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.
Zsu Dever says
This recipe looks so rich and creamy! I think this is a perfect recipe to redo into a healthier option.
Mary Ellen says
Thanks so much Zsu! I’m always trying to find quick and healthier options for meals. 🙂
olivia says
omg!!! i made this with my daughters 6 & 14.. super easy to make and yuuummmy 😋😋😋
Mary Ellen says
I’m so happy you and your daughters enjoyed the mac & cheese, Olivia! Thanks so much for letting me know! 🙂
Julie @ Running in a Skirt says
How lovely!!! I really love the idea of the cashew sauce here, it looks so tasty. You’d never know by your photo that wasn’t “real” mac & cheese!
Mary Ellen says
Thanks Julie! I love me some mac & cheese so I had to make something I could eat!
kateringforveggies says
I just can’t wait to try this… It seriously looks amazing! I really love the sound and look of your version… Thank you!
Mary Ellen says
Thanks so much Kate! Let me know if you try it!
kimmythevegan says
“Anytime I’m cold, sad, or stressed, I crave some mac and cheese.”
I’m with ‘ya! This is definitely a foodie memory for me too. I practically grew up on this stuff. We call it Kraft Dinner in Canada, whether it came from the brand box or not (even homemade was called Kraft Dinner haha). I have made homemade versions before, but your cheese sauce especially good. I bet the miso really does give it a nice fermenty flavour. Looking forward to trying this out!
Mary Ellen says
Thanks Kimmy! My mac & cheese always came from a box but I love how you called it Kraft Dinner all the time.
Yes, the miso adds a nice little flavor. I’ve been putting it in a lot of savory dishes lately. 🙂
Christine @ Run Plant Based says
This looks wonderful, thanks! Can’t wait to try it with with my hubby who is a mac n’ cheese nut!
Mary Ellen says
Thanks! Let me know what he thinks!
fitfoodiemama says
I love this dairy free version of mac n cheese! It’s been so long since I’ve had any, now I’m craving it 🙂
Mary Ellen says
It’s really tasty Annmarie! Let me know if you try it!
Deborah @ Confessions of a mother runner says
Looks creamy and delicious thanks for linking up!
Mary Ellen says
Thanks so much Deborah!
Ginny McMeans says
I am needing some comfort food and this looks perfect!
Mary Ellen says
Thanks Ginny! When the weather gets cooler all I want is comfort food!
awhiskandtwowands says
This looks SO GOOD!! I make mac n cheese from scratch but I usually add in a little spicy mustard. I can’t wait to try this with the miso!!
Thank you for linking up with us for Meatless Monday!
Mary Ellen says
Oooh, spicy mustard is a great ingredient! I’m going to try your version next time!
Jenn says
LOVE that shot with the fork coming at me. I totally want to jump through the screen and take a huge bite!
Mary Ellen says
Thanks so much Jenn! I wasn’t sure about adding that one but now I’m glad I did.
Rachel says
Looks really good. Thanks for linking up!
Mary Ellen says
Thanks Rachel!
Cadry's Kitchen says
I love a cozy bowl of vegan mac and cheese. It’s the perfect comfort food.
Mary Ellen says
It sure is Cadry!
Dianne says
I can’t resist mac and cheese. It’s the ultimate comfort food!
Mary Ellen says
I can’t resist either Dianne!
Amy Katz from Veggies Save The Day says
I love mac & cheese! I’ll be sure to try your version.
Mary Ellen says
Let me know what you think Amy!
Melissa @ Vegan Huggs says
This looks rich, creamy and delicious! So much healthier than the original stuff. My favorite comfort food.
Mary Ellen says
Thank you Melissa! It’s my favorite comfort food too! 🙂
Courtney's Cookbook says
I can’t even handle this recipe right now, oh my goodness. Mac and cheese is just irresistible! 🙂
Mary Ellen says
Thanks so much Courtney! I hope you get a chance to try it!
frieddandelions says
Love mac and cheese! Yours looks delicious!
Mary Ellen says
Thanks so much Sarah! I love mac & cheese too!
Jac -Tinned Tomatoes (@tinnedtoms) says
That sounds delicious. I make my vegan cheese sauce a little differently. I make a traditional roux with dairy free spread and soy milk, then add grated vegan cheddar. I used to hate vegan cheddar, but there is a brand called Violife with make cheese with coconut milk and it’s really good. It melts and tastes like cheddar, so I have reverted to the roux method and my nutritional yeast is a little forgotten, but I remember how good this version tastes too. Thanks for submitting it to Meat Free Mondays. The roundup and linky is live. I featured your recipe this week and will share.
Mary Ellen says
Thanks for featuring me Jac! Your version sound delicious! I think I may have tried Violife when I visited Europe but we can’t get that round here. Actually, there’s a vegan cheese called Chao Cheese that’s made with coconut so maybe I can try your version with that, it sounds delicious!
Jennifer Bliss says
Miss you!
LOVE this dish and recipe!
Can’t go wrong with Vegan Mac!
Mary Ellen says
Thanks so much Jennifer! Vegan mac & cheese is always my go-to!
Elle says
I don’t have pimentos or red bell peppers, would the recipe work without them?
Mary Ellen says
Hi Elle,
Yes, I’ve made it before without the red peppers and it still tastes good. The peppers just add a bit more depth of flavor. If you had sweet paprika, you could add about a 1/2 tsp in replacement. Let me know what you think if you give it a try!
Becky Striepe says
Oh my gosh, this looks delightful! I’m always looking for new mac and cheese recipe, so definitely making this one!
Mel | avirtualvegan.com says
Vegan mac and cheese for the win! I love how cashews turn into such a creamy sauce. They are so versatile. Loving the pimento addition here too!
Sarah says
Wow! This looks so creamy and good. I can’t wait to give it a try.
Kari @ bite-sized thoughts says
This looks so much better than the boxed equivalent! I’m glad you’ve found a comfort food hit for when the craving flares.
Randi Tisdall says
YUMMY!! This is similar to how I make my cashew cheese- I LOVE IT!! You’re right, the coconut really adds to the creamiest, and it’s good on just about anything. Thanks for sharing lovely!
Randi Tisdall says
*creaminess
Sarah De la Cruz says
Your new pictures are gorgeous! I would love a big bowl of this cozy mac!
Mary Ellen says
Thank you so much Sarah!!!
Carrie says
wow! Thank you for this recipe! This is the first vegan mac & cheese I have tried, and I loved it. I only have been eating vegan WFPB for a month and feel great, these kind of tasty, familiar recipes make it easy to keep going. 🙂 My husband liked it as well and he is a dairy lover.
Mary Ellen says
Hi Carrie! I’m so glad both you and your husband enjoyed the mac & cheese. I was obsessed with mac & cheese before going vegan so I like to create recipes that are plant-based but still tasty.
Good luck on your journey! 🙂
Kristine says
Where do you get miso paste? I’ve heard that it doesn’t normally bother those with soy intolerance since it is fermented. However, if I want to forgo it, would coconut aminos work? Thanks!
Mary Ellen says
Hi Kristine! I usually pick up some organic miso at my local health food store or Asian market. If you do have a soy intolerance it might be better to keep it out. The miso adds some “umami” (savory) flavor which I like but isn’t totally necessary. You could do a bit of coconut aminos and/or a touch of salt to replace it. I would do only about 1 TB of coconut aminos instead of 2 TB because you don’t want it get too sweet.
Let me know if you try it with the coconut aminos and how it works out because I haven’t tried that yet. I hope you enjoy!
Mary says
I used cauliflower instead of pasta and added bacon – YUM!
Megan says
Can you make the whole thing and refrigerate in a casserole dish and heat up in the over later? Or can you soak the cashews way longer?
Mary Ellen says
Hi Megan, I’ve never tried heating it up in the oven but I have made it and heated it up in the microwave and on the stove top. Sometimes cashew-based sauces can get a little thick when cooled so I usually add a little extra dairy-free milk when reheating. You can soak the cashews up to 24 hours. I just keep them in the water in a glass container with a lid. Or you could pre-make the sauce and heat it with a little dairy-free milk (to the consistency you’d like) and add to pasta when you’d like to cook that. I usually make a double batch of the sauce and use it for pasta but also for bowls and veggies as well. Let me know what you think if you get a chance to try it!
Michele says
I’ve been trying a number of vegan mac & cheese recipes to find one I love and this is by far my favorite recipe! My kids really enjoy it and my husband even asked for more. Thank you so much for sharing this!
Mary Ellen says
I’m so glad the whole family enjoyed Michele! I love helping make vegan dishes everyone will enjoy!
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!
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.