If you’re craving comfort food without compromising your plant-based lifestyle, this Vegan Cashew Mac and Cheese Recipe is about to become your new go-to. I absolutely love how creamy and satisfying this version is—it hits all the right notes of that classic cheesy goodness, minus the dairy. Whether you’re a seasoned vegan or just looking to add more wholesome meals to your repertoire, you’ll find this recipe super easy and totally crave-worthy. Stick around, because I’m about to share all my tips to make sure your Vegan Cashew Mac and Cheese comes out perfectly every time!
Why You’ll Love This Recipe
- Rich, creamy texture: Even though it’s dairy-free, the soaked cashews blend into a velvety, smooth cheese sauce that’s pure magic.
- Simple ingredients: You probably have most of these pantry staples on hand already, or easy to find at any grocery store.
- Customizable spice level: The jalapeño adds just the right kick, but you can adjust or remove it to suit your taste perfectly.
- Great for make-ahead meals: It reheats beautifully, making it a winner for busy weeknights or meal prepping.
Ingredients You’ll Need
Choosing the right ingredients is what sets this Vegan Cashew Mac and Cheese Recipe apart. The cashews create a creamy base without any weird aftertaste, and the nutritional yeast brings that unmistakable cheesy flavor we’re after. I always recommend getting raw cashews for the richest sauce and unsweetened almond milk to keep flavors balanced.
- Raw cashews: Soaking these softens them perfectly for blending, giving you that creamy cheese texture.
- Garlic: Adds a subtle depth—you won’t taste it raw, but it lifts all the flavors beautifully.
- Nutritional yeast: The key to that savory, cheesy flavor without any dairy.
- Unsweetened almond milk: Keeps the sauce smooth and silky without added sugars.
- Jalapeño: Adds a gentle spicy kick; remove seeds if you want it mild.
- Ground turmeric: Gives the sauce a classic cheesy golden color and subtle earthiness.
- Paprika: Boosts flavor and adds a warm, smoky undertone.
- Onion powder: A secret flavor builder that rounds out the cheesy taste.
- Dijon mustard: Adds a tangy surprise that really brightens the sauce.
- Salt and freshly ground black pepper: Essential seasonings to bring every note together.
- Shell pasta (Conchiglie): Perfect shape to hold all that luscious cashew cheese; gluten-free varieties work great too.
Variations
I love playing around with this Vegan Cashew Mac and Cheese Recipe depending on the season or my mood. It’s so easy to tweak the spice levels or add veggies that turn it into a full meal. Don’t be shy to make it your own!
- Adding roasted veggies: My family goes crazy for adding roasted broccoli or sautéed mushrooms stirred right in—it adds texture and nutrition.
- Spicy kick: Sometimes I boost the jalapeño or add a pinch of cayenne for extra heat, especially on chilly nights.
- Baked version: For a crispy top, try baking with breadcrumbs and nutritional yeast sprinkled on top—like a classic comfort food upgrade!
- Gluten-free swap: Using gluten-free pasta works wonderfully if you need to avoid gluten without sacrificing taste.
How to Make Vegan Cashew Mac and Cheese Recipe
Step 1: Soak Your Cashews for Creaminess
Start by soaking your raw cashews. I used to struggle with dry, gritty sauces until I discovered that soaking is a game-changer. You can either soak them in cold water for at least 2 hours or speed things up by boiling cashews in water, turning off the heat, and letting them soak in the warm water for 30–45 minutes. This step is crucial—it softens the nuts so your blender can whip up a perfectly smooth sauce without any lumps.
Step 2: Blend the Cheese Sauce
Drain the soaked cashews and pop them into your high-powered blender along with garlic, nutritional yeast, almond milk, chopped jalapeño, turmeric, paprika, onion powder, Dijon mustard, salt, and pepper. Blend everything until your sauce is thick and creamy. Trust me, this part feels satisfying! If the sauce seems too thick, add a splash more almond milk—it’s easier to thin the sauce than thicken it. Taste as you go, adjusting salt or spice to your liking.
Step 3: Cook Pasta and Mix
Cook your pasta following the package directions until al dente (no one likes mushy noodles). Drain well, then return pasta to the pot and stir in your cashew cheese sauce while everything’s still warm. This way, the sauce clings perfectly to each shell, coating every bite in luscious cheesy goodness. Give it a final taste and add more salt or pepper if needed. Ready to dig in!
Pro Tips for Making Vegan Cashew Mac and Cheese Recipe
- Use a High-Powered Blender: This is key—my old blender couldn’t quite get the sauce silky smooth. Upgrading made a noticeable difference in texture.
- Adjust Seasonings Gradually: Nutritional yeast can vary in saltiness; I recommend starting light and tasting as you blend.
- Don’t Skip the Soak: I once rushed this step and ended up with a gritty sauce—patience pays off!
- Save Some Sauce for Leftovers: Add a splash of almond milk when reheating to refresh the sauce’s creaminess.
How to Serve Vegan Cashew Mac and Cheese Recipe
Garnishes
I like to keep it simple with freshly ground black pepper and a sprinkle of extra nutritional yeast on top. Sometimes I add chopped fresh parsley or a few crispy fried shallots for a bit of crunch and color. These small touches make the dish feel special and inviting.
Side Dishes
This mac and cheese pairs beautifully with a crisp green salad tossed in lemon vinaigrette or roasted seasonal veggies like Brussels sprouts or asparagus. My family also enjoys it alongside garlic bread (try it vegan with olive oil and herbs!) for an indulgent meal.
Creative Ways to Present
For a fun twist when guests come over, I’ve baked this mac and cheese in a cast iron skillet topped with toasted breadcrumbs and fresh thyme—looks stunning and everyone asks for the recipe. You could also serve it in little ramekins for individual portions or spoon it into hollowed-out bell peppers for a colorful presentation.
Make Ahead and Storage
Storing Leftovers
Leftover cashew mac and cheese stores wonderfully in an airtight container in the fridge for up to 3 days. I always add a splash of almond milk before reheating to loosen the sauce, since it thickens as it cools.
Freezing
I’ve frozen this mac and cheese a few times, and it holds up pretty well! Portion it out into freezer-safe containers and thaw overnight in the fridge before reheating. Expect the texture to loosen a bit, and add a touch more almond milk when warming up.
Reheating
The best method I’ve found is reheating on the stovetop over low heat with a splash of almond milk, stirring often. This helps the sauce warm evenly without drying out or clumping. You can also reheat in the microwave in short bursts, stirring in between.
FAQs
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Can I use other nuts besides cashews?
You can, but cashews are the best for achieving that creamy, neutral base without overpowering the sauce. Some people try blanched almonds or macadamias, but they’ll alter the flavor and texture slightly. If you have a nut allergy, consider using soaked sunflower seeds as a substitute for a similar creaminess.
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Is nutritional yeast necessary for the cheese flavor?
While you could leave it out, nutritional yeast really delivers the classic cheesy, umami flavor that makes this Vegan Cashew Mac and Cheese Recipe so addictive. If you don’t have it on hand, a small amount of miso paste can be a backup, but the flavor will change slightly.
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Can I make this recipe oil-free?
Absolutely! This recipe doesn’t require any added oils, as the cashews provide enough richness. It’s perfect for those looking to keep the dish light but creamy.
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How spicy is the jalapeño? Can I omit it?
The jalapeño provides a mild heat that complements the cheese flavors. If you’re sensitive to spice, feel free to remove the seeds or skip it entirely—the mac and cheese will still be delicious and flavorful without it.
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Can I bake this dish for a crispy topping?
Yes! After mixing the sauce with the pasta, transfer it to a baking dish, sprinkle with breadcrumbs and extra nutritional yeast, then bake covered at 350°F for about 30 minutes. Remove the cover towards the end to let the topping crisp up beautifully.
Final Thoughts
This Vegan Cashew Mac and Cheese Recipe has truly won a special place in my kitchen and heart. It’s wonderfully rich without dairy, easy to whip up, and incredibly versatile — something I always feel good serving my family and friends. If you’re looking to enjoy classic comfort food with a plant-powered twist, I promise this recipe will not disappoint. So go ahead, gather those cashews, fire up your blender, and treat yourself to a big bowl of creamy, dreamy mac and cheese magic!
Print
Vegan Cashew Mac and Cheese Recipe
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Enjoy a creamy, delicious vegan mac and cheese made entirely from plant-based ingredients. This recipe features a rich cashew cheese sauce blended with nutritional yeast and spices, combined with perfectly cooked pasta for a comforting, dairy-free favorite that’s easy to customize and perfect for any occasion.
Ingredients
Cashew Cheese Sauce
- 1 1/2 cups raw cashews*
- 2 cloves garlic
- 1/2 cup nutritional yeast
- 1 1/4 cups unsweetened almond milk (or neutral dairy free milk of choice)
- 1 jalapeño, chopped (deseed if sensitive to spice)
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper
Pasta
- 1 pound shell (Conchiglie) pasta* (or gluten free pasta if preferred)
To Garnish
- Freshly ground black pepper (as needed)
Instructions
- Soak Cashews: Soak the raw cashews in 4 cups of water for at least 2 hours. Alternatively, speed up the process by boiling the cashews in water over high heat, then turning off the heat and letting them sit for 30-45 minutes before draining.
- Make the Cashew Cheese Sauce: In a high-powered blender, combine the drained cashews, garlic, nutritional yeast, almond milk, chopped jalapeño, turmeric, paprika, onion powder, Dijon mustard, salt, and freshly ground black pepper. Blend until a thick, creamy sauce forms. Add more almond milk if a thinner consistency is desired. Adjust seasoning to taste.
- Cook the Pasta: Prepare the pasta according to package instructions until al dente. Drain and return the pasta to the pot.
- Toss Pasta with Sauce: Stir the cashew cheese sauce into the hot pasta. Taste and adjust seasonings, adding more salt or pepper as needed.
- Serve and Garnish: Serve immediately, garnished with freshly ground black pepper. Enjoy your creamy vegan mac and cheese!
Notes
- To make gluten free, substitute regular pasta with your preferred gluten free pasta.
- Customize your mac and cheese by adding veggies, or make fun versions like chili mac or taco mac.
- For make-ahead meals, prepare the mac and cheese, add an extra 1 cup of almond milk to the sauce, store in a 9×13 inch pan covered with foil in the refrigerator, and reheat by baking at 350°F for 30 minutes or until warmed through.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
