Mac and cheese is the ultimate comfort food; creamy, cheesy, and very satisfying. But what if you could enjoy this classic dish in a way that’s both delicious and plant-based? Vegan mac and cheese is a perfect solution, using wholesome, dairy-free ingredients to create that creamy texture and cheesy flavor without any animal products. This vegan twist is rich, velvety, and just as comforting as the traditional version. Let’s dive into this recipe for the ultimate vegan mac and cheese.
Vegan Mac and Cheese
A creamy, cheesy, and comforting vegan mac and cheese made with simple whole-food ingredients. This plant-based version is a healthier alternative to the classic, yet just as delicious and satisfying.
Servings 4 people
Calories 350kcal
Equipment
- 1 Medium saucepan For boiling the potatoes, carrots, and onion.
- 1 Blender or food processor High-speed blender preferred for a smooth, creamy sauce.
- 1 Large pot For boiling the pasta.
- 1 Colander To drain the pasta.
- Measuring cups & spoons For accurate ingredient measurement.
- 1 Mixing spoon or spatula For mixing the sauce and pasta together.
- 1 Knife and cutting board For chopping vegetables.
Ingredients
For the Sauce
- 1 cup peeled and diced potatoes Use starchy potatoes like Russet or Yukon Gold for creamier texture.
- 1/2 cup diced carrots Adds sweetness and color to the sauce.
- 1/4 cup diced onion Yellow or white onion works best.
- 1/2 cup raw cashews (soaked if not using a high-speed blender) Soak in hot water for 15–20 mins if not using a high-speed blender.
- 1/4 cup nutritional yeast Adds a cheesy, nutty flavor; essential in vegan cheese sauces.
- 1 tbsp lemon juice Adds brightness and enhances the cheesy flavor.
- 1 tsp garlic powder For added flavor without sautéing.
- 1 tsp onion powder Complements fresh onion and deepens flavor.
- 1/2 paprika paprika Use smoked paprika for added depth.
- 1/2 tsp salt (or to taste) Adjust to taste.
- 1/2 cup water or plant-based milk (adjust for consistency) Adjust for desired sauce consistency. Unsweetened almond or oat milk preferred.
For the Pasta
- 2 cups elbow macaroni (or pasta of choice) Whole grain or gluten-free options work well too.
- Salt for boiling pasta Helps flavor the pasta.
Instructions
- In a pot, boil potatoes, carrots, and onion in water until soft (about 10 minutes).1 cup peeled and diced potatoes, 1/2 cup diced carrots, 1/4 cup diced onion
- Drain and transfer to a blender along with cashews, nutritional yeast, lemon juice, garlic powder, onion powder, paprika, salt, and ½ cup of water or plant-based milk.1/2 cup raw cashews (soaked if not using a high-speed blender), 1/4 cup nutritional yeast, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp onion powder, 1/2 paprika paprika, 1/2 tsp salt (or to taste), 1/2 cup water or plant-based milk (adjust for consistency)
- Blend until the sauce is completely smooth and creamy. Add more water or plant milk for thinner consistency if desired.
- In a separate pot, boil pasta in salted water according to package instructions. Drain and set aside.2 cups elbow macaroni (or pasta of choice), Salt for boiling pasta
- Pour the blended sauce over the cooked pasta. Mix thoroughly to coat all the pasta evenly.
- Optional: Simmer on low heat for 2–3 minutes to meld flavors.
- Serve hot. Garnish with extra paprika or chopped herbs if desired.
Notes
- You can add steamed broccoli, peas, or sautéed mushrooms for extra nutrients.
- For a spicy kick, add a pinch of cayenne or hot sauce.
- Store leftovers in the fridge for up to 3 days. Reheat with a splash of plant milk.
Nutrition (Estimated Per Serving)
- Calories: Approximately 350 kcal
- Protein: 12g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 4g
Ingredients
Here’s what you’ll need to make this creamy, vegan mac and cheese:
- 8 ounces of your favorite pasta : opt for gluten-free if desired
- 1 1/2 cups raw cashews : soaked in hot water for 15 minutes, then drained
- 1 cup unsweetened almond or oat milk : for creaminess
- 1/2 cup nutritional yeast : for that classic cheesy flavor
- 1 tablespoon lemon juice : adds brightness to the sauce
- 2 tablespoons olive oil or vegan butter : for richness
- 1 clove garlic : optional
- 1 teaspoon Dijon mustard : adds depth to the sauce
- 1/2 teaspoon turmeric : for that gold color
- Salt and pepper to taste
- Optional toppings: chopped parsley, smoked paprika, or bread crumbs for added texture and crunchiness
Recipe (step wise) : Vegan Mac and Cheese
Follow these simple steps to make your vegan mac and cheese:
- Cook the Pasta
Begin by cooking the macaroni or pasta of choice according to the package instructions. Drain and set aside. - Prepare the Cashew Cheese Sauce
In a blender, combine the cashews, almond or oat milk, yeast, lemon juice, olive oil or vegan butter, garlic, Dijon mustard, and turmeric. Blend until smooth and creamy, stopping to scrape down the sides if necessary. - Adjust Seasoning
Taste the sauce and add salt and pepper to taste. If the sauce is too thick, you can add more plant-based milk, a tablespoon at a time, until it reaches your desired consistency. - Combine Pasta and Sauce
Return the cooked pasta to the pot, and pour the creamy cashew sauce over it. Stir well to coat the pasta evenly, making sure every piece is covered with the cheesy sauce. - Heat and Serve
Gently heat the mac and cheese over low to medium heat until warmed through, stirring frequently. This helps the sauce thicken slightly and cling to the pasta. Be careful not to overheat, as this can cause the sauce to separate. - Add Optional Toppings
Transfer to bowls and garnish with your choice of toppings—chopped parsley, smoked paprika for a hint of spice, or bread crumbs for a bit of crunch.
Conclusion
Finally to sum up, I would say that vegan mac and cheese is the perfect comfort food that’s creamy, indulgent, and full of plant-based goodness. With its simple ingredients and easy steps, this recipe is a satisfying choice for anyone craving a classic cheesy dish without the dairy. Enjoy this wholesome, guilt-free mac and cheese as a meal or a cozy side dish; it’s bound to become a favorite in your recipe rotation, I hope.
