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.
Becky Striepe says
Oh my gosh, this looks delightful! I'm always looking for new mac and cheese recipe, so definitely making this one!
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!
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!
frieddandelions says
Love mac and cheese! Yours looks delicious!
Mary Ellen says
Thanks so much Sarah! I love mac & cheese 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!
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! 🙂
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!
Dianne says
I can't resist mac and cheese. It's the ultimate comfort food!
Mary Ellen says
I can't resist either Dianne!
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!
Rachel says
Looks really good. Thanks for linking up!
Mary Ellen says
Thanks Rachel!
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.
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!
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!
Deborah @ Confessions of a mother runner says
Looks creamy and delicious thanks for linking up!
Mary Ellen says
Thanks so much Deborah!
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!
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!
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. 🙂
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!
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!
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! 🙂