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.
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
Blending Tips: When blending the sauce, 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. I use a high-speed blender like a Vitamix when blending cashews.Coconut Cream: To get the coconut cream, put a can of coconut milk in the fridge for 5-10 minutes. Open the can and scoop out the hard creamy part. Substitutions for:
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 info is for the sauce only.The sauce will last for up to 4 days in the fridge, 2 months in the freezer.To reheat the sauce, add a little more milk or water to thin it out and heat on low for only a few minutes.