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Creamy Vegan Mac and Cheese

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A quick and easy plant-based mac and cheese recipe that delivers rich, creamy, and cheesy comfort food without any dairy.

Ingredients

Scale
  • 8 ounces (225 grams) elbow macaroni, gluten-free if preferred
  • 1 cup (150 grams) raw cashews, soaked for at least 2 hours or boiled for 10 minutes
  • 1/4 cup (20 grams) nutritional yeast
  • 1 cup (240 ml) unsweetened plant-based milk (almond or oat milk recommended)
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional but recommended)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt, adjust to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil or vegan butter

Instructions

  1. Soak the cashews: Place 1 cup of raw cashews in a bowl and cover with water. Let soak for at least 2 hours, or boil them for 10 minutes if short on time. Drain and rinse before using.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.
  3. Prepare the sauce: In a high-speed blender, combine soaked cashews, 1 cup (240 ml) unsweetened plant milk, 1/4 cup (20 grams) nutritional yeast, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Blend the sauce: Blend on high for 1-2 minutes until ultra-smooth and creamy. The sauce should have a thick, velvety consistency. If it’s too thick, add a splash more plant milk; if too thin, add a few more cashews or a bit more nutritional yeast.
  5. Heat the sauce: Pour the sauce into a saucepan over medium heat. Add 1 tablespoon olive oil or vegan butter and stir frequently. Cook for about 5 minutes until warmed through and slightly thickened. Taste and adjust seasoning as needed.
  6. Combine pasta and sauce: Add the drained macaroni into the saucepan with the cheese sauce. Stir gently to coat all the pasta evenly. Heat together for 2-3 minutes so the flavors meld and the dish is piping hot.
  7. Serve: Transfer to bowls, garnish with a sprinkle of smoked paprika or fresh herbs if desired, and enjoy immediately.

Notes

Soaking cashews well is crucial for a silky sauce texture. Use a high-speed blender for best results. Adjust seasoning to taste. Add a splash of plant milk when reheating to loosen sauce. Avoid overcooking pasta to keep it al dente.

Nutrition

Keywords: vegan mac and cheese, plant-based comfort food, dairy-free mac and cheese, creamy vegan pasta, easy vegan dinner

Find it online: https://eliplate.com/creamy-vegan-mac-and-cheese-recipe-easy-homemade-plant-based-comfort-food/