5 from 4 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
  • 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 until smooth. 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.

  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

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.