Creamy cashew-based sauce over elbow pasta
Vegan Mac and Cheese
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Vegan Mac and Cheese
Creamy cashew-based sauce over elbow pasta
★4.9(14)
A luscious vegan mac and cheese with a cashew-based sauce blended with nutritional yeast, garlic, and turmeric for the perfect cheesy color and flavor. Comfort food without the dairy.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This plant-based mac and cheese is so creamy and flavorful that dairy lovers will do a double take. Soaked cashews create a rich, silky base while nutritional yeast provides that addictive cheesy tang.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 8 oz elbow pasta
- 1 cup raw cashews, soaked 2 hours or boiled 15 minutes
- 1/4 cup nutritional yeast
- 1 cup unsweetened plant milk
- 2 cloves garlic
- 1/2 tsp turmeric, 1 tsp onion powder, salt to taste
Instructions
- 1
Cook pasta according to package directions. Drain and set aside.
- 2
Drain soaked cashews and add to a high-speed blender with plant milk, nutritional yeast, garlic, turmeric, onion powder, and salt.
- 3
Blend on high for 2-3 minutes until completely smooth and creamy.
- 4
Pour sauce into a saucepan and heat over medium, stirring frequently, for 3-4 minutes until thickened.
- 5
Toss with cooked pasta, adjust seasoning, and serve topped with smoked paprika or breadcrumbs.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
CashewsSunflower seeds or steamed potatoes + carrots
Nut-free alternatives that blend into a creamy sauce
Nutritional yeastWhite miso paste (use less)
Adds umami depth but different flavor profile
Tips & Storage
Pro Tips
Use a high-speed blender for the smoothest sauce—a regular blender may leave it slightly grainy.
For a boil shortcut, boil cashews for 15 minutes instead of soaking for 2 hours.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat on the stovetop with a splash of plant milk to loosen the sauce.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates50g
Fat14g
Fiber320mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is nutritional yeast?
- A deactivated yeast sold as flakes or powder that has a savory, cheesy flavor. It is a staple in vegan cooking.
- Can I make this nut-free?
- Yes, substitute sunflower seeds or steamed cauliflower for the cashews.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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