Vegan Mac and Cheese (with Cashew Sauce!)
Creamy, cheesy, and comforting, this vegan mac & cheese is a healthier twist on the classic! Made dairy-free with a protein-packed cashew cheese sauce, it's simple, satisfying, and full of flavor.
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)
Calories: 351 kcal | Carbohydrates: 52 g | Protein: 13 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Potassium: 364 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 332 IU | Vitamin C: 3 mg | Calcium: 23 mg | Iron: 3 mg
