This creamy and comforting vegan mac and cheese is made with a silky cashew-based cheese sauce, creating a deliciously cheesy experience without dairy. Perfect for a quick weeknight dinner or a satisfying meal, this dish is paleo-friendly, gluten-free, and 100% plant-based!
- Total Time: 20 minutes
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Servings: 2
Ingredients
For the Pasta:
- 200 g gluten-free or grain-free pasta (chickpea, lentil, or zucchini noodles)
- 1 tbsp sea salt (for boiling water)
For the Cashew Cheese Sauce:
- 1 cup (150 g) raw cashews (soaked for 2 hours or boiled for 10 minutes)
- ½ cup (120 ml) unsweetened plant-based milk (almond, cashew, or coconut)
- 2 tbsp nutritional yeast (for a cheesy flavor)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp turmeric (for color)
- ¼ cup (60 ml) water (as needed for consistency)
For Garnish:
- 1 tbsp fresh parsley, chopped
- ¼ tsp black pepper
- 1 tbsp toasted breadcrumbs or almond flour (for crunch, optional)
Optional Additions:
- ½ tsp red pepper flakes (for heat)
- ½ tsp miso paste (for umami)
- ½ cup steamed broccoli or peas (for extra veggies)
Substitutions:
- Nut-free: Use sunflower seeds instead of cashews.
- Extra protein: Use chickpea or lentil pasta.
- No nutritional yeast? Add 1 tsp miso paste for umami.
Step-by-Step Instructions
- Cook the Pasta:
- Boil pasta in salted water according to package instructions.
- Drain and set aside.
- Make the Cashew Cheese Sauce:
- In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, sea salt, and turmeric.
- Blend until smooth and creamy, adding water as needed for consistency.
- Combine & Heat:
- Pour the cashew sauce over the cooked pasta and stir to coat evenly.
- Heat gently over low heat for 2–3 minutes, stirring constantly.
- Serve & Garnish:
- Plate the mac and cheese and top with fresh parsley, black pepper, and toasted breadcrumbs.
- Enjoy Immediately!
Nutritional Information (Per Serving)
- Calories: 480
- Protein: 15 g
- Fats: 20 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Sugar: 3 g
Vitamins & Benefits
- Cashews: Provide healthy fats and a creamy texture.
- Nutritional Yeast: Rich in B vitamins and gives a cheesy flavor.
- Turmeric & Paprika: Anti-inflammatory and add warmth.
Did you know? Nutritional yeast is a complete protein, making it a great cheese substitute for plant-based diets!
Storage Tips
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm in a pan with a splash of plant-based milk to maintain creaminess.
- Freezing: Freeze the cashew sauce separately for up to 1 month.
FAQ
❓ Can I make this sauce ahead of time?
✔️ Yes! Store in the fridge for up to 5 days and reheat before use.
❓ What pairs well with vegan mac and cheese?
✔️ Try with roasted veggies, a side salad, or crispy tofu bites.
❓ How do I make this even cheesier?
✔️ Add more nutritional yeast or a touch of miso paste.
