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    Home » Recipes » Main Dish

    Vegan Mac and Cheese (with Cashew Sauce)

    May 12, 2015 by Kaitlin

    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. We find they keep for about 2-3 days. Simply reheat in the microwave when ready to enjoy.

    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 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 30 minutes
    Total Time: 30 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 (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)

    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.
    Did you make this recipe?Leave a star rating or comment below!

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

    • Vegan Lentil Goulash
    • BBQ Tempeh Wraps with Spinach
    • Spinach Artichoke Quesadillas

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

    More Vegan Main Dish Recipes

    • Mushroom Pesto Pasta
    • Southwest Black Bean Burger
    • Tofu Fajitas (Easy Sheet Pan!)
    • Roasted Chickpea Salad with Hummus

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Jennifer

      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

        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
    2. Sabrina

      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

        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
    3. 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 vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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