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Creamy Vegan Mac and Cheese

A rich, creamy, and dairy-free vegan mac and cheese made with cashews, nutritional yeast, and plant-based milk for the ultimate comfort food.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz elbow macaroni
  • 1 tsp salt for boiling water
Vegan Cheese Sauce
  • 1 cup raw cashews soaked 4 hours or boiled 10 min
  • 1.5 cups unsweetened almond milk
  • 3 tbsp nutritional yeast
  • 2 tbsp vegan butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 0.5 tsp smoked paprika
  • salt and pepper to taste

Equipment

  • Blender
  • Large pot
  • Mixing spoon
  • Skillet

Method
 

  1. Cook pasta in salted water until al dente, then drain.
  2. Blend soaked cashews, plant milk, nutritional yeast, vegan butter, garlic powder, onion powder, mustard, lemon juice, smoked paprika, salt, and pepper until smooth.
  3. Return pasta to the pot over low heat and pour in cheese sauce, stirring to coat evenly.
  4. Warm gently for 2–3 minutes until sauce thickens. Serve with optional toppings.

Notes

Adjust milk for desired consistency. Top with breadcrumbs or roasted veggies for extra texture.