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Easy Vegan Mac & Cheese

May 12, 2015 By Kaitlin McGinn 10 Comments

Creamy, cheesy, comforting Vegan Mac and Cheese! This simple, healthy version is made dairy-free with a savory cashew cheese sauce bursting with flavor and also protein.

Cooked vegan mac and cheese with wooden spoon

Sometimes you just need a big bowl of creamy, cheesy, comforting mac and cheese. This simple, healthy version is made dairy-free with a rock-star cashew cheese sauce bursting with flavor and protein.

I also love adding a pop of color with vibrant green broccoli (mac & cheese with trees!) Always a great, delicious pairing, and not to mention a nice green nutrient boost. Hope you enjoy as well!

Skillet of cashew cheese sauce with pasta being stirred in

If you’re looking for more vegan weeknight inspiration, also check out:

  • BBQ Tempeh Wraps with Spinach
  • Vegan Hawaiian BBQ Quesadillas
  • Bean Tostadas
  • Spinach Artichoke Quesadillas
Bowl of vegan mac and cheese with broccoli
Cooked vegan mac and cheese with wooden spoon
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5 from 3 votes

Easy Vegan Mac & Cheese

Creamy, cheesy, comforting VEGAN mac and cheese. This simple, healthy version is made dairy-free with a rock-star cashew cheese sauce bursting with flavor (and protein!)
AuthorKaitlin – The Garden Grazer
Prep Time30 mins
Total Time30 mins
CategoryMain Dish
CuisineAmerican, Gluten-Free Option, Vegan
Servings4 medium bowls

Ingredients

US Customary – Metric
  • 12 oz. pasta (I use brown rice shells for gluten-free)

For the cheese sauce:

  • 1 cup raw cashews*
  • 1/2 cup nutritional yeast
  • 2 cups vegetable broth
  • 1 tsp. smoked paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground turmeric
  • 2 tsp. apple cider vinegar
  • Salt to taste
Prevent your screen from going dark

Instructions

  • "Quick-soak" the cashews: in a bowl, cover the raw cashews with hot water (about 160 degrees F / 71 C) until they’re submerged. Set aside and let sit for about 10-15 minutes. (This makes them easier to blend.)*
  • Cook pasta according to package instructions, leaving al dente.
  • Meanwhile, make the cheese sauce: drain cashews and place all cheese sauce ingredients in a blender. Blend thoroughly until smooth. Adjust seasonings if desired.
  • In a large pan over med-low heat, add cheese sauce. Heat for about 5 minutes, stirring often.
  • Add drained pasta and stir well. Cook for an additional 3 minutes or until sauce is desired thickness.

Notes

*If you don’t have a high-speed blender, you may want to soak your cashews 8 hours or overnight to achieve a smoother sauce.
Made gluten-free with your favorite gluten-free pasta.
Cheese sauce adapted from Vegan Military Wife

Nutrition Per Serving (Estimate)

Calories: 518 kcalCarbohydrates: 84 gProtein: 15 gFat: 15 gSaturated Fat: 3 gPotassium: 351 mgFiber: 3 gSugar: 3 gVitamin A: 857 IUCalcium: 15 mgIron: 3 mg
Did you make this recipe?Please leave a star rating or comment below.
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Vegan mac and cheese photo collage

If you’re enjoying this Vegan Mac and Cheese, also feel free to check out the full “30 Minutes or Less” vegan recipe archives on the site for more quick and easy plant based inspiration! (Or this other Vegan Mac ‘n Cheese.)

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this! I love seeing your beautiful recreations. (Or leave a review/star rating below if you give it a try – your feedback is always very appreciated!)

Filed Under: Main Dish, Recipe Tagged With: cashews, nutritional yeast, pasta, smoked paprika, turmeric, weeknight

Previous Post: « Ultimate List of Vegan Mexican Recipes
Next Post: Easy Iced Matcha (Two Ways!) »

Reader Interactions

Comments

  1. LittleMonsterx14

    May 12, 2015 at 5:42 pm

    YUM!

    Reply
    • Kaitlin | The Garden Grazer

      May 13, 2015 at 6:50 pm

      Thank you!

      Reply
  2. Liz Martone

    May 12, 2015 at 10:22 pm

    This could not look more incredible! I just want to dig into my screen 🙂 Beautiful photos, as usual!

    Reply
    • Kaitlin | The Garden Grazer

      May 13, 2015 at 6:50 pm

      Thanks, Liz!

      Reply
  3. Skye McLain

    May 13, 2015 at 8:18 pm

    This looks magnificent! I'm not vegan, because one of the hardest things for me to give up would be cheese, but I think I could even fool my husband with this one!

    Reply
    • Kaitlin | The Garden Grazer

      May 13, 2015 at 10:34 pm

      Absolutely! Hope you enjoy if you give it a try 🙂

      Reply
  4. Anonymous

    May 15, 2015 at 7:12 pm

    I have been looking for a vegan mac and cheese recipe that is easy to make and yummy for a while… and I think this recipe meets those qualifications! YUM!

    Reply
    • Kaitlin | The Garden Grazer

      May 16, 2015 at 1:28 pm

      Hope you enjoy 🙂

      Reply
  5. Unknown

    August 28, 2016 at 3:04 pm

    This looks fantastic. I use a cashew based sauce as well. One tip I learned from a friend: reserve some of the water used to cook the pasta. When you transfer the sauce to the stovetop, if you want to smooth out the texture use the pasta water. It is now starchy and will serve as a thickener so you can make the sauce smooth without making it runny. Just discovered your website and am loving it. Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      September 17, 2016 at 3:38 pm

      Excellent tip – thanks for sharing!

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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