Main Course

Creamy Vegan Mac and Cheese

Name: Creamy Vegan Mac and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: vegan_world
Ingredients: 225 g macaroni uncooked; 120 g raw cashew soaked; 240 ml water; 0.25 cup nutritional yeast; 15 ml lemon juice; 1 tsp garlic powder; 0.5 tsp onion powder; 1 tsp dijon mustard; 1 tbsp white miso paste; 0.5 tsp smoked paprika; 1 tsp salt; 0.25 tsp black pepper freshly ground

This creamy vegan mac and cheese uses cashews and nutritional yeast to create a rich, cheesy sauce without any dairy. It's a comforting and satisfying dish that's surprisingly easy to make.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 440 kcal

Vegetarian

Allergen information: may contain gluten, mustard, soy, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

225 gmacaroni, uncooked

sauce

120 graw cashew, soaked
240 mlwater
0.25 cupnutritional yeast
15 mllemon juice
1 tspgarlic powder
0.5 tsponion powder
1 tspdijon mustard
1 tbspwhite miso paste
0.5 tspsmoked paprika
1 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

colander · high-speed blender · large pot

The method

Step by step

1
If your cashews are not already soaked, place them in a heatproof bowl and cover with boiling water. Let them soak for at least 10 minutes, then drain thoroughly.
About 10 min
Cook’s note: Soaking cashews helps them blend into a super smooth, creamy sauce.
2
Cook the macaroni according to package directions in a large pot of salted boiling water until al dente.
About 10 min
Cook’s note: Do not overcook the pasta, as it will continue to cook slightly when mixed with the hot sauce.
3
While the macaroni cooks, combine the soaked and drained cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, Dijon mustard, white miso paste, smoked paprika, salt, and black pepper in a high-speed blender.
About 2 min
4
Blend on high until the sauce is completely smooth and creamy, scraping down the sides as needed.
About 3 min
Cook’s note: Blend for at least 2-3 minutes to ensure there are no cashew bits left.
5
Drain the cooked macaroni well and return it to the pot.
6
Pour the prepared cashew cheese sauce over the hot macaroni.
7
Stir well to coat all of the macaroni evenly with the sauce.
About 1 min
8
Serve immediately and enjoy your creamy vegan mac and cheese.
Cook’s note: Garnish with fresh parsley or a sprinkle of extra smoked paprika if desired.

Per serving

Nutrition

71%Score

Calories: 439.6kcal
Protein: 20.7g
Carbs: 58.6g
Fat: 14.8g
Fibre: 5.5g
Sugar: 3.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover mac and cheese in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop with a splash of water or plant milk to restore creaminess, or in the microwave.