Vegan Mac and Cheese
This Vegan Mac and Cheese is creamy, rich, and irresistibly comforting, with tender macaroni coated in a silky dairy-free cheese sauce and finished with a golden, crispy breadcrumb topping. Cashews, nutritional yeast, garlic, and a touch of Dijon mustard create plenty of savory, cheesy flavor without any dairy.
Print
Pin
Servings: 8
Equipment
- High Speed Blender
- Medium Saucepan
- 9 X 13-inch Baking Dish
- Large mixing bowl
- Colander
Ingredients
For the Vegan Mac and Cheese
- 12 ounces elbow macaroni
- 1 cup raw cashews
- 1 ½ cups hot water plus more for soaking
- 3 tablespoons fresh lemon juice
- ½ cup nutritional yeast
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 tablespoon vegan butter for greasing
For the Crispy Topping
- 1 cup panko breadcrumbs
- 2 tablespoons vegan butter melted
- ¼ teaspoon smoked paprika
- 1 tablespoon nutritional yeast
- Pinch of salt
Instructions
- Preheat the oven to 375°F and lightly grease a 9 × 13-inch baking dish with vegan butter.
- Place the raw cashews in a heatproof bowl and cover them with boiling water. Let them soak for about 10 minutes to soften. For an especially smooth sauce, soak them for 1–2 hours if you have extra time.
- While the cashews soak, bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until just tender, being careful not to overcook it. Drain well and set aside.
- Drain the cashews and add them to a high-speed blender along with the hot water, lemon juice, nutritional yeast, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Blend on high until the sauce is completely smooth and creamy. Scrape down the sides as needed and blend again until there are no visible pieces of cashew remaining.
- Pour the creamy sauce into a saucepan and warm it over medium-low heat for 3–4 minutes, stirring frequently. The sauce should become slightly thicker but remain pourable.
- Add the cooked macaroni to the sauce and gently stir until every noodle is evenly coated.
- Transfer the creamy macaroni to the prepared baking dish and spread it into an even layer.
- Combine the panko breadcrumbs, melted vegan butter, smoked paprika, nutritional yeast, and a pinch of salt in a small bowl. Stir until the breadcrumbs are evenly coated.
- Sprinkle the breadcrumb mixture evenly over the macaroni.
- Bake uncovered for 15–20 minutes, until the sauce is bubbling around the edges and the breadcrumb topping is crisp and golden.
- Let the mac and cheese rest for about 5 minutes before serving. This gives the sauce a chance to settle while keeping the dish creamy and scoopable.
Notes
- For the smoothest sauce: A high-speed blender works best for breaking down the soaked cashews completely. If using a regular blender, soak the cashews longer to help achieve a silky texture.
- Don't overcook the pasta: The macaroni continues cooking in the oven, so cook it just until tender before combining it with the sauce.
- Keep the sauce creamy: The sauce naturally thickens as it cools. If it becomes too thick, stir in a splash of warm water or unsweetened plant milk.
- Make it gluten-free: Use your favorite gluten-free macaroni and gluten-free panko breadcrumbs.
- For a stovetop version: Skip the baking dish and breadcrumb topping. Simply toss the cooked pasta with the warm cheese sauce and serve immediately.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Add a splash of plant milk or warm water when reheating to loosen the sauce.
- Freezing: For the best texture, freeze the sauce separately rather than freezing the assembled pasta. Thaw the sauce in the refrigerator and gently reheat before combining with freshly cooked macaroni.