Vegan Mac and Cheese Recipe
Here’s a creamy, comforting, and dairy-free recipe for Vegan Mac and Cheese:
This Vegan Mac and Cheese is rich, creamy, and satisfying-made with wholesome plant-based ingredients. It’s the perfect comfort food without dairy, and it comes together in under 30 minutes.
Ingredients:
For the pasta:
12 oz (340 g) elbow macaroni (or pasta of choice)
Salt for pasta water
For the vegan cheese sauce:
1 cup raw cashews (soaked in hot water for 20 minutes, then drained)
1 ½ cups unsweetened almond milk (or any plant-based milk)
½ cup nutritional yeast (for cheesy flavor)
2 tbsp olive oil (or vegan butter)
2 tbsp lemon juice
2 cloves garlic (minced or roasted for milder flavor)
1 tsp Dijon mustard
½ tsp turmeric (optional, for color)
1 tsp smoked paprika
½ tsp onion powder
Salt and black pepper, to taste
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Instructions:
1. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
2. Blend sauce: In a high-speed blender, combine soaked cashews, almond milk, nutritional yeast, olive oil, lemon juice, garlic, mustard, turmeric, paprika, onion powder, salt, and pepper. Blend until completely smooth and creamy.
3. Heat & thicken: Pour the sauce into a saucepan over medium heat. Stir frequently until warmed through and slightly thickened (about 5 minutes).
4. Combine: Add the cooked pasta to the sauce, stirring until well coated.
5. Serve: Enjoy hot, garnished with fresh parsley, breadcrumbs, or a sprinkle of extra smoked paprika.
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Tips & Variations:
For extra creaminess, add ½ cup steamed carrots or butternut squash to the sauce before blending.
Mix in broccoli, peas, or spinach for a veggie boost.
Top with toasted breadcrumbs for a baked mac and cheese variation.
For spice lovers, add a pinch of cayenne pepper or hot sauce.