This Vegan Mac & Cheese is the ultimate plant-based comfort food. A velvety sauce made from soaked cashews, almond milk, and nutritional yeast clings to tender macaroni for a satisfyingly cheesy bite—without any dairy. It’s quick, wholesome, and perfect for weeknight dinners or indulgent vegan meal prep.
Vegan Mac & Cheese
Recipe by Daily Disher
Vegan Mac & Cheese is ultra-creamy, cheesy without the cheese, and full of plant-powered comfort.
Course: Main
/Cuisine: Vegan
/Difficulty: Easy
Servings
4
Prep time
30 minutes
Cooking time
40 minutes
Calories
300 kcal
1 hour 10 minutes
Ingredients
8 ounces elbow macaroni
1 cup cashews, soaked
1 cup unsweetened almond milk
⅓ cup nutritional yeast
1 tablespoon lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon turmeric powder
½ teaspoon salt
¼ teaspoon black pepper
¼ cup vegan butter
Directions
1.
Begin by cooking the elbow macaroni according to the package instructions until al dente. Drain the pasta, and set it aside.
2.
In a high-speed blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper.
3.
Blend the mixture until smooth and creamy with no lumps remaining, which takes about one to two minutes.
4.
In a large saucepan over medium heat, melt the vegan butter and then pour in the blended sauce.
5.
Cook the sauce, stirring frequently, until it begins to thicken, which should take about five to seven minutes.
6.
Add the cooked macaroni into the saucepan with the sauce, and stir well to coat the pasta evenly with the sauce.
7.
Continue to cook for another two to three minutes until the pasta is heated through, then serve immediately.
Nutrition Facts
Total number of serves:
4 servings
Calories:
300kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg
