You won’t miss the dairy in this creamy vegan Cashew Mac and Cheese. Cashews make this sauce velvety and perfect for a quick yet healthy weeknight meal.
Growing up my mom didn’t really cook much. The one thing I do remember “cooking” with her is boxed mac and cheese. Mac and Cheese has always been my comfort food.
Anytime I’m cold, sad, or stressed I crave some mac and cheese. And although back in the day we didn’t make the pasta or sauce from scratch, it was nice helping my mom with the “cooking”.
After going vegan, I did the whole pre-made boxed vegan mac and cheese thing. It was easier for me because that’s what I was used to even when I ate dairy. After a while though, I realized I could make a healthier version.
Don’t get me wrong, I still love my store bought boxed vegan mac and cheese every once in a while but I like to like to use whole foods as much as possible… and this creamy vegan Cashew Mac and Cheese beats the boxed brands!
Cashews Make Things Creamy
Cashews are an amazing nut. They offer protein, healthy fat, and a nice dose of magnesium.
Blend them up cashews with some water and you have a tasty cream! I put cashew cream in just about anything that needs some creaminess.
Here are some other recipes besides cashew mac and cheese that you can make if you love cashews too:
- Strawberries and Cream Overnight Oats – I use a sweet cashew cream
- Walnut Meat Tacos – I use a savory lime cream on these
- Blueberry Lemon Cheesecake Overnight Oats – I used cashews for the “cheese” part
- Colcannon Soup – made it creamy with cashews
- Vegetable Bean Casserole – again made creamy with cashews
Creamy Vegan Cashew Mac and Cheese
I like whipping up big batches of this cashew mac and cheese for myself and using it throughout the week. This way I have some on hand anytime I’m in a cheesy mood.
You can also make the sauce and use it for a number of other dishes. The sauce is great on:
- veggies (I particularly love it on broccoli – try it with the kids!)
- baked potatoes/fries (like these Potato Wedges)
- veggie burgers
- buddha bowls
- popcorn tofu
- nachos
- or anything you want cheesier!
If you make this vegan cashew mac and cheese recipe, let me know what you think by ★ star rating it and leaving a comment below.
Cashew Vegan Mac and Cheese
Ingredients
- 12 oz pasta (gf if needed)
- 1 cup raw cashews soaked in water for at least 1-2 hours or in boiling water for 10 minutes*
- 1/2 cup water (more if needed)
- 3 tablespoons lemon juice
- 3 TB coconut milk (or other non-dairy milk but the canned coconut milk makes it the creamiest)
- 2 tablespoons white miso paste (or 1 Tb salt but trust me the miso makes it fab)
- 2 TB diced pimentos
- 1 tsp garlic powder
- 2 tsp onion powder
- 4-6 tablespoons nutritional yeast
- 1 tsp dijon mustard
Toppings
- fresh parsley
- vegan parmesan
Instructions
- Cook pasta to package directions.
- Blend all of the ingredients together in a high-speed blender starting with 1/2 a cup of water and 4 TB of nutritional yeast. Add more water or nutritional yeast if needed. It’s better to add the water a little at a time to get a nice consistency – you don’t want it too watered down. Also sometimes the nutritional yeast flavor can be a little too much for some people so add up gradually.
- Drain pasta and top with sauce and toppings.
Optional Additions
- I usually serve this with some steamed broccoli or cooked kale to make this a full healthy meal.
Notes
- I use a high speed blender like a Vitamix when blending cashews.
- Nutrition info is for the sauce only.
- There may be a little sauce left over. If so save it for veggies later in the week! To reheat the sauce, add a little more milk or water to thin it out and heat on low for only a few minutes.
- If you want to make the sauce a little more yellow, add a tiny bit of turmeric – be sure not to add too much to change the flavor.
Nutrition
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps vegans find ways to make mealtimes easier (and healthier).
When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.
Susannah Leaming says
Hi, I was wondering how you made this so yellow? Did you add any turmeric? I make cashew cheese all the time but unless I add turmeric, it does not turn this yellow. Thanks.
Mary Ellen says
Hi Susannah, I did add a little turmeric when I first starting making this and took the pictures. While I love turmeric in other dishes (and for its anti-inflammatory properties) I wasn’t liking how it tasted in this recipe. I will add a note about that. Thanks for asking- totally forgot I did that!
Marge in NJ says
Susannah, Since you use a lot of cashews, you might be a good source for this question. I’m curious as to the best deal on raw organic cashews. Is it Trader Joe? Costco doesn’t carry raw organic cashews anymore. Whole Foods bulk aisle? I will make this sauce but use it over oat groats or something similar.
Mary Ellen says
Hi Marge, I know you asked Susannah but I thought I’d let you know that I purchase my cashews at Trader Joe’s. I find they have a good price in my area. I hope you enjoy if you get to try it.
nicole says
Hi there, looking forward to trying this recipe. I was just wondering if this would freeze well?? Thanks.
Mary Ellen says
Hi Nicole! I’ve frozen the sauce before but have not yet tried freezing the pasta with the sauce. The sauce freezes well but when you heat it, do it slowly, stirring often. Cashew-based sauces can burn more quickly than other sauces. I often add a little extra liquid when heating as well if the sauce has thickened.
I hope you enjoy!
Erica Fisher says
Do you think I could use tahini instead of the miso paste? I read online that tahini was a good substitute.
Mary Ellen says
Hi Erica, I don’t know if I’d substitute tahini. If anything, I’d probably suggest you leave it out or sub with the salt. The miso gives it a more umami/savory sort of taste like cheese can sometimes have. I think the tahini might throw off the flavor a bit.
I’ve made the sauce without the miso when I’ve run out and the sauce still comes out tasty.
Let me know what you think if you try it without the miso.
Seya says
Loved It and my 3 year-old gobbles it up with guster every time!Thanks for the recipe. I like to leave out the onion powder and add a couple tablespoons of earth balance and a spoon of raw coconut oil.
Mary Ellen says
I’m so happy you both enjoyed it! It’s so wonderful to hear that the kiddos love it too!
Thanks so much for leaving me such a nice comment.