Name: Vegan Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 0.45 pounds Elbow macaroni; 1.5 cups Raw cashews (soaked in hot water for at least 30 minutes); 1.5 cups Water; 0.25 cup Nutritional yeast; 2 tablespoons Lemon juice; 1 teaspoon Salt; 0.5 teaspoon Garlic powder; 0.25 teaspoon Black pepper

You know those days? The ones where you’re craving serious comfort food, the kind that wraps you up like a warm hug, but you don’t want to eat it. Do you dread spending time in the kitchen? For the longest time, I thought truly satisfying vegan mac and cheese was this elusive. I’d tried so many versions – some gritty, some bland. Some just… sad. What a great recipe! I have been using this recipe for years now. Is it dairy free? My kids, who are notoriously picky, devour this vegan mac and cheese like it’s going out of style. I’m going to have to make it myself. What’s your go-to meal for a busy weeknight? What is the best way to eat mac and cheese? Forget those sad, watery imitations. This is the real deal, and it’s surprisingly simple to pull off.

What is vegan mac and cheese?

What exactly is magic in a bowl? It’s essentially a lusciously creamy, deeply savory macaroni and cheese, but made entirely from cheese. No dairy, no eggs, just pure, unadulterated deliciousness. What is the star of this dish, the “cheese” sauce? Is there a texture to this drink? What is the kind of dish that makes you pause, take a bite, and say, “Wait, this is *vegan*?” Is it a testament to how far plant-based cooking has come, proving that you don’t need dairy to achieve your goals? What’s the best mac and cheese you’ve ever had? What is a hearty, comforting meal? What is a plant-powered meal that doesn’t compromise on flavor or texture?

Why you’ll love this recipe?

Let me count the ways! First off, the flavor. Oh. My. Goodness. What is this incredible depth of flavor, a little nutty, and just the right amount of sweetness? What’s the amount of savory chee I love a spoonful of it and I often find myself sneaking it straight from the pot. What is simplicity? I know “creamy vegan cheese sauce” might sound intimidating, but trust me, this one is surprisingly good. What’ The ingredients are easily found in most grocery stores, and the process itself is pretty foolproof. What are some of the best vegan recipes out there? How do I make a big batch without breaking the bank? What is the versatility? I love steamed broccoli and a few jalapeos. I also like them in my soup. What are some great Side Dishes to serve with breadcrumbs? Add nutritional yeast for a cheesy crust. What I love about this vegan mac and cheese, though, is how it always hits the spot. I need something quick and crowd-pleasing. It’s my lifesaver on a busy weeknight. Is it like a culinary hug?

How do I make vegan mac and cheese?

Quick Overview

What is the secret to a creamy texture? How do you cook pasta, whip up a luscious sauce, combine ingredients? How do I bake a brownie until golden brown? It’s designed to be straightforward, so don’t be intimidated by the “from scratch” aspect. What’s better than a bowl of vegan mac and cheese? What are some of the best pre-made products?

Ingredients

For the Main Batter: Why is it important to
1 pound elbow macaroni (or your favorite pasta shape)?
1/2 cup raw cashews, soaked in hot water for at least 30 minutes (or overnight)
1 cup unsweetened plant-based milk (almond or soy work best for creaminess)
1/4 cup nutritional yeast (this is key for that cheesy flavor!)
2 tablespoons lemon juice (adds a touch of tanginess): 1 tablespoon teff.
What is garlic powder? 1 teaspoon per teaspoon.
1/2 teaspoon onion powder. 1 teaspoon garlic powder, 1
1/2 teaspoon smoked paprika (optional, but adds a lovely depth)
Salt and freshly ground black pepper to taste.

For the Filling:
1 tablespoon olive oil. 1 teaspoon peppermint oil
1 medium onion, finely chopped.
2 cloves garlic, minced.
1 cup broccoli florets (optional, for added goodness) (I used 2 cups)
1/2 cup vegan shredded cheddar or mozzarella cheese (optional, for extra gooeyness)

For the Glaze:
1/4 cup panko breadcrumbs. 1 cup
1 tablespoon melted vegan butter or olive oil.
Pinch of paprika.

How do I follow the

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 375°F (190°C). While the oven heats up, get a large pot of salted water boiling for your pasta. How do you add salt to water?

Step 2: Mix Dry Ingredients

This isn’t a distinct step for this recipe, as the flavorings are added to the wet ingredients. What are the nutritional yeasts, garlic powder, onion powder and paprika? Is it ready to go?

Step 3: Mix Wet Ingredients

How do you drain cashews? In a high-powered blender, combine the drained cashews, plant-based milk, nutritional yeast, lemon, and nutmeg. Blend until smooth. What are the ingredients for smoked paprika, garlic powder, and onion powder? Blend until smooth and creamy. If you have a small child, you might need to scrape down the sides. Taste and season with salt and pepper. If it’s too thick, add a splash of plant milk. The goal is oozing sauce.

Step 4: Combine

Cook macaroni according to package directions until al dente – you don’t want it mushy! Drain the pasta well, but don’t rinse it. Return the spaghetti to the pot. How do you serve cashew sauce over pasta? If you’re adding vegan cheese, stir it in now too. Toss everything together gently until the pasta is thoroughly coated in the sauce. If you’re adding broccoli, you can toss it in now too, or steam it separately and add it into.

Step 5: Prepare Filling

While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. If using broccoli, you can steam it until tender-crisp before adding it to the pasta mixture, or add a little water if you like. How do you add the onions and garlic to a skillet and sauté briefly?

Step 6: Layer & Swirl

What is the best way to serve cheesy pasta in a 9×13 baking dish? If you sautéed onions and garlic, spread them evenly over the top. If you’re feeling fancy, you can swirl in some extra vegan cheese here for an even gooier finish.

Step 7: Bake

Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the edges are bubbling and the top is lightly golden. You want it to be heated through and wonderfully melty.

Step 8: Cool & Glaze

While the mac and cheese is baking, prepare your glaze. In a small bowl, combine the panko breadcrumbs, melted vegan butter or olive oil, and pinch of salt. Set aside. Once the mac and cheese has cooled, sprinkle the breadcrumb mixture over the top.

Step 9: Slice & Serve

Let mac and cheese rest for about 5-10 minutes before serving. This allows the sauce to set up slightly, making it easier to serve. What are some of the best ways to serve a bowl of cheesy goodness?

What should we serve it with?

What is vegan mac and cheese? Can you serve other dishes? What are some good ways to serve a hearty breakfast? The richness of the mac and cheese balances beautifully with the fresh flavors. For a more elaborate brunch spread, I’ll pile it high in tupperware and surround it with some nice serving dish. Fresh fruit salad, maybe some vegan sausage patties, and a big pitcher of iced coffee or mimosas. What is it like to be indulgent? As a dessert… well, maybe not the whole bowl, but if you eat one tiny, tiny spoonful, it will be amazing. What is a good cinnamon glaze? What’s your favorite way to enjoy it? What are some good side dishes to serve with a green salad? How does a vinaigrette cut through the richness of mac and cheese? Sometimes I just serve it with some roasted vegetables on the side, like Brussels Sprouts or broccoli. What is comfort food?

How do I make a vegan mac and cheese?

I’ve made this recipe more times than I can count, and through the process, I’ve picked up a few tricks that really elevate it. First, about the cashews: soaking them is non-negotiable for that super smooth sauce. If you forget, or only have a short time, the hot water soak works in a pinch, but the longer soak is truly superior. Don’t skip draining them thoroughly either – excess water can make your sauce thinner than you want. When you’re blending the sauce, be patient. Really let that blender do its work until there’s absolutely no grit whatsoever. I’ve learned the hard way that not blending enough leads to a slightly grainy texture, and nobody wants that! For the pasta, al dente is your friend. It will continue to cook slightly in the oven, so undercooking it a touch ensures it doesn’t turn to mush. When mixing the sauce and pasta, be gentle. You want to coat every noodle, but you don’t want to break them up. If you’re tempted to add more liquid to the sauce because it seems too thick *before* adding it to the pasta, add it very gradually, a tablespoon at a time. The pasta will absorb some of the sauce. For swirl customization, don’t overthink it! Just dollop and swirl gently; the heat will do the rest. Ingredient swaps are easy here: if cashews aren’t your thing, you can try soaked sunflower seeds or even a blend of white beans and plant milk, but cashews are my absolute favorite for creaminess. For baking, every oven is a little different, so keep an eye on it. If yours tends to brown things quickly, you can always cover it with foil for the first 15 minutes. And the glaze! Make sure you get an even coating of those breadcrumbs; they get so wonderfully toasty and add a fantastic textural contrast.

What are some Storing and Reheating Tips?

This vegan mac and cheese is incredibly forgiving when it comes to storing and reheating, which makes it a weeknight hero. If you happen to have any leftovers (which is rare in my house!), I usually let it cool down completely at room temperature for about an hour before covering it tightly with plastic wrap or transferring it to an airtight container. It’ll stay good in the refrigerator for about 3-4 days. The sauce might thicken up a bit as it chills, which is totally normal. When you’re ready to reheat, you have a couple of great options. For the best creamy texture, I like to gently reheat it on the stovetop in a saucepan over low heat. Add a splash of plant-based milk or even a bit of water to help loosen the sauce as it warms. Stir frequently to prevent sticking. Alternatively, you can reheat individual portions in the microwave. Cover the dish loosely with a microwave-safe lid or paper towel and heat in 30-second intervals, stirring in between, until heated through. Be careful not to overheat, or the sauce can get a bit gummy. I haven’t tried freezing this particular recipe because it’s usually gone too fast, but in theory, it should freeze okay. If you wanted to try freezing, I’d recommend portioning it into freezer-safe containers and making sure it’s well-sealed. Thaw it overnight in the refrigerator before reheating using the stovetop or microwave method. For the glaze, it’s always best to add it fresh after reheating for that optimal crispiness, but if you’re reheating from frozen, you might want to skip the glaze or add it again after it’s fully reheated and just before serving.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! The easiest way to make this vegan mac and cheese gluten-free is to simply swap out the elbow macaroni for your favorite gluten-free pasta. Many brands offer excellent gluten-free options made from rice, corn, or lentil flour that hold up beautifully in this dish. The sauce itself is already gluten-free, so no adjustments are needed there. Just cook the gluten-free pasta according to its package directions, as they can sometimes vary from traditional wheat pasta, and proceed with the recipe as usual. The texture might be slightly different depending on the gluten-free pasta you choose, but the creamy sauce will make it delicious nonetheless!

Do I need to peel the zucchini?

For this particular vegan mac and cheese recipe, we’re not actually using zucchini! It’s a common misconception with vegan comfort food. This recipe relies on cashews for its incredible creaminess. If you were making a different type of vegan dish that called for zucchini to mimic cheese, you would typically peel it if you wanted a smoother, lighter-colored sauce, as the skin can add a slight green hue and a bit more texture. But for this cashew-based mac and cheese, no zucchini is involved!

Can I make this as muffins instead?

That’s a fun idea! Yes, you can absolutely adapt this vegan mac and cheese into individual muffins. You’d want to lightly grease a muffin tin or use paper liners. Spoon the pasta and sauce mixture into each muffin cup, filling them about two-thirds to three-quarters full. You might want to add a little extra breadcrumb topping to each one before baking. The baking time would likely be shorter, probably around 15-20 minutes, so keep an eye on them. They should be heated through and slightly golden on top. They make for perfect portable snacks or lunchbox additions!

How can I adjust the sweetness level?

This recipe is designed to be savory and cheesy, not sweet. The “sweetness” you might detect comes from the natural starches and creamy texture of the cashews and the subtle hint from the plant milk. There’s no added sugar in the base recipe. If you find it’s not to your liking, you can reduce the nutritional yeast slightly, as it can sometimes impart a subtle savory-sweet note for some people. Alternatively, if you accidentally got a batch of plant milk that was sweetened, that could affect the flavor. Always opt for unsweetened, unflavored plant milk for savory dishes like this. The lemon juice provides tanginess, not sweetness, so adjust that to your preference if needed, but I find it balances the richness perfectly.

What can I use instead of the glaze?

The breadcrumb glaze is wonderful for adding a crunchy texture contrast, but if you don’t have the ingredients or prefer something else, there are plenty of options! You could skip it entirely and just enjoy the creamy goodness as is. Another idea is to sprinkle some extra vegan shredded cheese on top during the last 10 minutes of baking to get a nice melty crust. Toasted nuts like chopped walnuts or pecans, or even toasted seeds like sunflower or pumpkin seeds, can offer a lovely crunch if you add them after baking. A sprinkle of fresh parsley or chives right before serving can also add a pop of color and fresh flavor.

Final Thoughts

There you have it – my absolute favorite vegan mac and cheese! It’s proof that plant-based eating can be incredibly comforting, decadent, and utterly satisfying. I truly hope you give this recipe a try, especially if you’ve been on the hunt for that perfect, creamy, cheesy vegan comfort food. It’s become a staple in my home, and I’m betting it will in yours too. If you loved this recipe, you might also enjoy my creamy vegan Potato Soup or my ultimate vegan grilled cheese sandwich – they’re all about that comfort food magic! I can’t wait to hear how yours turns out. Drop a comment below, share your favorite additions or tweaks, and let me know what you think! Happy cooking!