Description
A creamy, cheesy, and completely dairy-free take on a classic comfort dish. This vegan mac and cheese uses cashews, nutritional yeast, and spices to create a silky sauce that coats pasta perfectly. It’s rich, cozy, and satisfying while being entirely plant-based. Whether you’re vegan, lactose-intolerant, or just looking for a lighter version of mac and cheese, this recipe proves you don’t need dairy to enjoy this beloved dish.
Ingredients
Scale
- 12 oz elbow macaroni (or pasta of choice)
- 1 cup raw cashews, soaked
- 1/4 cup nutritional yeast
- 2 cups unsweetened plant-based milk
- 2 cloves garlic (or 1 tsp garlic powder)
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook pasta until al dente, then drain and set aside.
- Blend soaked cashews, nutritional yeast, milk, garlic, onion powder, paprika, mustard, lemon juice, salt, and pepper until smooth.
- Pour sauce into a pan and cook over medium heat until thickened.
- Stir pasta into the sauce, coating evenly. Adjust seasonings if needed.
- Serve warm with optional toppings like breadcrumbs or steamed veggies.
Notes
- Always use unsweetened plant-based milk.
- For a nut-free option, use sunflower seeds or a potato-carrot base.
- Add veggies like broccoli or spinach for extra nutrition.
- A crunchy breadcrumb topping takes it to the next level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 3g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg