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Creamy vegan mac and cheese in a white bowl, made with cashew sauce

Vegan Mac and Cheese

Ultra-creamy, dairy-free mac and cheese made with a silky cashew sauce and nutritional yeast. Ready in 35 minutes — pure plant-based comfort.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz elbow macaroni or pasta of choice
  • 1 cup raw cashews soaked in hot water for 15 minutes, then drained
  • 1 cup vegetable broth
  • 1/4 cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon turmeric for color
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • smoked paprika for garnish

Method
 

  1. Place raw cashews in a bowl, cover with boiling water, and soak for 15 minutes. Drain and rinse well.
  2. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
  3. Add drained cashews, vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, Dijon mustard, salt, and pepper to a high-speed blender. Blend on high for 60–90 seconds until completely smooth and creamy.
  4. Pour the blended sauce into the same pot over medium heat. Stir and heat for 3–4 minutes until it thickens slightly. Add a splash of reserved pasta water to loosen if needed.
  5. Add the drained pasta to the sauce and stir well to coat every noodle. Taste and adjust salt. Serve immediately with a dusting of smoked paprika.

Notes

For the creamiest result, use a high-speed blender and make sure the cashews are fully softened. If your blender is less powerful, soak the cashews longer (up to 2 hours in room-temperature water). Leftovers keep in the fridge for up to 4 days — reheat with a splash of plant milk or broth to restore the creamy texture.