Vegan Mac and Cheese with Cashew Sauce: A Comforting & Dairy-Free Pasta Delight

Vegan

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. 1 cup (150 g) raw cashews (soaked for 2 hours or boiled for 10 minutes)
  2. ½ cup (120 ml) unsweetened plant-based milk (almond, cashew, or coconut)
  3. 2 tbsp nutritional yeast (for a cheesy flavor)
  4. 1 tbsp lemon juice
  5. 1 tsp Dijon mustard
  6. ½ tsp garlic powder
  7. ½ tsp onion powder
  8. ½ tsp smoked paprika
  9. ½ tsp sea salt
  10. ¼ tsp turmeric (for color)
  11. 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:

  1. ½ tsp red pepper flakes (for heat)
  2. ½ tsp miso paste (for umami)
  3. 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

  1. Cook the Pasta:
    • Boil pasta in salted water according to package instructions.
    • Drain and set aside.
  2. 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.
  3. 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.
  4. Serve & Garnish:
    • Plate the mac and cheese and top with fresh parsley, black pepper, and toasted breadcrumbs.
  5. 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.

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