Vegan Mac and Cheese
This vegan mac and cheese is made with a silky cashew cream sauce loaded with nutritional yeast, white miso paste, and smoked paprika for a rich, deeply savory flavor that rivals any dairy-based version.It comes together in just 30 minutes, is completely plant-based, and is creamy enough to win over even the most skeptical cheese lovers at the table.
Equipment
- Small bowl - For soaking cashews
- Fine-mesh strainer - For draining soaked cashews
- Large pot - At least 4-quart capacity for cooking pasta
- Colander - For draining cooked pasta
- High-powered blender - Essential for a perfectly smooth, lump-free cashew cream sauce
- Medium saucepan - For warming and finishing the sauce
- Wooden spoon or silicone spatula - For stirring sauce and tossing pasta
- Measuring cups and spoons
- Chef's knife and cutting board - Optional, for preparing garnishes
Ingredients
For the Pasta
- 12 oz elbow macaroni - 340g; any short pasta shape works — shells, penne, or rotini; use gluten-free pasta if needed
For the Cashew Cheese Sauce
- 1 cup raw cashews - 140g; soaked in water for at least 30 minutes (or 15 minutes in boiling water), then drained and rinsed; do not use roasted or salted
- 1 cup unsweetened plant-based milk - 240ml; oat milk or almond milk recommended; do not use sweetened or flavored varieties
- 1/2 cup water - 120ml; for blending
- 1/4 cup nutritional yeast - 20g; flaked variety blends more smoothly than powdered
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry mustard powder - also called mustard powder or ground mustard; do not substitute with prepared mustard
- 1/2 tsp smoked paprika - Spanish-style preferred for best smoky depth
- 1/4 tsp turmeric - for color and mild earthiness
- 1 tbsp lemon juice - 15ml; freshly squeezed
- 1 tbsp white miso paste - do not substitute with red or yellow miso; adds umami depth
- salt - to taste, plus more for pasta water
- black pepper - to taste
For Finishing (Optional)
- 1 tbsp olive oil - 15ml; for drizzling over finished dish
- smoked paprika - extra, for garnish
- fresh parsley or chives - chopped, for garnish
- panko breadcrumbs - toasted in olive oil until golden, for crunch topping (optional)
- red pepper flakes - for heat, optional
Instructions
- Place raw cashews in a small bowl, cover with room-temperature water by at least 1 inch, and soak for 30 minutes to 4 hours (or 15 minutes in boiling water if short on time). Drain through a fine mesh strainer, rinse under cold water, and discard the soaking liquid.
- Bring a large pot of generously salted water to a rolling boil, add the elbow macaroni, and cook until al dente according to package directions. Before draining, reserve ½ cup (120ml) of starchy pasta water, then drain through a colander without rinsing.
- Add drained cashews, plant-based milk, water, nutritional yeast, garlic powder, onion powder, dry mustard, smoked paprika, turmeric, lemon juice, white miso paste, salt, and black pepper to a high-powered blender. Blend on high for 60 to 90 seconds until completely smooth and creamy, scraping down the sides as needed.
- Pour the blended cashew sauce into a medium saucepan and warm over medium-low heat, stirring frequently, for 3 to 4 minutes until hot and slightly thickened. Do not let it boil; if the sauce is too thick, stir in reserved pasta water one tablespoon at a time.
- Add the drained pasta to the saucepan and toss to coat every piece evenly in the sauce. Let sit over very low heat for 1 minute, then taste and adjust salt and pepper as needed.
- Serve immediately in bowls, drizzled with olive oil and garnished with a sprinkle of smoked paprika, fresh parsley or chives, toasted panko breadcrumbs, and red pepper flakes as desired. Enjoy right away for peak creaminess.
Notes
- Soak cashews long enough: Under-soaked cashews are the most common cause of a grainy sauce. When in doubt, use the 15-minute hot water soak method.
- Don't skip the miso paste: White miso adds fermented umami depth that makes the sauce taste genuinely cheese-like. Red or yellow miso is too strong and will overpower the other flavors.
- Use dry mustard, not prepared mustard: Prepared mustard contains vinegar and additives that alter the flavor and texture of the sauce. Dry mustard powder is the right call here.
- Salt the pasta water generously: The water should taste pleasantly salty like mild seawater. This is your only chance to season the pasta itself.
- Always reserve pasta water: Starchy pasta water is the best tool for loosening a too-thick sauce. It blends seamlessly without diluting the flavor.
- Nut-free substitution: Replace cashews with 1 cup (240g) of well-drained silken tofu or ½ cup (70g) of raw sunflower seeds (soaked 2 to 4 hours). The texture is slightly lighter but still creamy.
- Baked version: Transfer finished mac and cheese to a greased baking dish, top with panko breadcrumbs tossed in olive oil, and bake at 375°F (190°C) for 20 to 25 minutes until golden and crispy on top.
- Make-ahead tip: The cashew cheese sauce keeps in an airtight container in the fridge for up to 5 days. Cook fresh pasta just before serving and warm the sauce gently with a splash of plant milk.
- Storage: Leftover mac and cheese keeps refrigerated in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat with a splash of plant milk, stirring frequently. Avoid high heat to prevent the sauce from becoming grainy.
- Freezing: Freeze only the sauce (without pasta) in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop before tossing with freshly cooked pasta.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 68gProtein: 16gFat: 16gSaturated Fat: 2.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 9gSodium: 410mgPotassium: 480mgFiber: 4gSugar: 4gVitamin A: 8IUVitamin C: 4mgCalcium: 6mgIron: 20mg
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