Easy Vegan Mac and Cheese

$- 2 cups elbow macaroni (or gluten-free pasta) - 1 cup raw cashews (soaked in water for at least 3 hours) - 1 cup unsweetened almond milk (or any plant-based milk) To make this vegan mac and cheese, you need three main items. First, get your pasta. Elbow macaroni is the classic choice, but any gluten-free pasta works too. Next, soak the raw cashews in water. This step makes them soft and easy to blend. Lastly, choose a plant-based milk. Unsweetened almond milk is my favorite, but feel free to use oat or soy milk. - 2 tablespoons nutritional yeast - 2 tablespoons lemon juice - 1 teaspoon garlic powder For flavor, we will add three key ingredients. Nutritional yeast gives a cheesy taste. Lemon juice adds a fresh zing. Garlic powder brings warmth and depth to the dish. - 1 teaspoon onion powder - 1 teaspoon mustard (yellow or Dijon) - 1/2 teaspoon turmeric (for color) - Salt and pepper to taste - Optional: 1/4 teaspoon cayenne pepper (for a spicy kick) Now, let’s spice things up! Onion powder adds sweetness and depth, while mustard gives a tangy kick. Turmeric adds a lovely yellow hue. Season with salt and pepper to your liking. If you enjoy heat, add cayenne pepper for an extra kick. This combination of ingredients makes for a quick and creamy delight in vegan mac and cheese. For the complete steps, check the Full Recipe. First, fill a large pot with water and add salt. Bring the water to a boil over high heat. Once boiling, add the elbow macaroni. Cook for about 8 to 10 minutes or until it is al dente. Al dente means it should be firm to the bite. When done, drain the pasta in a colander. Set it aside while you make the sauce. For the sauce, you will need a high-speed blender or food processor. Start by adding the soaked cashews. If you forgot to soak them, you can soak them quickly in hot water for about 30 minutes. Next, pour in the almond milk, nutritional yeast, and lemon juice. Add garlic powder, onion powder, mustard, turmeric, salt, and pepper. Blend everything together until smooth and creamy. If the sauce is too thick, add more almond milk a little at a time. Now it's time to combine the pasta with the sauce. Pour the creamy cashew sauce into a large pot over low heat. Add the cooked pasta and mix it well. Make sure all the noodles get coated with the sauce. Heat gently for about 2-3 minutes. This helps the flavors to blend. Taste your mac and cheese. If you want more flavor, add cayenne pepper or more salt and pepper. Enjoy your creamy vegan mac and cheese! For the full recipe, click here. Soaking cashews is key to a smooth sauce. It helps soften them. This step makes blending easy. You need to soak them for at least three hours. If you're short on time, use a quick-soak method. Boil water, then add the cashews. Let them sit for 30 minutes. This will give you a nice, creamy texture. Sometimes, the sauce can be too thick. If that happens, don’t worry! You can adjust the consistency easily. Just add more plant-based milk. Start with a little and blend again. Keep adding until you reach your desired thickness. The goal is a creamy, pourable sauce that coats the pasta well. Garnishing adds fun to your dish. Fresh parsley gives color and a fresh taste. You can also use chives or a sprinkle of paprika. Pair your mac and cheese with a side salad or some roasted veggies. This adds balance to the meal. Enjoying it with friends makes it even better! Try these tips to elevate your vegan mac and cheese experience. For the full recipe, check out the details above. {{image_2}} You can use many kinds of pasta for vegan mac and cheese. Elbow macaroni is a classic choice. However, if you want a gluten-free option, try brown rice pasta. You can also use rotini or penne. Each shape holds the creamy sauce well. This makes every bite a delight. To make your dish even better, add some veggies. Spinach or broccoli mix well with the sauce. They add color and nutrition. You can also try cheese substitutes. Vegan cheddar or smoked gouda will give a different taste. This adds depth to your mac and cheese. You can change the spice level easily. If you like it mild, skip the cayenne pepper. For some heat, add a little cayenne. You can also mix in spices like smoked paprika or chili powder. Each spice will give the dish its own twist. To store your vegan mac and cheese, let it cool first. Once cool, place it in an airtight container. This keeps it fresh and tasty. You can refrigerate it for up to five days. After that, the flavor and texture may change. When reheating, you can use either the microwave or the stovetop. For the microwave, place a portion in a bowl. Add a splash of almond milk to keep it creamy. Heat in short bursts, stirring in between. For stovetop, put your leftover mac and cheese in a pan over low heat. Stir in a bit more almond milk or water. This helps restore its creamy texture. Heat gently and stir until warm. If you want to freeze the dish, place it in a freezer-safe container. Leave some space at the top, as the sauce may expand. You can freeze it for up to three months. To thaw, move it to the fridge overnight. When ready to eat, reheat it using the stovetop method. Add almond milk as needed to keep it creamy. Enjoy your easy vegan mac and cheese anytime! For the full recipe, check out the earlier section. Yes, you can make this recipe nut-free. Instead of cashews, use cooked potatoes and a bit of nutritional yeast. This blend helps create a creamy texture. You can also try silken tofu for a smooth sauce. Blend the tofu with almond milk and seasonings for a great taste. To make this dish gluten-free, use gluten-free pasta. Many stores sell great options made from rice or chickpeas. Just check the package for cooking times, as they may vary. This way, you can enjoy the same creamy goodness without gluten. The mac and cheese lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you need to keep it longer, consider freezing it. Just remember to thaw it overnight in the fridge before reheating. This recipe is a simple way to enjoy creamy mac and cheese. We used elbow macaroni, cashews, and almond milk to create a delightful sauce. Flavor enhancers like nutritional yeast and lemon juice give it a tasty kick. Don’t forget to adjust the seasonings to your liking. Remember, you can modify this dish to fit your dietary needs. Whether you choose different pasta or add veggies, the options are endless. Enjoy your meal, and share it with others who love good food.$

Indulge in a deliciously creamy vegan mac & cheese that’s sure to impress! This easy recipe features a dreamy cashew-based sauce blended with nutritional yeast and spices for an unbeatable flavor. Perfect for a cozy dinner or a quick lunch, this plant-based dish is ready in just 30 minutes. Click through to explore the full recipe and create your own bowl of comforting vegan goodness today!

Print Recipe Pin Recipe

Ingredients

2 cups elbow macaroni (or gluten-free pasta)

1 cup raw cashews (soaked in water for at least 3 hours)

1 cup unsweetened almond milk (or any plant-based milk)

2 tablespoons nutritional yeast

2 tablespoons lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon mustard (yellow or Dijon)

1/2 teaspoon turmeric (for color)

Salt and pepper to taste

Optional: 1/4 teaspoon cayenne pepper (for a spicy kick)

Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Blend the Sauce: In a high-speed blender or food processor, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, mustard, turmeric, salt, and pepper. Blend until you achieve a smooth, creamy consistency. You may add more almond milk if the sauce is too thick.

Combine Sauce and Pasta: Pour the creamy cashew sauce into a large pot over low heat. Stir in the cooked pasta, mixing until all the noodles are evenly coated with the sauce. Heat gently for about 2-3 minutes.

Taste and Adjust: Taste the mac and cheese; add cayenne pepper if you’d like some heat and adjust salt/pepper to your preference.

Serve: Remove from heat and serve warm. Garnish with freshly chopped parsley for a pop of color and flavor.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4