Easy Vegan Mac and Cheese
Add Preferred SourceIf you’re in the mood for something comforting and delicious, this Vegan Mac and Cheese is perfect for you. With a rich and creamy cashew sauce and a crunchy panko topping, it’s a great twist on a classic dish. Easy to make and full of flavor, this recipe is perfect for a cozy night in or sharing with friends. Whether you’re a seasoned vegan or just curious about plant-based eating, this mac and cheese will hit the spot and leave you feeling satisfied.
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It really doesn’t matter if you are a beginner cook or a seasoned pro; this mac and cheese is so easy to make that you’ll have it cooked and out of the oven in less than 30 minutes, and you can make it ahead! I love to make this because you can have the pickiest of eaters at your table, and they will love it. It’s the perfect Thanksgiving or Christmas side, and goes down a storm at a Potluck, gameday, or even Fourth of July celebration.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Mac and Cheese with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re going to love how easy this recipe is. The only problem is trying not to eat it the moment it’s ready—it’s that good!
Soak the Cashews
First, boil some water and pour it over the raw cashews in a bowl. Let them soak for at least 20 minutes. This will soften the cashews and make them perfect for blending into a creamy sauce.
Cook the Pasta
While the cashews are soaking, cook your elbow pasta according to the package directions. Once it’s done, drain it and set it aside.
Now, preheat your oven to 180ºC (350°F), so it’s ready for baking later.
Prepare the Toppings
In a small bowl, mix together the panko breadcrumbs, melted vegan butter, and smoked paprika. This will give your mac and cheese a delightful, crispy topping.
Make the Cashew Sauce
Once the cashews are ready, drain them and put them in a high-speed blender. Add 1 cup of water, lemon juice, nutritional yeast, turmeric, garlic powder, and salt. Blend everything until smooth and creamy. If the sauce seems too thick, gradually add more water until it reaches the perfect consistency.
Tip: Start with 1 cup of water and adjust as needed to get that creamy texture.
Combine and Bake
Next, take your cooked pasta and mix it with the cashew sauce until every piece is well coated. Transfer the mixture to a greased casserole dish.
Add Toppings and Bake
Sprinkle the panko breadcrumb mixture evenly over the top of the pasta. Pop the dish into the preheated oven and bake for about 12 minutes or until the top is golden brown.
Tip: For an extra crispy topping, you can broil the dish for an additional 1-2 minutes after baking, but keep a close eye on it to prevent burning.
Once it’s done baking, let it cool for a few minutes. Then, serve your delicious Vegan Mac and Cheese warm.
Recipe Notes and Expert Tips
- Soaking Cashews: If you’re short on time, soak the cashews in hot water for 20 minutes. For an even creamier texture, soak them overnight in cold water.
- Blender: A high-speed blender works best for achieving a smooth, creamy sauce. A regular blender will do if you don’t have one, but you might need to blend a bit longer.
- Pasta Types: While elbow pasta is traditional, you can use any short pasta, such as rotini, penne, or shells. Gluten-free pasta works great, too.
- Nutritional Yeast: This ingredient gives the sauce its cheesy flavor. If you’re new to nutritional yeast, start with the recommended amount and adjust to taste.
- Sauce Consistency: Start with 1 cup of water when blending the cashews, and add more as needed. The sauce should be thick but pourable. If it’s too thick, add a tablespoon of water at a time until you reach the desired consistency.
- Seasoning: Taste the sauce before mixing it with the pasta. Adjust the salt, garlic powder, or lemon juice to your liking. A bit of ground mustard or white pepper can add extra depth of flavor.
- Crispy Topping: For an ultra-crispy topping, mix a tablespoon of olive oil with the panko breadcrumbs before adding the melted vegan butter. This helps the breadcrumbs brown more evenly.
- Make Ahead: Prepare the sauce and cook the pasta ahead of time. Store them separately in the fridge, then combine and bake when you’re ready. This makes it a great option for meal prep or busy weeknights.
- Extra Creaminess: For an even richer sauce, add a tablespoon of tahini or a splash of coconut milk when blending the cashews.
- Vegetable Add-Ins: Boost the nutritional value by adding steamed broccoli, peas, or sautéed spinach to the pasta before baking.
How to Store Vegan Mac and Cheese
To keep your Vegan Mac and Cheese fresh, transfer any leftovers to an airtight container and store it in the refrigerator. It will stay good for up to 4 days. When you’re ready to enjoy it again, reheat it in the microwave or on the stovetop. If it seems a bit dry, add a splash of non-dairy milk or water to bring back the creamy texture.
For longer storage, you can freeze it for up to 2 months. Just make sure to thaw it in the refrigerator overnight before reheating. This way, you always have a quick and delicious meal ready to go.
What to Serve With Vegan Mac and Cheese
For a memorable dinner, serve your Vegan Mac and Cheese with a mix of hearty and delicious dishes. Start off with a warm bowl of Roasted Tomato Basil Soup. Add some crunch with Vegan Coleslaw and Smashed Red Skin Potatoes, which balance out the creamy richness of the mac and cheese.
More Easy Vegan Recipes for You to Try at Home
If you love my mac and cheese, then here are some of my other favorite recipes.
- Vegan Ham
- Vegan Nut Roast
- Vegan Vegetable Casserole
- Vegan Green Bean Casserole
- Roasted Sweet Potato and Chickpea Salad
Ingredients
- 1 ½ cups raw cashews
- 2 cups water
- 3 tablespoons fresh lemon juice
- ½ cup nutritional yeast
- ¼ teaspoon turmeric
- ½ teaspoon garlic powder
- 1 ½ teaspoons salt
- 12 ounces elbow pasta
For the toppings:
- 1 ½ cups panko breadcrumbs
- 4 tablespoons vegan butter melted (margarine)
- ¼ teaspoon smoked paprika
Instructions
- Soak the cashews in boiling water and let them sit for at least 20 minutes.
- Make the pasta according to package directions.12 ounces elbow pasta
- Preheat the oven to 180ºC (350°F).
- Combine the topping ingredients.1 ½ cups panko breadcrumbs, 4 tablespoons vegan butter, ¼ teaspoon smoked paprika
- In a high-speed blender, combine the cashews (drained), 1 cup of water, lemon juice, nutritional yeast, turmeric, garlic powder, and salt and process until smooth. Add more water as needed to make it creamy.1 ½ cups raw cashews, 2 cups water, 3 tablespoons fresh lemon juice, ½ cup nutritional yeast, ¼ teaspoon turmeric, ½ teaspoon garlic powder, 1 ½ teaspoons salt
- Combine the pasta with the cashew sauce and transfer to a greased casserole dish.
- Top with the breadcrumbs and bake for 12 minutes, or until golden brown.
- Serve warm and enjoy!
Notes
- Soaking Cashews: If you’re short on time, soak the cashews in hot water for 20 minutes. For an even creamier texture, soak them overnight in cold water.
- Blender: A high-speed blender works best for achieving a smooth, creamy sauce. A regular blender will do if you don’t have one, but you might need to blend a bit longer.
- Pasta Types: While elbow pasta is traditional, you can use any short pasta, such as rotini, penne, or shells. Gluten-free pasta works great, too.
- Nutritional Yeast: This ingredient gives the sauce its cheesy flavor. If you’re new to nutritional yeast, start with the recommended amount and adjust to taste.
- Sauce Consistency: Start with 1 cup of water when blending the cashews, and add more as needed. The sauce should be thick but pourable. If it’s too thick, add a tablespoon of water at a time until you reach the desired consistency.
- Seasoning: Taste the sauce before mixing it with the pasta. Adjust the salt, garlic powder, or lemon juice to your liking. A bit of ground mustard or white pepper can add extra depth of flavor.
- Crispy Topping: For an ultra-crispy topping, mix a tablespoon of olive oil with the panko breadcrumbs before adding the melted vegan butter. This helps the breadcrumbs brown more evenly.
- Make Ahead: Prepare the sauce and cook the pasta ahead of time. Store them separately in the fridge, then combine and bake when you’re ready. This makes it a great option for meal prep or busy weeknights.
- Extra Creaminess: For an even richer sauce, add a tablespoon of tahini or a splash of coconut milk when blending the cashews.
- Vegetable Add-Ins: Boost the nutritional value by adding steamed broccoli, peas, or sautéed spinach to the pasta before baking.
