Irresistible Vegan Mac and Cheese Recipe

Sometimes a craving for cheesy pasta hits hard and nothing else will satisfy that specific hunger. My homemade Vegan Mac and Cheese recipe delivers that nostalgic comfort without a drop of dairy.

You might be surprised to learn that a humble potato is the secret to this ultra-silky sauce. It creates a rich texture that rivals any traditional boxed version I grew up eating.

What Makes This Vegan Mac and Cheese a Keeper

This dish comes together in about thirty minutes and uses simple pantry staples you likely already have on hand. It proves that plant-based cooking does not require expensive substitutes or complicated techniques.

The combination of cashews and nutritional yeast creates a savory depth that tastes remarkably authentic. Even my non-vegan friends ask for seconds whenever I serve this for dinner.

You can easily customize the sauce with different spices or add extra vegetables like peas or spinach. It is the perfect blank canvas for a wholesome and satisfying family meal.

If you enjoyed this creamy dish, you will want to try my Savory Gingerbread Sandwich Cookies Recipe for a fun treat. Fans of cozy bowls will also love the Hearty Mushroom Soup Recipe as another warming option.

Everything You Need for Perfect Vegan Mac and Cheese

Here is the list of simple items required for this recipe:

• Whole grain macaroni elbows: The base of the dish that holds the sauce perfectly.
• Russet potato: Peeled and grated to provide starch and creaminess.
• Raw cashews: Adds richness and healthy fats to the blended sauce.
• Nutritional yeast: Essential for that classic cheesy flavor and yellow color.
• Onion: Fresh aromatics that build a savory foundation.
• Garlic: Minced cloves add necessary punch and depth.
• Apple cider vinegar: Adds a necessary tang to mimic the sharpness of cheddar.
• Broccoli: Optional florets for added texture and nutrition.
• Garlic powder: Enhances the savory profile.
• Onion powder: Adds sweetness and depth.
• Mustard powder: A secret ingredient for tangy sharpness.
• Avocado oil: For sautéing the aromatics.
• Red pepper flakes: Provides a tiny hint of heat.
• Salt: To bring all the flavors together.

My Method for Vegan Mac and Cheese

Let’s get cooking with these simple steps:

1. Bring a large pot of salted water to a boil and cook the macaroni according to the package directions. If you want to include broccoli in your Vegan Mac and Cheese, toss the florets into the water during the last three minutes of cooking before draining everything well.
2. Sauté the chopped onion in oil over medium heat until it becomes soft and translucent. Stir in the grated potato, minced garlic, spices, and red pepper flakes, cooking for another minute to wake up the flavors and coat the vegetables.
3. Pour in the water and cashews, then let the mixture simmer gently until the potatoes are completely tender. Carefully transfer this hot mixture into a high-speed blender along with the nutritional yeast and vinegar to start forming the sauce base.
4. Blend on high speed until the sauce is completely smooth and creamy, adding a splash of water if it seems too thick. Pour this golden sauce over your cooked pasta, stir until every noodle is coated, and serve immediately while it is warm.

My Best Tips for Perfect Vegan Mac and Cheese

If your blender is not very powerful, soak the Vegan Mac and Cheese cashews in hot water for an hour beforehand. This ensures the sauce becomes perfectly smooth without any gritty texture.

Taste the sauce right out of the blender and adjust the salt or vinegar levels to your preference. A little extra acid can really make the cheesy flavor pop in this Vegan Mac and Cheese.

Leftovers can thicken up in the fridge, so add a splash of water when reheating on the stove. This brings the creamy texture back to life instantly.

How I Like to Serve This Vegan Mac and Cheese

I love pairing this rich pasta with a crisp green salad tossed in a bright vinaigrette to cut through the creaminess. A side of roasted Brussels sprouts or garlic bread also makes for a fantastic dinner spread.

You can top your bowl with toasted breadcrumbs or extra red pepper flakes for a nice crunch. This Vegan Mac and Cheese is hearty enough to stand alone as a main course too.

I hope you love this recipe! Follow me on Pinterest for more delicious recipes.

Vegan Mac and Cheese Recipe

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• Author: Amelia Bryan
• Total Time: 40 min
• Yield: 4 servings
• Diet: Vegan

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Description

A creamy, dairy-free mac and cheese recipe made with potatoes, cashews, and nutritional yeast. Perfect for a cozy plant-based dinner.

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Ingredients

• 225g whole-grain macaroni elbows
• 140g peeled and grated russet potato (approx. 1 small)
• 1.5 tablespoons avocado oil
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon dry mustard powder
• 0.5 teaspoon fine sea salt
• Pinch of red pepper flakes
• 95g raw cashews
• 240ml water (plus more if needed)
• 30g nutritional yeast
• 2 teaspoons apple cider vinegar
• 1 head broccoli, cut into florets (optional)

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Instructions

1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions. If using broccoli, add it during the last 3 minutes of cooking. Drain well and set aside.
2. Heat the oil in a saucepan over medium heat. Sauté the onion with a pinch of salt for about 5 minutes until soft. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt, and red pepper flakes. Cook for 1 minute.
3. Add the cashews and 240ml of water to the pan. Bring to a simmer and cook for 5-7 minutes until the potatoes are tender.
4. Transfer the mixture to a blender. Add the nutritional yeast and vinegar. Blend until completely smooth. Add more water in small increments if the sauce is too thick.
5. Pour the sauce over the cooked pasta (and broccoli, if using) and stir to combine. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water to loosen the sauce.

• Prep Time: 20 min
• Blending: 5 min
• Cook Time: 20 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 410
• Sugar: 3g
• Sodium: 350mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 8g
• Protein: 16g
• Cholesterol: 0mg

Keywords: vegan mac and cheese, dairy free pasta, healthy comfort food, cashew cheese sauce