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Creamy Vegan Cashew Mac and Cheese

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. 

Creamy Vegan Cashew Mac and Cheese in bowls

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!

Creamy Vegan Cashew Mac and Cheese

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:

Creamy Vegan Cashew Mac and Cheese in bowl

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!

cashew mac and cheese on a spoon

 

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.

Share your pictures of any of my recipes on Instagram and use #vnutrition or tag @v.nutrition so I won’t miss it!

4.37 from 11 votes
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Cashew Vegan Mac and Cheese

You won't miss the dairy in this Creamy Cashew Vegan Mac and Cheese. Cashews make this sauce velvety and perfect for a quick yet healthy weeknight meal. 

Course Main Course
Cuisine American, pasta
Keyword Cashew Vegan Mac and Cheese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 240 kcal
Author Mary Ellen

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

Instructions

  1. Cook pasta to package directions.

  2. 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.

  3. Drain pasta and top with sauce and toppings.

Optional Additions

  1. I usually serve this with some steamed broccoli or cooked kale to make this a full healthy meal.

Recipe 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.
Nutrition Facts
Cashew Vegan Mac and Cheese
Amount Per Serving
Calories 240 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 16.5g6%
Fiber 4.5g19%
Protein 13.25g27%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Like my vegan cashew mac and cheese recipe? You might also enjoy…

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Creamy Vegan Cashew Mac and Cheese

Reader Interactions

Comments

  2. 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!

    Reply

  3. 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!

    Reply

  4. 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!

    Reply

    • 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. 🙂

      Reply

  6. 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 🙂

    Reply

  9. 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!

    Reply

  18. 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.

    Reply

    • 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!

      Reply

  24. 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!

    Reply

  26. 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.

    Reply

    • 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! 🙂

      Reply

  27. 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!

    Reply

    • 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!

      Reply

  29. 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?

    Reply

    • 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!

      Reply

  30. 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!

    Reply

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