The Creamiest Vegan Mac and Cheese
Made with a simple cashew cream sauce, this vegan mac and cheese is ultra-rich and just as creamy as beloved classic mac. The sauce has a delightfully balanced flavor and perfectly coats each noodle! Made with pantry staples, this is a tasty weeknight dinner recipe the whole family will love.
What Makes This Recipe Great
- Quick to make
- No specialty ingredients required
- Easily customizable
- Hits the spot on a chilly day
- Cozy and comforting
- Delicious as leftovers
“This recipe is absolutely delicious! I also found the tip about thawing in the fridge instead of the microwave super helpful—it really makes a difference in the texture!” – Silvestri
Ingredients Needed
- Cashews: Raw, whole cashews are the base of the “cream” sauce. Soak them overnight or in hot water for 15 minutes before beginning to prevent a grainy/chunky sauce consistency.
- Hot Sauce + Vinegar: Add a little tang, balanced flavor, and depth to the vegan sauce.
- Nutritional Yeast: Gives the sauce it’s cheesy flavor!
- Spices: Garlic powder and salt add flavor and balance everything out.
- Noodles: Any kind of noodle works! Try elbow shells, fusilli, cavatappi, gemelli, or even a gluten free noodle.
How to Make Vegan Mac and Cheese
This easy homemade dairy-free mac and cheese recipe comes together with two parts – a from-scratch cashew cream sauce and your favorite noodles.
Place the cashews in a bowl and fill with hot water until all of the nuts are submerged. Once the cashews have soaked for 15 minutes, drain them and place into a high speed blender or food processor. Do this while the noodles cook to save time!
Add the remaining ingredients (except the noodles) and blend until smooth. The sauce shouldn’t be grainy or chunky, so keep blending until the mixture is super smooth.
Mix and Serve!
Pour the cheese sauce into a large saucepan and add the cooked noodles. Mix well over low/medium heat to warm through.
Tips for Best Results
- Soak the cashews! This step is crucial to a creamy sauce.
- For less spice, omit the hot sauce.
- Get creative with the spices! I like to add garlic powder and salt, but a little onion powder, cayenne pepper, or cracked black pepper would also be delicious.
Serving Suggestions
If you have any leftovers, store vegan mac and cheese in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat in the microwave or oven. The noodles will continue to absorb moisture from the sauce even after they’re originally cooked, so you may need to add a splash of water to keep things creamy.
TIP: Because this mac is dairy free, it freezes wonderfully! For best results, freeze vegan mac and cheese in individual servings in freezer-safe containers for up to 3 months. When ready to serve, let thaw in the refrigerator (keeps the sauce smooth and creamy), then reheat in the microwave or oven.
More of My Favorite Pasta Recipes
All thanks to the nutritional yeast! This powerhouse ingredient adds a savory, nutty flavor that very much resembles cheese.
Nuts are the star of this creamy sauce – they are required for this recipe.
No, nutritional yeast is one of the main ingredients of this mac and cheese recipe. My favorite brand to use is Bob’s Red Mill.
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Place the cashews in a bowl and fill with hot water until all of the nuts are submerged. Once the cashews have soaked for 15 minutes, drain them and place into a high speed blender or food processor.
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Add the remaining ingredients (except for the noodles) to the blender or food processor.
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Blend until smooth.
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Pour the cheese sauce into a large saucepan/pot with the cooked noodles.
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Mix well over low/medium heat to warm through.
- Storage: Store vegan mac and cheese in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat in the microwave. The noodles continue to absorb moisture even after they’re originally cooked, so you may need to add a splash of water to any leftovers.
- Freezing Instructions: For best results, freeze vegan mac and cheese in individual servings in freezer-safe containers. Freeze for up to 3 months. When ready to serve, let thaw in the refrigerator, then reheat in the microwave or oven.
- Cashews: Soaking the cashews is essential to recipe success – this step ensures a creamy consistency for the cashew cream sauce (prevents a grainy/chunky texture).
Calories: 237 kcal, Carbohydrates: 34 g, Protein: 9 g, Fat: 8 g, Fiber: 2 g, Sugar: 2 g
Nutrition information is automatically calculated, so should only be used as an approximation.
