You won't miss the dairy one bit in this 20-minute creamy Vegan Cashew Mac and Cheese. This cashew cheese sauce is velvety and perfect for a quick and healthy weeknight meal. Just blend everything together and toss with pasta!
If you, like me, like to reach for creamy, "cheesy" carbs when you want a little comfort, you're going to love this vegan mac and cheese. I swear it's so good, you won't even miss the dairy!
While you could definitely reach for a box of vegan mac and cheese made with powder, I suggest giving this "from scratch" recipe a try. It's barely more work but is so much better tasting (and better for you).
Don't get me wrong, I still love my store-bought boxed vegan mac and cheese every once in a while, but now I prefer to eat whole foods as much as possible. Oh, and this creamy mac and cheese beats the boxed brands by a mile!
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Why I Love This Recipe
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.
This cashew mac and cheese recipe:
- Is creamy & delicious - just like the non-vegan versions
- Takes just 20 minutes to make - so easy!
- Uses primarily pantry items - no trips to the grocery store
- Is versatile - use the cashew cheese sauce on other dishes, or add any number of veggies or extra plant-based protein to customize your bowl. Check out the "Variations" section for more ideas!
Once you make this yummy, healthy, and hearty vegan mac and cheese recipe I have a feeling it will be on permanent rotation at your house; it certainly is at mine!
Ingredients and Substitutions
While it might sound like a tough undertaking, this vegan cashew mac and cheese requires mostly basic vegan pantry ingredients to make. Here's what you'll need:
- Elbow Noodles - Technically speaking, macaroni is an elbow shaped pasta. That said, I'm not the shapes police! Feel free to swap in any other short noodle shape, subbing in gluten-free noodles when necessary.
- Raw Unsalted Cashews - To make the sauce creamy. You can substitute macadamia nuts if you don't have cashews.
- Nutritional Yeast - Nutritional yeast is the darling of the vegan world because of its umami, cheese-like flavor.
- Lemon Juice - While you might have a bottle of lemon juice on hand, I'm here to plead the case for using fresh citrus. Once you taste the difference, I have a feeling you'll want to keep lemons in your crisper drawer at all times. To get the most juice from your lemons, give them a firm roll on the countertop for 10-15 seconds before cutting.
- Coconut Milk - Use full-fat, canned coconut milk here for best results.
- Dijon Mustard - If you don't have any on hand, spicy brown mustard, yellow mustard, or even mustard powder can be used in its place.
- Garlic Powder & Onion Powder - Dried, granulated alliums are massive flavor builders that require exactly zero prep. Hooray for weeknight wins!
- Pimento Peppers - These mild and sweet peppers can be found at just about any grocery store; either canned or jarred is fine! Just be sure to drain them before using. Roasted red bell peppers are also completely acceptable.
How to Make
This vegan cashew cheese sauce is incredibly easy to make as long as you have a powerful blender.
Step 1: Soak your cashews in hot water for 10 minutes.
Step 2: Add all the ingredients into a high-speed blender.
Step 3: Blend until smooth! Start with ½ a cup of water and 4 tablespoons of nutritional yeast and add more of either if needed.
PRO TIPS: 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.
Step 4: To turn the sauce into a full-blown vegan mac and cheese, simply boil your pasta of choice according to package directions. Drain and mix with the cashew cheese sauce. Top with some vegan parmesan and BOOM! Vegan comfort food is served.
Optional Variations
Admittedly, mac and cheese doesn't have the healthiest of reputations. But with a few simple swaps, this vegan cashew mac and cheese is a real game changer.
At just 240 calories per serving, my vegan mac is filled with fiber and protein and is much lower in fat than traditional mac and cheese. You can also feel free to doctor it up to boost your nutritional game.
My personal favorite way to make Mac and Cheese into a true "meal" rather than just a side is to add veggies and a plant-based protein to it.
Some of the veggies I love most with this macaroni and cheese are:
- Roasted or pan-fried brussels sprouts
- Roasted or steamed broccoli or cauliflower
- Sautéed spinach or kale
- Frozen peas - dump them in from frozen and cook for about 2 minutes.
But honestly, you can't go wrong with any veggie you like! Vegetables + pasta + vegan cheese = happy camper.
Some plant-based protein sources you could add are:
- Marinated Tofu (that can be baked, air-fried, or pan-fried)
- Tempeh Crumbles
- Beans such as chickpeas or white beans
- Popcorn Tofu Nuggets (Air Fried or Oven-Baked)
- Tofu Crumbles {Oven, Air Fryer, or Stovetop}
- Vegan Chicken Strips
Other Ways to Use This Cheesy Cashew Sauce
I like whipping up big batches of this cashew cheese sauce 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 vegan cashew cheese sauce and use it for a number of other dishes. It tastes 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!
Expert Tips & Tricks
Making this vegan cashew mac and cheese is super simple and takes just 20 minutes to get on the table. That said, I've assembled some of my best tips and troubleshooting tricks to make sure your cashew cheese sauce comes out perfectly:
- Add the water slowly. I suggest starting with just ½ cup of water to begin blending, then add it as needed until you get the right consistency. You want it to be thick enough to stick to the noodles, so use patience and good judgement.
- Start slow with the nooch. While I'm a gee-dang nutritional yeast fiend, the cheesy, umami flavor of it can be a little abrasive for newbies. Start with just 4 tablespoons, then increase as needed for more of a cheesy flavor.
- If you're freezer meal prepping, undercook the pasta a bit. The cashew cheese sauce is an excellent candidate for freezing, and even the completed cashew mac and cheese can be frozen after tossing together. However, I suggest that you undercook your noodles by a couple of minutes so that they don't become mushy when you go to reheat them.
Frequently Asked Questions
The pimentos and nutritional yeast will give the cashew cheese sauce a natural yellow color. If you want to boost the color more to make it look like the blue box version, feel free to add a teaspoon of mild paprika and a pinch of turmeric.
The cashew cheese sauce freezes particularly well, so feel free to make a batch to keep on ice. While I recommend freezing the sauce separately from the pasta, you can freeze them together. Just be sure to undercook your noodles by about 2 minutes to ensure they don't get mushy on reheating.
Cashews make the best cream, but if you're allergic you can opt for macadamia nuts instead. Just be sure to choose raw, unsalted nuts!
Since nuts are the primary way to get a "creamy" consistency, I recommend that you opt for a different recipe. That said, you could try raw sunflower seeds - just be sure they're raw and you soak them beforehand.
The sauce is already gluten-free. Simply opt for gluten-free pasta!
While my Vegan Mac and Cheese can last up to 4 days in the fridge, it's so tasty that I have a hard time believing it will last that long.
Simply add your leftovers to a saucepan over low heat and add a little extra milk or water. The cashew cheese sauce burns relatively easily, so it's important to stir the sauce (or the coated pasta) continuously.
Heck yeah they can! I LOVE pasta, and, contrary to popular "knowledge," most pastas are made completely vegan. While egg noodles are off the table, just about every other kind of pasta is perfectly acceptable to eat.
Nowadays, there's a ton of pasta to choose from. Not only are there about a gazillion different shapes and sizes of pasta, but there are also a bunch of different ways to serve pasta as you can see in this vegan pasta post.
Chickpea, lentil, quinoa, or brown rice pastas are usually my go-to options for gluten-free pasta. If gluten isn't a problem for you, I recommend opting for whole wheat pasta to get an extra dose of fiber and whole grains into your diet.
More amazing vegan macaroni and cheese recipes
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
📖 Recipe
Vegan Cashew 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 (see notes)
- ½ cup water (more if needed)
- 3 tablespoon lemon juice
- 3 tablespoon coconut cream (see notes)
- 2 tablespoon white miso paste (or 1 Tb salt but trust me the miso makes it fab)
- 2 tablespoon diced pimentos
- 1 teaspoon garlic powder
- 2 teaspoon onion powder
- 4-6 tablespoon nutritional yeast
- 1 teaspoon dijon mustard
Toppings
- fresh parsley
- vegan parmesan
Instructions
- Cook pasta to package directions.
- Blend all of the ingredients together in a high-speed blender. Add more water or nutritional yeast if needed.*
- Drain pasta and top with sauce and toppings.
Optional Additions
- Broccoli, cauliflower, brussels sprouts or other veggies of choice
Video
Notes
- Cashews - macadamia nuts. Please note, you can try subbing soaked sunflower seeds in place of nuts, however, I have not tried it this way so I can't say for sure how it will turn out.
- Coconut Cream - any dairy-free milk
- Lemon juice - apple cider vinegar
- Diced pimentos - red bell pepper
Nutrition
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Jonathan Smith says
Thanks for the great recipe, however I'm puzzled by the measurement acronyms.
For example you have '2 tablespoons lemon juice' and '2 TB diced pimentos'.
Is 'TB' a tablespoon?
Mary Ellen says
Hi Jonathan, sorry about that. Yes, TB is for tablespoon. I don't know why I have it two ways in this recipe. I've fixed it.
Jonathan Smith says
Thanks, and sorry for being so pedantic, I take things too literally 🙂
Best vegan mac and cheese recipe I've come across, I actually didn't miss meat, I missed mac and cheese!
Mary Ellen says
No, it's my fault for being confusing! I'm so glad you enjoyed it! Thanks so much for coming back to review. 🙂
Arden says
As a non vegan this was amazing!! Even my non vegan, very picky friend, loved this recipe! I HIGHLY RECOMMEND! My high speed blender was broken so had to use a magic bullet, it turned out just fine!
Mary Ellen says
I'm so glad you and your friend both liked it, Arden! I love when non-vegans enjoy my recipes too. 🙂
Thanks so much for coming back and leaving a review.
LisaRose says
Mine turned out a bit sweet. Not overly so, just a tad. Maybe even more of an aftertaste. It was super creamy, and not at all bad, but I was looking for more of that umami-cheese flavor. I used the miso paste. Any thoughts?
Mary Ellen says
Hi LisaRose! Hmmm, I'm trying to think of why that might be because I haven't had that before. Maybe next time add a little extra miso or lemon juice? That's the only thing I could think of to make it less sweet. Let me know if that helps!
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.
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.
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!
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.
Marge says
Thanks, Mary Ellen. Big fan of Trader Joe but haven't been there in a long while. I ended up stocking up on these cashews at amazon: Terrasoul Superfoods Organic Raw Cashews (Mylk Grade), 4 Pounds Sold by: Terrasoul Superfoods $32.95 Mylk grade means pieces, so $16.50/pound for organic pieces. Next time I'll get organic raw cashews, whole, 5 pounds for $49.75, 10 bucks a pound
Mary Ellen says
Thanks for all the info, Marge!
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!
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!
Mary says
I used cauliflower instead of pasta and added bacon - YUM!
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!
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! 🙂
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!!!
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
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.
Sarah says
Wow! This looks so creamy and good. I can't wait to give it a try.
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!