This recipe comes together as fast as the boxed version, but it’s made without dairy. While the pasta cooks, you can quickly whip up the plant-based sauce in a blender. When you stir the vegan cheese sauce into the pasta, it becomes a creamy side dish. It’s perfect for those looking for dairy-free comfort food.
Ingredients You’ll Need
You only need a handful of pantry ingredients plus nutritional yeast for a “cheesy” flavor. Spices like garlic powder, onion powder, and chili powder can add extra flavor to the sauce. I also like to add a pinch of turmeric for an orange color. (But that’s optional!) Feel free to add a dash of smoked paprika or black pepper. See the variation ideas below if you’d like to try another flavor combination. This recipe is gluten-free when you use gluten-free pasta. Brown rice pasta and chickpea pasta are both easy options! If you need a cheese sauce without cashews, try sweet potato mac and cheese or my nut-free vegan cheese sauce.
How to Make Vegan Mac and Cheese
Bring a large pot of salted water to a boil, and cook the pasta according to the package directions. While the noodles are cooking, combine the cashews, water, lemon juice, mustard, salt, nutritional yeast, and spices. Secure the lid and blend until very smooth. When the noodles are done cooking, drain and return the warm noodles to the large pot. Pour the sauce into the pot, and stir over medium heat until the mac n’ cheese is warmed and the noodles are well coated. Adjust the seasoning to taste, adding more salt as needed. If necessary, add a few tablespoons of water to help loosen the sauce and make it creamier. Serve this vegan mac and cheese warm with any extra toppings you love. It’s delicious with veggies added in, such as steamed broccoli or roasted butternut squash, or you can add any other toppings you love. Leftover mac & cheese can be stored in an airtight container in the refrigerator for up to 5 days. You may need to add an extra splash of water when you reheat it on the stovetop since the cheese sauce will thicken when chilled.
Flavor Variations
Baked Mac & Cheese: Add an extra 1/4 cup of water to this recipe to thin out the sauce (because it will thicken when baked), then pour the cooked pasta and sauce into a greased 9-by-13-inch baking dish. For a crumb topping, stir together 3/4 cup of breadcrumbs with 1/4 cup of melted vegan butter and 1/4 teaspoon salt in a small bowl, then sprinkle the mixture over the top of your mac and cheese. (Use gluten-free bread crumbs if you need to.) Bake the casserole in an oven preheated to 350ºF for 10 minutes. When the timer goes off, turn on your oven’s broiler and let the breadcrumbs brown for 1 to 2 minutes, just until the topping looks golden brown. Watch closely so it won’t burn! Try chopped almonds or other crushed nuts for a gluten-free topping. Green Chile Mac and Cheese: Replace a 1/2 cup of water with a 4-ounce can of green chilies. You can also add in a few slices of jarred jalapenos, for extra flavor and spice. (This is inspired by vegan nacho cheese, which is my favorite vegan cheese dip ever!) Miso Mac and Cheese. Did you know that white miso tastes similar to Parmesan cheese? If you don’t have nutritional yeast on hand, you can add a teaspoon of white miso to this recipe to help bring out all of the cheesy flavorings in this recipe. It’s always a good idea to start small with miso, as it can overpower a recipe quickly, so start with just a 1/2 teaspoon if you aren’t sure about the flavor. Looking for more vegan comfort food? Try Vegan Quesadillas, the Best Veggie Burgers, Vegan Pad Thai, or Lentil Bolognese for more ideas. If you try this Vegan Mac and Cheese recipe, please leave a comment and star rating below, letting me know how you like it.
