Creamy Vegan Mac and Cheese
Cristian
Home Cook & Father | 5+ Years Experience
Published: January 8, 2026 | Updated: January 8, 2026
✓ Family-Tested Recipe: My kids can't tell this is dairy-free! The cashew cheese sauce is incredibly creamy and has convinced many skeptics in our family.
Ultra-creamy vegan mac and cheese made with cashews and nutritional yeast. Rich, cheesy flavor without dairy. Kid-approved comfort food ready in 30 minutes.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6 servings
Ingredients
- •1 pound elbow macaroni or pasta shells
- •1 1/2 cups raw cashews, soaked in hot water for 15 minutes
- •1 1/2 cups unsweetened plant milk (almond, oat, or soy)
- •1/2 cup nutritional yeast
- •1/4 cup lemon juice (about 1 large lemon)
- •2 cloves garlic
- •1 teaspoon onion powder
- •1 teaspoon sea salt
- •1/2 teaspoon mustard powder
- •1/4 teaspoon turmeric (for color)
- •1/4 teaspoon paprika
- •Optional: 1/4 cup vegan butter for extra richness
- •Optional toppings: breadcrumbs, fresh parsley, black pepper
Instructions
- 1
Soak cashews and cook pasta
Place cashews in a bowl and cover with very hot water. Soak for 15 minutes to soften. Meanwhile, cook pasta according to package directions in salted boiling water. Drain pasta and set aside, reserving 1 cup of pasta water.
- 2
Make cashew cheese sauce
Drain soaked cashews. Add to a high-speed blender with plant milk, nutritional yeast, lemon juice, garlic, onion powder, salt, mustard powder, turmeric, and paprika. Blend on high for 1-2 minutes until completely smooth and creamy. The sauce should have no gritty texture. If too thick, add reserved pasta water 1-2 tablespoons at a time.
- 3
Combine pasta and sauce
Return drained pasta to the pot. Pour cheese sauce over pasta and stir gently to coat. Cook over low heat for 2-3 minutes, stirring constantly, until sauce thickens and clings to pasta. If sauce is too thick, add reserved pasta water. If too thin, simmer for another minute.
- 4
Optional: Make it crispy
For a baked version, transfer mac and cheese to a greased 9x13 baking dish. Top with breadcrumbs mixed with a little melted vegan butter. Bake at 350°F (175°C) for 15-20 minutes until golden and crispy on top.
- 5
Serve
Serve immediately while hot and creamy. Garnish with black pepper and fresh parsley if desired. The sauce will thicken as it cools, so serve right away for best texture.
Nutrition Information
Calories
425 calories
Protein
17g
Fat
15g
Carbs
58g
Fiber
5g
Frequently Asked Questions
Can I make vegan mac and cheese without cashews?
Yes! For a nut-free version, use sunflower seeds (soaked for 30 minutes) or make a sauce with potato and carrot base. Boil 1 peeled potato and 1 large carrot until soft, then blend with nutritional yeast, plant milk, and seasonings. Store-bought vegan cheese shreds also work but won't be as creamy as cashew sauce.
Do I need a high-speed blender for smooth cheese sauce?
A high-speed blender (Vitamix, Blendtec) creates the smoothest sauce. If using a regular blender, soak cashews longer (2-4 hours or overnight) to ensure they're very soft. Blend for a full 2-3 minutes, stopping to scrape sides. The sauce may have slight texture but will still taste great. A food processor won't get the sauce as smooth.
What does nutritional yeast taste like?
Nutritional yeast has a savory, cheesy, slightly nutty flavor that's perfect for vegan cheese sauces. It's deactivated yeast sold as flakes or powder in the supplement or health food section. Nutritional yeast is rich in B vitamins and adds the umami 'cheesy' flavor to vegan recipes. It's not the same as active yeast used for baking.
How do I store and reheat vegan mac and cheese?
Store in an airtight container in the refrigerator for up to 5 days. The sauce will thicken considerably when cold. To reheat, add a splash of plant milk and warm gently on the stovetop over low heat, stirring frequently. Microwave works too - heat in 1-minute intervals, stirring and adding plant milk as needed. The texture is best fresh but reheating works well with added liquid.
Can I freeze vegan mac and cheese?
Yes, but texture changes slightly. Freeze in individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator. Reheat on stovetop with extra plant milk, stirring frequently. The sauce may separate slightly but will come back together with stirring and added liquid. For best results, slightly undercook pasta before freezing.
Why does my cheese sauce taste bitter?
Bitterness usually comes from too much nutritional yeast or lemon juice. Start with the amounts in the recipe and adjust to taste. Old or rancid cashews can also taste bitter - always use fresh, raw cashews. Make sure to use raw cashews, not roasted and salted ones. The sauce should taste cheesy and tangy but not bitter. Balance with a pinch of sweetener if needed.