Description
This vegan mac and cheese recipe delivers a rich, creamy, and flavorful dairy-free alternative that everyone will love. Made with a cashew-based cheese sauce infused with nutritional yeast, garlic, and spices, it’s perfect for those seeking a comforting, plant-based macaroni and cheese that’s both gluten-free and satisfying. The sauce is blended to silky perfection and mixed with tender pasta, creating a delicious meal that can be enjoyed immediately or prepared ahead for convenience.
Ingredients
Scale
Cheese Sauce Ingredients
- 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 substitute with any gluten free pasta)
Instructions
- Soak Cashews: Soak the raw cashews in 4 cups of water for at least 2 hours. Alternatively, speed up soaking by placing cashews in a pot with water, bringing it to a boil, then immediately removing from heat. Let the cashews sit in the warm water for 30-45 minutes, then drain.
- Make the Cheese Sauce: Add the drained cashews, garlic, nutritional yeast, almond milk, chopped jalapeño, turmeric, paprika, onion powder, Dijon mustard, salt, and freshly ground black pepper to a high-powered blender. Blend until a thick, creamy sauce forms. For a thinner consistency, add more almond milk. Taste and adjust seasonings as needed.
- Cook Pasta: Prepare the pasta according to package instructions until al dente. Drain the pasta and return it to the pot.
- Combine and Serve: Stir the cashew cheese sauce into the cooked pasta until well combined. Taste and adjust salt or pepper as desired. Garnish with freshly ground black pepper and serve immediately.
Notes
- To make this recipe gluten free, substitute the pasta with your preferred gluten free variety.
- For creative variations, check the blog post for ideas like chili mac, taco mac, adding vegetables, or baking the dish.
- This dish can be made ahead by increasing the cheese sauce liquid by 1 cup to compensate for absorption. Store prepared mac and cheese in a covered 9×13 inch pan in the fridge, then bake covered at 350°F for 30 minutes or until warmed through.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
