Vegan Mac and Cheese
Vegan Mac and Cheese is a comforting and creamy dish that brings nostalgia to the forefront of your taste buds. The moment you take a forkful, you’re greeted with that warm, cheesy goodness that naturally makes mac and cheese a beloved classic. What makes this version special is its vibrant flavor profile—smoky paprika paired with the nutty richness of cashews creates an ultra-satisfying sauce that’s both indulgent and wholesome.
Table of Contents
When I first tried crafting a vegan alternative to this iconic dish, I was surprised at how easy it was to replicate the creamy texture and inviting taste without using any dairy. This Vegan Mac and Cheese is not just a meal; it’s a delightful experience perfect for weeknights, gatherings, or simply when comfort food calls your name. Ready to indulge? Let’s get cooking!
Why You’ll Love This Recipe
- Simple & Quick: Just 5 minutes of prep and 25 minutes of cooking—perfect for busy weeknights!
- Irresistible Flavor: Creamy, cheesy cashew sauce with a hint of smokiness that’ll have everyone asking for seconds.
- Eye-Catching Appeal: Velvety pasta covered in a luscious sauce looks as good as it tastes.
- Flexible Serving: Great as a main dish, side, or even a fun party treat.
- Diet-Friendly Options: Completely vegan and can be gluten-free with the right pasta.
Ingredients You’ll Need
- 16 oz pasta: Any shape you love—shells or elbows work great. Look for whole grain for added nutrition.
- 1 cup unsalted cashews: Soaked for creaminess, these nuts create the rich base for our sauce. If you’re nut-free, consider silken tofu as an alternative.
- ¼ cup vegan butter, divided: This adds richness; you can swap it with olive oil if preferred.
- ⅓ cup yellow onion, diced: Sautéed for flavor, it gives depth to the sauce, but shallots make a lovely substitute.
- 3 garlic cloves, minced: Fresh garlic brings a punchy flavor! Adjust to taste for a milder sauce.
- ½ tsp smoked paprika: This introduces a smoky twist to our sauce; sweet paprika can be used if you prefer less heat.
- 2 cups almond milk or milk of choice: Unsweetened almond milk works best for a creamy texture; soy or oat milk also work well.
- ½ cup + 2 tbsp nutritional yeast: The star player for cheesy flavor without dairy; feel free to add more to taste.
- ½ tsp salt, plus more to taste: Season to enhance the flavors. Sea salt is a great option.
- ¼ tsp red pepper flakes: For a gentle kick! Omit if you prefer no heat.
- 3 tbsp panko breadcrumbs, optional: Toasted for that irresistible crunch on top—ideal when broiled.
How to Make Vegan Mac and Cheese
Cook the Pasta: Start by cooking 16 oz of your favorite pasta according to the package instructions until al dente. Drain and set aside while you prepare the cheese sauce.
Prepare the Cashews: In a medium saucepan, add 1 cup of unsalted cashews and cover them with water. Bring to a boil, then reduce to a simmer for about 10-15 minutes. This softens them for that creamy texture we’re aiming for.
Sauté Aromatics: As the cashews simmer, heat 2 tablespoons of vegan butter in a large, deep skillet over medium heat. Once the butter has melted, add ⅓ cup of diced yellow onion and 3 minced garlic cloves. Sauté for 2-3 minutes until fragrant and the onions are translucent. The aroma will have you momentarily forgetting this is vegan!
Simmer the Sauce: Stir in the remaining 2 tablespoons of vegan butter along with 2 cups of almond milk. Bring this mixture to a slow simmer. This is where the magic happens—slow means more flavors will meld together perfectly.
Whisk in Seasoning: Gradually whisk in ½ cup + 2 tablespoons of nutritional yeast, ½ teaspoon salt, and ¼ teaspoon red pepper flakes while the sauce simmers. Remove from heat when everything is combined, and you’re left with an irresistible sauce.
Blend Until Smooth: Once the cashews have softened, drain them and transfer to a high-power blender. Pour in the creamy milk mixture and blend for about 1 minute until smooth. You want it luxurious and velvety here!
Combine Pasta and Sauce: Pour the creamy cashew sauce back into your skillet, then gently fold in the cooked pasta. Stir well to combine, making sure every strand or shape is coated in that luscious sauce. If it looks runny, don’t fret—just heat it gently while stirring until it thickens a bit.
Broil for Crunch: Finally, sprinkle 3 tablespoons of panko breadcrumbs on top for an added texture, if using. Pop the skillet under the broiler for 2-3 minutes until the breadcrumbs are golden brown and crispy. Keep an eye on it to prevent burning—nobody wants to end their creation too soon!
Storing & Reheating
For any leftovers, store Vegan Mac and Cheese in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months—just ensure it’s cooled completely before placing it in a freezer-safe container. To reheat, pop it in the microwave for 1-2 minutes or heat gently on the stove, stirring occasionally. Keep in mind that the texture may slightly change after freezing, so a splash of milk can bring back its creaminess.
Chef’s Helpful Tips
- Avoid overcooking the pasta to ensure it retains a nice bite when combined with the sauce.
- For extra creaminess, blend the cashews longer, adjusting with more almond milk if needed.
- Taste as you go! Adjust the salt, nutritional yeast, and spice levels to suit your palate.
- If preparing in advance, keep the pasta and sauce separate until ready to serve to prevent it from drying out.
- Experiment with flavor by adding in cooked vegetables, like spinach or roasted red peppers, for added nutrition.
Everyone loves mac and cheese, and this easy recipe brings hearty flavor without the dairy guilt. You don’t need to be vegan to enjoy this dish; it’s simply a spectacular take on a timeless classic that makes everyone happy! Each creamy, cheesy bite invites you to savor the moment. I encourage you to experiment with the ingredients and make this delicious dish your own.
Recipe FAQs
Can I make this Vegan Mac and Cheese gluten-free?
Absolutely! Simply use gluten-free pasta in place of regular pasta, and ensure that your nutritional yeast and panko breadcrumbs are also gluten-free.
How can I add extra flavor to my Vegan Mac and Cheese?
Consider incorporating ingredients like a splash of lemon juice for brightness, or trying different spices such as garlic powder or onion powder. You could even add sautéed mushrooms or spinach for added texture and nutrition.
What if my sauce isn’t thickening?
If your sauce remains runny, cook it over medium heat for a little longer, stirring frequently, until it thickens. You can also blend in a bit more soaked cashews for added creaminess and thickness.
Can I use a different milk besides almond?
Yes! Feel free to substitute almond milk with your favorite non-dairy milk, such as soy milk, oat milk, or cashew milk. Just avoid sugary varieties that could alter the flavor.
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📖 Recipe Card
Vegan Mac and Cheese
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dishes
- Method: Stovetop, Broil
- Cuisine: Vegan
Description
This Vegan Mac and Cheese boasts an irresistible flavor profile with creamy cashew sauce, quick prep, and wholesome ingredients. Perfect for a healthy dinner or comforting meal!
Ingredients
- 16 oz pasta, cooked
- 1 cup unsalted cashews
- ¼ cup vegan butter, divided
- ⅓ cup yellow onion, diced
- 3 garlic cloves, minced
- ½ tsp smoked paprika
- 2 cups almond milk or milk of choice
- ½ cup + 2 tbsp nutritional yeast
- ½ tsp salt, plus more to taste
- ¼ tsp red pepper flakes
- 3 tbsp panko breadcrumbs, optional
Instructions
- Cook the pasta according to the package instructions until al dente.
- In a medium saucepan, cover the cashews with water and bring to a boil. Reduce heat and simmer for 10-15 minutes until softened.
- In a large skillet, heat 2 tablespoons of vegan butter over medium heat. Add the diced onion, minced garlic, and smoked paprika, sautéing for 2-3 minutes.
- Stir in the remaining butter and almond milk, bringing the mixture to a slow simmer.
- Whisk in the nutritional yeast, salt, and red pepper flakes. Remove from heat once combined.
- Drain the softened cashews and transfer them to a high-speed blender. Add in the cheesy milk mixture, blending for about 1 minute until smooth.
- Return the sauce to the skillet, adding in the cooked pasta and stirring to combine, adjusting the thickness as needed by reheating gently.
- Top with panko breadcrumbs and broil under high heat for 2-3 minutes until golden brown.
Notes
For added flavor, feel free to customize the spices to your taste.
For a nut-free version, replace cashews with silken tofu or vegan cream cheese.
Make sure to use gluten-free pasta if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
