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Home » Recipes » Main Dish

Vegan Mac and Cheese (with Cashew Sauce!)

May 12, 2015 by Kaitlin · 8 Comments

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A creamy, cheesy, comforting Vegan Mac and Cashew Cheese recipe! This simple, healthier version is made dairy-free with a protein-rich cashew cheese sauce. (Vegan, oil-free, gluten-free option.)

Vegan cashew mac and cheese in a white bowl with broccoli

Sometimes you just need a big bowl of creamy, cheesy, comforting mac and cheese.

And this recipe brings you comfort food made healthier! It's completely dairy-free with a creamy cashew cheese sauce.

Plus it's rich in plant-based protein, fiber, and iron.

I also enjoy adding broccoli to this dish (mac and cheese with trees!) It's a delicious pairing and nice nutrient boost.

Ingredients in a blender for cashew cheese sauce before blending

Ingredients for Cashew Mac and Cheese

For this recipe you will need a high-speed blender or food processor and these ingredients:

  • Pasta of choice: Be sure to use gluten-free pasta if desired. I like to use brown rice shells, elbow macaroni, or other small pasta for this recipe.
  • Raw cashews: I use organic, unsalted raw cashews. We will soak them first to help them blend better and achieve a creamier sauce.
  • Nutritional yeast: This provides the rich, savory, cheesy flavor.
  • Vegetable broth: Be sure to use low sodium if desired. You could also try substituting the broth with dairy-free milk (plain & unsweetened) for an even creamier sauce. (But I haven't tested this yet.)
  • Fresh lemon juice: You will need 2 tablespoons for this recipe, which is about a half lemon.
  • Apple cider vinegar
  • Smoked paprika: Be sure your pantry spices are fresh (not expired) for best flavor.
  • Dried onion powder
  • Dried garlic powder
  • Ground turmeric: This helps give the sauce that classic yellow color.
  • Salt: I use fine grain salt. You can also stir in black pepper to taste.
Preparing pasta with cashew sauce in a large skillet

Customizing

Flavors: Change up the vegan cheese sauce as you see fit! Add white miso for umami flavor, vegan butter for richness, a teaspoon Dijon mustard, or whatever other spices and seasonings sound good.

Vegetables: Serve a bowl of this vegan cashew mac with steamed broccoli, peas, or whatever else sounds good.

Note: This makes a fairly large batch (about 8-9 cups) so be sure to halve or reduce the recipe if you prefer!

Cooked vegan mac and cashew cheese in a large skillet with wooden spoon

Storing

Store leftovers in an airtight container in the refrigerator. I find they keep for about 2-3 days. Simply reheat in the microwave when ready to enjoy.

Want a flavorful twist? Check out this amazing vegan Mexican Mac and Cheese as well!

Close up view of cashew mac and cheese on a white plate with fork

For more inspiration, also browse all easy vegan dinner recipes.

Vegan cashew mac and cheese in a white bowl with broccoli

Vegan Mac and Cheese (with Cashew Sauce!)

A healthier mac and cheese made dairy-free with a cashew cheese sauce! Protein-rich and great paired with steamed broccoli.
5 from 6 votes
Print Recipe Pin Recipe Comment
Prep Time: 30 minutes minutes
Total Time: 30 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Gluten-Free Option, Oil-Free, Vegan
Servings: 6 medium bowls

Ingredients

  • 12 oz. small pasta (gluten-free if desired)

For the cashew cheese sauce:

  • 1 cup raw cashews (soaked*)
  • 2 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. apple cider vinegar
  • 1 tsp. smoked paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. salt

Instructions

  • Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.
  • Meanwhile, make the cheese sauce: Place all sauce ingredients in a high-speed blender. Blend until smooth. Taste and adjust seasonings if desired.
  • In a large pan over medium to medium-low heat, add cheese sauce. Heat for about 6-7 minutes, stirring often until slightly thickened.
  • Add drained pasta and stir well. Cook for 3 minutes or until sauce is desired thickness. Serve while warm.

Notes

*Soaking cashews: Before blending, soak the cashews in room temperature water for at least 4-6 hours or overnight. Then drain and rinse before using. Alternatively, you can "quick soak" the cashews: Place cashews in a heat-safe bowl and carefully add hot/boiling water until cashews are covered. Let sit for about 10-15 minutes. Then rinse and drain.
Yield: This recipe makes about 8-9 cups mac and cheese. Feel free to halve or reduce if desired.

Nutrition Per Serving (Estimate)

Nutrition Facts
Vegan Mac and Cheese (with Cashew Sauce!)
Amount per Serving
Calories
351
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Potassium
 
364
mg
10
%
Carbohydrates
 
52
g
17
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
13
g
26
%
Vitamin A
 
332
IU
7
%
Vitamin C
 
3
mg
4
%
Calcium
 
23
mg
2
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this vegan cashew mac and cheese recipe, also check out:

  • Mexican Macaroni Salad
  • Vegan Lentil Goulash

Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. EBH says

    April 26, 2025 at 5:55 pm

    5 stars
    Hi,
    I made this tonight for dinner. I serve it with broccoli and a side of a sloppy joes with Jackfruit BBQ. The mac and cheese was really delicious. However, I thought it has too much acidity and I didn't even add the apple cider vinegar. I had to add a little bit more of nutritional yeast and about half a cup of extra firm tofu, then it had a completely perfect taste and it was delicious. Next time I will reduce the lemon, I will keep the recipe because it's easy and easy to find ingredients.

    Reply
    • Kaitlin says

      April 26, 2025 at 7:10 pm

      Hello! I'm so glad you were able to adjust the sauce to your liking. (I do tend to like things on the tangy side.) 🙂 Your jackfruit sloppy joes pairing sounds amazing! Thanks a lot for coming back to share your kind and thoughtful feedback. It's appreciated!

      Reply
  2. Jennifer says

    January 24, 2023 at 7:01 am

    5 stars
    This was a super delicious weeknight meal! Served this with the recommended steamed broccoli and it was a hit. We all loved the flavours in this dish, and I appreciated how simple it was to make after a busy work day. Thanks for sharing another yummy recipe!

    Reply
    • Kaitlin says

      January 24, 2023 at 8:47 am

      Great to hear from you again, Jennifer! Love that you gave this a try, and so glad it brought some comfort after a busy day. Sending all my best and wishing you and your family a lovely rest of the week!

      Reply
  3. Sabrina says

    October 18, 2022 at 12:47 pm

    5 stars
    Made this tonight with steamed broccoli and it was super delicious! Will definitely make again!

    Reply
    • Kaitlin says

      October 18, 2022 at 1:42 pm

      So great to hear, Sabrina! Thanks for giving it a try and sharing your very kind feedback!

      Reply
  4. Unknown says

    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 says

      September 17, 2016 at 3:38 pm

      Excellent tip - thanks for sharing!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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