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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.
AuthorKaitlin - The Garden Grazer
Prep Time:30 minutes
Total Time:30 minutes
CourseMain Dish
CuisineGluten-Free Option, Oil-Free, Vegan
Servings6 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)

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