoons fresh lemon juice (essential tang!)
- 1 tablespoon Dijon mustard (for depth!)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (or to your taste!)
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric (optional, just for that golden color!)
Instructions
Step 1: Give Those Cashews a Bath
First things first, if you haven’t soaked your cashews, do it now! Either the long soak (4+ hours/overnight in cool water) or the quick soak (15 mins in boiling water). Whatever you did, make sure to drain them really well and give ’em a quick rinse. Soft cashews = smooth sauce. This is non-negotiable for creamy vegan mac and cheese.
Step 2: Get That Pasta Boiling!
Fill up a big pot with water, salt it like the sea (okay maybe not that much, but be generous!), and bring it to a rolling boil. Toss in your pasta and cook it just until it’s al dente – basically, follow the package time, maybe check it a minute early. You want a little bite left! Super Important Tip: Before you drain it, scoop out about a cup of that starchy, cloudy pasta water and set it aside. It’s like liquid gold for adjusting the sauce later. Drain the pasta (don’t rinse it!) and dump it back into the warm pot or a big bowl.
Step 3: Sauce Time – Let’s Get Blending!
While that pasta’s doing its thing, grab your blender (a high-speed one makes this ridiculously easy, but a regular one works too, just needs more patience!). Toss in the drained cashews, your cup of water or plant milk, the magical nutritional yeast, lemon juice, Dijon, garlic powder, onion powder, salt, pepper, and that pinch of turmeric if you’re using it. Now, blend the heck out of it. Start on low, then crank it up high. Let it go for a good minute or two, scraping down the sides if needed, until it’s unbelievably smooth and creamy. Like, seriously smooth. No chunks allowed! Now’s the crucial moment: Dip a clean spoon in (careful, it might be warm from the blending!) and taste it. Need more salt? A bit more lemon zing? Another sprinkle of nooch? Make it taste amazing to you.
Step 4: Bring It All Together!
Pour that glorious, golden, creamy cashew sauce right over your cooked pasta. Grab a spoon or spatula and gently fold it all together. Make sure every single noodle gets coated in that lusciousness. Is it looking a little too thick? (Sometimes cashew sauces seize up a bit). No worries! That’s where our reserved pasta water comes in. Add a tiny splash (like, a tablespoon), stir it in, and see how it looks. Keep adding tiny splashes and stirring until it’s the perfect, creamy, flowing consistency you dream of for vegan mac and cheese.
Step 5: Warm It Up (Optional, But Good!)
If things cooled down a bit during the mixing, you can pop the pot back on the stove over very low heat for just a minute or two. Keep stirring constantly – you just want to warm it through gently, not cook it more or scorch that beautiful sauce. And voilà! You did it!
Notes
Nutrition Information:
Yield: Serves 4Amount Per Serving:Calories: Approximately 600 calories per serving
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