Vegan Mac and Cheese (with Cashew Sauce)

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.)

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 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.

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!

Storing

Store leftovers in an airtight container in the refrigerator. We 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!

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

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 5 votes

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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

US CustomaryMetric

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 (about 1/2 lemon)
• 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 (more/less to taste)

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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: 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
• Spinach Artichoke Quesadillas

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