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    Home » Recipes » Main Dish

    Vegan Mac and Cheese (with Cashew Sauce)

    May 12, 2015 by Kaitlin

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

    Cooked vegan mac and cashew cheese in a large skillet 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 creamy cashew cheese sauce. It is filled with flavor and also plant-based protein.

    I also enjoy adding broccoli to this dish (mac and cheese with trees!) It is a great, delicious pairing, and not to mention a nice nutrient boost.

    Preparing pasta with cashew sauce in a skillet

    Ingredients for Cashew Cheese

    For the cashew cheese sauce you will need:

    • Raw cashews
    • Nutritional yeast: This provides the rich, savory, cheesy flavor.
    • Vegetable broth
    • Smoked paprika
    • Onion powder
    • Garlic powder
    • Ground turmeric: This gives the sauce the nice classic yellow color.
    • Apple cider vinegar
    • Salt to taste

    You will also need a blender to prepare this cashew cheese sauce.

    Vegan mac and cheese in a white bowl with broccoli

    For more inspiration, also browse all 30 minute or less recipes.

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

    Vegan Mac and Cheese (with Cashew Sauce)

    A simple, healthier mac and cheese made dairy-free with a cashew cheese sauce. So satisfying and filled with flavor and protein!
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: American, Gluten-Free Option, Vegan
    Servings: 4 medium bowls

    Ingredients

    • 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

    Instructions

    • Quick-soak the cashews: In a bowl, cover the raw cashews with hot water (about 160°F/71°C) until they are 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 medium-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

    *Blender: 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.
    For gluten-free: Use your favorite gluten-free pasta.
    Cheese sauce adapted from Vegan Military Wife.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Mac and Cheese (with Cashew Sauce)
    Amount per Serving
    Calories
    518
    % Daily Value*
    Fat
     
    15
    g
    23
    %
    Saturated Fat
     
    3
    g
    19
    %
    Potassium
     
    351
    mg
    10
    %
    Carbohydrates
     
    84
    g
    28
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    15
    g
    30
    %
    Vitamin A
     
    857
    IU
    17
    %
    Calcium
     
    15
    mg
    2
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this cashew mac and cheese and looking for more vegan weeknight inspiration, also check out:

    • BBQ Tempeh Wraps with Spinach
    • Vegan Hawaiian BBQ Quesadillas
    • Bean Tostadas
    • Spinach Artichoke Quesadillas

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    Reader Interactions

    Comments

    1. 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
    2. 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
    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

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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