Creamy Vegan Mac and Cheese Recipe

This vegan mac and cheese is creamy, comforting, and surprisingly easy to make with raw cashews, fresh lemon juice, nutritional yeast, garlic, and a few simple seasonings. The dairy-free cheese sauce blends into a thick, smooth, flavorful mixture that coats every piece of pasta beautifully. It is rich enough for a cozy dinner, simple enough for a weeknight meal, and delicious enough to serve to both vegan and non-vegan eaters.

This creamy vegan mac and cheese recipe is sponsored by Harvest Snaps.

One of the best things about this vegan mac and cheese recipe is how quickly it comes together once the cashews are soaked. If you prepare the cashews in advance, the sauce can be blended while the pasta cooks, making the entire meal feel just as easy as boxed mac and cheese, but with a fresher, homemade flavor.

The sauce gets its creamy texture from raw cashews and its cheesy flavor from nutritional yeast, lemon juice, mustard, garlic, and salt. Turmeric gives the sauce a warm golden color, while optional chili powder adds a little depth without making the dish spicy. You can keep the pasta plain, stir in broccoli florets, or add another vegetable your family enjoys.

What’s great about this vegan mac and cheese?

1. It is a family-friendly vegan dinner that feels cozy, creamy, and familiar. You can add broccoli, peas, or another vegetable, or leave the vegetables out completely.
2. It reheats well when handled gently. Add a splash of water, stir, cover, and warm it in the oven to help the sauce stay moist and creamy.
3. Kids can help make it. Adding ingredients to the blender and watching the sauce come together is an easy way to include them in the cooking process.
4. The crunchy topping adds great texture. Crushed Harvest Snaps Snack Crisps bring a savory finish that pairs well with the creamy cashew cheese sauce.

If you are making this recipe with children, let them taste the topping before adding it to the pasta. Being part of the process can make them more excited to try the finished dish. Crushing the snack crisps together and sprinkling them over the pasta also makes the meal feel fun and hands-on.

What is vegan mac and cheese made out of?

This vegan mac and cheese is made with elbow pasta, soaked raw cashews, filtered water, nutritional yeast, lemon juice, garlic, Dijon mustard, turmeric, salt, and black pepper. The cashews create the creamy base, while nutritional yeast provides the savory, cheesy flavor that makes the sauce taste like a dairy-free cheese sauce.

For the best flavor, do not omit the nutritional yeast. Without it, the sauce will still be creamy, but it will not have the same cheesy taste. Raw cashews are also important. Roasted cashews will change the flavor and texture of the sauce, so be sure to use raw cashews for the smoothest result.

The sauce is thick but pourable, making it ideal for coating pasta. It can also be used as a vegan cheese dip for vegetables, chips, or other snacks. If the sauce is too thick while blending, add a small amount of water, just a tablespoon or two at a time, until it blends smoothly.

Some favorites include:

5 minute chocolate chip blondies,

paleo chocolate chip cookies,

and my vegan raspberry cheesecake.

How to make vegan mac and cheese

Start by placing the raw cashews in a bowl. Pour boiling water over them and let them soak for 1 ½ hours. Once they have softened, drain them and rinse them several times with cool water. This step helps the cashews blend into a smooth and creamy sauce.

Cook the pasta according to the package directions. Elbow pasta works especially well because it holds the sauce nicely. If you would like to add broccoli, stir the florets into the pasta water when there are 2 minutes of cook time left. This keeps the broccoli tender without overcooking it.

While the pasta cooks, make the vegan cheese sauce. Add the soaked cashews to a high-speed blender with filtered water, nutritional yeast, lemon juice, minced garlic, salt, Dijon mustard, and turmeric. Blend until thick, smooth, and creamy, scraping down the sides of the blender as needed. If the sauce is too thick to blend, add 2 to 3 tablespoons of water gradually. The finished sauce should be thick, creamy, and easy to pour.

Once the pasta is al dente, drain it well and return it to the pot. Pour the cashew cheese sauce over the pasta and stir until everything is evenly coated. Taste and adjust the seasoning with more salt or black pepper if needed. Top with crushed Harvest Snaps Snack Crisps and serve warm.

Recipe Notes

• The sauce can be stored in an airtight container in the refrigerator for up to one week.
• Chili powder adds a small amount of warmth and complexity. It can be left out, especially if serving young children, but it does not make the sauce spicy.
• Use raw cashews only. Roasted cashews will not create the same mild, creamy sauce.
• You can soak the cashews ahead of time. If soaking them a day in advance, cover and refrigerate them until ready to use.
• Elbow pasta is recommended because it catches and holds the sauce well. Use gluten-free pasta if desired.

Expert Tips & Tricks

1. Soak the cashews the night before or earlier in the day. This makes the final cooking process much faster when you are ready to eat.
2. Taste the sauce before adding it to the pasta, then taste again after everything is combined. Pasta can mellow the seasoning, so a final adjustment helps bring out the best flavor.
3. To reheat leftovers, place the mac and cheese in an oven-safe dish, add a splash of water, stir, cover, and warm at 350 degrees Fahrenheit until heated through.

More vegan recipes you will love:

Vegan Tzatziki Sauce

One Pan Vegan Thai Curry

Spanish Cauliflower Rice

Roasted & Vegan Cauliflower Soup

The Best Delicata Squash Soup