You won’t miss the dairy in this Creamy Vegan Mac and Cheese. Cashews make this sauce velvety and perfect for a quick yet healthy weeknight meal.
As I have said before, growing up my mom didn’t really cook much. The one thing I do remember “cooking” with her and loving 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 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. 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 and I set out to do just that. Don’t get me wrong, I still love my store bought boxed vegan mac and cheese every once in a while but since I’m studying nutrition I like to like to use whole foods as much as possible… and this cheesy sauce beats the boxed brands!
I figured cashews would be the best base as I’ve seen it used before and I love the creaminess of anything cashew related. Cashews offer protein, healthy fat, and a nice dose of magnesium.
I like whipping up big batches of this sauce for myself and using it throughout the week. I can make it for less money than most store-bought kind. Plus, I have some on hand anytime I’m in a cheesy mood – the sauce is also great on veggies (I love it on broccoli – try it with the kids!).
You won't miss the dairy in this Creamy Vegan Mac and Cheese!Click To Tweet
Creamy Vegan Mac and Cheese
You won't miss the dairy in this Creamy Vegan Mac and Cheese. Cashews make this sauce velvety and perfect for a quick yet healthy weeknight meal.
Ingredients
- 12 oz pasta (gf if needed)
- 1 cup raw , unsalted cashews soaked in water for at least 1-2 hours then drained
- 2 tablespoons white miso paste (or 1 Tb salt but trust me the miso makes it fab)
- 2 tsp onion powder
- 6 tablespoons nutritional yeast
- 6 tablespoons lemon juice
- about 1/2 to 3/4 or more cup of water
- 1/4 teaspoon chili powder and 1/4 teaspoon turmeric (makes it more of the cheddary color)
- Top with fresh parsley and vegan parmesan cheese
Instructions
- Cook pasta to package directions.
- Blend all of the ingredients together in a high speed blender starting with only 1/2 a cup of water. Add more if you need. 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.
- If you’re serving with hot pasta. I recommend blending the sauce right before you plate, You won’t need to heat up the sauce because the blender should have heated it a bit and the pasta will heat it more.
Recipe Notes
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 water to thin it out and heat on low for only a few minutes.
*Nutrition info is for the sauce only.
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Creamy Pumpkin Pasta
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Like my vegan mac and cheese recipe? It would be so wonderful if you could give it some love by sharing!
This recipe looks so rich and creamy! I think this is a perfect recipe to redo into a healthier option.
Thanks so much Zsu! I’m always trying to find quick and healthier options for meals. 🙂
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!
Thanks Julie! I love me some mac & cheese so I had to make something I could eat!
I just can’t wait to try this… It seriously looks amazing! I really love the sound and look of your version… Thank you!
Thanks so much Kate! Let me know if you try it!
“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!
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. 🙂
This looks wonderful, thanks! Can’t wait to try it with with my hubby who is a mac n’ cheese nut!
Thanks! Let me know what he thinks!
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 🙂
It’s really tasty Annmarie! Let me know if you try it!
Looks creamy and delicious thanks for linking up!
Thanks so much Deborah!
I am needing some comfort food and this looks perfect!
Thanks Ginny! When the weather gets cooler all I want is comfort food!
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!
Oooh, spicy mustard is a great ingredient! I’m going to try your version next time!
LOVE that shot with the fork coming at me. I totally want to jump through the screen and take a huge bite!
Thanks so much Jenn! I wasn’t sure about adding that one but now I’m glad I did.
Looks really good. Thanks for linking up!
Thanks Rachel!
I love a cozy bowl of vegan mac and cheese. It’s the perfect comfort food.
It sure is Cadry!
I can’t resist mac and cheese. It’s the ultimate comfort food!
I can’t resist either Dianne!
I love mac & cheese! I’ll be sure to try your version.
Let me know what you think Amy!
This looks rich, creamy and delicious! So much healthier than the original stuff. My favorite comfort food.
Thank you Melissa! It’s my favorite comfort food too! 🙂
I can’t even handle this recipe right now, oh my goodness. Mac and cheese is just irresistible! 🙂
Thanks so much Courtney! I hope you get a chance to try it!
Love mac and cheese! Yours looks delicious!
Thanks so much Sarah! I love mac & cheese too!
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.
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!