The Best Vegan Mac And Cheese

This  is the best Cashew Vegan Mac and Cheese recipe I’ve ever tasted. Tender macaroni pasta is tossed in a creamy cashew “cheese” sauce, creating a remarkably similar taste and texture to the original. Everyone who tries this vegan Mac and Cheese loves it even if they’re NOT vegan!

Vegan Cashew Mac and Cheese Recipe

What I love about this vegan Cashew Mac and Cheese recipe is that it’s just as fast to prepare as the version that comes in a box with neon-orange food coloring.
While your pasta is cooking, you simply blend the creamy vegan cashew sauce in a blender until smooth. When the pasta is done, stir in the sauce and serve! It doesn’t get much easier or faster than that.

What is Vegan Cashew Mac & Cheese made of?

This sauce gets its signature “cheesy” flavor from a combination of nutritional yeast, lemon juice, and salt. Nutritional yeast, also sometimes called “nooch,” is a deactivated yeast, so it’s thought to be safe for those following a candida diet. I use it in my cashew Parmesan and popular vegan queso, too!
Just one tablespoon of nutrition yeast can contain up to 38 mg of niacin, which is involved in your body’s metabolism and enzyme function. (source)

Make it Gluten-Free

Since the cheese sauce is gluten-free, this dish is naturally gluten-free when you choose a gluten-free pasta to serve it with.

The Best Cashew Vegan Mac And Cheese Recipe

This is the best Cashew Vegan Mac and Cheese recipe I’ve ever tasted. Tender macaroni pasta is tossed in a creamy cashew “cheese” sauce, creating a remarkably similar taste and texture to the original. Everyone who tries this vegan Mac & Cheese loves it even if they’re NOT vegan!
Prep Time: 20 mins         Cook Time: 20 mins
Total Time: 40 mins        Servings: 8

Ingredients

• 1 1/2 cups raw cashews (soaked in water for 2 hours, if desired)
• 3 tablespoons fresh lemon juice
• 3/4 cup water
• 1 1/2 teaspoons fine sea salt
• 1/4 cup nutritional yeast
• 1/2 teaspoon chili powder
• 1/2 clove garlic
• 1/4 teaspoon turmeric
• pinch of cayenne pepper (optional)
• 1/2 teaspoon mustard (dijon or yellow)
• 16 ounces Elbow or shell pasta of choice (gluten-free, if needed)
• freshly ground black pepper
• paprika

Instructions

1. Prepare the pasta according to package directions. Drain the cashews if you soaked them. (This makes them easier to blend.)
2. While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.
3. Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce. Season to taste and serve warm!

Nutrition
Vegan Mac and Cheese Nutrition per serving (calculated with pasta): Calories 350, Carbohydrates: 50g, Fat:11g, Fiber: 3g, Protein: 12g