Vegan Mac and Cheese Creamy and Delicious Recipe

Name: Creamy Vegan Mac & Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 oz elbow pasta; 1 cup raw cashews, soaked; 1 cup unsweetened almond milk; 1 4 cup nutritional yeast; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon extra virgin olive oil; 1 teaspoon garlic powder; 1 2 teaspoon onion powder; 1 2 teaspoon smoked paprika; to taste salt and black pepper; optional fresh chives or parsley, finely chopped

by Chloe on July 22, 2025

Looking for a creamy and delicious vegan mac and cheese that will impress? You’ve come to the right place! This recipe combines simple ingredients like cashews, almond milk, and nutritional yeast for a rich, cheesy flavor. Whether you’re vegan or just want a healthier option, you’ll find tips and tricks to make it perfect. Let’s dive into this easy and tasty dish that everyone will love!

$- 8 oz elbow pasta - 1 cup raw cashews, soaked in water for at least 4 hours or overnight - 1 cup unsweetened almond milk - 1/4 cup nutritional yeast - 2 tablespoons freshly squeezed lemon juice - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and black pepper, to taste - Optional: Fresh chives or parsley, finely chopped, for garnish Making vegan mac and cheese starts with the right ingredients. First, you need elbow pasta. It gives the dish its classic shape. If you want a gluten-free option, pick gluten-free elbow pasta. Next, raw cashews are key to our creamy sauce. Soak them for at least four hours. This makes them soft and easy to blend. You’ll also need unsweetened almond milk. It gives the sauce a smooth texture. Nutritional yeast adds a cheesy flavor. Use a quarter cup for the best taste. Fresh lemon juice brightens the dish and gives a zesty kick. Olive oil helps blend the sauce and adds richness. Garlic powder and onion powder give depth to the flavor. Smoked paprika adds a hint of smokiness. Finally, season with salt and black pepper to taste. For a nice touch, consider garnishing with fresh chives or parsley. They add color and freshness. With these ingredients, you will create a creamy and delicious vegan mac and cheese that everyone will enjoy. {{ingredient_image_2}} - Start by bringing a large pot of salted water to a boil. - Add the elbow pasta to the boiling water. Cook for about 8-10 minutes. You want the pasta to be al dente. - Once cooked, drain the pasta. Set it aside while you make the sauce. - First, prepare your soaked cashews. You should soak them in water for at least 4 hours. - In a high-speed blender, combine the soaked cashews with 1 cup of almond milk. - Add 1/4 cup of nutritional yeast, 2 tablespoons of lemon juice, and 1 tablespoon of olive oil. - Next, sprinkle in 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of smoked paprika. - Blend on high until the mixture is smooth and creamy. If it’s too thick, add more almond milk. - Return the drained pasta to the same pot you used before. - Pour the creamy cashew sauce over the pasta. Use a spatula to mix well. - Heat the pot over low heat. Stir constantly for about 2-3 minutes. This warms everything through. - Taste your dish and adjust the seasoning. Add more salt, pepper, or lemon juice if needed. Soaking cashews is key for a smooth sauce. Soak them for at least four hours. This helps them blend well, creating a creamy texture. If your sauce is too thick, simply add more almond milk. Start with a little, then mix until you reach the right thickness. A high-speed blender makes this task easy. It blends the cashews and liquids into a silky sauce. Nutritional yeast plays a big role in making this dish cheesy. It adds a nutty and savory taste. You can also use spices like garlic powder and smoked paprika for extra flavor. Adjust these spices to fit your taste. A pinch of salt and pepper can also bring out the best in your sauce. Serve your vegan mac and cheese in a nice bowl for visual appeal. A sprinkle of nutritional yeast on top adds a nice touch. Fresh herbs like chives or parsley make it look bright and inviting. You can even add lemon wedges on the side. They give a zesty kick for those who want it. Pro Tips Soak Cashews Properly: Ensure you soak the cashews for at least 4 hours or overnight to achieve a smooth and creamy sauce. Adjust Consistency: If the sauce is too thick, gradually add more almond milk until you reach your desired creaminess. Season to Taste: Taste the sauce before serving and adjust the seasoning with salt, pepper, or more lemon juice as needed for enhanced flavor. Garnish for Flair: Don't skip the fresh herbs! Garnishing with chives or parsley adds color and freshness to your dish. {{image_4}} You can easily make this dish gluten-free. Just swap regular elbow pasta for gluten-free pasta. There are many great options, like brown rice or quinoa pasta. These alternatives cook well and taste great. Always check the package for cooking times. Some gluten-free pastas may cook faster or slower. If you want to skip nuts, use sunflower seeds instead of cashews. Soak the seeds in water for a few hours to soften them. Blend the seeds with almond milk and the other sauce ingredients. This will keep the sauce creamy and delicious without nuts. Adding veggies or proteins can make your mac and cheese even better. Try mixing in steamed broccoli, peas, or spinach. For proteins, consider adding cooked lentils or chickpeas. You can also play with spices to change the flavor. Try adding a pinch of cayenne for heat or some Italian herbs for freshness. Experimenting with flavors makes this dish your own! Store your vegan mac and cheese in an airtight container. This helps keep it fresh. Let it cool completely before sealing. Refrigerate your leftovers within two hours to stay safe. You can enjoy it for up to four days. For best results, use glass or BPA-free plastic containers. To reheat, warm your mac and cheese on the stove. Use low heat and stir often. This keeps it creamy without burning. If it seems thick, add a splash of almond milk. You can also microwave it in short bursts. Stir in between to warm it evenly. Enjoy your creamy vegan mac and cheese just like fresh! Yes, you can freeze vegan mac and cheese. To freeze, let it cool completely. Then, place it in an airtight container or freezer bag. Make sure to remove as much air as possible. It will stay fresh for about 2 to 3 months. When you are ready to eat, thaw it in the fridge overnight. Reheat on the stove over low heat. Add a splash of almond milk to bring back its creaminess. If you need a substitute for nutritional yeast, try these options: - Miso paste: Adds a rich umami flavor. Use it sparingly as it is salty. - Cheese powder: Great for a cheesy taste. Look for vegan options. - Ground sunflower seeds: They give a nutty flavor and can thicken sauces. These alternatives will change the flavor slightly but still give a nice taste. To add some heat to your vegan mac and cheese, try these ideas: - Cayenne pepper: Start with a pinch and adjust to your taste. - Red pepper flakes: Sprinkle them into the sauce for a nice kick. - Hot sauce: Add a few drops while mixing the sauce. This gives a flavor boost too. Experiment with these spices to find the heat level that works best for you! This recipe for vegan mac and cheese has all you need. You learned about the tasty ingredients, how to cook the pasta, and blend a smooth sauce. Tips helped you get the right texture and flavors. You also discovered ways to make it suit your needs, like gluten-free options. Storing and reheating your leftovers is easy, too. I hope you enjoy making this dish. It's simple, fun, and delicious!$

Why I Love This Recipe

Comforting and Creamy: This vegan mac and cheese delivers the same comforting texture as traditional mac and cheese, making it a perfect dish for cozy nights in.
Nutritious Ingredients: With wholesome components like cashews and nutritional yeast, this recipe provides essential nutrients while keeping it indulgent.
Quick and Easy: In just 25 minutes, you can whip up a delicious meal that is both satisfying and simple to make, perfect for busy weeknights.
Customizable: Feel free to add your favorite veggies or spices to the mix, making it a versatile dish that can cater to different tastes and preferences.

Ingredients

List of Ingredients

– 8 oz elbow pasta

– 1 cup raw cashews, soaked in water for at least 4 hours or overnight

– 1 cup unsweetened almond milk

– 1/4 cup nutritional yeast

– 2 tablespoons freshly squeezed lemon juice

– 1 tablespoon extra virgin olive oil

– 1 teaspoon garlic powder

– 1/2 teaspoon onion powder

– 1/2 teaspoon smoked paprika

– Salt and black pepper, to taste

– Optional: Fresh chives or parsley, finely chopped, for garnish

Making vegan mac and cheese starts with the right ingredients. First, you need elbow pasta. It gives the dish its classic shape. If you want a gluten-free option, pick gluten-free elbow pasta.

Next, raw cashews are key to our creamy sauce. Soak them for at least four hours. This makes them soft and easy to blend. You’ll also need unsweetened almond milk. It gives the sauce a smooth texture.

Nutritional yeast adds a cheesy flavor. Use a quarter cup for the best taste. Fresh lemon juice brightens the dish and gives a zesty kick. Olive oil helps blend the sauce and adds richness.

Garlic powder and onion powder give depth to the flavor. Smoked paprika adds a hint of smokiness. Finally, season with salt and black pepper to taste.

For a nice touch, consider garnishing with fresh chives or parsley. They add color and freshness. With these ingredients, you will create a creamy and delicious vegan mac and cheese that everyone will enjoy.

Step-by-Step Instructions

Cooking the Pasta

– Start by bringing a large pot of salted water to a boil.

– Add the elbow pasta to the boiling water. Cook for about 8-10 minutes. You want the pasta to be al dente.

– Once cooked, drain the pasta. Set it aside while you make the sauce.

Blending the Cheese Sauce

– First, prepare your soaked cashews. You should soak them in water for at least 4 hours.

– In a high-speed blender, combine the soaked cashews with 1 cup of almond milk.

– Add 1/4 cup of nutritional yeast, 2 tablespoons of lemon juice, and 1 tablespoon of olive oil.

– Next, sprinkle in 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of smoked paprika.

– Blend on high until the mixture is smooth and creamy. If it’s too thick, add more almond milk.

Combining and Heating

– Return the drained pasta to the same pot you used before.

– Pour the creamy cashew sauce over the pasta. Use a spatula to mix well.

– Heat the pot over low heat. Stir constantly for about 2-3 minutes. This warms everything through.

– Taste your dish and adjust the seasoning. Add more salt, pepper, or lemon juice if needed.

Tips & Tricks

Achieving Creamy Texture

Soaking cashews is key for a smooth sauce. Soak them for at least four hours. This helps them blend well, creating a creamy texture. If your sauce is too thick, simply add more almond milk. Start with a little, then mix until you reach the right thickness. A high-speed blender makes this task easy. It blends the cashews and liquids into a silky sauce.

Enhancing Cheesy Flavor

Nutritional yeast plays a big role in making this dish cheesy. It adds a nutty and savory taste. You can also use spices like garlic powder and smoked paprika for extra flavor. Adjust these spices to fit your taste. A pinch of salt and pepper can also bring out the best in your sauce.

Presentation Tips

Serve your vegan mac and cheese in a nice bowl for visual appeal. A sprinkle of nutritional yeast on top adds a nice touch. Fresh herbs like chives or parsley make it look bright and inviting. You can even add lemon wedges on the side. They give a zesty kick for those who want it.

Pro Tips

Soak Cashews Properly: Ensure you soak the cashews for at least 4 hours or overnight to achieve a smooth and creamy sauce.
Adjust Consistency: If the sauce is too thick, gradually add more almond milk until you reach your desired creaminess.
Season to Taste: Taste the sauce before serving and adjust the seasoning with salt, pepper, or more lemon juice as needed for enhanced flavor.
Garnish for Flair: Don’t skip the fresh herbs! Garnishing with chives or parsley adds color and freshness to your dish.

Variations

Gluten-Free Options

You can easily make this dish gluten-free. Just swap regular elbow pasta for gluten-free pasta. There are many great options, like brown rice or quinoa pasta. These alternatives cook well and taste great. Always check the package for cooking times. Some gluten-free pastas may cook faster or slower.

Nut-Free Substitutes

If you want to skip nuts, use sunflower seeds instead of cashews. Soak the seeds in water for a few hours to soften them. Blend the seeds with almond milk and the other sauce ingredients. This will keep the sauce creamy and delicious without nuts.

Additional Flavor Options

Adding veggies or proteins can make your mac and cheese even better. Try mixing in steamed broccoli, peas, or spinach. For proteins, consider adding cooked lentils or chickpeas. You can also play with spices to change the flavor. Try adding a pinch of cayenne for heat or some Italian herbs for freshness. Experimenting with flavors makes this dish your own!

Storage Info

Storing Leftovers

Store your vegan mac and cheese in an airtight container. This helps keep it fresh. Let it cool completely before sealing. Refrigerate your leftovers within two hours to stay safe. You can enjoy it for up to four days. For best results, use glass or BPA-free plastic containers.

Reheating Instructions

To reheat, warm your mac and cheese on the stove. Use low heat and stir often. This keeps it creamy without burning. If it seems thick, add a splash of almond milk. You can also microwave it in short bursts. Stir in between to warm it evenly. Enjoy your creamy vegan mac and cheese just like fresh!

FAQs

Can I freeze vegan mac and cheese?

Yes, you can freeze vegan mac and cheese. To freeze, let it cool completely. Then, place it in an airtight container or freezer bag. Make sure to remove as much air as possible. It will stay fresh for about 2 to 3 months. When you are ready to eat, thaw it in the fridge overnight. Reheat on the stove over low heat. Add a splash of almond milk to bring back its creaminess.

What can I substitute for nutritional yeast?

If you need a substitute for nutritional yeast, try these options:

– Miso paste: Adds a rich umami flavor. Use it sparingly as it is salty.

– Cheese powder: Great for a cheesy taste. Look for vegan options.

– Ground sunflower seeds: They give a nutty flavor and can thicken sauces.

These alternatives will change the flavor slightly but still give a nice taste.

How do I make this recipe spicier?

To add some heat to your vegan mac and cheese, try these ideas:

– Cayenne pepper: Start with a pinch and adjust to your taste.

– Red pepper flakes: Sprinkle them into the sauce for a nice kick.

– Hot sauce: Add a few drops while mixing the sauce. This gives a flavor boost too.

Experiment with these spices to find the heat level that works best for you!

This recipe for vegan mac and cheese has all you need. You learned about the tasty ingredients, how to cook the pasta, and blend a smooth sauce. Tips helped you get the right texture and flavors. You also discovered ways to make it suit your needs, like gluten-free options. Storing and reheating your leftovers is easy, too. I hope you enjoy making this dish. It’s simple, fun, and deliciou

Creamy Vegan Mac & Cheese

A rich and creamy vegan version of mac and cheese made with cashews and plant-based ingredients.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Vegan

Servings 4

Ingredients

8 oz elbow pasta
1 cup raw cashews, soaked
1 cup unsweetened almond milk
1 4 cup nutritional yeast
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon garlic powder
1 2 teaspoon onion powder
1 2 teaspoon smoked paprika
to taste salt and black pepper
optional fresh chives or parsley, finely chopped

Instructions

In a large pot, bring salted water to a boil. Add the elbow pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
In a high-speed blender, combine the soaked and drained cashews with the almond milk, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Blend on high until smooth and creamy.
In the same pot used for the pasta, return the cooked pasta. Pour the creamy cashew sauce over the pasta and stir well to coat each piece.
Place the pot over low heat and stir constantly for about 2-3 minutes until everything is heated through. Taste and adjust seasoning as necessary.
Remove the pot from heat and serve immediately, garnishing with finely chopped fresh chives or parsley.

Notes

For a delightful presentation, serve in a rustic bowl topped with nutritional yeast and parsley. Add lemon wedges for a zesty kick.

Keyword comfort food, dairy-free, mac and cheese, vegan