January 24, 2025
Vegan Mac and Cheese with Cashew Cream Sauce

Vegan Mac and Cheese with Cashew Cream Sauce

Everyone adores this rich and creamy stovetop Vegan Mac and Cheese with velvety smooth cashew cream sauce. Readers agree “this recipe has it all…looks, texture, and taste!” The ultimate one-pot vegan comfort food meal on the table in 25 minutes. Enjoy right out of the pot or bake with buttery breadcrumbs for extra crunch. Add broccoli for a dose of veg and serve with hot sauce!

bowl of mac and cheese with spoon

I’m so excited to grace your tastebuds with my all time fave pasta lunch as of late! A creamy, dreamy, perfectly tangy macaroni flavor explosion. I never knew mac and cheese sans cheese could be so darn satisfying but this recipe changes the game, yo.

In my humble opinion, it’s impossible to make vegan mac and cheese taste just like regular mac and cheese because…there’s no cheese. BUT I love this dish for what it is: a wholesome, super creamy and satisfying one-pot meal of greatness.

The vegan cheese sauce is seriously to die for. Who’s excited?! If you haven’t tried my other vegan pasta recipes, don’t miss my internet-famous Vegan Lasagna and Creamy Cajun Pasta! But don’t take my word for it…

The low down on ingredients

  • Pasta: We’re using 8oz or half of a standard box of pasta. I like small shells or macaroni here. You can use any kind you like, like white pasta, whole grain, or chickpea/brown rice for gluten free.
  • Cashews: The key to our creamy sauce, similar to how I blend cashews for my Vegan Butternut Squash Pasta! Look for raw cashews for the best flavor. I’ve tested this recipe with roasted, salted cashews and it works but I prefer it with raw. Tip: Cashew pieces tend to be more affordable than whole!
  • Nutritional yeast: This adds that token nutty, deep cheesy flavor. You can find it at nearly every store these days typically in the baking or health food section, or the bulk bins.
  • Onion: Sautéed in olive oil to build the flavor base. White, yellow, or sweet onion all work great.
  • Spices: We’ve got smoked paprika for a pop of flavor, turmeric for that yellow color, garlic powder, salt and pepper.
  • Broccoli: This is optional, but I love the fun texture broccoli adds, plus a dose of veg! Fresh is ideal since we’re adding to the boiling pasta water. If you want to use frozen, just steam it separately.
  • Lemon juice: For a nice tangy brightness.
  • Hot sauce: This adds great flavor! I like Frank’s.

Let’s make it!

cashews in bowl of watercashews in bowl of water

Soak cashews in hot water.

pot of cooked pasta and broccolipot of cooked pasta and broccoli

Cook pasta according to package, adding broccoli in the last two minutes.

onion sautéing in oilonion sautéing in oil

Sauté onion until softened. Stir in spices.

cashews in yellow liquidcashews in yellow liquid

Add cashews, onion, water, nutritional yeast, hot sauce, and lemon to blender.

yellow liquid in blenderyellow liquid in blender

Blend until smooth and creamy.

yellow sauce over pastayellow sauce over pasta

Pour sauce over pasta and stir to combine.

mixed mac and cheese in potmixed mac and cheese in pot

Season to taste with salt and pepper and dig in!

But make it fun.

  • Bake it: Pour mac and cheese into baking dish of your choice sprayed with cooking spray. Whisk together ½ cup panko bread crumbs with 1 tbsp melted vegan butter and sprinkle onto mac. Bake at 375F for 10 minutes, until golden and crispy.
  • Keep it OG: Omit the green veggies and serve it straight up!
  • Make it spicy: Add sliced jalapeños and a pinch of cayenne pepper.

How to store

Store leftovers in an air-tight container for up to 5 days. Reheat a portion in the microwave for 1-2 minutes or until hot.

Vegan Mac and Cheese with Cashew Cream SauceVegan Mac and Cheese with Cashew Cream Sauce

So you wanna freeze it…

  1. Allow mac to cool completely in a casserole dish or disposable aluminum pan. (You can also freeze portions in small containers.)
  2. Cover either with a lid or a layer of plastic wrap followed by foil.
  3. To thaw, refrigerate overnight. Once thawed, stir in a splash of unflavored non-dairy milk if desired to help loosen the sauce as it may separate a bit.
  4. Reheat in the oven or microwave. It will keep for up to 2 days after it’s been frozen/

I hope you enjoy this mac and cheese as much as I do!

I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!

Print

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bowl of mac and cheese with broccolibowl of mac and cheese with broccoli

Vegan Mac and Cheese with Cashew Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 17 reviews


  • Author:
    Alexis Joseph


  • Prep Time:
    15 mins


  • Cook Time:
    10 mins


  • Total Time:
    30 mins


  • Yield:
    4 servings 1x


  • Category:
    Main Meals


  • Method:
    Stovetop


  • Cuisine:
    American


  • Diet:
    Vegan


Description

Everyone adores this rich and creamy stovetop Vegan Mac and Cheese with velvety smooth cashew cream sauce. Readers agree “this recipe has it all…looks, texture, and taste!” The ultimate one-pot vegan comfort food meal on the table in 25 minutes. Enjoy right out of the pot or bake with buttery breadcrumbs for extra crunch. Add broccoli for a dose of veg and serve with hot sauce!


Ingredients


Units


Scale


Instructions

  1. Place cashews in a small bowl and cover with very hot water. Set aside.
  2. Cook pasta according to package directions. When 2-3 minutes are remaining, add broccoli. Once pasta is al dente, drain and return to pot.
  3. Heat oil in a skillet over medium heat. Add onion and a pinch of salt and cook for 5 minutes, or until translucent. Add garlic powder, salt, turmeric, and paprika, stirring for a minute. Carefully transfer onion mixture to a blender.
  4. Add greens to same pan, sautéing over medium heat for a couple minutes or until wilted. Set aside.
  5. Add drained cashews, hot sauce, lemon juice, water, and nutritional yeast to blender (I used my Nutribullet) and blend until very smooth and creamy.
  6. Pour sauce into pot with pasta and broccoli. Stir in cooked greens if using. Taste and add salt if needed (I add another ¼ tsp). I love serving with plenty of Frank’s hot sauce!

Notes

Baked mac and cheese: Pour mac and cheese into baking dish of your choice sprayed with cooking spray. Whisk together ½ cup panko bread crumbs with 1 tbsp melted vegan butter and sprinkle onto mac. Bake at 375F for 10 minutes, until golden and crispy!

*I like to use 2 ½ tbsp lemon juice and ½ tbsp hot sauce for an extra kick and tang!

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